The layout of a commercial kitchen is one of the most critical design features of any restaurant or commercial food service business. Kitchen design affects the working processes, spatial flow, safety, productivity, and ultimately the financial return. When designing a commercial kitchen, there are several key factors to consider:
Kitchen Size and Dimensions
The first requirement that must be considered is to determine the overall size and dimensions of the available space in a particular kitchen. Take into consideration not only a primary cooking area but also other connected areas, such as storage, food preparation and washing area, refrigerator, and other spaces that will comprise the entire kitchen. Be familiar with your total square footage, as that determines the kind of equipment you need to use, especially the ceiling height.
Kitchen Zones and Departments
A commercial kitchen should be organized into clear zones and prep areas based on menu and operational needs, such as:
- Hot food preparation area with ranges, ovens etc.
- Raw food storage area for vegetables, meats, and other food items to be used in the preparation of meals
- Bakery station for baking and desserts
- Dishwashing and sink zone
- A storage area with no direct exposure to moisture for products that do not require refrigeration.
- Cold storage for foods
- Area where plating dishes are assembled
Create a Kitchen Workflow
Identify the workflow patterns in your kitchen. This should help in eliminating cross-contact between raw and ready to eat foods.
Here is an example workflow:
1. Deliveries and raw ingredients are taken through the back door.
2. The raw meat and the fresh produce must be put in the first refrigerator.
3. The products and materials which go into preparing the ingredients are prepared in cold preparation areas.
4. These, get transferred to the hot line of the kitchen for the final cooking process to be done on them.
5. Hot-cooked food transport to move through the window to the servers
6. Dishes come back to the area where they need to be washed
Position Equipment Effectively
Fixed installations such as ranges, ovens, and refrigeration units should be positioned first because they are bulky and can only be relocated within the area. Ensure that you provide proper airflow, electricity, gas, and water supply connections for any equipment installed in each zone. Ensure that the utensils and equipment used in each prep zone are placed strategically to reduce circulation and enhance efficiency.
Observe Codes and Safety Regulations
There are legal health codes and OSHA laws governing the design of a commercial kitchen for safety reasons.
This includes rules for:
- Sufficient width of aisles and exits
- The materials used should be able to cope with heat and moisture.
- Sufficient space on the ground as well as around the equipment
- Shut-off valves for gas and water supply
- Grease traps
- Fire suppression system
- Non-slip floors
Talk to the health department and fire marshal early as you may need permits and understand local, state, and federal codes for your business type.
Selecting Flooring, Walls and Lights
Kitchen flooring should be slip-resistant and should not be porous to allow for both heavy traffic and dampness. Flooring for commercial kitchens can be tile, concrete, or commercial-grade linoleum. Concerning the walls, they should also be smooth surfaces that can be washed without much effort. Lighting needs to be good, especially in prep areas and ranges, using recessed LED lights or hanging shop lights.
Storage and waste areas should be designed.
It is recommended that 30 percent of your kitchen should be used for dry, refrigerated, and freezer storage. Storage must be adjacent to the zone where the ingredients are to be prepared. There also has to be an area for garbage disposal, recycling, and compost that is near the back door for disposal of garbage.