Differences Between Commercial and Domestic Kitchens A very small commercial kitchen is built to handle far more volume than even a large domestic kitchen. Yes, you may cook for your whole family on Sundays, but commercial kitchens are built to cook for dozens or even hundreds of customers every single day.

There are five commonly used in most commercial kitchens: assembly line, island, zone-style, galley and open kitchen. Each one has unique benefits depending on the style of restaurant you want to open, the type of food you are cooking and the amount of space your building allows for kitchen space.

Commercial kitchens must meet specific safety and hygiene standards, be large enough to accommodate commercial-grade kitchen equipment, have certain features such as walk-in refrigerators, exhaust systems, and fire suppression systems, and be designed in a way to maximize efficiency.

A finishing or warming kitchen can use electric heated ovens and warmers, which in many areas do not require a rated grease hood or fire protection system. Warming food that's cooked in another facility utilizes an enclosed box or cavity like an oven that doesn't produce much external grease or heat.