How to plan your commercial kitchen installation and layout

Installing commercial kitchen equipment is about more than plugging in appliances. The way you plan your layout, utilities, and ventilation affects how efficiently your team can work and how safely your kitchen runs. A good setup makes everything easier, from cooking to cleaning and maintenance.

Getting the layout right

Every square metre of a kitchen counts. Plan your layout so staff can move easily between prep, cooking, plating, and cleaning. Keep hot, cold, and dry zones clearly separated to meet food safety standards and improve workflow.

Think about the direction of service. In a busy kitchen, equipment should flow naturally from storage to preparation, then to cooking and plating. It reduces mistakes, keeps service fast, and helps avoid bottlenecks.

Herits insight: A good kitchen layout feels natural. If your team constantly crosses paths or doubles back, your equipment might be in the wrong place.

Understanding power and utilities

Commercial appliances draw much more power than domestic ones, so you need the right infrastructure in place before installation. Check voltage, gas type, and three-phase power availability. Overloading a circuit or using incorrect fittings can lead to downtime or costly damage.

Always have your electrical and gas connections installed by qualified professionals who understand catering-grade systems.

Herits insight: Plan for future growth. Install connections for extra appliances even if you don’t need them yet. It saves disruption and cost later.

Ventilation and air management

Ventilation is essential for every commercial kitchen. A proper system removes grease, steam, and odours while keeping air clean and temperature stable.

Extractor hoods should match the width of your cookline and include grease filters. Ductwork must be professionally fitted and cleaned regularly. Without it, air quality drops and fire risk increases.

Your local authority or environmental health officer can advise on minimum ventilation standards before you install.

Installation and movement of equipment

Large kitchen equipment is heavy and often bulky. Measure doorways, corridors, and corners before delivery to make sure everything fits.

Use dollies or skates for safe movement and allow trained professionals to handle gas or electric hookups. Once installed, ensure each piece has clearance for ventilation and easy cleaning access.

Setting up a new kitchen or upgrading your existing space?

Herits supplies refurbished commercial cooking equipment that’s ready for safe installation and long service. Call 01803 501066 to speak to our team about your setup.

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