What Are the Different Kinds of Kitchen Design Layouts that Commercial Kitchens in Australia Typically Utilise?

All eateries and catering establishments will typically feature commercial kitchens. These kitchens will require ample space for workers to cook and store large amounts of food. Time is of the essence in such establishments. The longer it takes for a customer to receive the food, the lower will be the satisfaction levels. Therefore, it is essential that commercial kitchens feature sections or work stations to facilitate free movement and easy access. In a commercial kitchen, design efficiency and ergonomics will be important elements. The size and the shape of the kitchen will more or less have a significant effect on the layout of the kitchen. But, to maximise the efficiency of your commercial kitchen, your kitchen designer might recommend a few layouts. Over the years, these layouts have shown themselves to be ideal for such environments.

When designing commercial bars or kitchens, some layouts that you could consider implementing include:

  • The Ergonomic Layout: This layout is one that is highly functional. It features the arrangement of all kitchen equipment in the best manner for your workers to use. For instance, some designers might recommend that you place an under-counter freezer next to your fryers. This is because many fried food products will invariably move from the freezer to the fryer. As such, this will make it easier for your cooks to fetch and fry certain kinds of food. Unlike layouts with a focused design, this layout might require additional space. In addition, it might not promote energy efficiency either.
  • The Zonal Layout: This features distinct work stations used for different purposes. As such, your workers will prepare, cook and refrigerate food in distinct zones. For commercial kitchens that offer a diverse range of cuisines and dishes, this layout is ideal. It eliminates the risks of dirty dishes coming into contact with the food preparation areas. In addition, it eradicates the hassles of unnecessary movement around the kitchen as all chefs will work at a single station.
  • The Assembly Line Layout: In this layout, designers will place all equipment and work stations in their order of use. As such, from restaurant ovens to beverage dispensers, everything will be in a straight line. Therefore, cooks will move from one step of production to the other with minimal fuss. You might have come across such layouts in sandwich shops and pizzerias. This layout is one of the most efficient ones for commercial kitchens. However, it might not be ideal for restaurants that offer several different dishes.