Main Kitchen Drawing for Hotel and Restaurant: Complete Layout with All Essential Sections
- admin
- 15 hours ago
- 2 min read
A well-planned main kitchen drawing is the foundation of efficient hotel and restaurant operations. The kitchen should be designed to ensure smooth workflow, food safety, hygiene, and maximum productivity. A professional kitchen layout includes dedicated sections for different cuisines and support areas to avoid cross-contamination and improve service speed.
Detailed Main Kitchen Layout for a 50-Room Hotel / 100-Cover Restaurant
Recommended Kitchen Size
Total Kitchen Area: 2,500–3,000 sq. ft.
Restaurant Seating Capacity: 100 Covers
Banquet Support: Up to 150 Guests
Kitchen Width: 50 ft
Kitchen Length: 60 ft
Kitchen Flow Diagram
────────────────────────────────────────────────────────────
GOODS RECEIVING AREA
10' x 10'
────────────────────────────────────────────────────────────
│ Dry Store │ Veg Store │ Chiller │ D-Freezer │ 4-Door Freezer │
│ 10'x10' │ 8'x10' │ 8'x10' │ 6'x8' │ 8'x8' │
────────────────────────────────────────────────────────────
PREP AREA
────────────────────────────────────────────────────────────
│ Veg Prep │ Non-Veg Prep │ Fresh Area │ Butchery │
│ 10'x10' │ 10'x10' │ 8'x10' │ 8'x8' │
────────────────────────────────────────────────────────────
MAIN COOKING PRODUCTION AREA
────────────────────────────────────────────────────────────
│ TANDOOR │ INDIAN │ CHINESE │ SOUTH INDIAN │ CONTINENTAL │
│ 12'x12' │12'x15' │10'x12' │10'x10' │10'x12' │
────────────────────────────────────────────────────────────
Tandoor Oven (2)
Curry Range (4 Burner)
Stock Pot Range
Chinese Wok Range
Dosa Plate
Idli Steamer
Salamander
Griddle
Fryer
────────────────────────────────────────────────────────────
PASS / PICKUP COUNTER
20' x 6'
────────────────────────────────────────────────────────────
HOT BAIN MARIE | KOT DISPLAY | HEAT LAMPS
────────────────────────────────────────────────────────────
CHEF OFFICE & SUPERVISION AREA
────────────────────────────────────────────────────────────
│ Chef Cabin │ Admin Desk │ Recipe Library │
│ 10'x10' │ Fresh Air View │
────────────────────────────────────────────────────────────
UT / KST (STEWARDING)
────────────────────────────────────────────────────────────
│ Pot Wash │ Dish Wash │ Glass Wash │ Waste Room │
│ 10'x10' │ 10'x10' │ 8'x8' │ 8'x8' │
────────────────────────────────────────────────────────────
STAFF FACILITIES
────────────────────────────────────────────────────────────
│ Staff Lockers │ Uniform Room │ Staff Toilet │
────────────────────────────────────────────────────────────Equipment Placement Chart
Kitchen area allocation
Suggested space distribution for a 3,000 sq. ft. hotel kitchen.
02505007501,000Main CookingPreparation AreaStorage & FreezersStewarding UT/KSTPickup CounterChef CabinStaff FacilitiesCirculation Space
Exhaust & Fresh Air Ducting Layout
Type-I Exhaust Hood Coverage
Tandoor Section – 12 ft Hood
Indian Range – 15 ft Hood
Chinese Wok Station – 12 ft Hood
South Indian Dosa Station – 10 ft Hood
Continental Range – 10 ft Hood
Frying Station – 8 ft Hood
Fresh Air Supply
Fresh Air Handling Unit (FAHU): 8,000–10,000 CFM
Positive pressure maintained in kitchen.
Fresh air diffusers above prep areas.
Exhaust fans mounted on rooftop.
Utility Requirements
Utility | Requirement |
LPG Bank | Outside Building |
Gas Pipeline | SS 304 Grade |
Water Connection | Hot & Cold |
Floor Drain | Every 8 ft |
Grease Trap | Near Pot Wash |
Electrical Load | 80–100 KW |
Exhaust Capacity | 20,000–25,000 CFM |
Recommended Kitchen Workflow
Receiving → Storage → Preparation → Cooking → Pickup Counter → Restaurant Service → UT/KST Washing → Waste Disposal
This workflow minimizes cross-contamination, improves productivity, and complies with hotel and restaurant operational standards for a 50-room hotel or 100-cover restaurant.