Designed with EdrawMax, this template depicts the layout of a commercial kitchen. It features distinct areas such as the “Hot Food Production Area” with equipment like stoves and a convection oven, and the “Cold Station” for cold food preparation. The “Service Area” is central for serving food, connected to the “Garnishments” area. There are also dedicated spaces for “Dry Storage,” a “Walk - In Cooler,” and a “Dish Washing Station.” Additionally, zones for “Goods Receiving” and a “Beverage/Ice/Refrigerator dispenser for Carton drinks” are included. This layout diagram is essential for planning and optimizing the workflow in a commercial food service environment.
