Commercial Kitchen

Planning calculators for commercial kitchen — estimates from industry-style inputs.

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Calculate kitchen square footage and zone allocations based on seating capacity, service style, and menu complexity.

Calculate required exhaust CFM for commercial kitchen hoods based on hood size, equipment duty level, and mounting configuration.

Determine the right walk-in cooler dimensions based on seating capacity, meal volume, delivery schedule, and menu complexity.

Size your commercial dishwasher based on covers per hour, seating capacity, and peak demand to find the right machine type.

Size grease exhaust ductwork based on CFM, run length, and NFPA 96 code requirements for velocity, material, and cleanout spacing.

Estimate wet chemical fire suppression nozzle count, agent volume, and tank sizing based on cooking equipment and hood dimensions.

Determine oven type, quantity, and capacity based on peak meal output, cook times, and production needs.

Calculate work table linear footage, station count, and floor space for commercial kitchen prep areas.

Calculate daily ice production needs in pounds per day based on customer volume, establishment type, and beverage focus.

Size makeup air units based on exhaust CFM, pressurization balance, and climate heating requirements.