We equip the pantry, how to properly equip the storeroom with their own hands, advice and recommendations.
The pantry is a special room,which is intended for storing various food products. More specific and special requirements are imposed on it. There must be strict observance of order, temperature, as well as increased hygiene and cleanliness. In the pantry, most often stored grocery products in the form of cereals, flour, sugar, canned goods, bottles of water and vegetable oil. Recently, canned goods intended for animals, as well as milk in long-term storage bags, have been added to this group. This entire list can be stored at normal temperatures. This article presents to your attention a number of tips on arranging a pantry and maintaining perfect order and cleanliness in it. Given the specifics of this room, it very often contains all kinds of contamination - dust, dirt, as well as various liquids. Choosing a place for a future pantry If you have the opportunity to select a room for a pantry, you should opt for a compact room that is located as close as possible to the kitchen or the main entrance. This is done with the expectation that the purchases will get from the bags to the pantry as quickly as possible, and from there to the kitchen. Another option would be a small kitchen space fenced off for the pantry. Here you should choose the most uncomfortable place, preferably without windows. Also consider the fact that the entrance to the pantry should go out into the hall or corridor, not into the living room. As for the size of the room, here you need to expect that the products should be stored on three sides. The depth of the shelves should be at least 35-40 cm. The most optimal height for them is about 30 cm, but you should take care of the presence of several higher shelves designed for larger containers. The passage should be about a meter. Use the entire height of the room, do not forget to take into account the location of the stepladder. The optimal material for flooring Ceramic tiles are an ideal option for all surfaces of the room. You can’t find a better material for cleaning. It is easy enough to clean, the absence of pores does not allow the surface to absorb moisture, the ceramic plate allows the use of any detergent and disinfectant. At the same time, the tile is a "cold" material, and this is a very useful property when storing various products.
Painting the walls When painting the walls in the pantry, the bestAn option would be latex paint, it includes various additives that prevent the formation of fungi and mold. Unlike many other paints, you can wash it with a wet sponge or rag. Latex paints are an excellent barrier that prevents moisture absorption. Wooden shelves and racks located in the pantry should also be treated with special agents. Cover them with varnish or stain, they can prevent the formation of rot and various types of dirt on the wood. Protecting the room from insects Some insects are carriers of various diseases, which is why it is so important to prevent them from getting into the pantry. If there is a window or ventilation in the pantry, block them with a special insect net. Shelf life of individual food products It is spoiled food that causes all kinds of pests, mold and odor in the pantry. Therefore, it is very important to constantly check all the preparations: whether there are insects in the cereals, whether the canned goods have swelled, etc. An excellent solution would be to sort perishable food products from those that can be stored for a fairly long time. Setting up ventilation The main component of any pantry is high-quality ventilation. Excessive moisture leads to dampness, and this is the key to the appearance of condensation, which in turn contributes to the spread of harmful bacteria and microbes. If you do not have the opportunity to equip the pantry with a high-quality ventilation system, it is better to choose a room with a window, or one that can be systematically ventilated. Proper organization of all food productsFor maximum long-term storage of productsSort them according to certain criteria, taking into account the storage temperature, type and weight of the products. Fill the lower shelves with heavy products that require a cooler temperature. These can be canned goods, heavy containers, etc. Fill the shelves located above with light containers and bulk products. Sort and pack them separately.
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