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01RESTAURANT & CAFE FIT-OUT
The commercial kitchen is the most technical part of a restaurant fit-out. Its layout, extraction, drainage and finishes must suit the menu, the volume and the food-safety requirements before anything else is designed.
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Request a commercial consultationOr message us on WhatsAppKitchens flow from delivery and storage, through preparation and cooking, to the pass and dish return, with separation between raw and cooked food. The layout is designed with the chef and equipment supplier so every station has the services it needs.
Canopies over cooking equipment, ductwork to the building's exhaust point and fresh-air make-up are sized for the equipment. Grease filtration and fire suppression in the canopy are standard. The exhaust route is often the single biggest constraint on where the kitchen can go.
Floor drains, grease traps and connections to the building's drainage are planned early. Walls, floors and ceilings use washable, non-absorbent materials with coved junctions, and hand-wash stations are provided where required. The kitchen is inspected before the restaurant can open.
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03RELATED
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