Cannabis Kitchen Layout Starter Kit

1. Operation Profile (Layout Intake Form)

This is the “front page” of the tool and doubles as a discovery form for Aldevra.

Business Name: ___________________________
Location / City: ___________________________

Primary Products (check all that apply):
☐ Gummies / jellies
☐ Hard candy / lozenges
☐ Chocolates
☐ Baked edibles (cookies, brownies, bars)
☐ Beverages
☐ Infused oils/butters
☐ Other: ________________________

Projected Daily Production Volume (finished product):
☐ Small: up to 25–75 lbs/day
☐ Medium: 75–300 lbs/day
☐ Large: 300–1,200+ lbs/day

Estimated Cannabis Kitchen Area: ______ sq ft

Existing Building Type:
☐ Restaurant / former foodservice
☐ Bakery / food plant
☐ Light industrial / warehouse
☐ Raw shell space
☐ Other: ________________________

How many distinct SKUs do you expect to produce at once?
☐ 1–3
☐ 4–10
☐ 10+

Do you need a separate chocolate room or climate-controlled room?
☐ Yes
☐ No
☐ Not sure

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2. Core Kitchen Workflow Zones

Use this table as a zone checklist. You can turn it into a PDF or simple matrix.

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3. Layout Principles Reference

Highlight on the page or in a sidebar:

Your layout should:

• Flow receiving → processing → packaging → shipping
• Keep raw, in-process, and finished product clearly separated
• Avoid crossing “dirty” traffic (trash, returns, dish carts) through clean zones
• Maintain secure cannabis storage away from general traffic
• Provide dedicated handwashing near production and packaging
• Keep infused and non-infused ingredients clearly separated and labeled

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4. Sample Layout Templates

You can present these as three “example layouts” with simple diagrams later. For now, here’s detailed written guidance.

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Layout A: Small-Batch Gummy & Chocolate Lab (~300–600 sq ft)

Best for: Startups, R&D labs, small brands.

Suggested Zones (in order):

Entry + Receiving Wall

• Small pallet/cart area
• Shelving for dry ingredients and packaging
• 1 reach-in refrigerator + 1 reach-in freezer

Pre-Processing Table

• Stainless table with scales and ingredient bins
• Batch “staging” area for gummies/chocolate

Cooking & Mixing Corner

• 1 small kettle or stock pot with induction burner
• 1 small convection oven (optional)
• Planetary mixer (10–20 qt)
• Immersion blender

Depositing / Molding Zone

• 1–2 tables for sheet pans and silicone molds
• Optional small depositor

Cooling Area

• Countertop or undercounter blast chiller
• Speed rack or shelving for trays

Finishing & Packaging Table (near exit)

• Scale for portioning
• Heat sealer + label printer
• Storage for labels and packaging materials

Sanitation Corner

• 3-compartment sink
• Hand sink
• Drying rack for molds/instruments

Secure Storage

• Lockable cabinet for THC distillate/oils

Flow summary (for the page):
Door → Receiving/Storage → Pre-Processing → Cooking/Mixing → Depositing → Cooling → Packaging → Exit

Sanitation & secure storage sit off the main flow, away from finished goods.

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Layout B: Mid-Size Multiproduct Kitchen (~800–1,800 sq ft)

Best for: Operators making gummies, chocolates, and baked goods.

Suggested Zone Allocation (rough % of area):

• 10–15% Receiving & Storage
• 10–15% Pre-Processing / Staging
• 25–35% Hot Kitchen (cooking & mixing)
• 10–15% Chocolate or Controlled Room
• 15–20% Cooling & Packaging
• 10–15% Sanitation & Utility
• 5–10% Secure Storage & QA

Zone Outline:

Front / Left: Receiving & Bulk Storage

• Pallet drop, dry storage shelving
• Walk-in cooler and walk-in freezer

Central Pre-Processing Hub

• Long staging tables
• Scales, ingredient bins
• Batch carts feeding each production line

Central Hot Kitchen Band

• Combi oven(s)
• Convection ovens
• Steam-jacketed kettle(s)
• Under hood, with clear aisle in front

Gummy Line Branch

• From kettles → mixer → depositor → speed racks → blast chiller

Baked Goods Branch

• From ovens → cooling racks → finishing tables

Chocolate Room (Small Enclosed Room)

• Temperature & humidity controlled
• Chocolate melters/temperers, small enrober
• Cooling racks

Shared Packaging Zone (Clean Side)

• Common area for final packaging for all product types
• Scales, sealers, label printers

Finished Goods Staging

• Shelving / pallet racking near shipping door

Sanitation Corridor (Dirty Side / Back Wall)

• Dishmachine
• 3-comp sink
• Mop sink
• Chemical storage

Secure Cannabis Storage & QA Corner

• Locked cage/room for THC raw materials
• Small QA desk, sample storage if needed

Flow summary:
Receiving → Pre-Processing → Hot Kitchen → (Gummy / Baked / Chocolate branches) → Shared Packaging → Finished Goods → Shipping

Sanitation, waste, and utilities run along a back “dirty” aisle that never crosses packaging.

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Layout C: Large-Scale Production Floor (2,000–10,000+ sq ft)

Best for: High-volume manufacturers and MSOs.

Core Features (high-level outline):

Segregated production halls:

• Hall 1: Gummy production
• Hall 2: Chocolate production
• Hall 3: Baking / extruded products

Central shared services:

• Large pre-processing / batching room
• Central washroom/sanitation center
• Shared cold storage complex (multiple walk-ins + environmental rooms)

Material & people flow separated:

• “Clean” flow for product
• “Dirty” flow for trash, returns, dish carts

Dedicated support spaces:

• QA lab
• Secure vault storage for concentrates
• Maintenance & parts room
• Employee welfare (lockers, breakroom, PPE storage)

This layout type is perfect to position Aldevra as the design-build partner rather than “just” an equipment vendor.

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5. Layout Self-Check: Design QA Before You Build

Turn this into a simple checklist in the kit:

Flow & Zones
☐ Does product move in one direction from receiving to shipping?
☐ Are raw ingredients separated from finished goods?
☐ Is there a dedicated packaging zone away from dishwashing?

Safety & Codes
☐ Is there space for required hoods and makeup air?
☐ Is there a logical location for floor drains and 3-comp sinks?
☐ Are handwashing sinks conveniently placed in production and packaging areas?

Security & Cannabis Requirements
☐ Is secure cannabis storage in a controlled-access area?
☐ Can security cameras view all production and storage zones?
☐ Is waste storage/destruction area out of public view and under surveillance?

Scalability
☐ Is there room to add another oven, kettle, or depositor?
☐ Is the electrical room accessible for future upgrades?
☐ Are walk-ins sized with growth in mind?

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Don’t design your cannabis kitchen in a vacuum.

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Aldevra’s team has designed and equipped commercial kitchens and regulated facilities across the country. We’ll help you translate your menu, volume, and budget into a layout that passes inspections and supports growth.

Request a cannabis kitchen layout review
https://www.aldevra.com/contact-us

Email sales@aldevra.com your sketch or floor plan for feedback

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