Monthly Archives: May 2019

One of the pitfalls and major annoyances of running a commercial kitchen space is keeping the
kitchen up to code. Every city and state require restaurants and other commercial kitchens to
abide by their codes and rules, and to help ensure you meet their health and safety standards
you will be randomly visited by an inspector every few months. The inspector’s job is to not only
ensure your kitchen is keeping up to health standards for food quality and cleanliness on top of
also ensuring that your kitchen space does not pose any safety and fire risks.

When an inspector comes to look at your kitchen, they generally are looking at a few areas of
your kitchen. For starters they want to ensure that your kitchen area has adequate ventilation.
Proper ventilation may be different from restaurant to restaurant based on the different factors,
including the layout of your kitchen and the food that your kitchen is outputting. For example, if
you are cooking high fat foods you are going to be producing much heavier volumes of grease
and therefore will require a stronger ventilation system than say a bakery. Be sure that your
hood system is set up properly for your kitchen’s specific needs, and that your ventilation
system is enough for those needs.

Your kitchen’s layout will also be reviewed by an inspector. Cooking equipment is best suited up
against the back wall of a kitchen area, with a wall mounted hood system placed above it. An
island set up is doable, as overhead...