Kitchen Layout Help

We are rebuilding the kitchen in our restaurant and need help with layout designs. We have purchased 2 XLT 3240’s (which we haven’t used yet) and have searched everywhere I can think of and have not found much information. Our kitchen will be 13’ x 60’ with the dish washing station in a separate area. It will be a narrow kitchen and I really cant figure out the best way to configure it for maximum efficiency. Any ideas, thoughts, layout designs would be greatly appreciated. Thanks in advance

sounds like your best bet would be to make a line going down


Talk to the restaurant supplies and equipment stores in your area. They might do them or could probably refer you to someone.

Call Joe Mills 734-469-4504He has planed about 2000 shops
George Mills