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Functional design, space saving, lower cost and attractive appearance are the pillars of industrial kitchens

How to set up an industrial kitchen?

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Industrial kitchens are professional kitchens used to prepare large amounts of food. For many markets, such as restaurants, hotels, hospitals and schools, they are right at the heart of the business. This is because, no matter the segment, industrial kitchens need to have a functional design to facilitate meal preparation and help save space and lower costs. In addition, they also need to meet safety and hygiene standards under effective legislation, while at the same time providing an attractive appearance for customers. To create a good project for this kind of space, you need to keep in mind that it follows the same logic as other industries. In other words, it is a kind of assembly line where each person and each piece of equipment has a specific role to play in the production of each dish. Keep reading and see how to set up an industrial kitchen from scratch! From planning to working condition<img src="https://s3.us-east-1.amazonaws.com/prd-assets-portal.tramontina.com/Banner_cozinhas_industriais_600x600_01_80b4e56a52.png" alt="" width="300px">A good design will determine the success of an industrial kitchen. So, before you even start planning, try to find out about criteria stipulated by law. In addition, researching and talking with the client is important, to find out which furnishings, equipment and utensils are indispensable in the space. Also, don’t forget to think about the aesthetic side of the business. After all, even if the design is functional and in compliance with standards, the client needs to feel comfortable and visually inspired when entering the kitchen. Designing your industrial kitchenEvery project needs to take the client’s reality into consideration. As such, it is essential to know exactly how much food will be prepared each day, how long it takes to prepare each dish and what are the peak production times. You can thus ensure a project designed to meet the challenges the client faces on a daily basis. You can also make suggestions for increased productivity and to meet possible future expansion needs, taking the available budget into account. What does your project need to include?<ul><li>Area for receiving products from suppliers, such as fresh vegetables, meats, canned goods and others (better known as a receiving dock).</li><li>Area for washing foods with stainless-steel sinks and basins before storage.</li><li>Food storage space: refrigerators or walk-in coolers (for perishable foods) and closed cabinets or open shelves (for dry and non-perishable foods).</li><li>Area for initial preparation, such as cutting and portioning, with a countertop.</li><li>Area for storing utensils, such as sauce pans, bowls and flatware.</li><li>Cooking area with stove, oven, griddle, deep fryer and exhaust hood.</li><li>Area with stainless-steel tables, sinks, shelves and/or racks for the final preparation of dishes.</li><li>Utensil washing area with sink, stainless-steel countertop and dishwasher.</li><li>Separate location for placing garbage (in the kitchen, garbage cans should have pedals).</li><li>External gas enclosure.</li></ul> Key points for planning an industrial kitchen: Countertops, cabinets and shelvesAll surfaces on which food will be handled must be smooth and free of holes, cracks or crevices. This prevents the accumulation of dirt, facilitating cleaning and leaving the space more sanitary. It is also important for these surfaces to be made of antiseptic materials that can be washed and disinfected. Stainless steel is the most widely recommended, because it is easy to clean and prevents the penetration of bacteria and other micro-organisms. Remember to install such equipment strategically to make the best use of the space. Utensils used less often can be placed high up, while more frequently used items should be more readily accessible. Sinks and basinsSink basinsshould be built-in and made of stainless steel, as should the countertops, cabinets and shelves. The reason for this is that this material offers enhanced safety when in contact with food, not transmitting toxic substances, odors or tastes. In addition, this area must be strong and durable, as it will get wet often. Lighting and ventilationAmbient lighting should be uniform to avoid contrasts, shadows and dark corners, but don’t plan for it to be overly bright so as not to cause glare. Make sure that lamps and other light sources are protected against explosions, falls and other types of accidents. To keep lighting from affecting the sensory characteristics of food, prefer white light, which does not interfere with color perception and is more economical than yellow light. Ventilation is also essential in industrial kitchens, especially small ones, as food odors can permeate the space quickly. For this reason, a good design needs to consider air flow and find the best way to make sure that the mixture of smells does not disrupt production. Electrical and hydraulic partsWiring and plumbing are two extremely important aspects of kitchen working condition that can pose a great risk if not designed properly. As such, don’t forget to consider issues such as electrical shock, short circuits and accumulation of smoke and steam when designing the project. Thinking about solutions to prevent these kinds of situations is crucial so as not to impair employee health. Food safety and legislationFood safety regulations dictate that the walls of industrial kitchens must be clad with tiles. The floor should be made of easy-to-wash cold ceramic. Furnishings, as you already known, should be stainless steel. However, if this is not possible, Formica coating is an option that prevents the proliferation of bacteria and is easy to clean. Consider these determinations early in the project, as it is much harder to make necessary changes once the kitchen is up and running. This can end up impairing production being prejudicial to the health of customers, as well as representing a major financial loss. Also think about efficient ways of storing foods. They must not be left on the floor, as the kitchen needs to be washed every day. SuppliersThe aid of a trusted supplier or advisor is essential to get the project up and running. This is because, in most cases, setting up an industrial kitchen requires certain types of commercial renovation that can directly influence the choice of equipment, furniture and utensils you propose in the planning.<img src="https://s3.us-east-1.amazonaws.com/prd-assets-portal.tramontina.com/Banner_cozinhas_industriais_600x600_02_cd947275e7.png" alt="" width="300px"> Tramontina HospitalityTramontina Hospitality offers all the structure you need for setting up an industrial kitchen, from planning to working condition. In addition, you can rely on expert advice to ensure that your plan is suitable for your business. To learn more, visit our website and explore the available solutions.

