Before you invest in equipment, the layout decides how efficiently your kitchen will run for the next decade. A commercial kitchen is a production line, and every extra step a chef takes costs time during peak service.
Start with your menu
List every dish you plan to serve and the processes each one needs — grilling, frying, boiling, baking, cold storage and washing. Group processes that share equipment so the machines that serve them sit together.
Plan the workflow zones
- Receiving and dry storage close to the back entrance.
- Preparation and butchery near cold rooms.
- Cooking island at the centre with ventilation directly above.
- Washing and waste handling separated from cooked food.
Allow for clearance and utilities
Leave at least 900mm of working aisle between parallel counters, keep service doors from opening into aisles, and route gas, water, drainage and electrical points before fabrication begins. Our engineers prepare a CAD layout for every project so utilities are planned in advance.
Work with a manufacturer, not just a supplier
A manufacturer can adjust counter heights, sink sizes and shelf positions to fit your room exactly instead of forcing your space to fit a standard catalogue size.
