London’s Premier Commercial Kitchen Installation
Designing a commercial kitchen isn’t only about cramming in big appliances and calling it a day. It’s about flow, function, and doing it all within the building regulations and fire safety codes that come with working in London. Whether you’re opening a new restaurant or upgrading a tired kitchen that’s seen better days, our commercial kitchen installation team in London is here to get it fitted properly—for the first time.
Specialist Commercial Kitchen Installers in London
Here’s the thing: commercial kitchen installation is a specialist job. It’s not something a regular builder or shopfitter can do properly, even if they say they can.
And especially not in London, where everything from extraction to waste disposal needs to tick the right boxes.
We’re talking health and safety, fire regulations, local council rules—the whole lot. We’ve fitted kitchens in cafés, pubs, food trucks, bakeries, school canteens, and full-scale restaurants across London.
And no matter the space, it always comes down to three things: compliance, efficiency, and durability. You don’t want staff bumping elbows in a rush.
You don’t want a dodgy extractor setting off the fire alarm every other day. And you definitely don’t want to dismantle everything again in six months because the specification wasn’t right.
That’s why we do things properly from day one. Contact us today at +44 7707-603 548 to get started.
Our Commercial Kitchen Installation Process
A commercial kitchen needs to run like clockwork under pressure, and the installations need to be solid—no shortcuts, no unprepared work.
Here’s how we install commercial kitchens in London:
✔ Step 1: Site visit and walk-through
We come out, take measurements, look at the building setup (gas, electrics, ventilation access), and talk about what you’re cooking, how many staff you’ve got, and what kind of volume you’re expecting.
✔ Step 2: Plan the layout properly
You don’t want to be crossing prep with wash-up or have your chefs bottlenecked at the pass. We design the layout based on your flow and the rules you’ve got to follow—especially if you’re going for an EHO-approved rating.
✔ Step 3: Specification and Cost Agreement
Once the plan’s right, we will give you a full quote—no vague estimates. You’ll know exactly what you’re paying for, what’s included, and how long it’ll take.
✔ Step 4: Full installation by our team
We don’t outsource team members. We have our commercial kitchen installation experts—who are experienced in working in busy restaurants, awkward spaces, tight timelines, and all the London-specific rules.
✔ Step 5: Final checks, sign-off, and compliance
When it’s done, we don’t just hand it over and hope for the best. We check everything, run through the kitchen with you, and make sure it’s compliant—ventilation, fire safety, water, drainage, the lot.
Expert Installation
Qualified Contractors
Customised Solution
Reliable Support
Commercial vs Residential Kitchens: Key Installation Differences
How much is a Commercial kitchen different from a domestic kitchen installation? Short answer: completely. Long answer? Let’s break it down.
1. Compliance comes first
In a home kitchen, design is about taste and lifestyle. In a commercial kitchen, there are proper legal requirements for ventilation, fire safety, hygiene zones, drainage—you name it. If it’s not installed to regulations, it won’t pass inspection.
2. The kit’s built to work hard
A commercial kitchen? It might run flat out, often 10–14 hours daily. So, your appliances need serious power, higher capacity, and better durability. Domestic ovens and dishwashers won’t last a week in a restaurant kitchen.
3. Materials must be rock-solid
Materials – No MDF (Medium-density fibreboard), no splashback tiles from the high street. We’re talking stainless steel, non-slip flooring, commercial extractor systems, grease traps, and proper wall cladding.
4. Layout matters more
In a home, the “kitchen triangle” is fine. In a commercial space, it’s about not having raw chicken next to finished plates. You need zoning, space to move, and equipment placed to match your flow.
5. Specialist trades only
Fitting out a commercial kitchen properly means working with commercial gas engineers, commercial electricians, and fire suppression experts. Domestic only installers usually don’t have the right experience—or the paperwork.
So yes, they might both have sinks and ovens—but the comparison ends there. A commercial kitchen install is built for safety, speed, and hard, daily kitchen work. It’s got to work as hard as your team does.
Types of Commercial Kitchen Layouts
Which Commercial kitchen layout is best? You might wonder. The truth is the setup depends on what you’re serving, how big your team is, and how much space you’ve actually got to work with.
But there are a few tried-and-tested layout styles that tend to work well for commercial kitchens, especially in high-pressure environments. Here are the main ones:
1. Assembly Line Layout
Great for fast food, casual dining, or anywhere with a set menu. Everything flows in one direction—from prep to cook to serve. Speeds things up, avoids backtracking, and keeps staff moving in sync.
