Built for volume
A central kitchen, or commissary, cooks, chills and packs food that is then delivered to restaurants, cafeterias or events. It handles larger volumes than a typical restaurant kitchen. That demands big equipment, fast cooling, good storage and efficient shipping.
Workflow and food safety shape the layout. Raw, cooked and ready-to-serve areas are separated, and receiving and dispatch are kept apart.
Systems and utilities
Our mechanical crew installs hoods, makeup air, gas lines, plumbing, grease interceptors and floor drains. Walk-in coolers, blast chillers and freezers support production. Our electrical crew installs power for kettles, ovens, mixers and refrigeration, plus lighting and controls.
Our in-house engineering team can help review gas and electrical loads.
- Grease interceptor
- Blast chiller connections
- Dry storage and walk-ins
- Receiving and dispatch docks
Cleaning and compliance
Finishes must be washable and durable. Our interior systems and painting crews install smooth walls, sealed ceilings and coved bases. We also plan for hand sinks, dish areas and staff facilities that meet health requirements.
Plan for growth
Commissary demand often grows. Leave room for more equipment, cold storage and dock doors. Our trades can add capacity later, since they know how the building was built.
Commissaries often serve institutions, caterers or restaurant groups with fixed delivery schedules. We stage construction to protect those commitments where we can, and we coordinate closely with your chefs and operations team on equipment placement, since a few centimetres in the wrong place can slow a whole line.
Delivery vehicles, loading docks and cold chain handling all affect the site layout. We help plan access for refrigerated trucks and staff parking, and we confirm the building can support the traffic.
Staff facilities matter as well. Change rooms, washrooms, lockers and break areas keep a large crew comfortable and meet health requirements, and our carpenters and interior crews build them with the same care as the kitchen.