All posts by KES Facilities

Guide to the different types of commercial refrigeration

KES Facilities
Friday, June 7th, 2019

Running a business requires plenty of careful consideration when it comes to the various appliances you need to invest in. Refrigeration plays a vital role in the successful running of your business, to make sure your food and drinks stay fresh, chilled and good enough to serve to your customers.

That is why we have created a guide to highlight the different types of commercial refrigeration available on the market, along with the various advantages and drawbacks. This guide should prove useful for when the time comes for you to invest in commercial refrigeration for your business, to make sure you choose the right appliance for your requirements.

First things first – assess your refrigeration needs

Before beginning that all important search for commercial refrigeration, it makes sense to think about your business’ needs beforehand, to whittle down the variety on offer to a select few appliances that are most suitable for you.

  • How much refrigerated storage do you need? If you’re running a large busy restaurant, you’ll require much more refrigerated storage than a small country cafe, for example. Investing in a commercial refrigerator that’s excessive for your business needs could result in hefty and unnecessary energy costs.
  • Will your refrigerator be positioned front of house of back of house? Some commercial refrigerators are much better suited to be seen by your customers, so pay close attention to this during your search.
  • Will you require more than one type of refrigerator? It could be that you need large amounts of refrigeration but only certain shapes and sizes of appliance will fit in the space. Have a think about the space and its measurements ahead of your search, to have a better idea of the types of refrigerator to invest in for that space.
  • Get to grips with energy ratings – running commercial refrigeration certainly comes with its costs, so it’s vital that you invest in appliances with a high energy rating to keep costs down.

The most common types of commercial refrigeration

Here you can find an overview of some of the most common types of commercial refrigeration and what benefits they can bring to a business. Use this information to narrow down your search to the right types of refrigeration for your own business.

Reach-In Refrigerators

Reach-in commercial refrigerators are the closest in appearance to your standard domestic refrigerator, but pack a lot more space and power. Comprising of a tall upright design with multiple shelves and sections inside for storage, these commercial refrigerators are a great addition to any back of house set up.

With reach-in refrigerators, you’re able to store away a great amount of food and drink at one time, so it’s a great option for a smaller to medium sized businesses. You’re able to invest in ones with castors if you might need to move it about from time to time, and some even come with dual-zoned features, allowing you to store items at different temperatures in different areas of the appliance.

Walk-In Refrigerators

These are the largest type of commercial refrigeration available on the market, although they vary greatly in size, depending on a business’ specific needs. With that in mind, all kinds of businesses can make use of walk-in refrigerators – you just need to find the right size appliance for your space.

With shelving all around the sides and with enough space to add shelving in the middle to create aisles within the space, your business certainly won’t struggle for cold storage when investing in a walk-in refrigerator.

Undercounter Refrigerators

Undercounter refrigerators consist of cold storage drawers positioned underneath a preparation counter. Most businesses choose to use these drawers to store meat and fish along or close to the cooking line, but they’re also great for cold storage in smaller spaces.

Different sizes of undercounter refrigerators are available on the market, most of which are designed for different food preparation needs.

Display Refrigerators

These purpose-made commercial refrigerators are perfect for front of house visibility. With large glass front doors and built in lighting, display refrigerators are the perfect appliance for any food or drinks you’re trying to promote in their original form. Whether that’s sandwiches, cakes or bottled beer, for example, display refrigerators are a great investment for your front of house set up.

Bar Refrigerators

You will find these types of commercial refrigerators in most bars and restaurants you visit. Some of designed to sit low to the ground and underneath surfaces, whereas others are designed to reach waist-level. The more expensive bar refrigerators come in stainless steel, however they are more likely to dent than their cheaper stainless black vinyl alternatives.

Make the most of your space by combining different refrigerators

The vast majority of commercial refrigerators can be suitable for all kinds of businesses, no matter how large or small. Their versatility makes it very easy to be able to combine a few different styles to create a cold storage set up that’s just right for your business needs.

