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For the domestic kitchen device, see Kitchen hood. A fume hood (sometimes called a fume cupboard or fume closet) is a type of local exhaust ventilation device that is designed to prevent users from being exposed to hazardous fumes, vapors and dusts. The device is an enclosure with a movable sash window on one side that traps and exhausts gases ...
A business class lavatory with a window, on board an Air Canada Boeing 777-200LR (2011) An aircraft lavatory or plane toilet is a small unisex room on an aircraft with a toilet and sink. They are commonplace on passenger flights except some short-haul flights. Aircraft toilets were historically chemical toilets, but many now use a vacuum flush ...
The Japanese kitchen (Japanese: 台所, romanized: Daidokoro, lit. 'kitchen') is the place where food is prepared in a Japanese house. Until the Meiji era, a kitchen was also called kamado (かまど; lit. stove) [1] and there are many sayings in the Japanese language that involve kamado as it was considered the symbol of a house.
Central vacuum systems are designed to remove dirt and debris from homes and buildings by sending dirt particles through piping installed inside the walls to a collection container inside a remote utility space. The power unit is a permanent fixture, usually installed in a basement, garage, or storage room, along with the collection container.
A dishwasher containing clean dishes. A dishwasher is a machine that is used to clean dishware, cookware, and cutlery automatically. Unlike manual dishwashing, which relies on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at the dishes, with lower temperatures of water used for delicate items.
Galley (kitchen) Galley of the Austrian passenger ship SS Africa in the Mediterranean Sea about 1905. The galley is the compartment of a ship, train, or aircraft where food is cooked and prepared. [1] It can also refer to a land-based kitchen on a naval base, or, from a kitchen design point of view, to a straight design of the kitchen layout.
Lisa’s first piece of advice was all about whisking. "Whisk your eggs well," she advised. "Whisk them and then keep whisking until they're uniform in color and frothy. Adding air to the eggs is ...
Vegetable cleaning and preparation would be done in the scullery. Dishwashing was done in a scullery or butler's pantry, "depending on the type of dish and level of dirt". [2] Since the scullery was the room with running water with a sink, it was where the messiest food preparation took place, such as cleaning fish and cutting raw meat.
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