Where kitchens succeed or fail
Most kitchen problems trace back to services. An undersized electrical panel limits equipment, poor make-up air makes the hood underperform, and a missing grease interceptor stops a project at inspection. These are simple to prevent in design and costly to fix after the walls are closed.
We review the equipment list against the building's capacity at the start and tell you what has to change. If you are leasing, this review should happen before you sign, because the cost of a gas line, a roof penetration or an electrical upgrade can alter the economics of a site.
Mechanical and electrical in-house
Our mechanical crew installs the hood and exhaust ductwork, make-up air units, gas piping, plumbing, floor drains and interceptors. Our electrical crew, led by a Master Electrician, installs dedicated circuits for cooking and refrigeration equipment, lighting, and controls such as hood interlocks tied to the fire suppression system.
This work has to be coordinated tightly, and when both trades report to the same project manager, it is. Fire suppression, gas shut-off and exhaust controls are tested together, and inspections go more smoothly because each trade knows what the other has done.
- Hoods, exhaust and make-up air
- Gas supply and shut-off controls
- Grease interceptors and floor drains
- Walk-in coolers and freezers support
- Cleanable wall, floor and ceiling finishes
Cleanability and approvals
Surfaces must be smooth, non-absorbent and easy to clean. Floors need slope to drains, coved bases and durable coatings. Our interior crews install washable wall and ceiling systems, and we detail junctions to keep pests and moisture out.
Commercial kitchens need building and Safety Codes permits, and food premises are reviewed by the health authority. We prepare the information needed and coordinate inspections. Plan for equipment lead times, because ordering late is the most common cause of delay.
Testing and handover
Before a kitchen opens, every system is tested: exhaust fans, make-up air balance, gas shut-offs, fire suppression interlocks, refrigeration and hot water. We schedule these tests with the inspectors and your equipment suppliers, then walk your kitchen team through the controls and cleaning access.
Clear as-built drawings of gas, electrical and plumbing routes make future changes easier and safer.
Questions we hear
Do you build kitchens for shared or ghost kitchen operations?
We can build kitchen layouts for a variety of operating models. Tell us the equipment, the number of operators and how you will use the space, and we will advise on the services required.