Commercial Kitchen Design

• Layout planning

  Where each section of the kitchen sits, and how the space divides between preparation, cooking, service, storage and warewashing.

• Kitchen workflow

  The path food and staff take through a service, so the busy stations are not fighting each other for the same floor space.

• Equipment placement

  What goes where, at what size, and what it needs beside it — bench space, landing space, extraction, and access to a sink.

• Practical use of space

  Getting a full kitchen into a tenancy that looks too small for one is the most common thing we are asked to solve. Where nothing off the shelf fits, custom stainless steel fabrication is an option.

• Cold chain planning

  Where refrigeration and cool rooms sit relative to deliveries, preparation and service.

• Warewashing and returns

  The direction dirty crockery travels, which is the part most often left until last and then has nowhere to go. See our warewashing range.

Plenty of projects already have a builder, a shopfitter or an architect involved before they reach us. That is straightforward: we can design the kitchen scope to work alongside their drawings, and coordinate with them directly rather than through you.

We also work the other way around, taking a layout your team has already produced and telling you honestly whether the equipment will fit, what it will need in services, and what we would change.

On compliance, we design with Australian commercial kitchen requirements in mind — ventilation, drainage and food safety among them. Approval pathways vary by council and by venue type, so tell us what your project needs and we will confirm what we can provide before you commit to anything.