Take a look at your space and think about where you could fit in commercial refrigeration. Whether that’s making room for a reach-in refrigerator towards the back, a couple of undercounter refrigerators in your cooking space, and a couple of display refrigerators in the front – it’s extremely simple to add a number of different appliances in your workspace.

What maintenance you should expect to have on your commercial refrigeration?

To really make the most of your investment, it pays to keep on top of maintaining your commercial refrigeration. Doing so will prevent any expensive but avoidable faults and repairs, and will keep the appliance running for a good number of years.

Here is what you can do on a daily or weekly basis, to keep your commercial refrigeration in top condition:

  • Optimise the temperature and the defrost frequency
  • Keep the area around the refrigerator clean and clear
  • Remember to turn off the lights in walk-in refrigerators when you leave
  • Clean the interior using recommendations from the user manual
  • Keep an eye on the seal on the doors

Carried out every 3 to 6 months, these additional maintenance checks will help to prolong the lifetime of your refrigeration. We would recommend having a professional come in to perform these checks.

  • Inspect the condensing and evaporating coils – including cleaning them
  • Clean out ice makers
  • Inspect the condition of the fan motor
  • Look over all parts for any signs of wear
  • Clean the fan blades and gaskets
  • Lubricate the hinges
  • Check the electrics
  • Test and calibrate the thermometers

Seek advice and recommendations from experts in the field

If you’re seriously considering investing in commercial refrigeration for your business, taking the time and effort to get it right first time will save you a great deal of hassle further down the line.

If you’re new to the world of commercial refrigeration, you’ll benefit greatly from the advice and support of professionals in the industry. They’ll be able to look over your business space and find out all about your specific requirements, before recommending the best types of commercial refrigeration for you and where to position it within your space.

This guide should give you a good start into finding the right commercial refrigeration for your business. With enough research and planning, you’ll soon have cold storage space for your business that’s just right for its needs.

How to create a great restaurant environment for both customers and employees

KES Facilities
Thursday, May 23rd, 2019

Anyone who owns a restaurant knows that a comforting and relaxing restaurant ambience plays a key role in the success of the business. However, creating the right atmosphere goes much further than the satisfaction of your guests – your employees need be considered as part of this process too, so how can you make sure the ambience is right for both sides of the business?

Here we’ve detailed some of the steps you can take to provide a suitable restaurant environment that will create the perfect ambience for customers and a comfortable working space for your staff.

Keep the space at a comfortable temperature

Investing in quality furniture and fixtures does play its part in a relaxing restaurant atmosphere, but so too does the temperature throughout the space. Without enough thought and consideration for the temperature in your restaurant, both your customers and employees could be left feeling uncomfortable from too much heat or too little, at that.

Finding the right temperature that’s ideal for customers and team members can be tricky, but with enough research and planning invested, you’ll soon find the optimum temperature for your restaurant. Ask yourself the following questions to make a start:

  • How many guests and staff members do you typically have in the restaurants on an average morning, afternoon and evening? Changing occupancies can determine what temperature needs to be set throughout the day.
  • What’s the average temperature outside at different times throughout the year? This will impact how hot or cold you need the temperature to be within your restaurant.
  • What appliances are being used throughout the space? Chances are your kitchen and bar area will require a different temperature setting to the space where your guests will sit, in order to keep everyone comfortable.
  • Are you planning on making any changes to the space in the future? Could they affect what temperature the space needs to be set at?

Ask yourself these questions and use them to make plans for optimising the temperature within your restaurant. A professional technician will be able to offer advice on where to place temperature control elements throughout the space, as well as what temperatures to set them at.

Top tip: Research found that an uncomfortable restaurant temperature is one of the top ten common customer complaints, so it’s certainly something to think about.

Implement the right levels of lighting in different areas

It goes without saying that soothing lighting levels play an essential part in creating the right environment for guests to dine in at your restaurant, so this is definitely something that needs thinking about.

