A Quick Guide To Setting Up A Commercial Kitchen


Starting out in business is always a daunting time and getting things right at the first attempt is not always easy. When it comes to setting up your commercial kitchen, it really will make a big difference if you take a little time to look at the layout and plan the design for the impact it will have on your running efficiency, the everyday functionality of the kitchen and ultimately your business.

Food processing is governed by strict laws and it is vital to ensure you are absolutely up to speed with these before you start planning. Getting it right in the first instance will save you cost overruns and help things to run smoothly and efficiently, which is the best basis for ensuring your business turns a profit as soon as possible.

Food preparation

Opt for stainless steel units and stations for food preparation, which are available in various sizes off the shelf or custom made and are easy to clean and maintain. Finish them with plastic cutting boards, which can easily be cut to fit any unit.

Invest in speciality equipment such as food processors, mixers or slicers, depending on the nature of your business, and make sure you look into commercial dishwashers from suppliers such as https://www.247cateringsupplies.co.uk/bar-supplies/commercial-warewashers/commercial-dish-washers to ensure all tools and dishes are spotlessly clean, avoiding possible contamination.

The right refrigeration

If space and budget allow, a walk-in cold storage unit is a great advantage. Designed to keep temperatures between -2°C and 4°C, they can be custom built for any location and make looking for products a lot easier and less time-consuming.

Cooking equipment

The oven is likely to be a vital part of your set-up, so invest in the best you can. It is worth considering leasing the right oven if this will get you the best possible model. You might also consider leasing fryers or grills.


Consider how much storage you will need and then add more. You will need separate shelves for perishable goods and non-perishable items, dry storage, and storage for equipment in addition to food products.

Online resources such as The Caterer offer lots of advice on setting up your commercial kitchen.

If you are still unsure, or would like some extra input, speak to a kitchen consultant to make sure you get everything right first time.