Today, a modern catering kitchen is much more than just a place to cook. In many restaurants, catering businesses and commercial kitchens, complex processes take place on a daily basis: Goods are delivered, stored, prepared, processed and finally served. For these processes to function efficiently, the entire kitchen structure needs to be well thought out. <\/p>\n
The importance of early architectural planning quickly becomes apparent, particularly in the case of new builds or the renovation of existing catering kitchens. Room layouts, cold rooms, work routes and hygiene areas must be logically connected. A well-planned kitchen makes everyday work easier for staff and at the same time ensures safe hygienic conditions.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
The basics of commercial kitchen planning<\/strong><\/h3><\/div>The first step in planning a commercial kitchen is to understand the subsequent work processes. Every kitchen follows a specific process logic – from the receipt of goods to the serving of finished food.<\/p>\n<\/div><\/div><\/div>
Typically, the process begins at goods receiving. From there, food is transferred to storage or cooling areas and then to preparation and production zones. A clear spatial structure prevents paths from crossing or work areas from becoming overloaded. <\/p>\n
At the same time, hygiene requirements play a central role. Raw materials, prepared ingredients and finished dishes must be spatially separated to avoid cross-contamination. The architecture of a kitchen is therefore not only based on the available space, but above all on the planned work processes.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div>![](\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27100%27%20height%3D%27100%27%20viewBox%3D%270%200%20100%20100%27%3E%3Crect%20width%3D%27100%27%20height%3D%27100%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" "\\"Wirth-Group_logo_m\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Integrate cold rooms and cold cells correctly<\/strong><\/h3><\/div>Cold rooms are one of the most important components of modern catering kitchens. They ensure that the cold chain is maintained and enable structured food storage.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>In many businesses, several cooling zones are set up – for example for meat, vegetables, prepared ingredients or finished products. This separation facilitates organization and at the same time supports hygienic standards. <\/p>\n
It is therefore important to determine how cold rooms are to be integrated into the kitchen workflow as early as the planning phase. Short distances between storage, preparation and production save time and make daily work easier. At the same time, cold rooms must be designed in such a way that temperature stability, insulation and hygiene are guaranteed in the long term.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>New construction or renovation of catering kitchens<\/strong><\/h3><\/div>A catering kitchen is not always built on a greenfield site. Many projects involve existing buildings in which kitchens need to be modernized or extended. A careful analysis of the existing structure is particularly important when renovating a restaurant.<\/p>\n<\/div><\/div><\/div>
Existing rooms can often be made significantly more efficient through targeted structural modifications. New cold rooms, improved zone separation or optimized work routes can make operations considerably easier. <\/p>\n
The selection of suitable materials also plays an important role in this context. Hygienic wall surfaces, robust constructions and easy-to-clean materials help to ensure that kitchens can be operated safely and with low maintenance in the long term.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Materials as part of the planning<\/strong><\/h3><\/div>When planning production kitchens and catering buildings, materials are often only considered at a late stage. Yet they have a significant influence on how hygienic and durable a kitchen space will be later on.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>Wall and surface materials in kitchens must be particularly resilient. Moisture, intensive cleaning and mechanical stress are all part of daily use. Materials should therefore be robust, hygienic and easy to clean. <\/p>\n
Modern hygiene solutions such as special wall cladding made of glass fiber reinforced plastic (GRP) can play an important role here. They offer smooth, resistant surfaces and can be easily integrated into kitchen and cold room areas. Schwan Projekt GmbH<\/strong> works closely with specialized partners within the Wirth Group in the practical implementation of such solutions.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27400%27%20height%3D%27400%27%20viewBox%3D%270%200%20400%20400%27%3E%3Crect%20width%3D%27400%27%20height%3D%27400%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\")
<\/div><\/div>Why the Wirth Group is your ideal partner<\/strong><\/h3><\/div>A well-functioning catering kitchen is not created by chance. It is the result of careful planning, clear process structures and a well thought-out choice of materials. Cold rooms, work routes and hygiene requirements must be taken into account early on in the planning process to ensure smooth kitchen operations. <\/p>\n
Schwan Projekt GmbH<\/strong> supports catering businesses and food producers in the planning and implementation of such projects. From the initial concept idea to the architecture and structural implementation, we create kitchen spaces that work efficiently, meet hygiene requirements and function reliably in the long term.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":5883,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-unkategorisiert"],"yoast_head":"\nPlanning commercial kitchens: cold rooms, production logic and efficient kitchen layouts - Schwan Projekt GmbH<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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The first step in planning a commercial kitchen is to understand the subsequent work processes. Every kitchen follows a specific process logic – from the receipt of goods to the serving of finished food.<\/p>\n<\/div><\/div><\/div>
