How To Set Up A Commercial Kitchen: Design Plan & Ideas

Before you begin designing a commercial kitchen, it's important to work out what you'll need. For example, which commercial exhaust system is the right choice for the kitchen. Start by talking to your chef. As they'll be spending the most time in the kitchen, it's crucial you engage them in the process to ensure the right equipment is purchased, the perfect workflow is maintained, and there's enough space.

Your chef can also help you go through your menu to identify the specific ingredients and equipment used to make each dish. This can help you plan your kitchen layout.

Flexibility and usage of space are important. Modular kitchens or multi-purpose workstations are great options if you have a rotating menu and as a safety plan in the event of an equipment breakdown.
Smooth workflow will be a priority, and designing your kitchen according to function and only including the necessary equipment will help keep the natural chaos of a commercial kitchen under control. A kitchen display screen can help improve accuracy and efficiency.
You can ensure food safety by considering the size of your equipment and the volume of service when planning cleaning stations.
Accounting for walkthrough space will allow for your head chef to supervise and train employees.
Keep your kitchen energy-efficient and comfortable by ensuring your range hood can remove hot air, distancing your cold storage and heat sources, using your range fan throughout the cooking process, regularly changing filters, and installing fans throughout the kitchen. Our quality range of kitchen exhaust canopies and hoods is guaranteed to meet your energy and ventilation needs.