A safe and durable infrastructure for a commercial kitchen can be as important as the equipment that is installed inside. The focus of designing a new or renovated commercial kitchen is usually on the equipment and layout, with too little time devoted to the infrastructure. When a facility opens, the critiques of what went wrong often include observations about slippery floors, hard-to-clean walls and ceilings, kitchen noise in the dining room, and poor lighting ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.