5 Commercial Kitchen Layouts : How to Optimise Efficiency, Workflow, and Safety

The layout of your commercial kitchen plays a crucial role in how smoothly your operation runs. Whether you’re running a small café, a food truck, or a fine dining restaurant, having the right design and equipment can reduce prep time, prevent bottlenecks, and improve overall productivity. Below, we explore the most common commercial kitchen layouts, the types of equipment that work best for each, and key tips to help you choose the optimal design for your space.

1. Assembly Line Layout

Best For: High-volume kitchens, such as fast-food restaurants, cafeterias, and catering operations.

How It Works:
This layout places equipment and workstations in a straight line, following the logical order of food preparation—such as prep, cooking, and plating. It’s designed for efficiency and speed, especially for kitchens with repetitive menu items.

Recommended Equipment:

Combi Ovens: These versatile ovens combine convection, steam, and grilling, making them perfect for fast cooking with minimal space usage.

High-Volume Fryers: Ideal for quickly frying large batches of fries, chicken, or other fried items.

Refrigerated Prep Tables: Keep cold ingredients within easy reach during prep.

Conveyor Toasters or Pizza Ovens: Excellent for handling toast, bagels, or pizzas in high-volume environments.

Hot Holding Cabinets: Essential for keeping prepared food warm and ready to serve without sacrificing quality.

Pro Tip: Consider using under-counter refrigeration to save space and reduce movement during peak service times.

2. Zone Layout (Station-Based)

Best For: Full-service restaurants, hotels, and kitchens with diverse menus.

How It Works:
In a zone layout, the kitchen is divided into specialised stations, such as prep, cooking, baking, dishwashing, and cold storage. This setup allows different teams to work simultaneously without getting in each other’s way.

Recommended Equipment:

Charbroilers or Griddles: Ideal for a dedicated grilling or breakfast station.

Range Ovens: Great for sautéing, boiling, and roasting in cooking zones.

Blast Chillers: Useful for a station dedicated to preparing desserts, soups, or other items that need quick cooling.

Stand Mixers and Food Processors: Essential for a baking or prep station to speed up dough mixing, chopping, and slicing.

Dishwashing Equipment: A high-speed commercial dishwasher can help your dishwashing zone keep up with the demands of a busy kitchen.

Pro Tip: Use colour-coded cutting boards, knives, and storage bins at each station to reduce cross-contamination and improve efficiency.

3. Island Layout

Best For: Large commercial kitchens, fine dining restaurants, or teaching kitchens.

How It Works:
An island layout features a central workstation or cooking suite, with additional prep, storage, and cleaning areas around the perimeter of the kitchen. This open design encourages communication and collaboration among kitchen staff.

Recommended Equipment:

Cooking Suites: Centralised cooking stations with integrated grills, burners, and ovens maximise flexibility.

Multi-Deck Ovens: Perfect for baking or roasting multiple dishes at once.

Sous Vide Machines: Ideal for fine dining establishments where precision cooking is essential.

Under-Counter Refrigeration: Keeps ingredients accessible without cluttering the space.

Heat Lamps: Positioned near the island to keep plated food warm before service.

Pro Tip: Ensure that the island has plenty of countertop space for plating and assembling dishes during peak service.

4. Galley Layout (Parallel Design)

Best For: Small commercial kitchens, food trucks, and compact spaces.

How It Works:
In a galley layout, workstations and appliances are placed along two parallel walls, creating a central aisle for staff movement. This layout maximises efficiency in narrow spaces.

Recommended Equipment:

Compact Refrigerators and Freezers: Upright models save space and offer ample storage.

Tabletop Fryers or Grills: Useful for small kitchens where countertop space is limited.

Stackable Ovens: Conserve floor space while providing enough capacity for baking, roasting, or reheating.

Wall-Mounted Shelving: Keeps utensils, cookware, and ingredients within easy reach without taking up valuable floor space.

Ventilation Hood Systems: Essential in small spaces to manage heat, grease, and odours.

Pro Tip: Use foldable prep tables or rolling carts to create flexible workspace options in tight quarters.

5. Open Kitchen Layout

Best For: Restaurants that want to showcase their kitchen, such as pizzerias, sushi bars, or steakhouses.

How It Works:
In an open kitchen layout, the cooking area is visible to diners, allowing them to watch the chefs in action. This layout adds entertainment value and creates a sense of transparency.

Recommended Equipment:

Wood-Fired Pizza Ovens: Often the centrepiece of an open kitchen in pizzerias.

Grills or Flattop Griddles: Perfect for show-cooking items like steaks, stir-fry, or hibachi.

Glass-Front Refrigerators: Stylish and functional for displaying beverages or desserts.

Attractive Cooking Suites: Consider investing in high-end equipment with sleek designs and stainless-steel finishes.

Noise-Reducing Ventilation Systems: Helps keep noise and odours under control without disrupting the dining experience.

Pro Tip: Use decorative lighting and attractive cookware to enhance the visual appeal of your open kitchen.

Final Considerations: Choosing the Right Layout and Equipment

When planning your kitchen layout, keep these factors in mind:

Workflow: The layout should minimise unnecessary movement and improve efficiency during peak service.

Menu Requirements: Select equipment that aligns with the specific cooking methods your menu requires.

Available Space: Make the most of your kitchen’s dimensions by choosing appropriately sized appliances.

Health and Safety Compliance: Ensure your layout meets local health codes, including proper ventilation, sanitation, and fire safety.

Future Growth: Choose equipment and layouts that offer scalability in case you expand your menu or increase your service capacity.

Invest in the Right Layout for a More Productive Kitchen

A well-planned kitchen layout, combined with the right equipment, can boost your kitchen’s efficiency, improve food quality, and enhance staff safety. Whether you’re designing a compact galley kitchen or a spacious island setup, thoughtful planning and the right tools will set your business up for success.

Need help selecting the best commercial kitchen equipment for your layout? Contact us today for expert advice and top-quality products that can transform your kitchen’s efficiency and performance.