How to Organise a Commercial Kitchen: Part 1

Are you a commercial kitchen manager? A chef? Ever worked or managed in a commercial kitchen environment? If you have, then you will probably have a certain way of setting up and organising the kitchen space. There’s no doubt that everyone working in a commercial kitchen has a specific way of doing things. But what is the best way?

One of the biggest assets, if not the biggest, of a hospitality business or restaurant, is the kitchen. Commercial kitchen appliances need to be of top industry quality, your staff need to be as skilled and qualified as possible, and the design and layout of your kitchen should be able to withstand customer demand.

Want some hints and tips on the ‘best’ way to organise a commercial kitchen? Keep reading for an insight into layout, plans, equipment and much more.

safety of kitchen appliances, including fridge freezer

What Do You Need for a Commercial Kitchen?

If you are planning to start a restaurant, redesign your commercial kitchen or replace old equipment and appliances, one of the most important decisions is the setup of the kitchen.

The top four vital commercial kitchen appliances are:

    • Freezer and refrigerator – all commercial kitchens should have a refrigeration unit of a kind. Refrigerating your food preserves freshness and prevents them from perishing quickly, meaning you are always providing the freshest and highest quality food to your customers. Commercial refrigerators and freezers are specifically designed to meet the needs of the food industry, so are a vital investment within a commercial kitchen. Consider the size of your operation (and your available space) before purchasing your commercial chest freezer or refrigerator. You want to conserve space and only buy what you need. Also consider whether you need a display fridge or freezer too, such as a drinks display or ice cream freezers.
    • Ranges – If your commercial kitchen prepares hot food of any kind, you will most likely need a kitchen range. It is important that you find an oven which suits your kitchen’s requirements as well as the aesthetic of the space. Commercial dual fuel range cookers present a spacious and versatile way to get cooking. They provide enough space to take on all your kitchen dreams and steer clear of the kitchen nightmares. They exemplify professionalism and quality and are a must-have in any commercial kitchen. Make sure to decide whether you would benefit more from an electric, gas, or dual fuel range.
    • Sink/Dishwasher – A source of water is vital for cleanliness as well as food preparation. A commercial dishwasher can ensure your plates and other equipment are clean and can also save you time.
    • Microwave – A microwave can be a great asset to a commercial kitchen whether space is limited or plentiful. They can help with numerous tasks as they aren’t restricted to cooking food. Models such as the CM1929 Samsung can do everything from reheating to browning food, as well as heating microwave-safe crockery in large amounts. A commercial microwave can help decrease cost and increase time efficiency compared to a conventional oven in some situations.
      Professional chef cooking in his commercial kitchen with his commercial appliances


Don’t forget that your vital commercial kitchen appliances will, of course, depend on what type of establishment you are running and key items on your menu. If you run a burger bar, then a countertop griddle will most likely be on your must-buy list. Perhaps you are opening up a crepe restaurant; in this case, you will certainly need a commercial a commercial crepe machine.

However important your appliances are, before anything, you need to plan carefully and research where necessary to be able to maximise the efficiency and functionality of your kitchen.

How Many Sinks are Required in a Commercial Kitchen?

Health and safety is vital within a commercial kitchen. All food related businesses must have a means of washing their hands and a means of cleanliness for food preparation.

You will need a sink for:

  • Washing of hands
  • Preparing and/or washing food
  • Cleaning utensils, cookware, and any other commercial kitchen equipment

The rule is that you must have enough washbasins for the staff to wash their hands, with hot and cold (suitably mixed), as well as clean, running water. You also need materials for cleaning hands such as antibacterial soap and a means for hygienically drying the hands. You will also need a sink for cleaning utensils and for cleaning and preparing food. By investing in a commercial dishwasher or glasswasher, you could avoid the hassle of this rule as well as save time and stress.

Getting the correct sink for your commercial kitchen is of the utmost importance to ensure that you maintain a professional level of cleanliness and reduce the risk of cross-contamination.

Here at Walworth Appliances, we provide a range of commercial kitchen appliances to help anyone who is thinking of setting up a commercial kitchen, restaurant, or café. Whatever your new adventure, the team at Walworth are here to help you every step of the way. From small commercial appliances to larger appliances; you name it, we have it. You can get in touch with us for further information on any product you may believe will benefit you in your commercial kitchen organisation.

Don’t forget to check back on the Walworth blog to find out more about organising and optimising your kitchen space in our part 2. We will discuss legal requirements, kitchen layout, and the importance of putting together a strategic business plan.