A commercial kitchen is a professional-grade cooking space designed for the preparation of large quantities of food, commonly found in restaurants, hotels, catering businesses, and other food service establishments. These kitchens are equipped with specialized appliances, ample storage, and efficient work areas to accommodate the high-volume demands of commercial cooking.

1. • A commercial kitchen is a kitchen in a,restaurant, hotel, bar, or any other hospitality type business that’s main focus is to prepare food for customers.
• Commercial kitchens are built to handle a high volume of orders, large turnover, and different types of food at varying preparation stages.
COMMERCIAL KITCHEN
1
7 KEY ELEMENTS OF A COMMERCIAL KITCHEN LAYOUT
https://www.webstaurantstore.com/article/6/commercial-
kitchen-design.html
SIX PRINCIPLES OF COMMERCIAL KITCHEN
DESIGN
Regardless of what type of foodservice establishment
you have, there are several objectives for designing a
kitchen properly. According to the Certified Food
Service Professionals handbook, there are six
guidelines you should follow when creating a
commercial kitchen design:
1.Flexibility and Modularity
2.Simplicity
3.Flow of Materials and Personnel
4.Ease of Sanitation
5.Ease of Supervision
6.Space Efficiency
COMMERCIAL KITCHEN LAYOUT DESIGNS
ISLAND-STYLE LAYOUT
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 needs). This layout is very open and
promotes communication and supervision, while
leaving plenty of open floor space for easy
cleaning. This layout works best in a large
kitchen that is square in shape.
ZONE-STYLE LAYOUT
If you opt for a zone-style layout, it means your
kitchen will be divided into separate zones for
each activity (e.g. food prep vs dishwashing). Or,
these zones will be based on each kind of dish
that’s being prepared (e.g. a salad station vs the
pastry station). In this kind of setup, you might
need a dedicated KDS for each zone.
ASSEMBLY LINE LAYOUT
The assembly-line configuration is ideal for
kitchens that need to serve a large quantity of
people quickly, like cafeterias . In this layout,
kitchen equipment is organized in a line with the
food preparation area at one end and the service
area at the other, allowing cooks to quickly send
food down the line. The cleaning/washing and
storage/receiving areas can be located behind the
assembly line to keep them out of the way. This
creates supreme efficiency, and keeps the kitchen
open for excellent communication and flow.
GALLEY LAYOUT
In a galley commercial kitchen layout, all the
different stations and kitchen equipment are
positioned along the perimeter of the kitchen. If
the kitchen is very tight, this might mean
everything sits along just two parallel walls.
ERGONOMIC LAYOUT
In this case, ergonomics are top of mind, which
means making sure staff are comfortable and
need to move as little as possible to complete
their tasks.
In an ergonomic restaurant kitchen layout,
cooking equipment and supplies are placed
within close proximity to one another. This
ensures that employees don’t need to be
reaching, crouching, bending, stretching, or
walking around to get what they need.
https://www.touchbistro.com/blog/commercial-kitchen-layout-design-for-restaurats/
▪ CLEANING OR WASHING AREA
The cleaning or washing area of a commercial kitchen is a must in a commercial
kitchen where hundreds of utensils needs constant cleaning before they are used.
The cleaning area of a commercial kitchen will include equipment like sinks,
washing machines, soap holders and drying racks for cleaning the utensils.
▪ STORAGE AREA
The storage area is another crucial element of kitchen design and should be
optimally placed if you want a commercial kitchen to run smoothly. The storage area
in a commercial kitchen is often divided into cold storage, non-food storage and dry
storage.
Cold storage is where you will store perishable food products while dry storage will
be for food products that last longer and should not be wet. The storage area should
be located in a place that allows for swift and easy retrieval of items but also so that
new items can be easily restocked in storage.
▪ FOOD PREPARATION AREA
All food needs to be prepared before it is cooked.
The food preparation area of a commercial kitchen is often divided into an area for
preparing raw food and area for sorting food into a bundle. It is often better to
place the food preparation area near the storage area as food often comes from the
latter to the former. It improves the speed and efficiency of the kitchen.
▪ MEAL COOKING AREA
The meal cooking section is the heart of a commercial kitchen. This is the where the
magic happens and a kitchen’s design should revolve around this area.
The meal cooking area typically includes a lot of equipment like ovens, burners,
ranges and fryers. The area can also be further divided into smaller portions
including a baking area, frying area, grilling area e.t.c.
The meal cooking area should be as close to the service area as possible to ensure
meals get to customers as quickly as possible. Another reason is that foods can be
quickly prepared if returned to the service area.
▪ SERVICE AREA
A commercial kitchen’s service area is the last part of the kitchen the food touches
before being served. If you plan on having buffets, the service area will be the food
presentation area before customers serve their food.
The service area is typically located at the front of the kitchen. Accessibility and
closeness to tables are the main factors influencing the service area’s location
https://eatwithme.net/key-elements-of-commercial-kitchen-design/
WORKING TRIANGLE
The kitchen work triangle theory suggests that by
placing these three areas[SINK, REFRIGERATOR,
COOKTOP] in proximity to each other, the kitchen
becomes more efficient.

