Author: Yingjun Kitchenware Ni-Kovic Kitchen Equipment | Restaurant Kitchen Planning Special Feature | Last Updated: July 2026
When opening a restaurant, kitchen layout is the key to success or failure. A well-planned kitchen, starting withTraffic Flow Design, Ventilation and Exhaust Systems, and Equipment SelectionThese factors are all interconnected and directly impact service efficiency, employee comfort, health and safety compliance, and long-term costs. In Hong Kong’s environment, where space is at a premium and regulations are stringent, professional, one-stop planning is even more essential.
本文由自 2013 年起深耕香港餐飲業(F&B)嘅Yingjun Kitchenware (Ni-Kovic)Compile and provide a document covering everything from layout design and ventilation and exhaust systems to the equipment list (Commercial Induction Cooktop＋Commercial Electric Steamer＋Commercial RefrigeratorsA comprehensive guide to restaurant kitchen planning (including stainless steel countertops), featuring Yingjun’s one-stop construction services.
This article guide
- I. The Four Pillars of Kitchen Planning
- II. Kitchen Layout Design: The Golden Triangle and Workflow
- III. Common Kitchen Layouts: Linear, L-Shaped, and U-Shaped
- IV. Ventilation and Exhaust: Hong Kong Regulations and Design Considerations
- V. Ventilation Advantages of a Flame-Free Kitchen
- VI. Equipment Selection List: Cooking Area
- VII. Equipment Selection List: Cooking and Holding
- VIII. Equipment Selection List: Refrigerated and Work Tables
- IX. Special Considerations for Kitchen Planning in Hong Kong
- X. Yingjun's One-Stop Construction Services
- Frequently Asked Questions (FAQ)
I. The Four Pillars of Kitchen Planning
A successful restaurant kitchen layout is built on four pillars, all of which are essential.
- Traffic Flow Design:The process from storing ingredients to serving dishes is seamless, ensuring maximum efficiency.
- Ventilation and Exhaust:Complies with Hong Kong regulations; the kitchen stays cool and free of grease buildup.
- Equipment Selection:Choose the right stoves, steamers, refrigerators, and counters based on your menu and production capacity to ensure long-term durability and cost savings.
- Health and Safety Compliance:Complies with the requirements of the Food and Environmental Hygiene Department, the Fire Services Department, and the Buildings Department, and has successfully obtained a license.
1.1 The Four Elements Are Interconnected
Traffic flow determines equipment placement; equipment determines ventilation load; and ventilation and sanitation determine compliance. A mistake in any one of these areas will affect the entire project’s profitability. Therefore, they must be planned together—they cannot be addressed individually.
1.2 Why a one-stop solution?
If you search for each technician and piece of equipment separately, it’s easy for everyone to just “mind their own business,” leading to coordination errors.One-stop planning provides unified responsibility for everything from layout and equipment to construction, ensuring seamless coordination, clear accountability, and controllable costs.。
II. Kitchen Layout Design: The Golden Triangle and Workflow
Workflow is the heart of kitchen design—it’s all about how people and ingredients move through the kitchen.
2.1 The Golden Triangle Principle
The classic “Golden Triangle” consists ofRefrigerator (storage), sink (cleaning), stove (cooking)It consists of three points, spaced at appropriate distances from one another (for home use, the total length is typically about 3.6–6.6 meters); if they’re too far apart, it wastes time walking back and forth, and if they’re too close, it feels cramped. Commercial kitchens scale up this concept based on production capacity.
2.2 Smooth Workflow
The ideal flow of movement should be based onStorage (Refrigerator) → Cleaning (Sink) → Preparation (Countertop) → Cooking (Stove) → ServingArrange them in order, complete the process in one go, and avoid backtracking and collisions.
2.3 Separation of Raw and Cooked Foods; Separation of Clean and Dirty Areas
Commercial kitchens must keep raw and cooked ingredients separate and maintain a clear separation between clean and contaminated areas to meet hygiene requirements. This is not only a matter of compliance with regulations, but also a matter of food safety.
2.4 Clearance and Heat Dissipation
The aisle must be wide enough to allow people and food carts to pass through, and the stoves andRefrigeratorAllow space for heat dissipation, and keep cooling and heating equipment appropriately separated to prevent them from affecting each other.
