Equipment Layout for Kitchens and Central Kitchens

Plan the workflow before the equipment list. The ideal flow runs from goods-in through rough preparation, washing and peeling, cutting and portioning, to cooking or dispatch. A one-way flow that never doubles back is what keeps both hygiene and throughput under control.

Sizing tiers

• A small vegetable shop handling under 200 kg a day needs one 180 or 830 cutter, one potato peeler and one bagging or portioning machine.
• A medium plant handling 500 kg a day should run a twin-head cutter with a brush washer, and add a second washing and drying stage so clean and dirty zones stay separate.
• A central kitchen above one tonne a day serving several outlets needs continuous work tables, a washing and peeling line, a cutting and portioning line and cold storage, organised into single-direction zones.

Water, power and extraction

• Peeling and washing are the biggest water users, so meter them separately and provide a softened-water connection; mixers need their own circuit to avoid voltage swings shared with the motors.
• Cooking and wash-up should sit in different rooms, and the hot water and steam released in wash-up must not enter the clean preparation area.