Pizzeria 130 m2

A Pizzeria 130 m2 — a 130 square metre pizzeria is a format where a business can start thinking about higher turnover, greater customer capacity and a broader menu; compared to the 60 m2 format, there is the possibility to create a more impressive interior, an open kitchen, a bar counter and accommodate groups; BHS helps create a full-scale pizzeria that meets both HoReCa standards and competitiveness requirements.

Pizzeria 130 m2 kitchen layout and capacity

A Pizzeria 130 m2 — in a 130 m2 pizzeria, the kitchen occupies 25–40 m², and the width allows for a broader range of equipment than in the smaller 60 m2 version. Oven choice — for a 130 m2 pizzeria, a two-chamber deck oven or a large-capacity single-chamber deck oven, which bakes 6–9 pizzas simultaneously, is often chosen; higher throughput increases the maximum number of customers served per hour. Dough preparation zone — a larger dough zone with two spiral mixers, a larger saladette (preparation counter) and additional work surfaces; see Fast Food Projects. Dishwashing zone — a high-capacity dishwashing machine and a more spacious washing area. BHS provides the Pizzeria 130 m2 layout.

Guest hall and bar counter in a 130 m2 pizzeria

A Pizzeria 130 m2 — in a 130 m2 space, 80–100 m² are allocated to the guest zone, allowing for a much richer and more attractive atmosphere. Seating arrangement — 50–70 seats with tables of various sizes: two-seater tables for couples, four-seater tables for families, larger tables for groups; tables can be rearranged to accommodate larger parties or corporate events. Bar counter — in a 130 m2 pizzeria, the counter expands with a drink selection — beer, wine, soft drinks, coffee; the bar counter design is an important visual accent that increases the average bill. Open kitchen — a 130 m2 space allows for an open kitchen visible to customers; the visibility of the deck oven is a marketing asset; see Pizzeria 60 m2.

HACCP and sanitary standards in a 130 m2 pizzeria

Pizzeria 130 m2 — due to its larger size, a 130 m2 pizzeria makes it easier to implement the required zone separation than in a 60 m2 format. Product flow separation — clean zones (preparation, cooking, serving) and dirty zones (dishwashing, waste area) are physically separated; a more spacious kitchen allows zones to be arranged so that cross-contamination is minimal. Temperature control — a chilled saladette keeps dough portions and toppings at +2°C–+8°C; hot food is served above +63°C. Ventilation — a powerful extractor with a fire suppression system is installed above the pizza oven; BHS ensures the Pizzeria 130 m2 layout complies with HACCP standards.

Pizzeria 130 m2 project implementation scenarios

A standalone pizzeria in a city centre — a 130 m2 pizzeria in a city centre with a steady flow of customers; an open kitchen and deck oven are attractive visual elements; BHS provides a full layout; BHS provides the layout. A pizzeria in a food market or shopping centre — a larger stand in a food market or shopping centre food court; 130 m2 allows for both a kitchen and a dining area in one stand. A pizzeria as part of a larger restaurant with a separate concept — a 130 m2 pizzeria can operate as an independent dining facility within a hotel or larger complex; BHS provides the project. BHS offers the Pizzeria 130 m2 layout for HoReCa businesses.

Frequently asked questions

What is the main difference between a 60 m2 and a 130 m2 pizzeria? A Pizzeria 130 m2 — the 130 m2 version has a significantly larger kitchen capacity (possibility of two decks, a more spacious dough zone) and a richer guest zone with a bar counter; 60 m2 is better for starting with lower investment and risk; 130 m2 is the next step after successful 60 m2 operations or for a more ambitious initial project; see Pizzeria 60 m2.

Does BHS help with the technological planning for a 130 m2 pizzeria? A Pizzeria 130 m2 — yes, BHS advises on kitchen planning, equipment selection and optimal zone division; the technological plan must be coordinated with the sanitary inspection; contact BHS; see Pizzeria Project.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.