How to Create a Commercial Kitchen: Everything You Need to Know
Here’s a practical guide on how to create a commercial kitchen, including essential equipment, overlooked considerations, and how to keep your setup running smoothly with the right support. Building a commercial kitchen is one of the most important steps when starting or scaling a food business. Whether it’s for a restaurant, a catering facility, a ghost kitchen, or a school canteen, getting the layout, equipment, and compliance right can make or break your operation
Understand the Workflow Before You Buy a Single Appliance
Before diving into purchases or layout decisions, start with one question: what’s on the menu? Your kitchen should be designed around the workflow needed to prepare, cook, plate, and clean up based on the food you serve.
A good commercial kitchen follows a logical, linear flow:
Receiving & Storage: Cold, dry, and frozen storage near the entrance.
Prep: Meat, veg, pastry, and allergen zones.
Cooking: Fryers, hobs, ovens, salamanders, and grills.
Plating & Pass: Ready-to-serve area.
Warewashing: Dishwashers and deep sinks in a separate zone.
Waste & Chemical Storage: Designated, compliant disposal and COSHH areas.
This layout not only improves efficiency but also helps prevent cross-contamination and meets food hygiene standards.
Core Equipment You’ll Need when you create a Commercial Kitchen
Your final list depends on your operation size and menu, but most kitchens will require:
Cooking Equipment
Commercial ovens (convection or combi)
Gas or electric ranges
Fryers, grills, charbroilers, or griddles
Salamanders or microwave ovens for finishing
Refrigeration & Storage
Undercounter fridges and freezers
Upright cold storage or walk-in chillers
Ambient shelving and secure dry storage
Food Prep
Stainless steel worktables
Food processors, mixers, blenders
Colour-coded chopping boards and knives
Cleaning & Warewashing
Commercial dishwasher or pass-through unit
Triple-sink setup with pre-rinse spray
Grease traps and compliant drainage
Ventilation & Fire Safety
Extraction hoods with baffle filters
Fire suppression system over cookline
Fire extinguishers and blankets in accessible locations
Utilities & Compliance
WRAS-approved plumbing connections
Gas Safe certified installation
Slip-resistant floors and easy-clean wall coverings
LED lighting compliant with food safety zones
Things People Forget (But You Shouldn’t) when they want to create a commercial kitchen.
Even experienced kitchen planners can overlook a few critical items:
Catering spares & parts for high-use appliances: Having catering spares on hand for items like fryers, ovens, and refrigeration saves downtime during service.
Waste oil management: Deep fryers need scheduled oil changes and safe waste storage as well as parts such as “pitco fryer parts“
Underestimated electrical load: Many kitchens outgrow their available power supply—futureproofing matters.
Ventilation regulations: Compliance with BS6173 is essential to pass regulations.
Space for cleaning gear: Mops, chemicals, and PPE need to be kept in a dedicated COSHH cabinet away from food prep.
Drying space: Cleaned pots, trays, and gastronoms pile up fast—plan for enough draining racks.
Maintenance access: Extraction units, pipework, and equipment should be installed with long-term access in mind.
Engineer-friendly design: Designing around service zones allows quick fault-finding and faster repairs from your kitchen maintenance provider.
Commercial Kitchen Infrastructure Essentials: Plumbing, Electrical, Gas & Ventilation
Before any equipment can function properly, your kitchen needs to be built on solid infrastructure. This includes compliant plumbing, electrical systems, gas lines, and ventilation—all of which must meet UK regulations and be installed by certified professionals.
Plumbing
WRAS-approved fittings are mandatory to prevent backflow contamination.
Triple sinks for wash/rinse/sanitise, with integrated grease traps.
Dedicated handwashing sinks must be separate from food prep and washing areas.
Mop sinks and chemical fill stations should be installed in a segregated cleaning area.
Electrical Systems
Commercial kitchens often require upgraded fuse boards and dedicated circuits to handle heavy-duty appliances.
Equipment like combi ovens, dishwashers, and blast chillers may need single-phase or three-phase connections.
Install waterproof, food-grade sockets with clearly labelled isolators for safety and maintenance access.
LED lighting should be IP-rated and meet food safety standards for brightness and durability.
Gas Installation
All gas appliances must be fitted and signed off by a Gas Safe registered engineer.
Emergency gas shut-off valves must be accessible and connected to the fire suppression system.
Appliances should be installed with isolation valves, flexible gas hoses, and clear space for ventilation.
- Gas interlock system (read: is a gas interlock system a legal requirement here)
Ventilation & Extraction
Commercial hoods with stainless steel baffle filters are required above cooklines.
Ventilation must comply with BS6173 & DW172 (extraction regulations) to ensure safe airflow and effective removal of grease-laden vapour, smoke and gas fumes!
Ductwork should be accessible for cleaning, and fan motors sized correctly for appliance load.
Failing to get these elements right can result in failed inspections, insurance issues, and equipment breakdowns. Investing in a compliant infrastructure upfront not only protects your operation—it makes ongoing kitchen maintenance and emergency repairs far quicker and cheaper down the line.
Build to Operate, Not Just to Launch
Building a commercial kitchen isn’t just about what works on day one—it’s about what’s sustainable on day 1,000. That means investing not only in solid equipment but also in the infrastructure to support it: from staff-friendly layouts and food-safe finishes, to reliable extraction and fire safety systems.
It also means thinking ahead with easy access to commercial catering spares and booking regular kitchen maintenance to extend the life of your appliances, stay compliant, and reduce service disruption.
Whether you’re fitting out your first kitchen or scaling up for the next level, planning it right from the beginning ensures smoother operations, better hygiene, and more consistent service—all of which add up to a more successful food business.