Storage room interior - practical tips 8 photos

 

And you yourself know how it happens, you want to find a jar of strawberry jam, and as luck would have it, one comes across a handful of cucumbers, and the necessary jar, it turns out, is hidden behind a juicer, it is still empty.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In general, you need to start with the order, that is, to separate the flies from cutlets. Divide products into categoriesconservation - separately, fresh vegetables - separately. For other, inedible objects, it is better to allocate a separate place.

 

 

 

 

 

 

 

 

 

 

Do not forget - ventilation, this is the basis for long-term storage. Mold starts in dampness - the main enemy of your products. Since getting to the walls and floor behind the shelves can be problematic, it is better to cover the entire room with tiles or, in extreme cases, pick up a good antifungal paint.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Think over how to place products. All perishable products should be on the nearest shelves and in a conspicuous place. It’s easy not to forget about them and use them first. What does not deteriorate quickly, but is often necessary, such as flour, cereals, should be placed in the middle, between perishable foods and preservation.

In general, divide everything into sections, do not forget to place the bulbs correctly, the lighting should be good in the pantry, so as not to take a flashlight with you when you need to find something in the far corner. And as already mentioned, ensure good air circulation. Then your stocks will be safe.