- May 12, 2021

Factors to Consider in Designing a Commercial Kitchen

There are many factors involved when you’re planning to start a food business. From the menu you want to serve, the commercial kitchen equipment you’ll need, the essential legal documents, the store design, and many more.

However, there is one most important thing that should be planned out well before you start your business operations – the kitchen layout. This is where most of your employees will be working – preparing food, cleaning used utensils, and storing ingredients. Your commercial kitchen should be designed properly so that everyone could move around efficiently and do their tasks smoothly without disturbing others.

There are several factors that needs to be considered in a commercial kitchen design. Before anything else, you should have a set budget first so you’ll have an idea on how much you could only spend in creating your commercial kitchen. Read along and learn more about the basic factors to consider.


You should have the right space for your kitchen so that everyone can move around efficiently while doing their tasks. Allot enough space for each station so that your workers won’t bump into each other while cooking or preparing food. Aside from the stations, you should also have a spacious aisle to accommodate this busy space plus allow easy movement of carts and other carriers. Don’t forget to provide adequate space for your kitchen storage.

Other Physical Properties

Aside from the size, you’ll also need to consider the other physical properties of your commercial kitchen such as the placement of electrical outlets, water pipes, drains, windows and doors. You could use this as a guide on where to place the essential equipment around your kitchen such as the sink, cooking station, etc.

Waste Disposal

Commercial kitchens should have proper waste disposal to ensure the cleanliness and safety of the food they are serving. Keep the waste disposal away from food preparation spaces as well as from your fresh stocks and ingredients to avoid contamination. Be sure that the waste container can be sealed properly.

Aside from organic wastes and trash, waste water coming from commercial kitchens should also be disposed properly. You’ll need to install a grease trap to keep the pipes free from grease and sludge build-up. The filtered water then goes straight to the sewer system for treatment.

Storage Space

When you’ve already planned your menu, you’ll know what ingredients you have store in shelves or in the fridge. Be sure that you have ample kitchen space to accommodate this since commercial refrigerators and freezers are huge and take up much space.

Also, see to it that your shelving solutions are efficient and durable to hold all your utensils and stocks. Be sure that these shelves are safe and comply with the health and safety codes to avoid problems and accidents later on.

When you already have the right kitchen design that suits your business, you could now start planning the essential equipment that you need to buy and slowly start your business operations.

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