Site survey & operational brief
Review the menu, production volumes, service model, premises, utilities, access, budget and programme.
Commercial kitchen design & installation
Commercial Kitchens Designed Around the Way Your Business Works
Plan preparation, cooking, storage, refrigeration, wash-up, extraction and service as one coordinated operation. Norgroup develops practical commercial kitchen layouts, supplies suitable equipment and manages the agreed installation scope from survey through to handover.
Suitable for new premises, refurbishments, kitchen replacements, production expansion and equipment-led redesigns. Responsibilities and exclusions are defined clearly within the proposal.
Workflow-led designLayouts built around menu, output, staff movement and service
Multi-brand equipmentRecommendations based on production needs, site and budget
Coordinated installationEquipment, extraction and associated works scoped together
Commissioning & supportTraining, servicing, spare parts and planned maintenance
Start with the operation
Design the kitchen around what must happen during a real service
A commercial kitchen should support the menu, production volume and service model without unnecessary movement, crossing workflows or poorly positioned equipment. Storage, preparation, cooking, holding, plating, collections, wash-up and waste all need to work within the available space and utilities.
Norgroup can assess the premises, develop the layout and specify equipment around the client’s operational needs, access, electrical and gas capacity, water, drainage, extraction, budget and programme.
Complete kitchen capability
From operational brief to installed commercial kitchen
Use Norgroup for the complete agreed scope or for individual elements such as design, equipment supply, installation or refurbishment.
Layout & workflow design
Plan storage, preparation, cooking, holding, plating, dispatch, wash-up, waste and staff movement.
Equipment specification
Select suitable multi-brand equipment based on output, available services, footprint, budget and lifecycle needs.
Extraction & services coordination
Coordinate suitable extraction and associated building services where they are specifically included in the proposal.
Supply & installation
Manage procurement, delivery, specialist handling, positioning and the agreed installation work.
Commissioning & aftercare
Commission included equipment, provide agreed operational training and support the kitchen after handover.
What the design can cover
Every functional area considered as part of one operation
The exact kitchen scope is tailored to the menu, process, customer demand and physical limitations of the premises.
Storage & deliveriesDry, chilled and frozen storage positioned around receiving and production
Food preparationPreparation benches, sinks, processors and dedicated work zones
Cooking equipmentOvens, ranges, fryers, grills, boiling and specialist appliances
RefrigerationUpright, undercounter, prep and walk-in refrigeration requirements
Pass, holding & dispatchPlating, hot holding, collection and delivery-order workflows
Wash-up & wasteDishwashing, utensil washing, dirty returns, waste and cleaning storage
Stainless steel & fabricationWorktables, shelving, sinks, wall benches and tailored fabrication
Extraction & utilitiesAir movement, power, gas, water and drainage coordinated with the design
Our process
A controlled route from operational brief to working kitchen
- 1
Discovery & site survey
Understand the menu, production demand, service model, premises, budget and required completion date.
- 2
Workflow & layout development
Develop a practical arrangement for storage, preparation, cooking, service, wash-up and staff movement.
- 3
Equipment & services review
Match equipment and associated requirements to the proposed layout and available building services.
- 4
Proposal & responsibility schedule
Confirm the included design, equipment, installation, specialist works, exclusions and client responsibilities.
- 5
Procurement & installation
Coordinate equipment, fabrication, delivery, specialist movement and agreed installation activities.
- 6
Commissioning & handover
Test included equipment, provide agreed training and hand over the completed commercial kitchen scope.
Why Norgroup
Practical design backed by equipment, engineering and installation experience
Norgroup combines commercial kitchen planning with multi-brand equipment knowledge, technical installation, fabrication, fit-out and ongoing engineering support. This helps ensure the design remains practical when equipment is delivered, connected, commissioned and used under real operating conditions.
- Recommendations based on menu, production needs, site and budget
- Practical consideration of access, utilities and installation constraints
- Commercial equipment supplied from a broad multi-brand portfolio
- Specialist moving and handling planning for difficult installations
- Extraction and associated services coordinated where included
- Commissioning and training where agreed in the proposal
- Ongoing repairs, spare parts and planned-maintenance support
Featured project: YOH Burger
A complete commercial kitchen created within an empty-shell premises
Norgroup designed the front-of-house and back-of-house layouts for YOH Burger, developed the commercial kitchen around the intended operation and specified the required catering equipment.
The equipment was supplied and installed as part of the wider turnkey project, creating a coordinated route from an empty shell to a complete working restaurant.
- Back-of-house workflow and kitchen layout
- Equipment specification around the intended menu and output
- Commercial equipment supply and installation
- Coordination with the wider shop fit and service areas
- Commissioning and operational handover
Planning a commercial kitchen?
Involve the kitchen designer before services and building work become fixed
Early planning makes it easier to address workflow, access, equipment loads, extraction, power, water and drainage before changes become costly.
Frequently asked questions
Commercial kitchen design and installation FAQs
What types of commercial kitchens does Norgroup design?
Norgroup can design commercial kitchens for restaurants, takeaways, cafés, bakeries, hospitality businesses, production kitchens and suitable food-manufacturing environments. The design is based on the menu, process, output, premises and available services.
Can Norgroup supply and install the equipment as well as design the layout?
Yes. Norgroup can provide multi-brand recommendations, supply the agreed equipment and complete or coordinate the installation scope. International installation is available where the equipment has been supplied by Norgroup.
Can extraction be included?
Commercial kitchen extraction can be included directly or through coordinated specialists where agreed in the proposal. The scope will define design, manufacture, installation, certification and client or specialist responsibilities.
Can electrical, plumbing, gas or building works be included?
Associated building services can be included or coordinated where specifically stated in the proposal. Responsibilities, exclusions and named dutyholders are confirmed before the work begins.
Can you redesign an existing commercial kitchen?
Yes. Norgroup can review an existing kitchen to address ageing equipment, poor workflow, insufficient capacity or a change in menu. Phased installation and shutdown requirements are considered on a project-by-project basis.
Can you help with planning, permits and approvals?
Norgroup can assess the site and coordinate planning, permit and approval requirements with the client and appointed specialists where included in the proposal. Formal applications and approvals remain subject to the relevant authorities and named dutyholders.
What information is needed to begin?
Useful starting information includes the premises address, floor plans or dimensions, proposed menu, expected covers or output, opening hours, utilities, equipment preferences, budget and target completion date.
What support is available after installation?
Norgroup provides service and repair support for a broad range of commercial bakery and catering equipment, supplies spare parts and offers structured planned-maintenance agreements for suitable customers and equipment.
Discuss your commercial kitchen
Start with the premises, menu, output and target opening date
Share your plans, site information and operational requirements with Norgroup.