There are so many different types of commercial kitchen layouts to choose from. No matter how much space you have to work with, a professional kitchen setup isn’t as hard or expensive to achieve as you would think. Especially if you work with a team of commercial kitchen designers, like NWCE Foodservice Equipment. They will be able to offer you all the commercial kitchen design and installation services that you could need.
During the planning stages, exploring different types of Commercial Kitchen Layout is important. If you have a small space then it’s important to get the most out of your compact space whilst still having everything organised in a methodical way. The layout is even more important in larger kitchens, you want everything to be easy to find and within reach to keep your kitchen running smoothly.
Commercial Kitchen Layouts to choose from
The type of commercial kitchen layout you choose from will determine the success of the most important aspects of your kitchen: the productivity, the communication and the overall atmosphere of the working environment. There are many different types of commercial kitchen layout to choose from and the following will outline the best aspects of each layout and which may be the ideal fit for you.
Assembly Line Layout
An assembly line layout consists of two main sections, the first section hosting the food preparation, meal cooking and service areas. The secondary section includes areas for dishwashing and inventory storage. This organised structure can be adopted in a compact commercial kitchen design, splitting up areas into two sections so that everything is right next to each other, whilst still having a small space for storage and cleaning. In a high-end commercial kitchen, a simplistic layout like this can hopefully make the kitchen feel a lot more spacious thus hopefully calming for staff. This professional kitchen setup is ideal for both start-up takeaways and luxury restaurants with limited menus.
The island layout is the most common type of commercial kitchen layout. Commercial kitchen designers mainly use this style for average sized kitchens, with the meal cooking area being central, surrounded by the dishwashing area, inventory area, preparation area and service area along the sides of the kitchen. This professional kitchen setup prioritises communication, making it easy for staff in different areas to communicate and to supervise food quality. Even a small commercial kitchen can make the most out of this, with a small team of staff being able to work within this compact environment, whilst still having small, separate stations.
Zone-style layouts are perfect for busy restaurants with a vast array of different dishes to serve up. It means you’re able to have many different zones. You could go really specific with your stations, such as baking station, frying station and dessert station, with specialised staff. The Zone-style layout needs a lot of space to separate each station into different zones. This makes it perfect for bigger scale events, like catering and hotels kitchens.
Galley layouts are ideal for compact commercial kitchens. It’s a really simplistic design which involves having all of the equipment and stations along the back of the kitchen. This means your staff can easily go from station to station, and it means you can have a number of staff working between all of the stations. Some commercial kitchen designers would recommend a galley layout for small commercial kitchen designs, massively suited to food vans and takeaway kitchens.
Open Kitchen Layout
Open kitchen layouts have become increasingly popular in modern commercial kitchens, with customers being able to see their food being made. Some places even use it as entertainment whilst customers wait for their food. Open kitchen layouts are excellent for saving space, however, they are most associated with high-end kitchens and is advised that you keep hot cooking appliances as far away from customers as possible for safety.
For each differently sized kitchen there will be different needs and expectations to be met. If you are struggling in designing your commercial kitchen on your own, you do have the option of working closely with a team of commercial kitchen designers who will be able to guide you through the planning and installation process. The team at NWCE Foodservice Equipment have years of experience when it comes to designing and installing a range of different commercial kitchen designs.
Small Commercial Kitchen Design
Looking for a compact commercial kitchen design can sound worrying; however, there are plenty of ways to make the most out of this space. Island layouts and galley layouts are the two most popular types of commercial kitchen layouts for small commercial kitchens. Commercial kitchen designers will be able to bring organisation and practicality to make it feel like you have much more room in your compact kitchen.
Large Commercial Kitchen Design
For both a spacious restaurant kitchen and a high-end restaurant, many commercial kitchen designers recommend an assembly line layout or zone-style layout. This style helps to create a convenient and easy-to-access professional kitchen setup,. It will help make a hectic environment a lot calmer, with an emphasis of communication and food quality. Open kitchen layouts can also make for a much more personalised and unique experience, however, aren’t recommended for luxury restaurants.
You might be feeling a little bit overwhelmed with all of the different layout options and you might feel like you need some help and support, then why not get in touch with nationwide commercial kitchen design and installation specialists, like NWCE Foodservice Equipment. They can help you ensure that your professional kitchen setup meets all of your needs and expectations to get the most out of your staff, who will go on to make the highest quality possible.
CHECK OUT OUT RELATED BLOGS: