What fails first in a kitchen never shows in the photograph. Three parts decide how long it lasts.
2026-08-31
A kitchen does not age through its fronts. It ages through what nobody ever looks at: the cut edge of a panel under the sink, the back of a carcass against a damp wall, the runner of a drawer opened ten times a day.
The edge is the cut side of a panel, closed with a heat-bonded band. A bare edge drinks water and swells. That is why edges are sealed on all four sides, not only the one you can see — especially under the sink and along the worktop, where water always finds its way. It is the detail that separates furniture that lasts ten years from furniture that warps in its first winter.
The carcasses are high-density MDF. MDF does not carry the prestige of solid timber, but in a kitchen it has two qualities solid timber does not: it does not move with humidity the way a board does, and it offers a perfectly flat surface on which gloss lacquer can be laid without the grain coming back through a year later.
The runners are full-extension with soft close. Full extension brings the back of the drawer out to you: you see and reach what is behind instead of groping blind in the last twenty centimetres. Soft close stops the slam and spares the front, which is the most expensive part of the unit.
The worktops and splashbacks in the catalogue are chosen to take high temperatures next to hobs and ovens. That is why the ceramic family comes up so often in layouts with the oven in a tall unit.
All of it is covered for five years, delivered anywhere in Tunisia and fitted by the team that built it.
