The Complete Guide from Layout to Equipment

A successful professional kitchen starts with the right technical assessment. Problems rarely come from a single piece of equipment, but from configurations that do not reflect the venue’s actual covers, menu, workflows, regulations, and infrastructure.

Why equipment configuration requires specialist expertise
A professional kitchen is a technical, regulation-driven environment. Workflow, hygiene requirements, service volumes, utilities, and cooking technologies must be considered together from the beginning, alongside the architectural project.

The four phases of a professional kitchen project

1. 
   Workflow and layout: understand how food, staff, and materials move through the kitchen and organize the six technical zones according to the Marche en Avant principle.
2. 
   Technology: select gas, induction, electric or hybrid cooking systems, as well as refrigeration technologies, according to the menu, infrastructure, energy and long-term operating costs.
3. 
   Configuration and sizing: determine equipment capacity based on peak-hour production, menu, cooking 

times, staffing, space and future development—not simply total covers.

4. 
   Supply and support: ensure professional installation, commissioning and ongoing technical assistance through the appropriate network.

Mareno supports architects, designers and restaurateurs with technical equipment consulting, configuration and complementary solutions, helping create kitchens that work efficiently from day one.

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