Ø 4 1/2" Valve

Warranties this product against any manufacturing defects for a total period os 1 years (12 months).
Warranty term available in Certifications / Standards.

Dritta Pro 70x50
Restaurant, hotel, school, and factory kitchens demand larger and deeper sinks. Well aware of this need, Tramontina introduces the Dritta Pro Professional bowls line. Made in Brazil and available in five sizes with capacity varying between 48 and 108 liters, the bowls are suitable for many professional kitchen projects. Made in 1mm-thick AISI 304 stainless steel with a special satin finish, they include a decentralized valve and subtle inclination on the bottom of the items to make the water flow easily to the drain. The straight bowls have a smaller radius on the corners, which allows the addition of more utensils, plates, or pans when it is being used.

Product is commercialized in Brazil and Exportation.
AISI 304 stainless steel  thickness 1,0 mm and satin finishing.
Included Ø 4 1/2" drain valve.
Depth of bowl 330 mm.
Capacity 108 L.
Sound dampening adhesive: yes
All images are merely illustrative.

Bowl for professional kitchen  in stainless steel AISI 304 with thickness of 1mm and scotch brite finishing.
For a perfect operation of the bowl, firstly, mount the drain valve. 
 Use normal neutral detergent to clean the piece.
Only use soft sponge or cloth to wash the bowl.
This piece has sharp edges, handle it with care.
Do not use muriatic acid, sanitary water or any type of solvent to wash objects into the bowl.
On reform or construction, protect the bowl from plaster dust and concrete dust.
Dry and clean the piece after use.
Do never leave metallic objects on the piece for long periods, avoiding corrosion.
To keep the brightness in your bowl, we recommend to use the Tramontina stain remover.

Stainless steel professional bowl 70x50 cm

1-year warranty against manufacturing defects (90-day warranty as required by law, plus 4 years and 9 months contractual warranty).

The Tramontina América Gas Fryer with Cabinet is fully constructed of stainless steel. It features manual ignition with pilot flame and an operating temperature range from 120°C to 190°C. The fryer is equipped with a thermocouple to prevent gas leaks, ensuring safe operation.
It includes a stamped oil tank with three internal burners and a cold zone at the bottom of the reservoir, helping to extend oil life. The unit comes with two 1/2 baskets, reinforced ABS plastic control knobs, and a flame level indicator stamped on the front panel. A removable oil collection container is also included for easier handling and cleaning.

