Commercial Kitchen Equipment Layout

A restaurant s commercial kitchen equipment layout will impact the business s performance and efficiency. In this commercial kitchen layout all stations and equipment are on the perimeter of the kitchen. Other documents referred to in this booklet such as.

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Commercial kitchen regulations is a broad category and encompasses a lot of important information for the practical safe and sanitary running of your commercial kitchen.

Commercial kitchen equipment layout.

The benefits of the galley layout. Food safety storage and waste is a key part of this which is why we covered it in another post in this series. Apr 10 2014 commercial kitchen design. C t design and equipment company is a leader in food service consulting and commercial kitchen and restaurant design providing equipment procurement and installation engineering and project management throughout the united states and across the globe.

Website powered by marketpath cms. See more ideas about commercial kitchen design commercial kitchen kitchen design. Although design plays a role in the final setup these arrangements are mostly based on the menu available space and staff size. The design of new commercial kitchens and changes made to existing commercial kitchens must comply with current legislation including the building code of australia the occupational health safety and welfare act sa 1986 and the occupational health safety and welfare regulations 1995.

You can see examples of station based commercial kitchen layouts here and here. Sometimes a new restaurant has a fabulous location but a small kitchen space which dictates the kind of kitchen equipment needed. As commercial kitchen designers we help operators select the best possible equipment for their unique design and create a cost effective and operationally efficient floor plan. C t design and equipment company is a leader in food service consulting and commercial kitchen and restaurant design providing equipment procurement and installation engineering and project management throughout the united states and across the globe.

There are three basic layouts used to accommodate most kitchens and this guide explains each one. The island style layout places the ovens ranges fryers grills and other principle cooking equipment together in one module at the center of the kitchen while other sections of the kitchen are placed on the perimeter walls in the proper order to preserve a circular flow any section can be the island depending on what best suits your. In a very tight space kitchen equipment is placed along only parallel two walls. The layout of a commercial restaurant kitchen must be planned to allow food to flow seamlessly from the prep area to the line.

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