A well-designed commercial kitchen is a crucial aspect of any successful food service business. From the effective use of space to the placement of cooking equipment, every detail matters when it comes to running a smooth and efficient operation in the kitchen. However, the process of designing a commercial kitchen can seem overwhelming, especially for those who are new to the industry.

In this simple guide, we will explore many things you’ll need to know about designing a commercial kitchen, from the different types of layouts to the key components that make a kitchen functional and safe. Whether you’re a new business owner or an experienced chef, this guide will provide you with information you need to make informed decisions about your kitchen design. So, let’s get started and learn how to design the perfect commercial kitchen for your business!

Deciding on the Layout of your Commercial Kitchen

First things first, let’s talk about kitchen layouts. There are five main types of commercial kitchen layouts: zone style, island, assembly line, galley, and open kitchen. The zone-style layout is the most traditional, dividing the kitchen into different areas for different functions, like food prep, cooking, and dishwashing. The island layout is more modern and open, with cooking equipment and workstations arranged around a central island. The assembly line layout is perfect for fast-paced kitchens, with a linear flow that streamlines food preparation and cooking. The galley layout has a central walkway and the stations and equipment are placed along two parallel walls, this is usually implemented where limited space is available. Finally, an open kitchen is exactly as the name suggests; the kitchen is open for diners to see.

Commercial Kitchen Flow

A key factor in the success of your commercial kitchen is its flow. A well-designed kitchen should allow food to be prepared quickly and efficiently without any delays. You should consider the flow of food from preparation to service, ensuring that everything is arranged in a logical and efficient manner. You should also think about the flow of kitchen staff, ensuring that they have enough space to move around freely and that they can easily access the equipment and ingredients they need.

Food Preparation

Next up, it’s all about food prep. A commercial kitchen needs to have enough space and equipment to handle the volume of food you plan to serve. This means choosing the right size refrigerator and freezer and having enough counter space to prep ingredients and plate dishes. And don’t forget about storage! You’ll need to have plenty of room to store dry, chilled, and frozen foods, all your dishes, utensils, and ingredients, and be able to keep raw and cooked food separate.

Facilities

Of course, a commercial kitchen isn’t just about food, it’s also about facilities. You’ll need to have a clean, safe, and functional kitchen that meets all local health codes and regulations. This means having the right surfaces (hygienic counters), handwashing stations, and air conditioning and ventilation systems to keep your kitchen free of smoke and grease.

Hire the Commercial Kitchen Design Experts

Designing your commercial kitchen can be easier than you may think. Here at Acme, we can take a blank canvas and turn it into a beautiful and productive kitchen, taking all of the above points into consideration and plenty more. So, instead of worrying about designing your commercial kitchen yourself and hiring multiple companies for the parts, delivery, and fitting of your kitchen, just talk to Acme and we can complete your project from start to finish. Whether you want to give us the space and let us do what we know would be best or you have something specific in mind, we can work with you and your requirements to design the perfect commercial kitchen for your business. There’s only really one step in getting started with your commercial kitchen design, and that’s using the contact form on our website to send us a message. We’ll get in touch with you as soon as we can to discuss a bespoke solution.