Commercial Kitchen

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S

sky_high

Free Member
Apr 21, 2009
18
1
  • #1
    Hi Every

    Are there any specific regulations about the hight of commercial kitchen roof/ceiling? The reason I am asking this question is that I have seen a industrial unit to set up a commercial kitchen but it seems that roof is 18f high. In this case do I need a suspanded ceiling? If yes, than this might be a expensive option.

    Is there any good source of info for commercial kitchen regulations? If some one has already set up one, please some one advised me cost savings tips or want to share their experiences?
     
    S

    S-Marketing

  • #2
    sky_high said:
    Hi Every

    Are there any specific regulations about the hight of commercial kitchen roof/ceiling? The reason I am asking this question is that I have seen a industrial unit to set up a commercial kitchen but it seems that roof is 18f high. In this case do I need a suspanded ceiling? If yes, than this might be a expensive option.

    Is there any good source of info for commercial kitchen regulations? If some one has already set up one, please some one advised me cost savings tips or want to share their experiences?
    Click to expand...


    Speak to local environmental health officer.
     
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    B

    Billmccallum

  • #3
    The problem with a unit with that height is the ability to ensure it is kept clean and the possibity of extra cost for ducting for extraction.

    instead of looking at suspended ceiling, look at mezzanine floor to give you much increased storage/floorspace for your money and will be much cheaper to board out the kitchen area.


    see http://shop.ebay.co.uk/?_from=R40&_...nkw=mezzanine+floor&_sacat=See-All-Categories

    I hasten to add that I dont sell flooring, but I do have some experience in the building industry and have worked on a few catering establishments.



    sky_high said:
    Hi Every

    Are there any specific regulations about the hight of commercial kitchen roof/ceiling? The reason I am asking this question is that I have seen a industrial unit to set up a commercial kitchen but it seems that roof is 18f high. In this case do I need a suspanded ceiling? If yes, than this might be a expensive option.

    Is there any good source of info for commercial kitchen regulations? If some one has already set up one, please some one advised me cost savings tips or want to share their experiences?
    Click to expand...
     
    Last edited by a moderator:
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    C

    CKG

  • #5
    Commercial kitchens are my line of business - mainly mechanical extraction & the gas supply side of things.

    I've never come across the issue of overly high celings before to be honest. Though I can see cleaning provision could possibly be an issue.

    We maintain a lot of school kitchens in very old buildings and they have very high celings and I see no special provision made for them.

    BS:6173 is the standard for the gas element of the installation

    And google for HSE catering information sheets 10 and HSE catering information sheet 23

    They may or may not provide you with the guidance you seek. It could be one of those questions that doesn't really have an official answer.
     
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    E

    Esk247

  • #6
    as above..school and college kitchens can be 20 odd feet high. It's usually best to speak to the local planning office and such about this, don't email them, just phone because you'll end up chasing them around and you'll just get emails back saying someones on holiday or something and will deal with your request on the 12th of never.
     
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    S

    sky_high

    Free Member
    Apr 21, 2009
    18
    1
  • #8
    115m is the total size of unit. Contractor said that he will use washable tiles. He also offered me floor and walls which I do not think that I need.

    I have spoken with council and they said that they will come back to me latter.

    I never thought that setting up a commercial kitchen could be as hard.
     
    Upvote 0
    B

    Billmccallum

  • #9
    sky_high said:
    115m is the total size of unit. Contractor said that he will use washable tiles. He also offered me floor and walls which I do not think that I need.

    I have spoken with council and they said that they will come back to me latter.

    I never thought that setting up a commercial kitchen could be as hard.
    Click to expand...

    Just an opinion....

    In developing a commercial kitchen you would want to ensure that cleaning is as easy as possible, having quick clean surfaces on the walls, floor and ceiling would be beneficial (using a jet wash machine is the best way to do this quickly).

    The council will want to see an environment that is hygenic and this seems a logical way forward.

    As I said earlier, a mezzanine floor would increase your floor/storage space and lower the ceiling (making cleaning much easier).

    I worked on two projects in recent years, both used steel sheets to cover the ceilings and walls, it took less than an hour to clean.
     
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