LAYOUT OF COMMERCIAL KITCHENS

Oct 24, 2026

Layout of commercial kitchens is planned through a structured workflow: after determining equipment and finalizing space requirements, the consultant formalizes equipment layouts into rough sketches and blueprints. Layout is described in two stages—organizing equipment into functional departments (such as prep or cooking areas) and then integrating these functional areas into a complete facility floor plan. The document also outlines four guiding layout concepts: products, machines and equipment, workers, and movement.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages14

Reading Time35 min

AccessFree to download

Concepts of Layout

Materials or products

Machines and equipment

Workers

Movement

Layout Configuration

Single straight line arrangement

L-shaped arrangement

U-shaped arrangement

Parallel back to back arrangement

Parallel face to face arrangement

Space Allotted by Functioning Areas

Receiving

Food storage

Pre-preparation

Cooking

Baking

Pot washing

Traffic aisles

Garbage (wet/dry)

Employee facilities

Miscellaneous

Planning of Various Supporting Services

Pot and Pan Washing

LAYOUT OF COMMERCIAL KITCHENS After developing the work places, determining the specific equipment to use, and finalising the space requirements, the food facility consultant is ready to accomplish the layout phase of the planning process. Some of the equipment layouts for certain functions may already have been completed during the design of the work places. Now the designer will formalize them, first as rough sketch and ultimately in the form of blue prints. The layout process may be described as two separate stages that occur atthe same time. One stage deals with arrangements of individual pieces of equipment, work tables, and sinks with a unit which comprise a functional area or a functional department i.e. one particular area may be developed for the function of Indian and Tandoor preparations, (or) salad and sandwich preparation, as a single unit. The second stage of layout process involves arranging the functional areas into a total facility. For e.g. the receiving, storing, prep reparation, production, pot washing areas, and non-production areas such a rest rooms, offices are brought together to form the basic floor plan for the facility. There may be some doubt as to whether these 2 stages of layout are done at the same time. Even though the designer may be working on one stage or another at any given time, layout design must be considered in term of both stages. In essence, the layout of the total facility must be considered when laying out the component areas and vice versa. Concepts of Layout: There are 4 concepts of layout for a kitchen plan, they are 1. Materials or products 2. Machines and equipment 3. Workers 4. Movement. 1. Materials or products 􀀁 The products should be designed for ease of production. 􀀁 Raw materials used should require minimum no. of processing steps. 􀀁 The layout should protect the material from detrimental factors such as moisture, dust, vibration and temperature changes. 􀀁 To provide flexible layout to handle change with product 􀀁 Material storage area should facilitate taking inventory. 􀀁 Provide facilities for storing waste and scrap materials. 2. Machines and Equipment’s. 􀀁 The equipment provided in the layout should be united to the required processes. 􀀁 Maximum use of the equipment should be planned. 􀀁 Layout should provide for each operations of the equipment. 􀀁 Layout should facilitate movement of mobile equipment. 􀀁 Sufficient access space for equipment maintenance should be provided. 􀀁 Proper ventilation and exhausting of equipment to be provided. 3. Workers: 􀀁 Layout should safeguard the workers by eliminating hazards. 􀀁 Adequate light should be provided. 􀀁 Proper exhaust system for fresh air should be provided. 􀀁 Layout should be free of distracting activities. 􀀁 Design of work place should correspond to the height of the workers. 􀀁 Layout should provide adequate work space. 4.Movement: 􀀁 Layout should provide for easy movement of material and workers. 􀀁 Provide for smooth flow into and out of work place 􀀁 Layout should prevent back tracking 􀀁 Delays in movement of material should be minimised. Layout configuration: The arrangement of equipment and work places for functional areas is usually is the form of a straight line or in combination and modifications of straight line configurations. The basic patterns that may be used include; Single straight line arrangement: This is the simplest of designs, but it is limited in the number of pieces of equipment or work places that can be arranged. The straight line arrangement may be placed along a wall or take the form of an island. ‘L’ Shaped arrangement: This is a modification of the straight line arrangement to accommodate more equipments and work places, it is sometimes used where linear space is limited. The ‘L’ shaped configuration is suitable for seperating two major groups of equipment. One group of equipment would be placed on one leg of the ‘L’,

FAQs

What are the two stages of commercial kitchen layout planning described in the document?

One stage develops arrangements of individual equipment and work tables for specific functional departments. The second stage arranges these functional areas into a complete facility floor plan, including production and non-production spaces.

What four concepts are used to guide a kitchen layout?

The document lists four concepts: materials or products, machines and equipment, workers, and movement.

How do layout configurations like straight line or L-shaped affect equipment planning?

A single straight line is simple but limited by the number of equipment/work places it can support. An L-shaped arrangement accommodates more equipment when linear space is limited and can separate two major groups of equipment.

Oct 24, 2026

Uploaded by Lucas Martin