If you have ever worked in a commercial Kitchen or watched a cooking show, you may have noticed that the kitchen is not just one big open space. 

Instead, it is divided into smaller sections or stations, where different types of food or tasks are handled. 

For example, there may be a station for salads, soups, meats, desserts, etc.

This is called kitchen zoning, and it is a method of organizing your kitchen for efficiency and hygiene. 

By creating separate zones for different activities or foods, you can:

• Optimize your workflow, 

• Avoid collisions and confusion, 

• Prevent cross-contamination, and 

• Ensure that your kitchen meets the health and safety standards.

It can also benefit home cooks who want to make the most of their kitchen space and time. 

Whether you have a large or small kitchen, you can apply the principles of kitchen zoning to create a functional and safe cooking environment.

How to Create Kitchen Zones

There is no one-size-fits-all formula for creating kitchen zones. 

The number and type of zones you need will depend on several factors, such as:

• The size and shape of your kitchen

• The kind of food you cook and serve

• The equipment and appliances you use

• Your personal preferences and habits

According to the Zoning method, there are five basic zones that you can create in your kitchen:

1. Consumables Zone

The consumables zone is the area where you store most of your food items. 

This may include your refrigerator, freezer, pantry, cabinets, shelves, or drawers. 

The consumables zone may be split into two sub-zones: one for fresh food (such as fruits, vegetables, dairy products, meats, etc.) and one for dry goods (such as grains, pasta, spices, oils, etc.).

The consumables zone should be located close to the entrance of your kitchen or near the preparation zone. 

This way, you can easily access your ingredients when you need them and put them away when you are done. 

You should also keep your consumables zone well-organized and clean. 

Here are some tips for managing your consumables zone:

• Use clear containers or labels to identify your food items

• Store similar or related items together (for example, group all your baking supplies in one cabinet)

• Arrange your items according to frequency of use (place the most used items in front or at eye level)

• Rotate your stock regularly (use the first-in first-out method)

• Check the expiration dates of your food items and discard any spoiled or expired products

2. Non-consumables Zone

The non-consumables zone is the area where you store your everyday dishes and utensils. 

This may include your plates, bowls, cups, glasses, cutlery, pots, pans, bakeware, etc. 

The non-consumables zone may also include some small appliances or tools that you use frequently (such as a toaster, blender, mixer, etc.).

The non-consumables zone should be located near the cleaning zone or the cooking zone. 

This way, you can easily grab what you need to prepare or serve your food and put it back after washing. 

You should also keep your non-consumables zone neat and tidy. 

Here are some tips for organizing your non-consumables zone:

• Use dividers or organizers to separate different types of dishes or utensils

• Stack or nest similar items together (for example, stack all your plates in one pile)

• Arrange your items according to size or function (for example, place the larger pots and pans on the bottom shelf and the smaller ones on the top shelf)

• Store fragile or delicate items in a safe place (for example, use padded holders or hooks for your wine glasses)

3. Cleaning Zone

The cleaning zone is the area where you wash and dry your dishes and utensils. 

This usually includes your sink, dishwasher (if you have one), dish rack, trash can, recycling bin, etc. 

The cleaning zone may also include some cleaning supplies or tools (such as dish soap, sponge, towel, etc.).

The cleaning zone should be located near the non-consumables zone or the preparation zone. 

This way, you can easily rinse or wash your dishes and utensils before or after using them and keep your kitchen clean and sanitary. 

You should also keep your cleaning zone well-maintained and hygienic. 

Here are some tips for managing your cleaning zone:

• Use separate sinks or basins for washing and rinsing (if possible)

• Use hot water and detergent to wash your dishes and utensils thoroughly

• Use a clean cloth or paper towel to dry your dishes and utensils (or let them air dry)

• Empty and clean your dishwasher regularly (if you have one)

• Dispose of your trash and recycling properly (and empty them frequently)

4. Preparation Zone

The preparation zone is the area where you do most of your food preparation. 

This may include a countertop, a cutting board, a knife block, a measuring cup, a mixing bowl, etc. 

The preparation zone may also include some appliances or tools that you use for prepping your food (such as a food processor, a peeler, a grater, etc.).

The preparation zone should be located near the consumables zone or the cooking zone. 

This way, you can easily access your ingredients and transfer them to the stove or oven when they are ready. 

You should also keep your preparation zone spacious and clean. 

Here are some tips for optimizing your preparation zone:

• Choose a flat and sturdy surface for your countertop (such as granite, marble, wood, etc.)

• Use a large and sharp knife for cutting your food (and keep it in a safe place)

• Use different cutting boards for different types of food (such as one for raw meat and one for vegetables)

• Use measuring cups and spoons for accurate measurements

• Clean and sanitize your countertop and tools after each use

5. Cooking Zone

The cooking zone is the area where you cook your food. 

This usually includes your stove, oven, range hood, microwave, etc. 

The cooking zone may also include some accessories or tools that you use for cooking your food (such as a spatula, a whisk, a timer, etc.).

The cooking zone should be located near the preparation zone or the serving area. 

This way, you can easily move your food from the prep area to the cooking area and from the cooking area to the dining area. 

You should also keep your cooking zone safe and efficient. 

Here are some tips for improving your cooking zone:

• Choose the right size and type of stove or oven for your needs (such as gas, electric, induction, etc.)

• Use appropriate cookware and bakeware for different types of cooking (such as stainless steel, cast iron, ceramic, etc.)

• Use lids or covers to prevent splatters or spills

• Use oven mitts or pot holders to handle hot items

• Ventilate your cooking area properly (use a range hood or an exhaust fan)

Best Practices for Kitchen Zoning

Here are some best practices that you can follow to make the most of your kitchen zoning:

• Plan ahead: Before you start zoning your kitchen, make a list of all the items that you have or need in your kitchen. Then group them into categories based on their function or type. This will help you decide which items belong to which zone and how much space you need for each zone.

• Be flexible: While it is good to have a general plan for your kitchen zones, you don’t have to stick to it rigidly. You can adjust or modify your zones according to your changing needs or preferences. For example, if you find that you need more space for your preparation zone, you can extend it to another countertop or use a kitchen island.

• Be consistent: Once you have established your kitchen zones, try to keep them as consistent as possible. This means storing items in the same place every time and returning them to their designated zones after using them. This will help you create a habit of keeping your kitchen organized and avoid clutter and confusion.

• Be creative: If you have limited space or resources in your kitchen, don’t let that stop you from creating effective kitchen zones. You can use some creative solutions to maximize your space and efficiency. For example, you can use hooks, racks, shelves, baskets, bins, jars, etc. to store or display your items in an attractive and accessible way.

Conclusion

Kitchen zoning is a great way to organize your kitchen for efficiency and hygiene. 

By dividing your kitchen into different zones based on the type of activity or food that is handled in each zone, you can:

• Improve your workflow, 

• Reduce cross-contamination, and 

• Maintain a high level of health and safety in your kitchen.

To create kitchen zones in your kitchen, you can follow these steps: