Floor Plan Examples Made by Real Visitors

A 2,200 sq ft commercial kitchen with receiving, walk-in cooler and freezer, dry storage, vegetable and protein prep, hot line, bakery bench, plating, warewashing, waste, and staff changing

Make a 2D layout for kitchen equipments Width 7.3ft Length 9.6ft Equipment Bain marie 60 inch x 24 inch Softy machine 24inch x 24 inch Working table 48 inch x 24 inch Deep fridge 48 inch x 24 inch Without door

Make a 2D layout for kitchen equipments Width 7.3ft Length 9.6ft Equipment Bain marie 60 inch x 24 inch Softy machine 24inch x 24 inch Working table 48 inch x 24 inch Deep fridge 48 inch x 24 inch

An accessible alternative with wider primary routes, clear turning space, and uncluttered entries

Commercial restaurant kitchen, 3.70 m wide × 3.50 m deep. Create a to-scale 2D top-view floor plan with four walls, labeled Wall 1–4, accurate equipment footprints and a central working aisle. Wall 1 is the customer/service side: 1.80 m glass section, 1.00 m entrance door with clear door swing, and 0.60 m wall section. Place a 108.5 × 70 cm salad bar with 2-door undercounter chiller directly under the 1.80 m glass. Wall 2: place a 65 cm wide Kinza commercial drink chiller, 84 × 74 cm upright chiller, 90 × 70 cm preparation table with a 30 × 34 cm juice blender ON TOP, and one 30 × 100 cm wall shelf. Workflow: refrigeration → preparation → blending. Wall 3 is the hot cooking line. Install a 100 cm wide exhaust hood above the cooking equipment. Place a 90 × 90 cm 4-burner gas range, 155 × 89 cm 3-deck electric oven, and 90 × 70 cm work table. Place a 29 × 44 cm electric fryer and 24 × 31 cm contact grill ON TOP of the work table, not on the floor. Wall 4: place a 90 × 70 cm single bowl stainless-steel sink, two 30 × 100 cm wall shelves, and a 90 × 70 cm storage stand. Show exactly 3 gas connection points: range, cooking/oven connection, and one spare. Keep the entrance clear and maintain practical working clearances. Workflow should be: storage → refrigeration → preparation → cooking → frying/grilling → final assembly → service. Use only the specified equipment. No dishwasher, microwave, extra refrigerators, extra ovens, extra sinks, extra counters, furniture or decoration. Technical commercial kitchen equipment plan, top-down 2D, to scale, with dimensions, door swing, glass, equipment labels and clear circulation.

A 2,200 sq ft store with receiving, walk-in through the right to the "setup themes", and to the furniture section. Then, turn to the left to continue a bit through the furniture section and then again to the left, then straight, then right, a bit straight, then right, then straight, then left, then left again, straight, right, straight, right, straight, left, and again left and you are at where you started.

A 2,200 sq ft commercial kitchen with receiving, walk-in cooler and freezer, dry storage, vegetable and protein prep, hot line, bakery bench, plating, warewashing, waste, and staff changing

Commercial café/barista + light food area. Dimensions: Front 2.70m, back 3.00m, left 2.70m, right 2.70m. Front counter: espresso machine, 2 grinders, POS, coffee tools. Light food: pasta cooker, waffle maker, panini grill, microwave, preparation counter and exhaust hood. Add 3 sinks: washing, rinsing and hand wash. Add 2 blenders, juicer, ice maker, ice bin. All fridges and freezer must be under-counter. Add under-counter cabinets, upper cabinets and wall shelves. All cooking equipment electric, no gas. Create the best professional 2D layout with clear staff walkway and dimensions.

A 2,200 sq ft commercial kitchen with receiving, walk-in cooler and freezer, dry storage, vegetable and protein prep, hot line, bakery bench, plating, warewashing, waste, and staff changing