A restaurant’s commercial kitchen equipment layout will impact the business’s performance and efficiency. Although design plays a role in the final setup, these arrangements are mostly based on the menu, available space, and staff size. There are three basic layouts used to accommodate most kitchens, and this guide explains each one.
What Are the Most Used Kitchen Layouts?
1. Island Style
In this layout, the essential pieces of commercial kitchen equipment — such as the ranges, grills, and fryers — are placed in the center of the room. The infrequently used appliances are then placed near the walls. This creates a circular flow of motion and promotes easier communication. The open floor plan is also easier to clean, but it’s usually only applicable in large kitchens.
2. Zone Style
Instead of having a central focus, all stations and restaurant equipment are divided into blocks and placed along the walls of the kitchen, leaving the center empty. This layout works well in establishments where space is minimal. Ideally, workers will remain within their zone and out of each other’s way.
3. Assembly Line
You can maximize efficiency and timeliness by arranging your commercial kitchen equipment in an assembly line layout. This setup keeps the food preparation, meal cooking, and service area stations streamlined, so chefs can send food out quickly. The remaining stations will be placed behind this line or in another area of the restaurant to maximize available space. Typically, this layout is preferable at locations that serve large amounts of the same items — like a sandwich or pizza shop.
When you need help figuring out which commercial kitchen equipment will best meet your restaurant’s needs, contact Schomburg Refrigeration in Onalaska, WI. They carry quality food service equipment brands — such as American Hood® and Bunn® — and are authorized to deal in used appliances. Contact them today at (608) 781-6614 and visit their website to learn more about their services.