Typically, the process begins at goods receiving. From there, food is transferred to storage or cooling areas and then to preparation and production zones. A clear spatial structure prevents paths from crossing or work areas from becoming overloaded. <\/p>\n
At the same time, hygiene requirements play a central role. Raw materials, prepared ingredients and finished dishes must be spatially separated to avoid cross-contamination. The architecture of a kitchen is therefore not only based on the available space, but above all on the planned work processes.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
![](\"https:\/\/schwan-projektgmbh.de\/wp-content\/uploads\/2024\/02\/Wirth-Group_logo_m.png\" "\\"Wirth-Group_logo_m\\""){kind=logo}
<\/span><\/div><\/div><\/div>Integrate cold rooms and cold cells correctly<\/strong><\/h3><\/div>Cold rooms are one of the most important components of modern catering kitchens. They ensure that the cold chain is maintained and enable structured food storage.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>In many businesses, several cooling zones are set up – for example for meat, vegetables, prepared ingredients or finished products. This separation facilitates organization and at the same time supports hygienic standards. <\/p>\n
It is therefore important to determine how cold rooms are to be integrated into the kitchen workflow as early as the planning phase. Short distances between storage, preparation and production save time and make daily work easier. At the same time, cold rooms must be designed in such a way that temperature stability, insulation and hygiene are guaranteed in the long term.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>New construction or renovation of catering kitchens<\/strong><\/h3><\/div>A catering kitchen is not always built on a greenfield site. Many projects involve existing buildings in which kitchens need to be modernized or extended. A careful analysis of the existing structure is particularly important when renovating a restaurant.<\/p>\n<\/div><\/div><\/div>
Existing rooms can often be made significantly more efficient through targeted structural modifications. New cold rooms, improved zone separation or optimized work routes can make operations considerably easier. <\/p>\n
The selection of suitable materials also plays an important role in this context. Hygienic wall surfaces, robust constructions and easy-to-clean materials help to ensure that kitchens can be operated safely and with low maintenance in the long term.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Materials as part of the planning<\/strong><\/h3><\/div>When planning production kitchens and catering buildings, materials are often only considered at a late stage. Yet they have a significant influence on how hygienic and durable a kitchen space will be later on.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>Wall and surface materials in kitchens must be particularly resilient. Moisture, intensive cleaning and mechanical stress are all part of daily use. Materials should therefore be robust, hygienic and easy to clean. <\/p>\n
Modern hygiene solutions such as special wall cladding made of glass fiber reinforced plastic (GRP) can play an important role here. They offer smooth, resistant surfaces and can be easily integrated into kitchen and cold room areas. Schwan Projekt GmbH<\/strong> works closely with specialized partners within the Wirth Group in the practical implementation of such solutions.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Why the Wirth Group is your ideal partner<\/strong><\/h3><\/div>A well-functioning catering kitchen is not created by chance. It is the result of careful planning, clear process structures and a well thought-out choice of materials. Cold rooms, work routes and hygiene requirements must be taken into account early on in the planning process to ensure smooth kitchen operations. <\/p>\n
Schwan Projekt GmbH<\/strong> supports catering businesses and food producers in the planning and implementation of such projects. From the initial concept idea to the architecture and structural implementation, we create kitchen spaces that work efficiently, meet hygiene requirements and function reliably in the long term.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":5883,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-unkategorisiert"],"yoast_head":"\nPlanning commercial kitchens: cold rooms, production logic and efficient kitchen layouts - Schwan Projekt GmbH<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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Cold rooms are one of the most important components of modern catering kitchens. They ensure that the cold chain is maintained and enable structured food storage.<\/p>\n<\/div><\/div><\/div>
In many businesses, several cooling zones are set up – for example for meat, vegetables, prepared ingredients or finished products. This separation facilitates organization and at the same time supports hygienic standards. <\/p>\n
It is therefore important to determine how cold rooms are to be integrated into the kitchen workflow as early as the planning phase. Short distances between storage, preparation and production save time and make daily work easier. At the same time, cold rooms must be designed in such a way that temperature stability, insulation and hygiene are guaranteed in the long term.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>New construction or renovation of catering kitchens<\/strong><\/h3><\/div>A catering kitchen is not always built on a greenfield site. Many projects involve existing buildings in which kitchens need to be modernized or extended. A careful analysis of the existing structure is particularly important when renovating a restaurant.<\/p>\n<\/div><\/div><\/div>
Existing rooms can often be made significantly more efficient through targeted structural modifications. New cold rooms, improved zone separation or optimized work routes can make operations considerably easier. <\/p>\n
The selection of suitable materials also plays an important role in this context. Hygienic wall surfaces, robust constructions and easy-to-clean materials help to ensure that kitchens can be operated safely and with low maintenance in the long term.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Materials as part of the planning<\/strong><\/h3><\/div>When planning production kitchens and catering buildings, materials are often only considered at a late stage. Yet they have a significant influence on how hygienic and durable a kitchen space will be later on.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>Wall and surface materials in kitchens must be particularly resilient. Moisture, intensive cleaning and mechanical stress are all part of daily use. Materials should therefore be robust, hygienic and easy to clean. <\/p>\n
