Commercial kitchens set up in restaurants need to be conveniently designed. Restaurants with organized kitchens enjoy an efficient cooking process. Commercial kitchens designed with efficiency in mind also require fewer workers. Carefully determine the layout type for the kitchen. However, planning the kitchen will require taking various factors into consideration, the first of which is the type of menu.
Measure the width and length of the kitchen with a tape measure. Multiply the width by the length to calculate the square footage. Use the square footage to determine what space limitations you must consider.
Determine the type of configuration that you want for the kitchen. A commercial kitchen can be set up to suit the chef and workers, which is called an ergonomic configuration. Other options include a zone-style configuration with distinct areas or an assembly-line configuration.
Sketch out a design on a piece of paper.
Place an ice machine where it can be easily accessed and is needed the most. This location typically is near the entrance to the kitchen to enable workers to quickly fill ice glasses or use in food preparation.
Place refrigerators where the preparation area will be located. Set up preparation tables where grinders, mixers and other appliances will be used.
Set up two sinks in an area for washing dishes and other wares. Set one sink near the preparation tables for the rinsing of food. Three sinks is the standard required by most building codes.
Determine where to place microwaves and cookers. This equipment includes fryers, a grill and a convection oven. You will need to have a vent hood placed over the grill and fryers.
Position shelves along walls for cookware, utensils and other supplies that will be needed.