Follow each manufacturer’s installation clearances first, since those are part of how the equipment is listed and approved. In general, gas cooking equipment can often sit side by side when the manufacturer allows it, but fryers usually need a gap or a splash guard next to open flame. Most kitchens also plan about 36 to 48 inches of clear aisle behind the line so cooks can pass each other safely. Your fire marshal, building department and hood installer have the final word.
To choose the range itself, see the best commercial ranges from 24 to 60 inches.
Clearance Between Pieces of Equipment
Each piece of cooking equipment has a data plate and manual that list minimum clearances to combustible and non-combustible surfaces on the sides and back. Many ranges, griddles and charbroilers are designed to be installed side by side on a line. The rule to watch most closely is the fryer. Hot oil splashing onto an open burner or charbroiler can start a fire. Common practice is to keep a gap between a fryer and open flame equipment, or install a steel divider or splash guard. Check the fryer manual and your local fire code for the exact requirement.
Migali C-F40-NG 40 lb gas fryer, natural gas, 102,000 BTU
Migali C-RB36 36 inch gas radiant charbroiler, 105,000 BTU
Clearance to Walls
Equipment usually needs space from walls for heat, gas connections and cleaning. Combustible walls need more clearance than non-combustible ones. Stainless wall panels behind the line help with cleaning, but they do not automatically reduce required clearances. Leave enough space to pull equipment out on casters for cleaning behind it.
Hood Coverage
All cooking equipment that makes grease vapor must sit fully under the hood, with overhang at the ends as your hood designer specifies. Lay out the line first, then size the hood around it. Adding a piece of equipment later may mean it does not fit under the existing hood.
Aisle Width Behind the Line
Cooks work with hot pans and knives. A common planning range is 36 inches for a one-person aisle and 42 to 48 inches when two people pass each other or open oven doors. Oven doors and reach-in doors swing into the aisle, so measure with doors open. Accessibility rules may also apply in some areas.
Cookline CR36-12G 36 inch 4 burner range with 12 inch right griddle and standard oven
Pass and Landing Space
Cooks need landing space to set down pans and plates. A pass shelf with a strip warmer above the line gives servers a clear pickup point. Plan at least some counter space next to each cooking station for plating.
Prepline SW48 48 inch strip warmer with support chains
Refrigeration on the Line
Chef bases and undercounter units under or across from the line keep proteins close. Their condensers need airflow, so do not block vents with equipment or boxes. Heat from the line makes refrigeration work harder, so follow manufacturer guidance for placement near hot equipment.
A Layout Checklist
Mark each piece of equipment on a scale drawing with its width, depth and clearances. Mark the hood outline. Check fryer separation from open flame. Measure aisles with doors open. Walk the line with a pan in hand. Take the drawing to your hood installer and fire marshal before ordering.
Questions to Ask Your Fire Marshal
- What clearance or divider do I need between my fryer and open burners?
- What wall clearances apply to my construction?
- Is my hood long enough for the planned line?
Next Steps
Compare cooking equipment and equipment stands to plan your line. Questions? Contact Express KitchQuip and we will help you pick the right size and configuration.