III. Common Kitchen Layouts: Linear, L-Shaped, and U-Shaped
Based on the shape and area of the storefront, there are three common basic layouts.
|
Layout |
Suitable for Stalls |
Features |
|
Single-character format |
Narrow and elongated, laid in narrow strips |
Equipment arranged in a single line to save space; washing, cutting, and cooking are all completed in one line. |
|
L-shaped |
There's a corner |
Wash, cut, and cook along the same axis for high efficiency and flexible layout |
|
U-shaped |
Square and spacious |
Three-sided workbench with ample storage space; accommodates multiple people working at the same time |
|
Parallel/Dual-Line Type |
Medium to Large Kitchens |
Separate hot and cold lines; high production capacity; ideal for large kitchens |
3.1 Small shops in Hong Kong often use a straight or L-shaped layout
Retail spaces in Hong Kong are generally small; linear and L-shaped layouts are the most common, as they save space while maintaining basic workflow. When planning, it’s important to make good use of vertical space and movable workstations.
3.2 Dual-Line Models for Medium to Large Kitchens
High-capacity restaurants can use a parallel dual-line layout, with one side designated for cooking and the other for food preparation and refrigeration. This design separates hot and cold areas and allows multiple staff members to work simultaneously, maximizing production capacity.
3.3 The layout depends on the dish
Chinese cuisine focuses on the stir-frying station, dim sum restaurants focus on the steaming station, and Western cuisine focuses on the grilling and frying station. The layout should be tailored to the restaurant’s signature dishes—it shouldn’t be a one-size-fits-all approach.
IV. Ventilation and Exhaust: Hong Kong Regulations and Design Considerations
Ventilation and exhaust systems are of paramount importance in the design of restaurant kitchens in Hong Kong, as they are critical to licensing, fire safety, and employee health.
4.1 The Three Major Regulatory Agencies
Ventilation systems in Hong Kong restaurant kitchens must comply withFood and Environmental Hygiene Department, Fire Services Department, and Buildings DepartmentThe relevant regulations—covering smoke exhaust, grease separation, fire suppression, and structural requirements—must be taken into account during the design process.
4.2 Range Hoods and Airflow
The range hood must cover the cooktop; the airflow rate should be calculated based on the cooktop’s load, and it should be equipped with a grease trap and a exhaust duct. If the airflow is insufficient, grease fumes will not be properly vented; if it is too high, it will waste electricity. Professional calculations are required.
4.3 Fire Safety and Fire Suppression
The smoke exhaust system must comply with fire safety requirements; in some cases, it must be equipped with automatic fire suppression systems, fire dampers, and smoke exhaust ducts that meet the relevant specifications. These requirements are critical for licensing and safety.
4.4 The "Cool Kitchen" Concept
A well-designed ventilation system should distribute air or cool air at an appropriate airflow velocity to specific locations without creating turbulent or disruptive airflows, thereby enabling the exhaust system to more effectively capture smoke, lower the kitchen temperature, and keep the kitchen cool. This is the “Cool Kitchen” concept advocated by the Hong Kong Productivity Council.
V. Ventilation Advantages of a Flame-Free Kitchen
If a kitchen is equipped with an open-flame-free electric system, ventilation planning can be greatly simplified—this has been a major trend in Hong Kong’s restaurant industry in recent years.
5.1 Reduction in Exhaust Load
以Commercial Induction CooktopReplaces open flames, produces no combustion exhaust gases, and significantly reduces heat,When the exhaust load decreases, the exhaust system can operate at a lower power setting or reduce its operating time., Saves on electricity and maintenance.
5.2 Cooling the Kitchen
Since induction cooktops do not release heat into the air, and when combined with good ventilation, the kitchen temperature is approximately 4–5°C lower than in traditional kitchens, resulting in greater comfort for staff and a reduced load on the air conditioning system.
5.3 Less stringent fire safety requirements and lower installation costs
Since the fire safety requirements for non-combustible materials are less stringent, the smoke exhaust system can be simplified, installation and retrofitting costs are lower, and there is no need to install gas lines.
5.4 Steam and cooking fumes still need to be addressed
Please note:Electric Steaming Cabinets, Electric Steaming BasketsSteam is produced and needs to be vented; Chinese-style stir-frying still produces cooking fumes that need to be extracted. The absence of an open flame does not mean ventilation isn’t necessary—it simply means the load is lower.