Play around with the lighting to find the right ambience at different times of the day for you guests – lights that you can dim would prove beneficial in this respect. You could even add additional lighting elements in the evening, such as candles on each table when the evening guests begin to arrive. However, it’s vital that you don’t go too far the other way and make the space too dark for the guests to see their food! A happy medium is where your lighting needs to be.

You will also need to think about lighting for your employees at the same time. Lighting for them is not so much about creating a relaxing environment, but more to provide a safe space for them to carry out their roles. Make sure there’s enough lighting in the dining area for team members to navigate their way around, and provide bright lighting in the back of house space for an efficient working environment.

Control the level of noise from each area

Noise levels are another common complaint brought up by customers, but high level of noise can also impact employees and their ability to carry out their jobs as well. With that in mind, it’s well worth taking the time to consider how to control the noise levels from both the dining area and the back of house space too. Doing so will help to create a relaxing environment for your guests to dine in and for your staff to work in.

There are a number of ways you can look at reducing the noise pollution in your restaurant. Begin by considering each of the appliances you use in your restaurant and whether there could be an alternative that gives out less noise than the one you’re currently using or considering.

Think about having your restaurant soundproofed, to limit the amount of echo that comes from the hard surfaces across the space. You could even install carpets in areas of high traffic levels, as well as having your ceiling insulated to soften the blow of the noise within the space.

You could also think about where certain elements of the restaurant are positioned. Are the cookers too close to the entrance of the back of house space? How about the cleaning area – could that be repositioned to avoid clashing with the noise within the dining area? Sound systems should also be cleverly positioned in a way that doesn’t disrupt the goings on within the cooking area.

Keep odours in check to keep everyone happy

When operating a busy restaurant, there are bound to be plenty of smells emanating from the kitchen area as hundreds of dishes are created and served up. Chances are other odours can present themselves from the cleaning space and even from the toilets too. When all of these odours come together, it’s not always very pleasant.

Odour control is an absolute must in keeping customers and team members happy, and it’s extremely simple to apply. You will find a variety of odour control units available on the market, which work to neutralise the air within your restaurants and in a way that doesn’t pollute the air outside either.

Make sure to spend some time researching these odour control units, to find the best appliance for your restaurant. Professional technicians should be able to offer sound advice as to how many units your restaurant needs and where to position them throughout the space.

Other elements to think about

The four main elements for keeping customers and staff happy in your restaurant environment have been discussed above, but there are a few other things you can think about, to perfect your restaurant ambience and to improve the success of your business.

  • Busy restaurants need an ample waiting area, to keep guests comfortable whilst they wait for their table to be ready, and to provide enough space for staff to carry out their role without crowds.
  • Avoid cramming tables into the space, to give your guests a comfortable and personal experience at your restaurant and to provide plenty of room for your team to work their hospitality magic.

If you have any tried and tested words of wisdom for creating the perfect restaurant environment for guests and employees alike, please do share them with us and our other readers.

The benefits of investing in the correct air conditioning unit and keeping it maintained

KES Facilities
Thursday, April 18th, 2019

Whether you’re thinking about getting an air conditioning unit for the very first time or you’re looking at replacing an existing model, it’s vital that you make sure to invest in one that’s right for you, your premises and what you intend to use it for. More importantly, proper care and attention to your brand new air conditioning unit will help it to last as long as possible, without any hiccups along the way.

In this post, we’ve highlighted just a few of the key benefits for taking the time to find the right air conditioning unit for you, as well as how much you will benefit from having it serviced regularly.

Optimised energy efficiency

Firstly, you will benefit from much better energy costs due to efficient energy usage, with the right air conditioning unit in place. What’s more, with frequent servicing and maintenance, your energy use will be optimised even further, all of which will help to bring down the cost of running it.

With regular maintenance, your unit is much less likely to suffer from clogged up air filters and dirty condenser coils, for example, all of which can make it more difficult for the unit to do its job.

Long lifespan

If you fail to pair the right air conditioning unit with your requirements and your building specifications, it’s likely that the unit won’t last as long as it should. By taking the time to research and find the best unit to meet your needs, you’ll benefit from an investment that should last you a good number of years.

