Before you plan a commercial kitchen
A practical guide to kitchen workflow, utilities, equipment access and installation planning.
Start with the menu and workflow
List the dishes you expect to prepare, your peak service demand and how ingredients arrive. Map receiving, storage, preparation, cooking, service and washing. Review where clean equipment and returned dishes travel so that the layout supports separation and straightforward movement.
Check the site before selecting equipment
Record door widths, ceiling height, floor levels and the positions of existing services. Compare equipment dimensions with delivery access and leave the manufacturer’s required operating and maintenance clearances. Ask qualified trades to check electrical capacity, gas provision, drainage and ventilation requirements.
Review cleaning and future maintenance
Leave access to filters, drains, panels and frequently cleaned surfaces. Confirm how waste is removed and where cleaning equipment is stored. Keep an equipment schedule with model numbers and utility requirements, then review the proposed layout with your kitchen team and installer.