COMMERCIAL KITCHEN COMMERCIAL KITCHEN LAYOUT DESIGNS

• A commercial kitchen is a kitchen in a,restaurant, hotel, bar, or any other hospitality type business that’s main focus is to prepare food for customers.
• Commercial kitchens are built to handle a high volume of orders, large turnover, and different types of food at varying preparation stages.
ISLAND-STYLE LAYOUT
7 KEY ELEMENTS OF A COMMERCIAL KITCHEN LAYOUT The island-style layout places the ovens, ranges,
fryers, grills, and other principle cooking
 CLEANING OR WASHING AREA equipment together in one module at the center
The cleaning or washing area of a commercial kitchen is a must in a commercial of the kitchen, while other sections of the kitchen
kitchen where hundreds of utensils needs constant cleaning before they are used. are placed on the perimeter walls in the proper
The cleaning area of a commercial kitchen will include equipment like sinks, washing order to preserve a circular flow (any section can
machines, soap holders and drying racks for cleaning the utensils. be the “island” depending on what best suits
your needs). This layout is very open and
 STORAGE AREA promotes communication and supervision, while
leaving plenty of open floor space for easy
The storage area is another crucial element of kitchen design and should be
cleaning. This layout works best in a large
optimally placed if you want a commercial kitchen to run smoothly. The storage
kitchen that is square in shape.
area in a commercial kitchen is often divided into cold storage, non-food storage
and dry storage.
Cold storage is where you will store perishable food products while dry storage will ZONE-STYLE LAYOUT
be for food products that last longer and should not be wet. The storage area should
be located in a place that allows for swift and easy retrieval of items but also so that If you opt for a zone-style layout, it means your
new items can be easily restocked in storage. kitchen will be divided into separate zones for
each activity (e.g. food prep vs dishwashing). Or,
 FOOD PREPARATION AREA these zones will be based on each kind of dish
All food needs to be prepared before it is cooked. that’s being prepared (e.g. a salad station vs the
The food preparation area of a commercial kitchen is often divided into an area for pastry station). In this kind of setup, you might
preparing raw food and area for sorting food into a bundle. It is often better to place need a dedicated KDS for each zone.
the food preparation area near the storage area as food often comes from the latter
ASSEMBLY LINE LAYOUT
to the former. It improves the speed and efficiency of the kitchen.
The assembly-line configuration is ideal for
 MEAL COOKING AREA SIX PRINCIPLES OF COMMERCIAL kitchens that need to serve a large quantity of
people quickly, like cafeterias . In this layout,
The meal cooking section is the heart of a commercial kitchen. This is the where the KITCHEN DESIGN kitchen equipment is organized in a line with the
magic happens and a kitchen’s design should revolve around this area. Regardless of what type of foodservice establishment food preparation area at one end and the service
The meal cooking area typically includes a lot of equipment like ovens, burners, you have, there are several objectives for designing a area at the other, allowing cooks to quickly send
ranges and fryers. The area can also be further divided into smaller portions kitchen properly. According to the Certified Food food down the line. The cleaning/washing and
including a baking area, frying area, grilling area e.t.c. Service Professionals handbook, there are six storage/receiving areas can be located behind the
The meal cooking area should be as close to the service area as possible to ensure guidelines you should follow when creating a assembly line to keep them out of the way. This
meals get to customers as quickly as possible. Another reason is that foods can be commercial kitchen design: creates supreme efficiency, and keeps the kitchen
quickly prepared if returned to the service area. 1.Flexibility and Modularity open for excellent communication and flow.
2.Simplicity
 SERVICE AREA 3.Flow of Materials and Personnel
A commercial kitchen’s service area is the last part of the kitchen the food touches 4.Ease of Sanitation
before being served. If you plan on having buffets, the service area will be the food 5.Ease of Supervision
presentation area before customers serve their food. 6.Space Efficiency GALLEY LAYOUT
The service area is typically located at the front of the kitchen. Accessibility and
closeness to tables are the main factors influencing the service area’s location https://www.webstaurantstore.com/article/6/commercial-
kitchen-design.html In a galley commercial kitchen layout, all the
https://eatwithme.net/key-elements-of-commercial-kitchen-design/ different stations and kitchen equipment are
positioned along the perimeter of the kitchen. If
the kitchen is very tight, this might mean
everything sits along just two parallel walls.

ERGONOMIC LAYOUT

In this case, ergonomics are top of mind, which

WORKING TRIANGLE
The kitchen work triangle theory suggests that by
placing these three areas[SINK, REFRIGERATOR,
KITCHEN CABINETS HEIGHT AND WIDTH COOKTOP] in proximity to each other, the kitchen
becomes more efficient.
means making sure staff are comfortable and
need to move as little as possible to complete
their tasks.
In an ergonomic restaurant kitchen layout,
cooking equipment and supplies are placed
within close proximity to one another. This
ensures that employees don’t need to be
reaching, crouching, bending, stretching, or
walking around to get what they need. 
https://www.touchbistro.com/blog/commercial-kitchen-layout-design-for-restaurats/
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EQUIPMENT REQUIREMENTS FOR A COMMERCIAL KITCHEN
FLOORING
•Three Sinks: you will need a minimum of three separate sinks for handwashing,
food washing, and mops.  • Non – slip
• Smooth , easily cleanable.non-absorbent and durable
•Refrigerator and Freezer: You must have proper refrigeration storage to keep • Example : non-slip vinyl , quarry tile
ingredients fresh and safe to consume

