Considerations for your Commercial Kitchen Layout

Jenny

With the increasing popularity of reality ‘kitchen’ TV shows such as Gordon Ramsay’s kitchen nightmares, we tend to have images of commercial restaurant kitchens to be noisy pans sizzling, steam and heat, and busy chefs yelling. Whilst the focus of these shows is on cooking and equipment, they also touch on the importance of a layout for a successful commercial kitchen.

How should you plan the layout of your kitchen? Here are some considerations:

Storage

Apart from food and stock, storage also includes non-food items including plates, dishes, cutlery and kitchen utensils. Organise your kitchen with shelving systems to ensure the adequate spacing and determine the type of commercial refrigeration suited to your business. If your kitchen has a bank entrance, this can be located near the back door for ease of stock loading.

Food Preparation & Cooking

This area requires spaces for cutting, mixing, sorting and then cooking. Ensure there is enough space to separate raw foods considering issues of cross-contamination. This is also the area with the larger catering equipment and appliances. Depending on your menu, you may require ovens, stoves, fryers, grills, or steamers. This section should be close to the storage area for quick access to stock and food preparation utensils, and also near the service area.

Service area

This section should be located next to the cooking area but also towards the front of the kitchen where your wait staff can collect cooked dishes to serve customers. Ensure you have adequate and clean space for cooked dishes, final additions such as side sauces, garnishes, and toppings. We recommend using heat lamps to ensure food stays fresh and hot when served.

A successful and high performing commercial kitchen includes the above components set up in a particular pattern to maximise efficiency. The final style or layout may depend on the overall design concept and theme of your restaurant. You need to consider the size and shape of your kitchen, as well as the operation of your business. Typical layout patterns include Island style with catering equipment in the centre of the kitchen, assembly line layout with sections in an orderly line or zoning with open space in the centre of the kitchen.

Once you have determined the layout of the sections for your kitchen, it is time to purchase and install the catering equipment. With the overwhelming range of commercial cooking equipment available nowadays, it can be a daunting task. A correctly planned and designed kitchen, with the right catering equipment supply, will work smoothly and efficiently.

Ace Catering Equipment is a trusted supplier of high-quality commercial catering equipment in Australia since 1982. We offer a FREE initial consultancy service to assist you along the path of planning a successful and efficient kitchen while complying with regulatory requirements. Take the stress out and save yourself the cost of buying unsuitable equipment by getting in touch with us today!