Commercial kitchen plan, to scale
Cooking line, prep, dishwashing, walk-in cooler and pass.
The plan opens on "Kitchen", a 8.00 m (26' 3") by 6.00 m (19' 8") rectangle (48.00 m² (517 sq ft)) that you correct to your own measurements. Its line (wall) is 15 cm thick. Already in place: door, commercial hood, deep fryer, griddle, six-burner range, convection oven…
No account needed, right away.
How to use it
- Start with the outline: show the side lengths, then click a length to type the real measurement.
- Follow the path of the food: receiving, cold storage, prep, cooking, pass, then back to the dish pit.
- Line up the cooking equipment under the hood and keep 110 cm of clearance in front.
- Separate clean from dirty and plan a hand sink at each station.
What Planimonde calculates for this plan
- The length of each side, written along the line and corrected with one click.
- The area of each closed outline and of each zone you mark out.
- Wall thickness: your measurements apply to the inside, the outside or the centre line, as you choose.
- The closing gap when on-site measurements contradict each other, and where it lies.
- The clearance to leave in front of each item, to suggest other layouts without overlap.
- The scale of the PDF, with a reference bar to check with a ruler once the page is printed.
In this plan's library
This plan type first offers these categories of items, which you resize to your measurements: Commercial kitchen, Craft production, Access, safety and markers, Doors and windows, Restaurant and bar, Free shapes.
What this plan is, and what it is not
This notice is printed at the bottom of exports of this plan type. What a self-made plan can be used for
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