Commercial kitchen equipment layout and clearances

Choosing commercial catering equipment is only half the job. Where each item stands, how much space surrounds it and how it connects to services decide whether the kitchen works in practice. This article covers equipment groups, clearances and the checks to make before you order.

Equipment groups and where they belong

• Cold storage – walk-in cold rooms and freezers near the delivery door; reach-in and undercounter refrigeration at the stations that use them.
• Preparation – stainless benches, sinks and small machines, separated for raw and ready-to-eat food where space allows.
• Cooking – ranges, fryers, griddles, chargrills, combination ovens and salamanders, grouped on a line under the canopy.
• Holding and service – bain-maries, heated gantries and the pass between kitchen and front of house.
• Warewashing – pass-through or undercounter dishwashers, pot wash sinks and drainboards near the server return.

Working clearances

Staff need space in front of equipment to open doors, pull out trays and work safely. Oven and fridge doors need room to swing fully. Fryers need clear space so staff are not jostled while handling hot oil. Our concept layouts aim for main aisles of around 1,200mm, with more space where two people work back to back. Manufacturers' installation instructions also specify clearances to walls and combustible materials; these take priority.

Canopy coverage

Heat equipment should sit fully under the extraction canopy, with an overhang at the front and sides as specified by the ventilation engineer. Avoid placing a single fryer or griddle on a separate wall where it would need its own canopy. The safety checks in KitchenSpace Pro flag heat equipment that is not covered so it can be reviewed. Read more in our hood requirements guide.

Service connections

Each item needs the right supply: natural gas or LPG, single- or three-phase power, cold and hot water, and drainage. Combination ovens and dishwashers may need water treatment. Note connections on the equipment list early so the contractor can plan builder's work and the electrician can size circuits.

Cleaning access

Equipment should be movable for cleaning or sealed to the floor and wall. Leave enough space behind and between items to clean, or use castors with restraints and flexible connections where appropriate. Inaccessible gaps collect grease and pests and are frequently noted by inspectors.

A pre-order checklist

1. Each item has a position on a measured layout.
2. Doors and drawers can open fully.
3. Heat equipment sits under the canopy.
4. Supplies and drainage are noted for every item.
5. Manufacturers' clearances are respected.
6. Cleaning access is planned.

Showing customers the layout

Equipment dealers can show customers their equipment in a measured layout and 3D view, with an equipment list to quote from. See how it works for equipment dealers, and how the safety checks flag issues for review. Final installation must follow manufacturers' instructions and local regulations.