2. Island Layout
Popular in larger kitchens. Core cooking equipment (grills, ovens, fryers) goes in the centre, with prep and cleaning stations around the perimeter. Allows multiple chefs to work at once without stepping on each other’s toes.
3. Zone-Style Layout
Think of it like different workstations: a preparation zone, a cooking zone, a plating zone, and a washing zone. Each team member has their own area and task. Ideal for varied menus or à la carte restaurants.
4. Galley Layout
Perfect for narrow or long spaces—like food trucks or tight restaurant kitchens. Stations are placed in a straight line on either side, with a corridor in the middle for movement. It’s all about space efficiency.
5. Open Kitchen Layout
Seen more and more in trendy restaurants. Cooking happens in full view of customers. Looks great, but it has to be spotless, quiet(ish), and smoke-free—so ventilation and layout have to be bang-on.
If you’re not sure which layout will suit your space best, let our team of commercial kitchen installations in London help you. We’ll design it around your menu, your team, and your square footage. Give us a call today at +44 7707-603 548!
Expert Installation
Qualified Contractors
Customised Solution
Reliable Support
Why Choose our Commercial Kitchen Installation Experts
There are a lot of people out there who say they install commercial kitchens. But here’s the thing to be aware of—most of them are either general builders or shopfitters who’ve “done a few” before.
But we are true kitchen specialists with experience in the installation of domestic and commercial kitchens. And we’ve built up a system that actually works for busy hospitality businesses. Here’s what sets us apart:
London know-how – Tight sites, difficult access, noisy neighbours, impossible parking… we’ve worked in them all. We know how to get kitchens fitted in London and surrounding areas smoothly.
Real kitchen understanding – We don’t know commercial kitchen installation is just installing appliances—we understand how kitchens operate during service. Our layouts are built for real chefs, not just what looks nice on paper.
All-in-one team – No juggling multiple contractors. We’ve got our own commercial kitchen fitters, NICEIC-certified electricians, Gas Safe registered engineers, extraction specialists, and compliance pros. One team, start to finish.
Clear pricing, no hidden charges – You’ll know exactly what’s included in our commercial kitchen installation quote. No last-minute extras or vague allowances.
Fast, tidy installs – We work efficiently, respect your space, and keep disruption to a minimum. Because we know you’ve got a business to run.
No matter if you’re fitting a brand new commercial kitchen or eliminating an old one, we’ll get the installation job done properly—and we’ll make it easy for you along the way.
Frequently Asked Questions (FAQs) About Commercial Kitchen Installation
Anywhere from £10,000 to £100,000+, depending on size, specification, and equipment. Small café? You might be looking at £15k–£25k. Full restaurant setup? Probably upwards of £50k. Get a quote based on what you need.
You’ll need to meet health and safety regulations (Food Safety Act 1990), hygiene rules, fire safety laws, building regulations, and environmental health guidelines. Think: proper extraction, handwashing stations, non-slip flooring, safe electrics and gas safety.
Not much, really. Catering kitchens usually refer to off-site setups (like delivery-only units or food prep spaces), but they’re both commercial in nature and need the same level of compliance.
Based on workflow. You want clear zones for prep, cooking, plating, and cleaning. It depends on your menu, the number of staff, and the space available. We’ll design it for efficiency and hygiene.
If it’s built right and maintained, easily 10–15 years. Some equipment will need replacing earlier (like dishwashers), but the shell and layout should last you a good while.
Yes—at least. One for washing equipment and one for handwashing. Some setups need a third for food preparation. It depends on what you’re serving.
Walls must be smooth, non-absorbent, and easy to clean. Usually that means hygienic wall cladding—PVC panels, stainless steel, or specialist tiles. No paint, no standard plaster.
Absolutely. It’s a legal requirement. You’ll need proper extraction (usually a canopy hood) with filters and ducting to remove smoke, grease, and fumes safely.
Technically, no, but it’s highly recommended—especially if you’re serving food on-site. It saves labour and helps meet hygiene standards.
You can, but you really shouldn’t. They’re not built for constant use and will likely fail or void your insurance. Stick with commercial-grade appliances.
No fixed rule, but you need enough space for safe movement, zoning, and proper ventilation. Small kitchens work—you just need smart planning.
Non-slip, waterproof, and easy to clean. Think safety vinyl, resin, or quarry tiles. Domestic flooring won’t cut it.