Reviews of sinks for the kitchen

A good kitchen sink can perform several functions at once. Moreover, modern sanitary products are not limited to just washing the hands of food and utensils. Convenient surface for drying and storage of washed items, grinding and disposal of small debris, what can we say about all kinds of forms for choosing the optimal placement. To understand all the intricacies of choice and installation, reviews about sinks for the kitchen will help.


Production material

Modern kitchen sinks are made from a variety of materials, the main requirements that are imposed on it are hygiene and the possibility of cleaning using a variety of household chemicals.

Products are:

  • Metal - stainless steel, enameled iron, copper, bronze, cast iron;
  • Made of artificial stone;
  • From ceramics.

Each of these materials has its own advantages and disadvantages, in addition, the cost of products varies significantly.

Sink shape

To select the shape of the product, first of all, reference is required to the design of the kitchen itself. The most common shapes are round rectangular and angular. Products are available with one, two or three bowls, or equipped with a special wing for placing dishes for drying.

Installation method

Most modern sinks are designed to be built into the kitchen, for this they must have special fasteners included. However, there are universal products that are mounted by way of lining on the countertop. Their kit should include strips of special sealant. Heavier products are equipped with additional brackets.

Criterias of choice

The sink for the kitchen should be not only beautiful, but also functional. And the effectiveness of its use depends on a number of parameters:

  • How many people live in the apartment - the number of sets of dishes that will have to be washed at the same time, which means the volume of the main wash bowl.
  • The specifics of the kitchen interior - the location of the sink;
  • Easy to clean and wash dirt;
  • Functionality of the main and additional equipment;
  • Eating regularity - intensity of use;
  • Cost.

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