Follow the food
- Receiving — near the service door, with scales and an inspection bench
- Storage — dry store, chillers and freezers
- Preparation — cutting and washing, with meat and vegetables separated
- Cooking — stations to suit the menu: wok, grill, fryer, steamer
- Pass — the handover point to service staff
- Wash-up — dirty ware kept away from cooked food
Aim for a one-way flow, without raw food, cooked food and dirty ware crossing paths.
MEP works to plan from day one
- Gas — pipe routes, cylinder or supply location, and ventilation
- Exhaust hood and make-up air — hood length follows the cooking line; extracted air must be replaced
- Power — total the load of every appliance; kitchen sockets sit above bench height
- Water and drainage — floor drains in wet areas, floors that fall to drains, and a grease trap before the public sewer
Materials
Choose easy-to-clean, heat-resistant surfaces: stainless benches, tiled or washable wall panels, and non-slip floors.
Layout mistakes are the most expensive to fix once the building is finished. That's why we design kitchens together with our construction team from the start — see our kitchen design-build service.