Commercial Kitchen Layout - Everything You Need to Know About Commercial Kitchen Design

A commercial kitchen, one that is present in restaurants, requires a commercial kitchen layout in order to produce optimum and efficient performance. Restaurant kitchen design requires a comprehensive plan to produce a highly functional space. 

A successful commercial kitchen setup takes specific components into account to create an efficient and organized kitchen space. There are several styles and layouts that can be incorporated into a commercial kitchen, which is why owners must carry out their due diligence before choosing a specific layout. However, all commercial kitchen plans need to have the following components: 

• Cleaning and washing
• Storage
• Food Preparation
• Meal Cooking
• Service

Let’s learn about each of them in detail below!

1. Cleaning and Washing 

The cleaning and washing component of a commercial kitchen design is one of the most essential to get right. It includes appliances such as dishwashers, sinks, drying racks, and other washing products. For a commercial kitchen to function optimally, at least three-compartment washing sinks are necessary for washing the kitchen equipment and ingredients. 

You also need to include heavy-duty washing machines to clean large utensils and cutlery quickly. Ideally, the washing and cleaning section of the kitchen should be placed next to the kitchen entry point so the servers can easily drop the dirty dishes and cutlery off. 

2. Storage

Designing an efficient and functional storage area is another essential component of a commercial kitchen layout. The best way to design storage is to divide it into components. There needs to be a separate and dedicated storage area for dry food items, liquid items, non-food items, and cold food items. You also need storage sections for cleaning supplies, disposable items, and storage of dishes and cutlery. 

Make sure you don’t store cleaning supplies near the food supplies or the dishes, as it creates the risk of contamination and poisoning. You’ll need commercial refrigerators for storing cold supplies, while shelving and containers can store dry supplies. Compartmentalizing efficiently is key to efficient storage in a commercial kitchen. 

3. Food Preparation

The food preparation area needs immense thought when it comes to designing an efficient layout. You need to plan separate areas for washing skinks, food preparation, cutting, and mixing. Usually, designers split the food prep area into a section for chopping and mixing batches of food and a section for processing raw foods, like cutting meat.  

The food preparation component is usually situated near the storage area so the cook can easily access all the ingredients and material they need to prepare meals quickly and efficiently. 

4. Meal Cooking

The rest of the kitchen makes up the meal cooking area. It has cooking counters, stoves, ovens, fryers, ranges, and other types of cooking equipment. This is the area where the main dishes are cooked and finalized. The meal cooking area also is split into multiple small compartments, such as a separate grilling station, frying station, and baking station. The meal cooking area should be close to the service area at the front of the kitchen as the meals are finalized here. 

5. Service

The final section of a commercial kitchen layout is the service section. This section where the servers will pick up food that is ready to be served. If your restaurant follows a self-service or buffet-style design, then this is the area where you'll display the food for the customers to be picked. The service area is the very front of the kitchen, just ahead of the meal cooking area, so the chef can easily place the finished items there. 

Types of Commercial Kitchen Layout Designs

There is no one way to design a commercial kitchen. There are multiple layouts that can work. Each restaurant has unique needs and operates in a different manner than others. That is why when you're designing a layout for yours, you need to keep your unique needs in mind and see what works best for your specific establishment. 

Having said that, there are multiple standard commercial kitchen layouts that you can take inspiration from for your own kitchen. These layouts incorporate all the design principles to create an effective layout for a commercial kitchen. Check them out below!

1. Zone-Style Layout

The zone-style layout is one of the most popular choices for commercial kitchens. This style separates the kitchen into blocks and uses the walls to align major equipment. Each section follows the design for increased flow. The layout has all the five essential components, including the washing block, storage block, food prep block, meal making, and service block. In this layout, the centre of the kitchen is kept completely open and facilitates communication between workers.   

2. Island-Style Layout

The island-style layout is another common commercial kitchen layout. It arranges all the principal cooking equipment, such as ovens, grills, fryers, and ranges, all in one module in the middle of the kitchen. All the other sections are placed around that space, aligned on the perimeter walls, making a circular flow. 

The layout is called island-style because one main component is in the centre, surrounded by all the others. The centre component doesn't necessarily have to be the principal equipment. Each restaurant can customize that as per their needs. This layout also facilitates communication and supervision as there's a lot of open space. This layout is ideal for a large square-shaped kitchen space. 

3. Assembly Line Layout

The assembly line layout is well-suited for kitchens in cafeterias and other communal spaces that serve a large number of people. This layout facilitates quick service and works well with limited menus serving a large crowd. 

In the assembly line layout, the equipment in the kitchen is organized in a line. At one end of the line, there is the food preparation area, and at the other end, there is the service area. This layout also supports excellent flow and communication. 

Final Thoughts

Designing a commercial kitchen with a layout that works is essential to ensure the high productivity and efficiency of a restaurant. If you're looking for kitchen equipment based on each of these layouts, then contact us today!