2. 2
EQUIPMENT REQUIREMENTS FOR A COMMERCIAL KITCHEN
•Three Sinks: you will need a minimum of three separate sinks for handwashing,
food washing, and mops.
•Refrigerator and Freezer: You must have proper refrigeration storage to keep
ingredients fresh and safe to consume
•Cooking Equipment: you will likely need a range, oven, and holding equipment (a
cabinet-like machine that keeps food at a designated temperature). You may also
need a grill, griddle, deep fryer, salamander/broiler, toaster, or microwave.
•Storage Containers: You must store all ingredients, prepared sauces, sides, etc in
containers.
•Tape Or Labels: You will need tape, sharpie, or labels to mark your preparation
date on foods to ensure they are used within a safe time frame.
•Smallwares: This includes all knives, spoons, spatulas, pots, pans, cutting boards,
dishes, and any other cooking tools.
•Dishwasher: Check your local code requirements to determine the qualifications
your dishwasher must meet.
•Janitorial Equipment: It is essential to keep a sanitized space. You will need
cleaning products as well as mops, brooms, dustpans, vacuums, wet floor signs,
trash cans, and recycling bins, cleaning chemical buckets, restroom supplies,
microfiber cloths, rags, paper towels, etc.
•Beverage Equipment: If you provide beverages, you may need an ice machine,
beverage dispenser, or coffee machine.
•Shelving: You will need shelving both inside and outside of the refrigerator to
maximize space and store items, including fresh items, dry items, pots, and pans.
•Food Processors: A versatile tool that can cut, slice, and blend. A food processor
will cut down prep time.
•Mixers: industrial-sized mixers are essential to baking operations.
•Spice Grinders: To freshly grind spices for optimal flavor.
•Blenders: A kitchen essential.
•Racks: Various racks will maximize the use of kitchen space. They come in several
different types: sheet pan racks, drying racks, and dunnage racks.
https://www.nextbite.io/commercial-kitchen-requirements/
https://biblus.accasoftware.com/en/how-to-design-a-commercial-
kitchen-the-complete-technical-guide/
FIRE SAFETY REQUIREMENTS
❖ The following equipment must always be kept in working condition:
a) Cooking equipment,
b) Hoods,
c) Exhaust ducts (if provided),
d) Fans
e) Fire extinguishing systems, 6) Fire detection and alarm system, and 7) Gas leakage
detectors (if gas is used as fuel).
❖ An automatic fixed suppression system shall be installed to protect all cooking
equipment producing grease laden vapours and that might be a source of ignition
of grease in the hood, grease removal device.
❖ Fire-suppression equipmentshall be provided for the protection of grease removal
devices, hood exhaust plenums, and exhaust duct systems.
❖ All fire suppression systems and components installed shall be in accordance with
relevant Indian and/or International Standards.
WALLS
• Easy to clean
• Provide stainless steel finish behind ovens, grills,fryers and any other equipment
that emits high level of heat.
• If budget is a consideration , provide fibre glass reinforeced panels in wet areas
and semi gloss paint.
MATERIAL
• Best materials used in today’s commercial kitchens are a combination
of stainless steel, wood and glass. However, commercial kitchens are mostly
created using high quality stainless steel due to its durability and corrosion-free
features, LOW MAINTAINANCE, TEMPERATURE RESISTANT & EASY TO CLEAN
FEATURES
The standard dimensions for kitchen base cabinets
are:
• Height = 720mm
• Depth = 560-600mm
• Widths = 150, 300, 350, 400, 450, 500, 600, 800,
900, 1000, 1200mm
• Worktop thickness = 20-40mm
• Worktop depth = 600-650mm (Cabinet depth +
worktop overhang at front)
• Overall height = 890-910mm (Depending on worktop
thickness)
KITCHEN CABINETS HEIGHT AND WIDTH
➢ Lighting and ventilation should be appropriate and
directly communicating with the outside.
➢ Moreover, all openings must have anti-insect and rodent nets.
➢ The kitchen must also have cooker hoods that should vent fumes
outside

3. 3
SOMERVILLE HOUSE BRISBANE AUSTRALIA CASE STUDY
Established in 1899, Somerville House is a day and boarding school for girls from Prep to Year 12, and a co-educational school
for Pre-Prep girls and boys. Connoisseur was contracted to renovate the commercial dinning kitchen. The project involved a
complete fitout and kitchen design.
MATERRIAL USED : STAINLESS STEEL
Connoisseur Food Equipment Services
Connoisseur is one of Australia’s leaders in the manufacturing and distribution of professional
food service solutions, supporting in particular the catering, healthcare, mining and hospitality
sectors.
COOKING WASHING &
CLEANING
SERVING
COLD
STORAGE
PREPRATION
STAINLESS STEEL DOUBLE SINK
STORAGE
ICE MACHINE
SERVING FRYER
6 BURNER
RANGE
TWO COMPARTMENT
SINK
FOOD PRERATION AREA
ADJUSTABLE
SHELVES
DISHWASHER

4. 4
• Adjustable shelving. 1 run approx. 1250mm wide x 450mm deep x 4
tier
• Adjustable shelving. 2 run approx. 27500mm wide x 450mm deep x 4
tier - maximum shelf width 1500mm1 run approx. 1050mm wide x
450mm deep x 4 tier - maximum shelf width 1500mm
• Goldstein 6 burner gas range with oven, flame failure, flexi hose and
safety cable
• Self serve cold display. 6 module cold well or equivalent special unit
• Goldstein single pan electric fryer with line up, safety cable, castors
and joining strip
• Vision ten tray electric combi steamer supplied with water filter kit and
stand
• Robot coupe 25L planetary mixer, with hook, beater, whisk & s.Steel
bowl
• Vegetable preparation machine with push feeder provide professional
pack (6) blades
EQUIPMENTS LIST
DINING AREA
HOSE REEL
HAND BASIN
ADJUSTABLE
SHELVES