VI. Equipment Selection List: Cooking Area
Equipment selection is the final step in the planning process. Let’s start with the cooking area.
6.1 Commercial Induction Wok Stove
The heart of a Chinese kitchen. Choose one with a three-dimensional curved concave design, high power (5–10 kW+), and support for wok tossing.Commercial Induction Wok Stove, Equipped with a single-head, single-tail rear-burner stove for dual-purpose use.
6.2 Flat-Top Induction Cooktop and Low-Profile Soup Stove
Use the flat-top induction cooktop for searing, boiling, braising, and pan-frying; use the low-profile induction soup pot to simmer slow-cooked soups and clear broths—it’s stable and energy-efficient.
6.3 Other Electric Heating Equipment
Electric grills, deep fryers, rice noodle steamers, and other equipment are provided based on the menu items.Commercial Electric Heating Equipment, forming a complete cooking area.
6.4 Selection Principles
Food-grade SUS 304, high power, variable-frequency temperature control, and comprehensive safety features. The cooking area is the heart of the kitchen, so the equipment must be made of high-quality materials and be durable.
VII. Equipment Selection List: Cooking and Holding
The steaming and boiling station is a key component of Chinese kitchens, dim sum restaurants, and Hong Kong-style cafes.
7.1 Commercial Electric Steamer
With its multi-tiered design, this unit allows you to steam large quantities of rice, dim sum, and dishes all at once, making it ideal for high-volume restaurants and cafeterias. For more details, see Yingjun.Commercial Electric Steamer。
7.2 Commercial Electric Steamer
Steamed fish, steamed seafood, and small portions of dim sum—it heats up quickly and maintains a precise temperature, making it perfect for steaming on demand. For more information, seeCommercial Electric Steamer。
7.3 Rice Roll Cookers and Heat-Retention Equipment
For the morning market’s rice noodle rolls, use an electric steamer; for serving and keeping dishes warm, use an electric warming tank and heat lamps to maintain the dishes’ temperature and appearance.
7.4 Key Considerations for Planning the Steaming Area
Provide for steam venting and drainage, and ensure adequate ventilation; arrange the cooking equipment along the walls to facilitate water supply, drainage, and steam extraction.
VIII. Equipment Selection List: Refrigerated and Work Tables
The refrigerated workstation is at the heart of the kitchen’s two main functional areas: “storage” and “preparation.”
8.1 Commercial Refrigerators
Select four-door or six-door refrigerators, fridge-freezers, etc., by capacity within the same temperature range,Commercial RefrigeratorsCounter-height refrigerator. Place it at the starting point of the workflow (storage area), away from the heat source of the stove, and allow space for heat dissipation.
8.2 Stainless Steel Workbench
The food-grade SUS 304 stainless steel workbench is the centerpiece of the food preparation area—it is durable, corrosion-resistant, easy to clean, and meets hygiene standards. It can be custom-made to fit the dimensions of your workspace, and additional shelves or a refrigerator can be added to the lower section to increase storage capacity.
8.3 Zinc Pan and Cleaning Area
Single/double-basin stainless steel sinks and grease traps are installed in the washing area. Raw and cooked foods are kept separate, and clean and dirty water are routed separately, in compliance with FEHD requirements.
8.4 Shelving and Storage
Stainless steel shelves and wall-mounted racks are great for storing kitchenware and ingredients, making the most of vertical space—which is especially important in Hong Kong’s small kitchens.
8.5 One-Stop Customization for a Better Fit
Stainless steel equipment such as workbenches, sink basins, and shelving units canTailor-made, Designed to make the most of every inch of space in your room—space-saving and practical.
IX. Special Considerations for Kitchen Planning in Hong Kong
9.1 Limited stall space
Space is at a premium in Hong Kong kitchens, so it’s important to make the most of vertical space, choose space-saving appliances (such as a single-burner stove that doubles as a sink), and have custom-built countertops to maximize every inch of space.
9.2 Power Supply
High-power commercial induction cooktops typically require 380V three-phase power. If your stall is currently on single-phase power, you should apply early to have it converted to three-phase. This process takes a long time, so you’ll need to plan well in advance.
9.3 Licensing and Regulations
Restaurant licenses are subject to requirements set by the Food and Environmental Hygiene Department, the Fire Services Department, and the Buildings Department; kitchen layout, ventilation, fire safety, and sanitation must all comply with regulations. It is essential to adhere to these regulations during the planning phase to avoid having to redo the work.
