Common Mistakes in Commercial Kitchen Design That Can Be Avoided During the Design Stage

The primary goal of designing a food service establishment is to create optimal working conditions for staff. These conditions must ensure safety, convenience for chefs, functionality, and the required productivity levels—all of which directly impact operational efficiency.

If you want your kitchen to be truly effective, focus on avoiding these common mistakes. Carefully review the plans and solutions presented during the design phase. Do not rely solely on claims of extensive U.S. market experience, completed projects, or permit approvals—these do not eliminate the risk of errors or guarantee modern and efficient solutions.

1. Grill Positioned Directly in Front of the Chef’s Face

This is a significant mistake that severely worsens working conditions for chefs. It is extremely uncomfortable to work with a scorching-hot piece of equipment directly in front of your face, obstructing the view of food cooking in pans.

?? Workplace comfort and proper lighting directly influence productivity and efficiency. This type of grill is rarely necessary, but even if it is, there are far better solutions that maintain functionality while improving working conditions for staff.

2. Improper Selection and Placement of Equipment: Missing Filler Tables in Cooking Lines

Take a look at Photo 2. If your kitchen resembles this setup, ask your architects or designers the following critical questions:

? What is their educational background, and how is it related to food production?

? On what calculations, rules, or principles are their equipment selections and placements based?

? Does the proposed layout comply with safety and operational standards?

? Is it convenient for chefs to work with?

? How much time will it take to clean the equipment at the end of a shift?

? What are the available alternatives?

Workflow Efficiency Matters

Commercial kitchen design should follow a linear workflow based on the sequence of food preparation—this is fundamental to efficiency. Disruptions to this flow cause unnecessary backtracking, significantly slowing operations.

For instance, a combi oven is typically the final point before plating, so it should be closer to the plating stations.

Uniform Equipment Dimensions

?? Equipment should have consistent dimensions, especially height, to streamline the movement of cookware across a single surface.

?? Filler tables between cooking appliances are essential for placing cookware and utensils.

Imagine grilling burger patties: ?? One container holds raw patties, and another holds cooked ones. Where would you place these containers if filler tables are missing?

Safety and Operational Oversights

?? A hand sink too close to a fryer is a serious safety hazard. Water splashing into hot oil is dangerous—and easily preventable.

?? In Photo 3, you see a refrigeration unit placed next to a stove and under a ventilation hood. This setup:

? Violates manufacturer guidelines ? Voids the warranty ? Compromises performance

3. Improper Placement or Absence of Necessary Equipment Connections

In Photo 4, you can see a poorly installed floor drain with pipes sticking out into the walkway—a major tripping hazard. This "brilliant" solution not only allows washing utensils but also rinsing feet. ??♂?

In commercial kitchens, misplaced or missing essential connections—such as electrical outlets, gas and water lines, or floor drains—are common and can cause serious operational challenges.

For example: ?? You purchase a single-phase 240V piece of equipment, but the designer provides only one outlet. Later, if you want to relocate the equipment, you’ll need another outlet in that spot.

?? Adding connections after construction is time-consuming and expensive. It's always better to plan for extra outlets during the design stage to avoid costly modifications later.

Final Thoughts

Proper kitchen design is not just about aesthetics—it’s about functionality, safety, and efficiency. By avoiding these mistakes, you can significantly improve workflow, productivity, and long-term operational success.

If you want to avoid costly mistakes and create a kitchen that maximizes productivity, safety, and efficiency, let’s connect! I will help you design a space that meets your needs and complies with all regulations.

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