•Cooking Equipment: you will likely need a range, oven, and holding equipment (a WALLS
cabinet-like machine that keeps food at a designated temperature). You may also
need a grill, griddle, deep fryer, salamander/broiler, toaster, or microwave.  • Easy to clean
• Provide stainless steel finish behind ovens, grills,fryers and any other equipment
•Storage Containers: You must store all ingredients, prepared sauces, sides, etc in that emits high level of heat.
containers.  • If budget is a consideration , provide fibre glass reinforeced panels in wet areas
and semi gloss paint.
•Tape Or Labels: You will need tape, sharpie, or labels to mark your preparation
date on foods to ensure they are used within a safe time frame. 

•Smallwares: This includes all knives, spoons, spatulas, pots, pans, cutting boards, MATERIAL
dishes, and any other cooking tools. 
• Best materials used in today’s commercial kitchens are a combination
•Dishwasher: Check your local code requirements to determine the qualifications of stainless steel, wood and glass. However, commercial kitchens are mostly
your dishwasher must meet.  created using high quality stainless steel due to its durability and corrosion-free
features, LOW MAINTAINANCE, TEMPERATURE RESISTANT & EASY TO CLEAN
•Janitorial Equipment: It is essential to keep a sanitized space. You will need FEATURES
cleaning products as well as mops, brooms, dustpans, vacuums, wet floor signs,
trash cans, and recycling bins, cleaning chemical buckets, restroom supplies,
microfiber cloths, rags, paper towels, etc.  FIRE SAFETY REQUIREMENTS
 The following equipment must always be kept in working condition:
•Beverage Equipment: If you provide beverages, you may need an ice machine,
beverage dispenser, or coffee machine.  a) Cooking equipment,
b) Hoods,
•Shelving: You will need shelving both inside and outside of the refrigerator to c) Exhaust ducts (if provided),
maximize space and store items, including fresh items, dry items, pots, and pans.  d) Fans
e) Fire extinguishing systems, 6) Fire detection and alarm system, and 7) Gas leakage
•Food Processors: A versatile tool that can cut, slice, and blend. A food processor detectors (if gas is used as fuel).
will cut down prep time. 

•Mixers: industrial-sized mixers are essential to baking operations.   An automatic fixed suppression system shall be installed to protect all cooking
equipment producing grease laden vapours and that might be a source of ignition
•Spice Grinders: To freshly grind spices for optimal flavor.  of grease in the hood, grease removal device.
 Fire-suppression equipmentshall be provided for the protection of grease removal
•Blenders: A kitchen essential. devices, hood exhaust plenums, and exhaust duct systems.
 All fire suppression systems and components installed shall be in accordance with
•Racks: Various racks will maximize the use of kitchen space. They come in several relevant Indian and/or International Standards.
different types: sheet pan racks, drying racks, and dunnage racks. 

https://www.nextbite.io/commercial-kitchen-requirements/
Tips for maintaining flexibility:
Choose supplies and equipment with wheels. These can be easily moved if you
update your layout.
Consider reach-in refrigeration as opposed to walk-in refrigeration.
Walk-in units are often custom-made and more difficult to move in the future.
Choose workstations that can serve multiple purposes. Highly specialized stations https://biblus.accasoftware.com/en/how-to-design-a-commercial-
can easily become obsolete, should your needs change. kitchen-the-complete-technical-guide/

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 SOMERVILLE HOUSE BRISBANE AUSTRALIA CASE STUDY

Established in 1899, Somerville House is a day and boarding school for girls from Prep to Year 12, and a co-educational school Connoisseur Food Equipment Services
for Pre-Prep girls and boys. Connoisseur was contracted to renovate the commercial dinning kitchen. The project involved a Connoisseur is one of Australia’s leaders in the manufacturing and distribution of professional food
complete fitout and kitchen design.  service solutions, supporting in particular the catering, healthcare, mining and hospitality sectors.

MATERRIAL USED : STAINLESS STEEL

COLD PREPRATION COOKING SERVING

WASHING &
STORAGE
CLEANING

STAINLESS STEEL DOUBLE SINK

STORAGE
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EQUIPMENTS LIST
• Adjustable shelving. 1 run approx. 1250mm wide x 450mm deep x 4 tier
• Adjustable shelving. 2 run approx. 27500mm wide x 450mm deep x 4 tier - maximum shelf width 1500mm1 run
approx. 1050mm wide x 450mm deep x 4 tier - maximum shelf width 1500mm
• Goldstein 6 burner gas range with oven, flame failure, flexi hose and safety cable
• Self serve cold display. 6 module cold well or equivalent special unit
• Goldstein single pan electric fryer with line up, safety cable, castors and joining strip
• Vision ten tray electric combi steamer supplied with water filter kit and stand
• Robot coupe 25L planetary mixer, with hook, beater, whisk & s.Steel bowl
• Vegetable preparation machine with push feeder provide professional pack (6) blades