9.4 Excessively High Gas Rates
High gas cooking costs in Hong Kong, combined with restrictions on open-plan and shopping mall spaces, have made electric kitchens—which do not use open flames—an increasingly popular choice for restaurants, as they are both cost-effective and compliant with regulations.
9.5 Time Is Money
Rents in Hong Kong are high, and the renovation period is essentially a “money-burning” phase. A one-stop planning and construction service can shorten the project timeline, minimize coordination delays, and help you open for business as soon as possible.
X. Yingjun's One-Stop Construction Services
Since 2013, Yingjun Kitchenware has been dedicated to serving Hong Kong’s foodservice industry, providing one-stop services from planning to implementation.
10.1 Kitchen Layout Design
Based on your restaurant’s location, menu, and production capacity, we’ll design the workflow, layout, and equipment placement while ensuring efficiency, hygiene, and compliance.
10.2 Electrical and Ventilation Planning
Assess electrical loads, design a three-phase power-driven ventilation system, ensure compliance with Hong Kong regulations, and coordinate withProfessional TeamHandle them all at once.
10.3 Equipment Selection and Custom Manufacturing
Offers a full range ofCommercial Induction Cooktops, Induction Wok Ranges、Electric Steaming Cabinets, Electric Steaming Baskets、Commercial RefrigeratorsAlong with stainless steel workbenches, we can also custom-build equipment to fit your needs.
10.4 Manufacturing, Installation, and After-Sales Service
We offer a one-stop service covering everything from manufacturing and installation to maintenance and repair, ensuring a seamless process with clearly defined responsibilities. We also provide rapid on-site repair support, giving you peace of mind as you run your business.
Frequently Asked Questions (FAQ)
Q1. Where should you start when planning a restaurant kitchen?
Start with the workflow design. First, plan the layout based on the “golden triangle” workflow of “Storage (refrigerator) → Washing (sink) → Preparation (Countertop) → Cooking (Stove) → Serving” to plan the layout. Based on this, determine the ventilation and exhaust systems as well as equipment selection, while ensuring compliance with regulations from the Food and Environmental Hygiene Department, the Fire Services Department, and the Buildings Department—taking all four factors into consideration simultaneously.
Q2. What regulations must restaurant kitchen ventilation in Hong Kong comply with?
The installation must comply with the requirements of the Food and Environmental Hygiene Department, the Fire Services Department, and the Buildings Department, including range hood coverage and airflow calculations, grease traps, exhaust duct routing, automatic fire suppression systems, and fire dampers. Proper ventilation should also ensure that the kitchen remains cool and free of cross-drafts and turbulence.
Q3. What kind of equipment does a restaurant kitchen typically need?
Cooking Area: Commercial induction woks, flat-top induction cooktops, low-profile soup stoves, etc.; Steaming and Boiling Area: Commercial electric steam cabinets, electric steamers, rice noodle steamers, and holding equipment; Refrigeration Area: Commercial refrigerators; Preparation and Cleaning Area: SUS 304 stainless steel workbenches, sink basins, and shelving units. Actual configuration depends on the menu and production capacity.
Q4. Can the ventilation system for an induction cooktop be simplified?
Yes. Replacing open flames with commercial induction cooktops eliminates exhaust fumes, significantly reduces heat emissions, lowers the load on the exhaust system, results in less stringent fire safety requirements, and lowers the kitchen temperature by 4–5°C; however, steam from steaming equipment and oil fumes from Chinese-style stir-frying still need to be extracted, so ventilation is not entirely unnecessary.
Q5. Why should you look for a one-stop construction service?
Kitchen planning involves multiple aspects, including layout, ventilation, electrical systems, equipment, and regulatory compliance. Handling these separately can lead to coordination errors and unclear accountability. A one-stop service that takes full responsibility for everything from design, equipment selection, and custom fabrication to installation and after-sales support ensures seamless coordination, controllable costs, and shorter project timelines—making it particularly well-suited for Hong Kong’s high-rent environment, where a quick opening is essential.
