A commercial kitchen is the heart of every restaurant, café, cloud kitchen, catering company, and food-production business in the UAE. Building it from scratch requires more than selecting equipment — it involves planning workflow, meeting safety standards, ensuring municipality compliance, choosing the right ventilation, and investing in appliances that deliver long-term value.

This expert guide walks you step-by-step through the complete process of designing, planning, and equipping a commercial kitchen in the UAE. Whether you’re launching a restaurant in Dubai, opening a cloud kitchen in Sharjah, or upgrading a catering facility in Abu Dhabi, this guide gives you everything you need to build a high-performance, HACCP-ready kitchen.

Introduction: Why Commercial Kitchen Design Matters in the UAE

Commercial kitchens in the UAE must meet strict hygiene, safety, and workflow standards. Poor planning leads to slow service, cross-contamination risks, wasted space, equipment failure, and higher operating costs. A properly designed kitchen:

• Maximizes speed & workflow efficiency
• Ensures food-safety compliance (HACCP & Municipality)
• Reduces staff movement and errors
• Protects food quality
• Extends equipment lifespan
• Minimizes electricity & gas usage
• Supports high-volume production efficiently

Building your kitchen correctly from day one saves thousands of dirhams in unnecessary changes later.
read more : Top 20 Must-Have Equipment for Restaurants in Dubai

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Step 1: Define Your Menu — The Foundation of Kitchen Design

Your MENU determines 80% of your kitchen equipment.
Before buying anything, answer:

• What cuisine do you serve? (Arabic, Indian, Italian, Asian, Turkish…)
• Hot kitchen or cold kitchen?
• Do you have grilling, frying, baking, roasting, or steaming?
• How many dishes require high-heat?
• Will the kitchen operate dine-in, delivery, or catering?
• What is your expected peak-hour order volume?

Restaurants that skip this step end up wasting money on unnecessary machines.

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Step 2: Choose the Right Kitchen Layout (UAE-Approved Designs)

Commercial kitchens in the UAE typically use one of the following layouts:

1. Assembly-Line Layout (Perfect for fast food & high-volume kitchens)

Food flows in one direction: prep → cook → assemble → pass.

2. Zone-Style Layout (Ideal for multi-cuisine restaurants)

Separate areas for sautéing, grilling, frying, baking, prep, and dishwashing.

3. Island Layout (Premium restaurants & large back-of-house)

Cooking ranges & grills in the center with prep stations around.

4. Open Kitchen Layout (Steakhouses, cafés, modern restaurants)

Combines performance & customer experience.

Layout Rules Required in UAE:

✔ Hot and cold areas must be separated
✔ Raw vs cooked food must not cross paths
✔ Proper dishwashing flow (dirty → wash → clean area)
✔ Separate hand-wash sink
✔ Fire-suppression system must be accessible
✔ Ventilation duct must lead outdoors

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Step 3: Plan the Kitchen Workflow (The “Golden Triangle”)

A high-performance commercial kitchen uses the Golden Triangle workflow:

1. Preparation Area
2. Cooking Area
3. Cleaning Area

This reduces unnecessary movement, prevents cross-contamination, and speeds up service.

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Step 4: Choose Essential Commercial Kitchen Equipment (UAE Standard List)

Below is the core equipment required in almost all UAE commercial kitchens:

Cooking Equipment

• 4–8 burner gas or electric cooking range
• Flat griddle
• Charbroiler or charcoal grill
• Commercial oven (combi, convection, or deck)
• Fryer (single or double tank)

Refrigeration & Freezing

• Reach-in refrigerator
• Undercounter refrigerator
• Worktop chiller
• Freezer
• Blast chiller (mandatory for HACCP setups)

Food Preparation Tools

• Food processor
• Cutting machines & vegetable slicers
• Dough mixers (for bakeries and pizzerias)
• Meat slicers & grinders

Stainless Steel Fabrication

• Prep tables
• Sinks
• Storage shelving
• Wall shelves

Dishwashing

• Undercounter dishwasher
• Hood-type dishwasher\
• Three-compartment sink

Ventilation & Safety

• Hood system
• Ducting
• Fire suppression system (UAE requirement)

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Step 5: Understand UAE Municipality Requirements

Before building, ensure your kitchen passes the below checks:

Key Municipality Requirements

HACCP Requirements for Larger Facilities

• Blast chilling capacity
• Temperature monitoring logs
• Hygienic storage
• Separate raw/cooked zones
• Regular staff training

Failure to comply delays approvals and risks fines.

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Step 6: Install Proper Ventilation & Exhaust Systems

Ventilation is one of the most important — and most regulated — aspects of UAE commercial kitchens.

Ventilation Checklist

✔ Hood canopy size must cover cooking equipment
✔ Airflow per DUCT must match kitchen size
✔ Fire suppression connection inside hood
✔ Heat- and grease-resistant ducting
✔ Fresh-air makeup system for balance

Bad ventilation = failed inspections + unsafe kitchen + overheated staff.

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Step 7: Stainless Steel Fabrication & Customization

Custom-built stainless steel items create a more hygienic & productive workspace.

Essential Fabricated Items

• Prep tables
• Sink units
• Shelves
• Cabinets
• Handwash stations
• Wall-mounted shelves

High-end kitchens in Dubai often require bespoke fabrication with 304-grade stainless steel.

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Step 8: Plan Electricity, Gas, and Water Connections

Electricity

• Ensure 3-phase power for heavy equipment
• Use proper circuit breakers
• Dedicated lines for ovens, dishwashers, and chillers

Gas

• Approved gas pipeline
• Emergency shut-off valves
• Certified gas technician installation

Water

• Stable pressure
• Hot & cold lines where required

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Step 9: Determine Space Requirements

UAE guidelines recommend:

• 40–60% cooking & prep
• 20–30% dishwashing & cleaning
• 10–20% dry & cold storage

Cloud kitchens need a tighter, more efficient layout.
read more : Complete Guide to Commercial Kitchen Equipment in the UAE

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Step 10: Build a Maintenance Strategy from Day One

Maintenance is not optional — it’s a cost-saving investment.

What to Plan

• Monthly fridge servicing
• Deep cleaning schedules
• Hood & duct cleaning every 3 months
• Descaling for dishwashers
• Gas leak inspections
• Compressor servicing

Proper maintenance extends equipment life by 40–60%.

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Step 11: Estimate the Total Cost of Building a Commercial Kitchen in the UAE

Costs vary based on menu & size, but here are realistic ranges:

Kitchen Type	Estimated Cost (AED)
Small café	40,000 – 120,000
Cloud kitchen	70,000 – 180,000
Medium restaurant	120,000 – 350,000
Premium restaurant	250,000 – 700,000

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Conclusion

Building a commercial kitchen from scratch in the UAE requires detailed planning, professional layout design, high-quality equipment, and strict compliance with Dubai, Abu Dhabi, and Sharjah municipality standards.

Partnering with a trusted supplier like Alrazana Kitchen Equipment ensures you receive the right appliances, expert installation, stainless steel fabrication, and long-term support to keep your kitchen operating at the highest standards.