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Restaurant Kitchen Layouts in Singapore


Components of  A Commercial Kitchen in Singapore:

Most people hear "commercial kitchen" and think about ranges, grills, fryers, and perhaps a frantic, angry chef yelling out orders.

That may be the case; even though, the real commercial kitchen is a bit more than the kitchen utensils or personnel found in it.

A successful kitchen renovation comprises of specific components structured in a particular pattern to optimize performance and efficiency. Those components are:

• Cleaning/washing

• Storage

• Food Preparation

• Meal Cooking

• Service



The cleaning and washing segment of any commercial kitchen comprises of sinks ware washing machines and drying racks.

This segment is first on the list since without dirty dishes; there are no clean dishes to serve your food on.

Three-compartment sinks are needed for washing utensils, while ware washing machines can easily clean plates as well as other serving vessels to maintain the kitchen running at full speed.

This sector of the kitchen ought to be located near the kitchen entrance so servers can rapidly drop off dirty dishes, and near the storage area so chefs can easily find clean dishes.



The storage region can be separated into non-food storage, cold storage, and dry storage. The non-food storage can be split further into the segment for disposable products, an area for cleaning supplies, and a segment for the clean dishes out of your cleaning/washing area.

Remember, that to prevent contamination, cleaning and sanitation chemicals are not stored above food, food equipment, utensils, dishes, or disposables like cups and plastic cutlery. Cold storage is the place you keep something that needs to be refrigerated or frozen though dry storage comprises of all nonperishables and other consumables.

This area could also contain a receiving space for inventory shipments, shorten the distance new stock has to travel through your restaurant.


Food Preparation:

The kitchen area has a sink for washing produce and cutting areas and mixing zones.

The food preparation part is put into a section for processing raw foods (breaking down cuts of beef, as an example) and a segment for sorting foods into batches (chopping vegetables, mixing salad dressings, etc.). Placing this section near your storage area assists cooks to efficiently grab fresh dishes, prepare plates, and move them to the cooking area rapidly.


Meal Cooking:

The meal cooking area makes the rest of your kitchen tick. This is where the main dishes are finished; here you will have ranges oven exhaust hoods, fryers griddles -commercial-griddles., along with other cooking utensils. Like the food preparation area, the meal cooking area might be broken down into smaller sections just like a baking station, grilling station, and frying station.

Since meals are finished here, the meal cooking area ought to be near the front of your kitchen next to the service area.



The service area would be the final section of your commercial kitchen in Singapore. If you have a serving staff, this is where they will pick-up finished dishes to take to clients.

If you own a self-serve or buffet-style restaurant, this is where foods are going to be showed in warmers for customers to assemble their plates. This area should be sited at the very front of the kitchen, immediately after the meal cooking space, to shorten the time and the distance between finished meals and customers.

Commercial Kitchen Design Layouts:

There is no sound plan for commercial kitchen layout. Every single foodservice establishment is unusual and will operate differently as opposed to others, so you have to make the decision what will assist you to best meet your kitchen area objectives.

That said, there are lots of basic commercial kitchen design layouts to take into consideration that succeed in blending solid kitchen design core principles and kitchen components excellently.


Island-Style Layout:

The island-style layout places the ovens, ranges, fryers, grills, along with other standard cooking equipment together in a module at the center of the kitchen,

While other areas of the kitchen are placed around the perimeter walls in the correct order to uphold a circular flow

(any segment could be the “island” based on what is best suited  your needs).

This layout is incredibly open and encourages communication and supervision while leaving ample of open floor space area for easy cleaning. This design is perfect for a large kitchen that's square in shape, though, they can indeed be modified to suit other shapes and forms.


Zone-Style Layout:

The zone-style layout has the kitchen set up in blocks with the major equipment sited on the walls. Again, the sections follow the correct order for increased flow,

Providing you with a dishwashing block, a storage block, a food preparation block, etc. Communication and supervision are certainly not difficult in this layout from the center of the space are very open.


Assembly Line Layout:

The assembly-line configuration is perfect for kitchens that need to serve a large volume of people quickly, like cafeterias or correctional facilities.

This layout might work better for establishments with a restricted menu that serves large quantities of the same foods, such as a sandwich or pizza shop,

yet it is possible for any kitchen.

In this layout, kitchen equipment is planned in line with the food preparation space at one end plus the service area at the other, permitting cooks to send food down the line quickly.

The cleaning/washing and storage/receiving areas might be located behind the assembly line to maintain them out of the way. This creates ultimate efficiency and keeps your kitchen open for exceptional communication and flow. Often, kitchen equipment could be linked together, further eradicating wasted space.


Details to Consider:

You've reflected on the constituents and layouts of commercial kitchen design, so what’s next?

There is a huge selection of details to take into account, and every kitchen is exceptional. Thus, you have to make a decision on what is most effective for you. That said, there are two main details that may potentially make or break your kitchen: ergonomic design and health codes.


Ergonomic Design:

Keeping to an ergonomic kitchen design layout means carefully placing every piece of your kitchen with ease and effectiveness in your mind.

Furthermore, how do you make your kitchen area most user-friendly? The basic standard of ergonomic design demands that employees require that very least amount of energy to perform the most tasks in the shortest amount of time.

An under counter freezer, for instance, may very well be placed right near the deep fryer.

This permits the fry cook to retrieve foods and place them in the fryer with little effort.

The cook doesn't even have to take any step. Or, a kitchen might invest in taller preparation tables to save chefs from bending over to cook.

This significantly reduces injury and physical exertion.

The ergonomic design even also includes things like equipment selection and lighting. Having the right equipment for the job makes cooking easier and keeps employees happy,

Though good light permits employees to view what they’re doing and get it done safely.

The first problem with the ergonomic design is monetary. It is not necessarily the cheapest priced alternative since it's not always energy-efficient, depending on what types of equipment are put together.


Maintaining Your Restuarant Kitchen Up to Code:

After much of the hard work, you put into designing a good kitchen, the last thing you would not want is to be shut down by the health department or suffer major fire damage because you are certainly not up to code.

Every state and local area possess its codes, so be acquainted with them before starting designing a kitchen. A good starting place is with your department of health.

Moreover, every piece of equipment has procedures for installation and placement, so ensure that you read their instruction manuals. If you put in your required research, there ought to be no problems keeping your kitchen up to code.


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