Want this question answered?
Professional or chef's kitchens can be very small or very large. It will depend on the number of people that the kitchen caters for, the number of staff, and the cost of the space. Most professional kitchens are very compact and efficient in their use of space. There may be minimum spaces for health and safety reasons.
The minimum number of tables is 3.
The minimum number of tables is 3.
two
Eight.
the minimum number ICs required for 8085 to start working properly are 3
3
4
6
8
30
3