What Qualifies a Kitchen as Commercial?

Many things separate commercials kitchens from residential kitchens.

A commercial kitchen is most often used for the business of cooking for large numbers of people, such as in a restaurant, hospital or daycare center. To guarantee both food and worker safety, a commercial kitchen has requirements that a residential kitchen does not.

Considerations

It should be noted that cities and states make the rules for commercial kitchens located within their jurisdiction. What may be legal for a commercial kitchen in California might not be legal in Utah, so anyone interested in running a commercial kitchen should check with their local government for regulations.

General Requirements

Caterers, restaurants and nursing homes are all required to use commercial kitchens. Some of the basic requirements for a commercial kitchen include specialized exhaust hoods to protect against grease fires; systems for fire suppression; air recirculation for removal of heat, steam and vapors; separate sinks for food preparation and clean up; non-permeable flooring; grease containment systems; and commercial grade appliances.

About Commercial Appliances

In the past, commercial appliances were not known for being energy efficient because their main purpose is to produce and hold more volume than residential appliances. Recently, the EPA has come out with Energy Star ratings for commercial appliances. These include fryers, hot food holding cabinets, dishwashers, steam cookers, solid door refrigerators and freezers, and ice makers.

References

• Seay-Inspections: Commercial Kitchens
• University of Minnesota Extension: Catering Successfully
• Appliance Design: Commercial Appliances: Changing the Menu

Resources

• Kitchen By the Hour: Rent a Commercial Kitchen