What Should a Commercial Kitchen Layout Include?

Commercial kitchen layout design is all about getting the right mix of ingredients

Whether you’re designing a kitchen from scratch or upgrading an existing setup, a well-planned commercial kitchen layout is essential for efficient service, safety, and compliance. But what should it include?

A clear zoning plan

Separate areas for preparation, cooking, cleaning, storage and service reduce cross-contamination and create a natural workflow. We design layouts around how your team actually works – whether it's high-volume school meals or à la carte service.

→ Learn more about our design process

Efficient ventilation and extraction

Ventilation isn’t just about comfort – it's a legal requirement. We design and install extraction systems that remove smoke, grease and odours to maintain safe air quality and meet compliance standards.

Correct placement of equipment

A well-laid-out kitchen avoids bottlenecks and accidents. We take into account doorways, staff flow and proximity to service areas when positioning equipment. Our team works with brands like Rational, Meiko and Falcon to select the right tools for each space.

Space for cleaning and maintenance

Compliance depends on being able to clean and maintain your equipment. We leave room for staff access and regular servicing, reducing hygiene risks and extending the lifespan of your kit.

→ Discover our planned maintenance service

Built-in flexibility

Kitchens evolve. Your layout should too. We design modular systems and fabrication that allow for future upgrades, menu changes or increased volume – without needing a full refit.

Final thoughts

Your layout should reflect the way your team works – not just how your kitchen looks on paper. With the right design, you’ll improve safety, speed and long-term efficiency.

Ready to design a kitchen that works?

Speak to our team about your project or request a site visit.