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Creating the ideal commercial kitchen equipment layout is critical to the success of any restaurant or food service business. A well-designed kitchen can improve efficiency, production, and, eventually, profitability. Whether you’re beginning a new business or renovating an old one, there are a few crucial factors to consider when designing your kitchen layout.

Understanding Commercial Kitchen Dynamics

When designing a commercial kitchen, it’s important to understand the dynamics of the space. A well-designed kitchen will increase workflow efficiency, optimize space, and provide ergonomic design for staff. Here are some key factors to consider:

Workflow Efficiency

Efficient workflow is essential to the success of any commercial kitchen. The layout should be designed to minimize the distance between workstations and equipment, allowing staff to move quickly and easily. Consider the flow of food from storage to preparation to cooking to serving, and design the space accordingly.

Space Optimization

Commercial kitchens are often tight on space, so it’s important to optimize every inch. Consider the size and shape of equipment, and how it will fit into the space. Use vertical space with shelving and storage racks, and consider multi-functional equipment to save space.

Ergonomic Design

A well-designed kitchen will also take into account the comfort and safety of staff. Consider the height of countertops and workstations, and the placement of equipment to minimize strain and fatigue. Provide anti-fatigue mats and comfortable footwear to reduce the risk of injury.

By understanding the dynamics of a commercial kitchen and designing a layout that maximizes workflow efficiency, optimizes space, and provides ergonomic design, you can create a space that is both functional and comfortable for staff.

Essential Equipment Selection

When designing a commercial kitchen layout, selecting the right equipment is crucial to ensure the efficiency and productivity of your kitchen. Here are some essential equipment selections that you need to consider:

  • Cooking Stations

Cooking stations are the heart of any commercial kitchen. It is important to select the right cooking equipment that suits your needs and the type of cuisine you will be preparing. Whether you are looking for a range, oven, grill, fryer, or a combination of these, make sure to choose high-quality equipment that is durable and energy-efficient.

  • Refrigeration Units

Refrigeration units are critical for keeping your ingredients fresh and safe to consume. When selecting refrigeration equipment, consider the size and capacity of your kitchen, the amount of food you will be storing, and the frequency of restocking. You may need to choose from walk-in coolers, reach-in refrigerators, or under-counter refrigerators.

  • Preparation Areas

Preparation areas are where your staff will spend most of their time, so it is important to choose equipment that is efficient and easy to use. Consider selecting equipment such as prep tables, cutting boards, and sinks that are durable and easy to clean.

  • Storage Solutions

Storage solutions are essential to keep your kitchen organized and efficient. Consider selecting equipment such as shelving units, carts, and racks that are sturdy and easy to clean. Make sure to choose storage solutions that can accommodate the size and quantity of your kitchen supplies.

By selecting the right equipment for your commercial kitchen, you can ensure that your kitchen runs smoothly and efficiently. Take the time to research and invest in high-quality equipment that will help your staff work efficiently and produce high-quality dishes.

Layout Design Principles

When designing the layout for your commercial kitchen equipment, there are several principles to keep in mind to ensure an efficient and safe workspace. These principles include the work triangle, equipment placement, and safety and accessibility.

The Work Triangle

The work triangle refers to the imaginary lines connecting the three main work areas in a kitchen: the cooking area, the cleaning area, and the storage area. The goal of the work triangle is to minimize the distance between these areas to increase efficiency and reduce the risk of accidents.

To create an effective work triangle, consider the following tips:

  • Place your cooking equipment, such as stoves and ovens, in a central location between the cleaning and storage areas.
  • Keep your cleaning area near the cooking area to allow for easy clean-up and disposal of waste.
  • Store your utensils and ingredients in the storage area closest to where they will be used.

Equipment Placement

When placing your equipment, it’s important to consider the workflow of your kitchen. You want to minimize the amount of movement required by your staff to increase efficiency and reduce the risk of accidents.

Consider the following tips when placing your equipment:

  • Place your most frequently used equipment, such as ovens and fryers, in the most accessible locations.
  • Group similar equipment together, such as all of your grilling equipment in one area.
  • Consider the size of your equipment when placing it to ensure that it doesn’t block walkways or impede the flow of traffic.

Safety and Accessibility

Finally, it’s important to consider the safety and accessibility of your kitchen equipment layout. This includes ensuring that your equipment is properly ventilated, that there is adequate lighting, and that your staff can easily access all equipment.

Consider the following tips for safety and accessibility:

  • Install proper ventilation systems to prevent the buildup of heat and fumes.
  • Ensure that there is adequate lighting throughout your kitchen to prevent accidents and improve visibility.
  • Place your equipment at a height that is comfortable for your staff to use, and ensure that there is adequate space around the equipment for them to move safely.

Implementing Your Layout

Once you have finalized your commercial kitchen equipment layout, it’s time to implement it. Here are some best practices to keep in mind during installation and maintenance considerations to ensure your kitchen operates smoothly.

Installation Best Practices

During installation, it’s important to follow the manufacturer’s instructions carefully to ensure that the equipment is installed correctly and safely. Here are some additional best practices to keep in mind:

  • Make sure that the equipment is installed in the correct location according to your layout plan.
  • Ensure that there is adequate clearance around each piece of equipment for maintenance and cleaning.
  • Verify that all electrical and plumbing connections are made correctly and safely.
  • Test each piece of equipment to ensure that it is working properly before using it.

Maintenance Considerations

Proper maintenance is crucial to ensure that your commercial kitchen equipment operates efficiently and safely. The following are some things to consider for maintenance:

  • Adhere to the suggested maintenance schedule provided by the manufacturer for every piece of equipment
  • Regularly clean each piece of equipment according to the manufacturer’s instructions.
  • Inspect equipment regularly for signs of wear and tear and address any issues promptly.
  • Train your staff on the proper use and maintenance of the equipment.

By following these best practices, you can ensure that your commercial kitchen equipment is installed and maintained properly, which will help to keep your kitchen running smoothly and efficiently.

Discover Reliable Solutions for Your Food Service Business

Whether you are a restaurant owner, caterer, or food truck operator, Mountain Sales and Service has everything you need to keep your business running smoothly. Trust us to be your reliable partner in providing top-quality food service equipment. Choose Mountain Sales and Service for all your wholesale food service equipment needs.