The classic plan for organizing the kitchen with an ergonomic approach includes competent placement of three components: plates, shells and refrigerator. Ideally, they need to be set so that a certain invisible triangle is formed. And the sink should be in a convenient distance from the refrigerator (from which you get the products and carry it to the sink to wash) and the stoves (to which you carry washed foods, pots with water or from which you go to the sink to drain the water from the pan and T.p.).
