In the world of foodservice, speed, safety, and efficiency are everything. But behind every high-performing kitchen is a smart layout that maximizes workflow and minimizes chaos. At Minewe, we understand that even the best kitchen equipment can’t perform at its full potential if it’s placed in the wrong spot.

Whether you’re opening a new restaurant or upgrading an existing facility, here are our expert tips on planning a kitchen layout that works—featuring must-have equipment like the open fryer.

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1. Understand Your Menu and Cooking Process

Your layout should be built around your menu—not the other way around. If fried foods are a major part of your offering, your open fryer must be located close to the prep area and serving station to ensure freshness and reduce handling time.

Ask yourself:

• What dishes are made most frequently?

• Which stations are used together?

• How can I reduce steps between storage, prep, cooking, and plating?

Tip: Map your menu flow from raw ingredient to finished dish—it will help you define your kitchen zones.

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2. Divide Your Kitchen into Functional Zones

A good commercial kitchen layout typically includes:

• Storage Area: For dry goods, refrigerated items, and frozen products.

• Preparation Zone: Cutting, mixing, and marinating happens here.

• Cooking Zone: Where your open fryer, pressure fryer, griddle, ovens, and ranges live.

• Plating/Service Zone: Final assembly and handoff to front-of-house.

• Cleaning/Warewashing: Sinks, dishwashers, drying racks, etc.

Each zone should be clearly defined yet seamlessly connected to avoid bottlenecks during peak hours.

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3. Prioritize Workflow and Movement

The fewer steps your staff need to take, the better. Equipment like fryers, work tables, and cold storage should be arranged to support a logical and smooth flow.

Example:

• Raw chicken goes from cold storage → prep table → pickling machine→open fryer → holding cabinet → plating station

Use the “kitchen triangle” principle where key stations (cold, cook, plate) form a triangle to save time and boost productivity.

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4. Choose Equipment That Fits the Space

Oversized equipment in a small kitchen can restrict movement and create safety hazards. Choose space-saving, multi-functional equipment when possible.

At Minewe, we offer compact various of open fryers and countertop models ideal for tight spaces—without sacrificing performance. For high-volume kitchens, our floor-standing fryers and modular kitchen lines ensure maximum output with smart spacing.

Need help choosing fryer sizes? Our team can recommend the right unit based on your kitchen size and daily capacity.

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5. Think Safety and Ventilation

Proper airflow and ventilation are essential, especially around heat-generating appliances like fryers and ovens. Make sure you have:

• Fire suppression systems near fryers

• Non-slip flooring and clear walkways

• Adequate ventilation hoods and exhaust fans

• Safe distance between hot and cold zones

A well-ventilated kitchen is not only safer but also more comfortable for your team.

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Plan Smart, Cook Better

An efficient kitchen layout boosts output, reduces errors, and keeps your staff happy. At Minewe, we don’t just supply premium kitchen equipment—we help clients design smarter, safer, and more profitable kitchens.

Looking for layout advice or custom fryer configurations? We’re here to help.

Visit www.minewe.com or contact our team to get a tailored kitchen planning consultation.

Stay tuned for next week’s feature: “How to Reduce Oil Costs in Your Frying Operation”—don’t miss it!