Restaurants · cafés · extraction
Commercial catering kitchens contractors in Wales
A catering kitchen has to work hard, pass inspection and keep staff safe. We match you with catering kitchen specialists who design the layout, supply the equipment and install the extraction.
- Matched by hand to a checked local expert
- Insurance and company checked
- Free, with no obligation
Options
Types of commercial catering kitchens
Restaurant kitchen
A full cooking line with extraction.
Café kitchen
Lighter cooking, coffee and food prep.
Cold storage
Walk-in cold rooms and freezers.
Dishwash
Pass-through dishwashers and wash-up areas.
What is included
- Kitchen design and equipment layouts
- Cooking equipment, fridges and freezers
- Canopies, extraction and make-up air
- Stainless steel benching, sinks and shelving
- Cold rooms and walk-in freezers
- Dishwash areas and grease management
What affects the price
- Size of the kitchen and number of covers
- Gas or electric cooking
- Extraction route and how far the duct runs
- Capacity of the existing gas, power and drainage
- New or reconditioned equipment
Process
How the job runs
Survey and design
Services brought to position
Extraction and equipment installed
Commission, test and train staff
How long? Equipment lead times vary, so order early. Installation is usually quick once services are in place.
Questions to ask an installer
- Is the gas engineer Gas Safe registered for commercial catering?
- Does the design include a gas interlock?
- Who designed the extraction, and to what standard?
- What warranty and servicing come with the equipment?
Rules and safety
Gas appliances must be installed by Gas Safe registered engineers, and commercial kitchens normally need a gas interlock that cuts the gas if the extraction is not running. Extraction systems should be designed for cleaning, and the ductwork cleaned regularly to reduce fire risk. A new food business must register with the local council at least 28 days before trading. External flues and extract outlets may need planning permission.
Ready to price your commercial catering kitchens?
Two minutes now gets you quotes from checked specialists.
Questions
Commercial catering kitchens: common questions
Gas or electric?
Gas is still common for high-output cooking. Electric and induction are easier to install and cooler to work in. Your installer can compare running costs for your menu.
Do I need planning for extraction?
Often, if the duct or fan is on the outside of the building. Check with the council before ordering.
Can you reuse our existing equipment?
Sometimes. Good-condition equipment can be serviced and reused, as long as it suits the new layout and passes safety checks.
How we look after you
Every job matched by hand to a checked local expert.
Run from South Wales by someone who has worked on the tools in commercial fit-out.
Read by a person
We read every brief ourselves and choose who gets it. No algorithm, no auction.
Checked before they get your job
Insurance and company status checked, plus a Google rating of 4 or more or references we contact.
You know who is calling
We email you the names of the installers we have passed your details to.
We follow up
We ask how the job went. Installers who let customers down are removed.