Design 20x20 Zoned Restaurant Kitchen

I’m opening my restaurant in North India and need a complete kitchen plan for a 20 ft × 20 ft space that will sit directly behind the dining area. The kitchen must comfortably turn out full intercontinental meals every day, so I’m looking for a thought-through, zoned layout that keeps cooking, prep, cleaning, and cold storage clearly separated for speed and hygiene.

Core requirements
• Layout: Zoned (cook, prep, wash, cold)
• Equipment to accommodate: ovens & stoves, refrigerators & freezers, plus dishwashers & double sinks
• Flow must support full-meal production, not only snacks or desserts
• Design should respect Indian food-safety norms and typical gas, water, and three-phase electrical specs common in the region

Deliverables
1. Scaled floor plan with clear zoning and traffic flow arrows
2. Detailed equipment schedule (brand-agnostic is fine) with utility loads for each item
3. Service drawings marking gas, water, drainage, exhaust, and electrical points
4. A short write-up of how the layout supports intercontinental cuisine production and any ventilation or grease-trap considerations

I’ll provide the room’s current site photos once we start. If you’ve previously planned commercial kitchens—or you’re an experienced Indian chef who understands back-of-house realities—I’d love to see examples of your work and hear how you’d approach this space.