About Ni-Kovic Kitchenware
盈峻廚具始於 2013 年,專注為香港餐飲業(F&B)提供全方位Commercial Induction Cooktops, Commercial Induction Woks, Commercial Electric Cooking Equipment, Commercial Electric Steam Cabinets, Commercial Electric Steamers, and Commercial Refrigerators, and we offer one-stop services including kitchen layout design, electrical and ventilation planning, equipment selection, custom fabrication, and construction. Whether you’re opening a new store or renovating an existing one, if you want to take care of everything from layout design to equipment selection all at once, we welcome you toContact Our Professional Team, or browseYingjun Kitchenware Official WebsiteLearn more.
*The information in this article regarding traffic flow, layout, ventilation regulations, and equipment configuration is compiled from publicly available industry sources and relevant Hong Kong regulations. Actual planning must be tailored to individual restaurant spaces, menu offerings, and the latest regulations, and must be carried out by professionals and licensed engineers. This article is intended for planning reference only.
XI. A Detailed Explanation of the Five Functional Zones in the Kitchen
Regardless of the layout, a complete restaurant kitchen should be divided into five functional zones.
11.1 Storage Area
放Commercial Refrigerators, Dry goods shelves and freezers. Located at the starting point of the workflow, near the loading dock, and away from heat sources, for convenient restocking and retrieval of items.
11.2 Cleaning Area
Install zinc sinks, grease traps, and dishwashing facilities. Keep raw and cooked foods separate and maintain separate drainage systems for clean and wastewater; ensure water and electricity supplies are in place and comply with sanitation requirements.
11.3 Processing Area
Place a stainless steel work surface, cutting board, and prep tools here. This is the prep area between washing the ingredients and adding them to the wok, so the countertop needs to be spacious and well-lit.
11.4 Cooking Area
放Commercial Induction Wok Stove, such as stovetops and cooking equipment, are the heart of the kitchen; they should be paired with a range hood and sufficient electrical power.
11.5 Serving Area
Features food-warming equipment, a serving counter, and a takeout window. Located near the front of the house with short service lines, ensuring dishes are served piping hot and quickly.
The five functional zones are arranged in the order of the workflow, ensuring that “ingredients move forward from receipt to the table without backtracking.”
XII. Planning Process: From Viewing the Store to Opening for Business
A typical restaurant kitchen design and construction process is as follows.
|
Phase |
Main Tasks |
|
1. Needs Assessment |
Understand the menu, production capacity, seating, budget, and store location requirements |
|
2. Site Inspection |
Measure dimensions; verify electrical, water, and drainage systems; and check ceiling heights and structural elements |
|
3. Layout Design |
Planning Traffic Flow, Functional Zones, and Equipment Layout |
|
4. Ventilation and Power Planning |
Airflow Rate, Exhaust Duct Layout, Three-Phase Power, and Load |
|
5. Equipment Selection |
Provide a quote for ovens, steamers, refrigerators, and workstations based on dish production capacity |
|
6. Custom Manufacturing |
Custom-made stainless steel workbenches, etc., tailored to the dimensions of the workstation |
|
7. Installation and Commissioning |
Equipment Delivery, Installation, Electrical Connection, and Testing |
|
8. Final Inspection and Grand Opening |
Compliance Verification, Training, and Full-Scale Operations |
From site inspection to grand opening, every step is interconnected. Only with a one-stop team providing comprehensive support can we ensure a smooth, on-time, and compliant process.
XIII. Key Planning Considerations for Different Types of Restaurants
Restaurants serving different types of cuisine have different priorities when it comes to kitchen planning.
13.1 Chinese Restaurants / Banquet Halls
The stir-frying and steaming sections. The key is high power.Commercial Induction Wok StoveSame as the single-head, single-tail configuration, but with multiple layersCommercial Electric SteamerPerfect for making dim sum and steaming fish; the refrigeration section features a large-capacity refrigerator.
13.2 Tea Restaurant
Prioritizes versatility and speed. By using a rice noodle steamer, electric steamer, flat-top induction cooktop, and griddle simultaneously, the workflow is streamlined, dishes are served quickly, and limited space is utilized efficiently.
13.3 Western Restaurants/Steak Houses
Grilling, frying, pan-frying, and baking. Mainly electric grills, electric fryers, flat-top induction cooktops, and ovens, with sufficientRefrigeration EquipmentAlong with the prep table.
