7 Essential Steps for Commercial Kitchen Setup & Cost

1. Understanding Commercial Kitchen Setup

What is a Commercial Kitchen?

A commercial kitchen setup is a professionally designed space for preparing food on a large scale. It serves restaurants, hotels, catering businesses, cloud kitchens, bakeries, and food manufacturing units. These kitchens are built to:

• Handle bulk food production efficiently.
• Follow hygiene and safety regulations.
• Optimize workflow to improve speed and productivity.

How It Differs from a Home Kitchen

FeatureCommercial KitchenHome KitchenPurposeMass food productionDaily household cookingEquipmentHeavy-duty, industrial-gradeStandard home appliancesRegulationsSubject to food safety lawsNo mandatory complianceWorkflowDesigned for efficiencyMore flexible and casualStorageLarge freezers, walk-in coolersBasic refrigerator

2. Key Factors to Consider Before Setting Up

A. Type of Food Business

The commercial kitchen setup layout and equipment depend on what type of food service is being planned:

• Full-Service Restaurant — Needs multiple cooking zones for different cuisines.
• Cloud Kitchen — Requires an efficient, delivery-focused setup with minimal space.
• Catering Business — Must have high-capacity cooking and storage facilities.
• Bakery — Needs specialized ovens, mixers, and proofing chambers.
• Food Truck — Focuses on compact, space-saving kitchen solutions.

B. Space Planning & Layout

• How Much Space is Required?
• Small kitchens (200–500 sq. ft.) — Suitable for cafés or food trucks.
• Medium kitchens (500–1500 sq. ft.) — Ideal for mid-size restaurants.
• Large kitchens (1500+ sq. ft.) — Designed for large-scale catering or hotels.
• Key Sections in a Commercial Kitchen
• Preparation Zone — Cutting, mixing, and ingredient handling.
• Cooking Area — Stoves, fryers, grills, and ovens.
• Storage Section — Refrigeration, dry storage, and cold rooms.
• Dishwashing & Cleaning — Sinks, dishwashers, and waste disposal.
• Service Counter — Final plating and food handover.

C. Legal Compliance & Safety Standards

Every commercial kitchen must meet certain requirements:

• Food Safety (FSSAI Certification) — Ensures hygienic food preparation.
• Fire Safety — Installation of exhaust hoods, fire extinguishers, and emergency exits.
• Electrical & Plumbing Regulations — Proper wiring and drainage system.
• Water & Waste Disposal — Compliance with local waste management policies.

D. Budget & Cost Planning

Building a commercial kitchen involves significant investment. Major expenses include:

• Equipment (₹5–25 lakhs) — Includes stoves, refrigeration, dishwashers.
• Construction & Interiors (₹2–10 lakhs) — Flooring, ventilation, plumbing, countertops.
• Licensing & Compliance (₹20,000 — ₹1 lakh) — Government approvals and certifications.

3. Different Types of Commercial Kitchens

A. Restaurant Kitchen (Commercial Kitchen Setup)

• Features multiple cooking sections for grilling, frying, boiling, and baking.
• Requires a well-planned ventilation system.
• Uses specialized appliances like charbroilers, salamanders, and tandoors.

B. Small Commercial Kitchen

• Suitable for small restaurants, food trucks, and delivery kitchens.
• Space-efficient layout with multi-purpose appliances.
• Smart use of vertical storage to maximize workspace.

C. Large Industrial Kitchen

• Used in catering businesses, corporate kitchens, and large-scale food production.
• Equipped with industrial-sized ovens, large cold storage, and automated dishwashers.

4. Layout Planning for Efficiency

A. Importance of a Well-Designed Layout

• Reduces movement and improves efficiency.
• Keeps raw and cooked food areas separate to prevent contamination.
• Allows smooth workflow between cooking, cleaning, and storage areas.

B. Common Layout Types

1. Assembly Line Layout — Best for fast-food chains, ensuring high output.
2. Island Layout — Centralized cooking area with stations arranged around it.
3. Zoned Layout — Each section dedicated to a specific task (prep, cooking, plating).
4. Open Kitchen — Allows customers to see food being prepared, enhancing experience.