The same applies with the right amount of maintenance for your air conditioning unit. With proper care and attention from regular services, your unit is bound to last you longer than if it was neglected.

Reduced costs

When left ignored, even the slightest of errors could lead to more serious issues further down the line, which can result in costly repairs and sometime even the end of your unit’s lifespan. Worse yet, you might find yourself if a situation that requires an emergency callout from a repairman, which can drastically increase the costs of repairs.

All of this can be avoided by not only ensuring that you the right unit in place, but that you’re keeping on top of its servicing and maintenance too. Routine maintenance processes involve cleaning the necessary parts and checking for any signs of wear or damage, all of which can help your air conditioning unit to run properly and without the risk of a major breakdown.

Improved air quality

Clean air is vital for your health and the health of others in the space, too, something which the filter in your air conditioning unit should help to maintain. Over time, however, these filters can clog up with dust and dirt, which effectively reduces how well it performs at keeping the air clean. A regular service will include checking your unit’s filter and looking for any signs of wear and tear in it, as well as cleaning out any of the debris that’s built up. As a result, you and others can continue to enjoy clean, high-quality air, knowing that regular maintenance is keeping on top of things.

There are numerous benefits for making sure you have the correct air conditioning unit installed and that it is properly taken care of, too. The amount of maintenance requires depends on the type of unit you have installed and how you intend to use it. With that in mind, it’s well worth researching to find the recommended level of maintenance for your own specific air conditioning unit, to avoid the issues described in this post and to make the most of your investment in the years to come.

A guide to choosing the right glasswasher or dishwasher for your business

KES Facilities
Friday, March 22nd, 2019

Running a hospitality business often means keeping on top of its hygiene and cleanliness, all whilst providing a quality service to your customers. Whether you own a bar, a restaurant a cafe or even a hotel, it goes without saying that a dishwasher or glasswasher will play a vital role in your business’ operations.

Of course, with so many makes and models of glasswashers and dishwashers available on the market, how do you know which one is right for your own specific business? Within this guide, you will find information designed to help you decide exactly that, so that you can rest assured that you’ll be investing in the right machine for such a crucial part of your business.

First things first – what needs washing?

Think about what items your business uses and decide whether you will need a dishwasher, a glasswasher or both! For example, a cocktail bar may only have needs for a glasswasher, whereas a cafe and restaurant will mostly likely need both. If the vast majority of your business runs using glasses, opt for a glasswasher, whereas if it’s mostly crockery or a happy medium between the two, think about investing in a dishwasher or one of each.

Consider your business’ daily activity

The next element to consider is how much capacity is required. Think about the average number of customers you typically receive in a day and how many glasses and/or crockery they go through. Remember to prioritise your busiest periods, as your new glasswasher or dishwasher will need to be able to keep up with these peak times. Having to wait for glasses or plates to be cleaned before serving customers won’t do your business any favours, after all.

Using this information, you’ll be able to decide how large or small your new machine needs to be, to cope with your business’ capacity needs. You could even consider the time it takes for certain machines to complete a cycle.

How much space do you have available?

The space you have available will be on the main contributing factors for what type of machine you can get. Asmall high street cafe will most likely have minimal space for a dishwasher and glasswasher, whereas a large restaurant will have a dedicated washing area with plenty of room for the larger commercial machines.

If there’s very little room available, prioritise between a glasswasher and dishwasher – whichever one your business needs the most. From there, you can begin to whittle down the options based on the different sizes of machines available and their specific dimensions.

Perhaps you have a little space in the front but a little more space in the back. If this is the case, it’s always better to position your glasswasher in the main service area (behind the counter) and keep the dishwasher in the back.

The different styles of glasswashers available

There are two main types of glasswasher available on the market, although you will certainly find different models within the two categories.

Most glasswashers come as undercounter machines, for quick access and convenience when cleaning glasses for a bar. These small washers are effective at cleaning lightly soiled glasses in a quick and efficient manner, however, there a couple of variations to these undercounter glasswashers.