13.4 Fast-Food Restaurants / Cloud Kitchens
Emphasizes standardization and efficiency. Fully electric equipment, compact workflow layout, and modular configuration make it ideal for chain operations and takeout-focused businesses.
13.5 Hot Pot Restaurants
Countertop induction cooktops and refrigerated prep stations. Built-in induction cooktops with countertops, in large quantitiesCommercial RefrigeratorsThe storage and prep area needs to be large enough.
XIV. Common Planning Mistakes and How to Avoid Them
14.1 Confusing Intersections of Pedestrian Flow
Haphazard placement of equipment, cross-contamination between raw and cooked foods, and backtracking slow down service and pose high hygiene risks. Workflow sequences should be strictly planned according to the designated order.
14.2 Ventilation Does Not Meet Standards
Insufficient airflow allows cooking fumes to escape, violates fire safety regulations, and affects licensing. Airflow should be calculated by a professional to ensure compliance with regulations.
14.3 Insufficient Power
High-power equipment requires three-phase power; if you overlook this, the machine won’t start. You should assess your power needs as early as possible and apply for three-phase power well in advance.
14.4 Equipment Purchased in the Wrong Size
The equipment won’t fit or will take up too much space in the kitchen. You should measure the area first and use a custom-made countertop to fit the space.
14.5 No Separation Between Hot and Cold
Placing the refrigerator right next to the stove results in poor heat dissipation, high energy consumption, and a higher risk of damage. You should separate the cold and hot zones and allow for adequate ventilation.
To avoid these five pitfalls, you’ll need professional, one-stop planning. If you’re looking for a team with extensive experience in Hong Kong’s food and beverage industry, check out Yingjun’sScope of Services。
XV. Budget Planning and Total Cost of Ownership
When planning a kitchen, it’s important to stay within your budget and think long-term.
15.1 Initial Budget Items
- Equipment:Stoves, steamers, refrigerators, countertops, sinks, shelves, etc.
- Project:Plumbing, ventilation, smoke exhaust, fire protection, slip-resistant flooring, etc.
- Electricity:Application for three-phase electricity; electrical panel and wiring.
- Design:Layout Design and Product Selection Consulting.
15.2 Don't just save money in the beginning
If you go for the cheapest option—like household appliances or no-name brands—they won’t be powerful enough, break down easily, and need to be replaced frequently, which ends up costing more in the long run.Equipment is a money-making tool; durability and reliability are what really save money.。
15.3 Electrification Saves Costs in the Long Run
AdoptedCommercial Induction CooktopCompared to electric heating equipment, energy costs are nearly half that of natural gas; it helps keep the kitchen cooler, reducing air conditioning use; it lowers the load on exhaust fans; and maintenance costs are lower, resulting in lower overall long-term ownership costs.
15.4 A One-Stop Solution to Help Control Costs
One-stop planning allows for coordinated budgeting, avoids duplication and waste associated with coordination, shortens the construction schedule, and effectively helps control overall costs.
XVI. Conclusion: Plan Your Kitchen Well to Get Your Business Off to a Strong Start
By the time you’ve read this far, you’ll have a complete understanding of kitchen planning for restaurants in Hong Kong:From workflow design (the "Golden Triangle," storage → washing → preparation → cooking → serving), ventilation and exhaust systems (in compliance with the Food and Environmental Hygiene Department, Fire Services Department, and Buildings Department), to equipment selection (induction cooktop + steamer + refrigerator + stainless steel workbench)—these four pillars are all interlinked.。
In Hong Kong, where retail spaces are small, regulations are strict, and rents are high, a well-planned kitchen with the right equipment is the foundation of your business. Yingjun Kitchen Equipment, which has been serving Hong Kong’s food and beverage industry since 2013, offers a one-stop service covering everything from layout design, ventilation and electrical planning, and equipment selection to custom fabrication—helping you get it all done in one go.
If you’re looking to design an efficient, compliant, and cost-effective kitchen for your restaurant, please visit Yingjun’sInduction Cooking Range Series、Steaming and Boiling Equipment、Commercial Refrigerator Series, or directlyContact USOur professional team will handle everything for you in one stop.
The above data, specifications, and figures are for reference only. Actual operational performance, heating times, and power consumption may vary depending on the operating environment, usage habits, installation conditions, and specific product models. For precise technical specifications or professional advice tailored to your kitchen layout, please feel free to contact our team directly.