I’m getting my kitchen redone & want to know why copper alloys like brass isn’t used more. It seems perfect for counter space and prep areas with its self sanitation properties.
Am I missing something bc I’m stupid or maybe just ahead of the curb ?
In: 312
Stainless steel has similar self cleaning properties but is cheaper and much easier to maintain. Some restaurants go so far as to have thin stainless steel wall panels above the kitchen equipment. Also very easy to clean off.
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