Commercial kitchen in a new-build or refurbishment project

You can’t just fit out a commercial kitchen as an afterthought. It helps determine your structural work, your services and your schedule. If you plan the kitchen too late, you’ll end up paying the price in the form of demolition work, extra pipework or a kitchen that doesn’t run smoothly. That’s why we like to get involved as early as possible.

Scherm_afbeelding 2026-10-15 om 08.29.15

Commercial kitchen specialist in your construction team

Since 2004, D&L Concepts has been designing, installing and maintaining bespoke commercial kitchens. We provide architects, engineering firms and contractors with a single point of contact, from preliminary design through to handover.

Include the kitchen in the plans right from the preliminary design stage

Most problems with a commercial kitchen arise during the structural work, not in the kitchen itself. If drainage channels and floor drains are not in the correct position, the screed will have to be cut open again. If the electrical capacity has been underestimated, a more powerful connection will be required later on.

Ventilation and routing are also often addressed too late. If the extraction is insufficient or there is no make-up air, the kitchen becomes hot and steamy. If dirty crockery crosses the clean flow path, you’ll run into problems during hygiene inspections.

If you involve a commercial kitchen specialist in the preliminary design, you’ll avoid these costs. The kitchen will then fit into the building, rather than the other way round.

For architects: space, circulation and timing

The size of a commercial kitchen depends on the number of meals, the target group and the production method. A residential care home that cooks fresh meals every day requires a different layout to a cook & chill kitchen serving several schools. We ensure that goods follow a single route, from delivery to distribution, and that dirty and clean areas do not intersect.

We’ll draw up a 3D design that fits in with your plans. Is the kitchen situated within a larger space? In that case, we often work with the ‘box-in-box’ principle. Please involve us at the latest before your structural plans are finalised.

For engineering consultancies: capacities, flow rates and connection points

You need figures, not a catalogue. We provide the technical specifications for each appliance: electrical connection capacity, gas, cold and hot water, softened water for combi-steamers and dishwashers, and the location of drainage channels and floor drains.

For ventilation, we provide the extraction rates of the cooker hoods and the required make-up air. D&L designs and installs bespoke extraction systems. We also coordinate the heat dissipation from the cold stores and the position of the condensers with you in advance.

Ingenieurs bespreken een keukenontwerp met MEP-installaties

For contractors: planning, coordination and pricing

You want a subcontractor who honours their commitments and doesn’t hold up your site. We tailor delivery and installation to your construction schedule. Kitchen equipment, cold stores and extraction systems are supplied by a single partner and installed by our own technicians. This means fewer points of contact on your site.

You’ll receive a clear quotation based on your plans, specifications or bill of quantities. Upon handover, we test all appliances and train the kitchen staff.

Scherm_afbeelding 2026-10-15 om 08.25.34

Checklist for a commercial kitchen in your construction project

Go through these points stage by stage. That way, no one in the construction team will forget anything.

Preliminary draft

Number of meals per day and at peak times, target audience, production method (cook & serve, cook & chill or regeneration), required spaces and routing.

Structural work

Floor cut-outs for drainage channels and cold store floors, the position of floor drains, gradients towards the drain, and cut-outs for ventilation ducts.

Techniques

Electrical power and synchronisation, gas, cold, hot and softened water, drainage and grease trap, extraction and replacement air, heat dissipation from the cooling system.

Finish

Non-slip flooring for wet areas, hygienic and washable walls.

Handover

Testing equipment under real-world conditions, training kitchen staff, and agreeing on maintenance arrangements.

After handover: maintenance and service

A commercial kitchen in a school, care home or staff canteen operates every day. Once the project has been completed, your client can contact us directly for maintenance and repairs. With a maintenance contract, they have access to a technician who is available 24/7.

Ontdek onze onderhoudsdiensten