A small professional kitchen with the capacity up to 100 meals / cooking cycle. Shortage of space is the most common problem to sort out. First off, the very meal menu structure has to be considered in order to balance the variety, capacity and the space required.
Picture below:
A restaurant with the capacity of 100 meals per cycle together with a 600 kitchen line, a distribution and a dishwashing sector.

A middle size kitchen with the meal capacity starting from 100 – 300 / cooking cycle. This is the most used model of kitchen size to be found in majority of Hotels, Restaurants, schools, Retirements homes etc. This sort of kitchen is heavily dependent on powerful cooking technology due to an unequal live load during cooking cycles. The setup of each individual component in the kitchen line must comply to the huge variety of the “la minute” and “ready-made” meals.

Picture below describes a middle size kitchen with the capacity up to 300 meals including 700 kitchen line, a distribution part, a dishwashing sector.

An extra-large size of kitchen with the capacity starting from 300 to 500+ meals per cooking cycle. These are the shops typical for producing large quantity of meals focused on dietetically structured Menu list with just a few course diet per cooking cycle. Hospitals, Manufacturing Plants, Schools, Social Welfare Institutions are some examples where such kitchen systems can be seen. With regards to the huge output of ready-made meals adequate cooking technology with the relevant power and capacity have to be carefully selected in order not to overload and damage the individual machinery in the kitchen line.