A standard layout design of Commercial Kitchen | AutoCAD 2d and 3D Files Free

How to make a standard layout design of commercial kitchen in AutoCAD?

In a commercial kitchen, the layout is super important for making cooking and working smooth. Here's a basic rundown of how it usually goes:

• Receiving Area: This is where all the ingredients and supplies come in. It should be close to the storage areas for easy unloading.

• Storage Area: This is where you keep all your food, utensils, and other stuff. It's good to have different sections for different types of items, like dry storage for grains and canned goods, cold storage for perishables like meat and dairy, and freezer storage for frozen items.

• Preparation Area: This is where all the chopping, cutting, and prep work happens. It should have plenty of counter space and sinks for washing fruits and veggies.

• Cooking Area: This is where the magic happens! You'll have your stoves, ovens, grills, and other cooking equipment here. Make sure there's enough space between each station so cooks don't bump into each other.

• Assembly Area: After the food is cooked, it needs to be put together before serving. This area should have space for plating and adding final touches.

• Service Area: This is where the food gets picked up by servers or customers. It should be close to the assembly area but separated to avoid crowding.

• Cleaning Area: Last but definitely not least, you need a spot for washing dishes, pots, and pans. Make sure there are enough sinks and dishwashers to keep things moving smoothly.

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A standard layout design of Commercial Kitchen

Overall, the key is to organize everything in a way that makes sense and keeps the flow going from receiving to serving.