Modern hygiene solutions such as special wall cladding made of glass fiber reinforced plastic (GRP) can play an important role here. They offer smooth, resistant surfaces and can be easily integrated into kitchen and cold room areas. Schwan Projekt GmbH<\/strong> works closely with specialized partners within the Wirth Group in the practical implementation of such solutions.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Why the Wirth Group is your ideal partner<\/strong><\/h3><\/div>A well-functioning catering kitchen is not created by chance. It is the result of careful planning, clear process structures and a well thought-out choice of materials. Cold rooms, work routes and hygiene requirements must be taken into account early on in the planning process to ensure smooth kitchen operations. <\/p>\n
Schwan Projekt GmbH<\/strong> supports catering businesses and food producers in the planning and implementation of such projects. From the initial concept idea to the architecture and structural implementation, we create kitchen spaces that work efficiently, meet hygiene requirements and function reliably in the long term.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":5883,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-unkategorisiert"],"yoast_head":"\nPlanning commercial kitchens: cold rooms, production logic and efficient kitchen layouts - Schwan Projekt GmbH<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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A catering kitchen is not always built on a greenfield site. Many projects involve existing buildings in which kitchens need to be modernized or extended. A careful analysis of the existing structure is particularly important when renovating a restaurant.<\/p>\n<\/div><\/div><\/div>
Existing rooms can often be made significantly more efficient through targeted structural modifications. New cold rooms, improved zone separation or optimized work routes can make operations considerably easier. <\/p>\n
The selection of suitable materials also plays an important role in this context. Hygienic wall surfaces, robust constructions and easy-to-clean materials help to ensure that kitchens can be operated safely and with low maintenance in the long term.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>Materials as part of the planning<\/strong><\/h3><\/div>When planning production kitchens and catering buildings, materials are often only considered at a late stage. Yet they have a significant influence on how hygienic and durable a kitchen space will be later on.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>Wall and surface materials in kitchens must be particularly resilient. Moisture, intensive cleaning and mechanical stress are all part of daily use. Materials should therefore be robust, hygienic and easy to clean. <\/p>\n
Modern hygiene solutions such as special wall cladding made of glass fiber reinforced plastic (GRP) can play an important role here. They offer smooth, resistant surfaces and can be easily integrated into kitchen and cold room areas. Schwan Projekt GmbH<\/strong> works closely with specialized partners within the Wirth Group in the practical implementation of such solutions.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Why the Wirth Group is your ideal partner<\/strong><\/h3><\/div>A well-functioning catering kitchen is not created by chance. It is the result of careful planning, clear process structures and a well thought-out choice of materials. Cold rooms, work routes and hygiene requirements must be taken into account early on in the planning process to ensure smooth kitchen operations. <\/p>\n
Schwan Projekt GmbH<\/strong> supports catering businesses and food producers in the planning and implementation of such projects. From the initial concept idea to the architecture and structural implementation, we create kitchen spaces that work efficiently, meet hygiene requirements and function reliably in the long term.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":5883,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-unkategorisiert"],"yoast_head":"\nPlanning commercial kitchens: cold rooms, production logic and efficient kitchen layouts - Schwan Projekt GmbH<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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When planning production kitchens and catering buildings, materials are often only considered at a late stage. Yet they have a significant influence on how hygienic and durable a kitchen space will be later on.<\/p>\n<\/div><\/div><\/div>
Wall and surface materials in kitchens must be particularly resilient. Moisture, intensive cleaning and mechanical stress are all part of daily use. Materials should therefore be robust, hygienic and easy to clean. <\/p>\n
Modern hygiene solutions such as special wall cladding made of glass fiber reinforced plastic (GRP) can play an important role here. They offer smooth, resistant surfaces and can be easily integrated into kitchen and cold room areas. Schwan Projekt GmbH<\/strong> works closely with specialized partners within the Wirth Group in the practical implementation of such solutions.<\/p>\n<\/div><\/div><\/div><\/div><\/div> A well-functioning catering kitchen is not created by chance. It is the result of careful planning, clear process structures and a well thought-out choice of materials. Cold rooms, work routes and hygiene requirements must be taken into account early on in the planning process to ensure smooth kitchen operations. <\/p>\n Schwan Projekt GmbH<\/strong> supports catering businesses and food producers in the planning and implementation of such projects. From the initial concept idea to the architecture and structural implementation, we create kitchen spaces that work efficiently, meet hygiene requirements and function reliably in the long term.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Why the Wirth Group is your ideal partner<\/strong><\/h3><\/div>