Designing a commercial

kitchen
 Designing a commercial kitchen
The three prime considerations that dictate kitchen
design are:
– Service requirement: Consider the service the
kitchen has to provide - for instance, the numbers
being served, is it an la carte menu, plated service,
self-service, cafeteria-style, etc?

– Space available: Is the space allocated sufficient

to fit in the equipment required?

– Budget: Always have an accurate idea of spend

available.
 Good Design Workflow
1. Delivery
2. Storage
3. Food preparation
4. Cooking
5. Holding
6. Food service area
7. Wash-up
8. Waste disposal
 Risk assessment

• Always carry out a risk assessment of any design

to identify any shortfalls –

• for instance, the need to keep the food

preparation area separate from the rest of the
kitchen to negate the risk of cross-contamination.
 Delivery
• Ensure goods vehicles have adequate access to the
premises, providing direct deliveries to the catering
area.

• Provide adequate space to allow a goods check-in area

before entering the kitchen.
 Storage

• Where possible, bulk storage should be close to

the goods-in area so there's no need for delivery
personnel to enter the kitchen and food
preparation area.

• Never underestimate the need to allow adequate

space for dry, chilled and frozen goods. Many
suppliers have minimum drop requirements.
 Preparation
• Position main preparation between bulk storage and
the cooking process, to ensure the correct flow
pattern.

• Different processes should be segregated – i.e. raw

meat and fish separate from prepared foods. If
necessary, consider chilled preparation areas for
high-risk food environments.
 Preparation
• In smaller establishments where segregation is not
possible, stringent regimes must be employed to
ensure segregation of processes, so that utensils
and tables are suitably sanitised between processes.

• In addition, consider adequate refrigerated storage

for prepared food.

• Provide adequate prep sinks, separate pot-wash

sinks and hand-wash facilities.
 Cooking
• When selecting cooking equipment, consider the
requirements of the menu and the ability of the
staff using the equipment.

• Although state-of-the-art equipment such as

programmable combi-ovens, pressure bratt pans and
computerised deep-fat fryers may be nice to have,
they may not always be appropriate for the style
and content of some menus.
 Cooking
• Ensure the flow of the cooking suite suits the style of
service, with fast-cook equipment such as fryers,
salamanders and griddles nearest to the point of
service and bulk cooking kit such as bratt pans,
convection ovens and boiling pans further away.

• Conversely, never underestimate the benefits that hi-

tech equipment can provide, in terms of cost control,
and energy and labour savings.

• Workflows and safety should be the prime drivers in

the layout of a professional kitchen.
 Cooking
• Simple things include ensuring there's a set-down
space next to deep-fat fryers, never sitting a fryer
at the end of a run, and always allowing a minimum of
900mm corridor to the front of any cooking
equipment, although 1,200mm is ideal.

• Consideration should also be given to the mechanical

and electrical services available. Sometimes it's not
possible to get gas into a building, or you may be
restricted by the size of the incoming electrical
supply.
 Holding
• Some food production systems require extensive
food holding systems

• The holding area is usually near to the food

service area

• Food must be kept at the correct temperature

 Food Service Area
• The space requirement for service is often
underestimated, particularly by architects.
Whether the operation is waited service or tray-
line style, you can minimise queuing by the provision
of multi pick-up and service points. Consider
adequate space for hot and cold holding of
prepared food ready for service.

• If it's a large site, counters may need to be

replenished several times during a service period.
In an la carte restaurant, allow sufficient space for
plating up and hot pass. Where possible, locate the
service point close to the final cooking process to
avoid double handling.
 Wash-up
• Nearly always undersized by space planners, the
dishwashing operation is key to the success of any
catering establishment. If it fails through inefficient
planning, the restaurant cannot function.

• To determine the space required, the capacity of

dishwasher and the amount of ancillary sorting space,
calculate the number of crockery, cutlery and hollow-
ware items (don't forget trays) to be used during a
service period.
 Wash-up
• All reputable dishwasher manufacturers can help
you with this calculation and provide you with the
correct size system and machine.

• Remember to allow sufficient space for the

storage of clean items and the disposal of
rubbish, ensuring the two are segregated to avoid
cross-contamination.
 Wash-up
• Location is paramount to the efficient
management of the space. Ideally it should be
close to both the restaurant and service area to
avoid double handling.

• The amount of steam and moist air produced is

often underestimated. If possible, consult a
ventilation engineer.
 Refuse
• Always allow for a clearly defined route for
dirty dishes that won't conflict with
preparation and service areas. Consider the
location of an outside refuse bay, well away
from the kitchen entrance.

• Staff facilities
• Ensure that appropriately located and sized
facilities for staff changing and locker
areas and staff toilets are available near
the kitchen.
 Environmental
• Consider energy efficiency of all
equipment, as fuel costs are now higher
than ever. Also, consider volumes of
water used and research your product;
many major manufacturers use energy
efficiency as their USPs.

• Consider any "green" policies, allow for

recycling of bottles, aluminium, plastic
and paper. If possible, have a recycling
area.
 Environmental
• Ensure correct ventilation and air replacement are
available in all areas. Consult an engineer to ensure you
comply with the minimum requirements of the local
authority's clean air policy. 

• Ensure lighting provides at least the minimum

requirement of 500 lux at worktop height.

• Invite your local EHO to view your plans and pass

comment. It's always best to get them on your side at
the outset.
 Building fabric
• Ensure floors (non-slip), walls and
ceilings can be cleaned and maintained
easily.

• And remember, almost all designs are a

compromise. A good design is one that
best suits the constraint of space and
budget without detrimental effect on
service.