External Dimension: 400x800x1185 mm
Power: 13,5 Kw
Gas consumption: LPG: 1 kg/h - GN: 1,1 m³/h
Operation temperature: 120°C a 190°C
Capacity: 18 L
Weight: 52 Kg

Before start cleaning, drain off the oil. Wait until the oil reaches a safe temperature before draining off the well.
Open the register placed under the well and wait until all the oil goes into the drainage container below, so filtering any solid waste.
Once the filtering is over, dispose the oil or, if it still fits for consumption, re-use it.
To sanitize the fryer disassemble its components. Remove the baskets and the grid and wash them accurately.
It is possible to sanitize the components in a  dishwasher.
Wash the well and the top surface with water and neutral detergent.
Rinse the well accurately so not to leave any detergent residue.
Avoid using degreasers or aggressive cleaning products on most delicate parts as registres and buttons.
Never use chlorine based products, as they may damage stainless steel. The lids are important both to safeguard the equipment from dirt when it is not being used and to suppress a fire in the oil.
Do not use high pressure and water jets to clean the equipment so not to damage its internal components.


Tramontina América Gas Fryer 18 L 400x800 mm

The Tramontina América Countertop Gas Griddle is fully constructed of stainless steel. It features a 15 mm thick iron griddle plate and stainless steel burners with individual control. Manual ignition with pilot flame and flame adjustment ensures precise operation.
It is equipped with reinforced ABS plastic control knobs and a flame level indicator stamped on the front panel. The griddle includes a waste disposal opening with a removable grease collection drawer, a gas safety valve to prevent leaks, and a splash guard edge for safer and cleaner operation.

External Dimension: 1200x800x375 mm
Power: 22,5 kw
Gas consumption: GLP: 1,26 kg/h 
Net weight: 119 kg

Perform daily cleaning and disinfection of the product to ensure its correct operation.
In order to sanitize the cooking surface, allow it to cool for 15 minutes and then pour water directly on top. Use a spatula to scrape off the surface dirt and remove it from the cooking surface.
Once the cooking surface is cool, clean it with a sponge and neutral detergent, then rinse it.
In the model made of carbon steel it is important to dry the cooking surface in order to prevent iron oxidation.
Do not perform cutting operations on the cooking surface of the chrome model.
Do not use high pressure and water jets to clean the equipment so not to damage its internal components.
Never use chlorine based products, as they may damage stainless steel.


Tramontina América Countertop fry-top griddle 1200x800 mm

The Tramontina América Countertop 4-Burner Gas Stove is the ideal solution for professional kitchens seeking power, durability, and efficiency in food preparation. Equipped with 6 kW cast iron burners, it delivers high thermal performance and resistance even under intensive use. Its hermetic stainless steel cooking surface, with a thickness of 1.2 mm, not only makes cleaning easier but also prevents the infiltration of residues and liquids.
It also features cast iron pan supports with anti-corrosion treatment, reinforced ABS plastic control knobs, and manual ignition. The flame adapts to the base of the cookware, providing greater gas efficiency. Fully manufactured in stainless steel, the equipment combines robustness with a professional aesthetic.

External Dimension: 800x800x350 mm
Burner power: 6 kW
Overall power: 24 kW
Gas consumption: LPG: 1,6 kg/h - GN: 2,2 m3/h
Cooktop: 304 stainless steel, 1,2mm thickness
Net weight: 52,6 Kg

To ensure optimal operation of the equipment, it is crucial to size the gas pipeline correctly. When using LPG, equip each inlet with a second-stage pressure regulator and a register.
Always make sure, along with the gas supplier,  that the pressure reaches the equipment correctly.
It is essential to place a filter type Y in the piping to prevent equipment operation problems caused by dirt in the gas distribution network.
To sanitize, remove all removable parts and wash them in the sink or in a dishwasher. Clean the cooktop with water and neutral soap, being careful not to clog the pipe of the pilot flame. In case of heavier cleaning, it is necessary to protect the gas inlet. Avoid using degreasers or aggressive cleaning products on the more delicate parts, such as registers and pilot flame. Never use chlorine-based products, as they may damage stainless steel. WARNING: Do not use high pressure and water jets to clean the technical part, so as not to damage the components or affect equipment function.

Tramontina América Countertop 4-burner gas stoves 800x800 mm

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