C. Recommended Dimensions for Different Sections

SectionSuggested Space RequirementCooking Area10–15 sq. ft. per cookPrep Zone6–10 sq. ft. per staffStorage20–30% of total kitchen spaceDishwashing & Cleaning10–15% of total kitchen space

5. Cost of Setting Up a Commercial Kitchen in India

A. Factors Affecting Cost

1. Size of Kitchen — Larger spaces require higher investment.
2. Equipment Quality — Premium brands increase initial costs.
3. Interior & Fixtures — Custom designs add extra expenses.

B. Estimated Investment

Type of KitchenApproximate CostSmall Kitchen₹5–10 lakhsMedium Kitchen₹10–20 lakhsLarge Kitchen₹20–50 lakhs

6. Essential Equipment for a Commercial Kitchen

Cooking Equipment

• Gas ranges, induction burners, combi-ovens, fryers.

Refrigeration & Storage

• Walk-in coolers, chest freezers, upright chillers.

Food Preparation Tools

• Dough mixers, vegetable cutters, blenders, slicers.

Cleaning & Hygiene

• Dishwashers, stainless steel sinks, grease traps.

Fire & Safety Essentials

• Exhaust hoods, fire extinguishers, smoke detectors.

7. Kitchen Design Standards & Safety Regulations

• Hygiene Compliance — Stainless steel worktops, washable wall panels, proper drainage.
• Fire Safety — Exhaust ventilation, emergency exits, and fire suppression systems.
• Electrical & Plumbing Standards — Adequate power supply, non-slip flooring, and proper drainage.

8. Common Challenges & Solutions in Commercial Kitchen Setup

• Limited Space — Use compact, multi-purpose equipment.
• Ventilation Issues — Install high-powered exhaust systems.
• High Costs — Start with essential equipment, expand later.

9. Latest Trends in Commercial Kitchens

• Smart Kitchen Technology — Remote monitoring of appliances.
• Energy-Efficient Equipment — Induction cooking and eco-friendly refrigeration.
• Cloud Kitchens — Optimized for online food delivery with minimal space requirements.

10. Final Thoughts

• A well-planned commercial kitchen ensures smooth operations, cost efficiency, and high food safety standards.
• Choosing the right layout, equipment, and safety measures is key to long-term success.
• Keeping up with modern kitchen innovations helps businesses stay ahead in the food industry.

Where to Buy Commercial Kitchen Equipment?

Coldshell is a trusted Delhi-based manufacturer and supplier of commercial kitchen and refrigeration equipment. With 31+ years of experience, we provide high-quality solutions for restaurants, hotels, catering businesses, cloud kitchens, and retail stores. Our product range includes chest freezers, deep freezers, ice machines, cold rooms, and ductable air conditioners, ensuring durability, efficiency, and energy savings.

At Coldshell, we focus on innovative designs, expert guidance, and reliable service to help businesses set up professional-grade kitchens. Whether you need a small commercial kitchen setup or a large-scale industrial kitchen, we offer customized solutions tailored to your needs. Our secure online store and prompt delivery services make purchasing commercial equipment hassle-free.

For expert assistance in setting up your commercial kitchen, contact us at +91 9818885799 or visit www.coldshell.in.

FAQs

1. What are the essential requirements for a restaurant kitchen setup?
A restaurant kitchen setup requires proper space planning, essential cooking and refrigeration equipment, ventilation systems, and adherence to food safety regulations. It should include separate zones for food preparation, cooking, storage, and dishwashing to ensure smooth workflow and hygiene.

2. How much does a commercial kitchen setup cost in India?
The cost of a commercial kitchen setup in India varies based on size, equipment, and business type. A small commercial kitchen setup may cost ₹5–10 lakhs, while a medium-sized kitchen ranges from ₹10–20 lakhs. Large-scale industrial kitchens can cost ₹20–50 lakhs or more, depending on the level of customization and equipment quality.

3. How do I choose the right layout for my commercial kitchen?
The best commercial kitchen layout depends on your restaurant’s workflow. Common layouts include assembly line (for fast service), island layout (centralized cooking area), and zoned layout (separate areas for different tasks). Using a commercial kitchen layout planner can help optimize space, improve efficiency, and ensure safety.