Equipment gets most of the attention in a kitchen build, but the way it is arranged has a large effect on speed and consistency. A sensible layout helps cooks work with fewer steps, and fewer collisions, on every ticket.
Four common kitchen layouts
- Assembly line. Food moves in one direction from cold prep to cooking to expediting. It suits high-volume, narrow menus such as burgers, pizza and salads.
- Island. Cooking equipment sits in the centre with prep around the perimeter. It suits larger kitchens where several stations work on one ticket.
- Zone. Separate areas handle grilling, frying, sauté, cold prep and dish. It suits varied menus.
- Ergonomic. Equipment is placed to minimize one person's movement. It suits small operations such as cafés and ghost kitchens.
Walk your busiest ticket
Take your best-selling dish and trace its path from raw ingredient to the pass. Count every step, reach and turn. Equipment a cook uses in sequence should be as close together as your space and safety clearances allow. A few wasted steps on one plate add up across a whole shift.
A refrigerated prep table or undercounter unit near the cooking line can save repeated trips to the walk-in.
Don't forget the dish area
The dish area is easy to underplan. When it backs up, clean plates run short and the line feels it. Plan room for scraping, sorting, washing, draining and clean storage. Your local public health unit can tell you which sinks and sanitizing equipment you need. Browse dishwashers and tables, sinks and storage.
Check these before you buy
- Ventilation. Know the hood size and which cooking equipment must sit under it.
- Utilities. Confirm gas type, voltage, phase, water and drain locations.
- Clearances. Each manufacturer lists the required space around its equipment, including from combustible surfaces.
- Access. Measure doors, hallways and corners to confirm the equipment can get in.
- Approvals. Check requirements with your municipality, fire department and public health unit early.
Moving equipment after installation is costly, so it pays to settle the layout first.
Planning a kitchen?
Share your menu and floor plan through our quote form or call 519-721-4891, and we'll help you work out the equipment list. Budget-minded? See our used equipment, or read about equipment financing.