Some glasswashers come with just one wash arm, whereas others come with two. The ones with two will usually position a washarm on the bottom and another on the top of the washing space, optimising the cleaning cycle by covering all areas of the space and the glasses within it. For the best results, it’s well worth investing in a glasswasher with two cleaning arms.

Top Tip: If you regularly use tall glasses in your business, such as for cocktails, you’ll need to make sure your glasswasher has plenty of space above the glassware, to avoid and breakages during the cleaning cycle.

Understanding the different dishwashers and their operation

Whilst differing glasswasher models tend to offer a fairly similar way of operating, there are a number of different dishwasher options, each of which have their own benefits for certain businesses.

Undercounter dishwasher – Similarly to the undercounter glasswasher, these machines offer a compact design and are perfect for any business with minimal space available. The average commercial undercounter dishwasher can make its way through around 30 racks every hour.

Passthrough dishwasher – A passthrough dishwasher allows you to run the tray into the machine from one side, before pulling the machine door down to start a cycle. Once finished, your tray can then be pulled to the other side of the machine, giving space to begin your next cycle. These models are great at keeping dirty plates away from clean plates, and can typically go through 55 racks every hour, on average.

Tunnel dishwasher – These models offer a similar process as a passthrough dishwasher, but to a much large scale. Add a rack at the start of the tunnel and it will slowly make its way to the other end, whilst you add more racks behind it. These machines are perfect for larger businesses with higher capacity requirements and can clean thousands of plates within an hour.

Whether you’re starting up your hospitality business for the first time, or you’re looking to improve or maintain your current business, investing in the right dishwasher or glasswasher is a vital component of a successful business in the industry.

Updates to DW/172 and BESA kitchen ventilation regulations

KES Facilities
Wednesday, March 6th, 2019

If you work in a commercial kitchen or own a business with a heavy involvement in commercial kitchens, you’ll know doubt know all about the Specification for Kitchen Ventilations Systems, or the DW/172 as it’s otherwise known. This authoritative guide is provided by the Building Engineering Services Association (BESA) and aims to offer sound advice on how to design, install and maintain kitchen ventilation systems that are used in commercial properties.

The DW/172 has been around for 20 years now (earlier known as the DW/171). However, with the last revision being as far back as 2005, it was about time the guide was updated to meet the requirements of today’s modern technology.

The latest revision of the DW/172 was released in January of this year and with it, comes information for ventilation engineers on how to adapt to the latest tech and equipment in the industry and the latest cooking methods too. Find out more about the updates to the DW/172 and the latest BEST kitchen ventilation regulations here.

A revised coefficient schedule

The updated coefficient schedule can be used by ventilation system designers, when determining the extract duty of a canopy. The new schedule can be used for a variety of electric and gas appliances.

Information on solid fuel equipment

More and more commercial kitchens are choosing to use solid fuel equipment or appliances for their everyday operations. These pieces of equipment include wood burning pizza ovens and charcoal grills, for example. With these types of cooking equipment becoming increasingly popular, it was vital that more information was provided around ventilation for these appliances.

The newly update DW/172 now includes information on solid fuel equipment and how to ensure proper ventilation standards are maintained when making use of these appliances.

Revisions to the previous lighting section

In the latest DW/172, you will also find an updated section surrounding lighting in a commercial kitchen, which should help to eradicate common lighting issues that many kitchens are faced with.

Demand controlled kitchen ventilation included

Now that smart technologies have taken the world by storm, it makes sense for commercial kitchens to begin using them for energy efficiency purposes. With that in mind, the brand new DW/172 contains a completely new section focusing on demand controlled kitchen ventilation about how to go about utilising smart technology to control the ventilation in the kitchen, as and when it’s needed.

New pollution controls

Plenty of new thinking and initiatives have come into play since the last DW/172 was released back in 2005, especially around indoor air quality in and around commercial kitchens. These brand new processes have causes a number of modifications to be made within the DW/172 for how to control pollution and reduce the levels of toxins in breathable air.

Other updated areas worth mentioning include new and improved guidelines on recirculation ventilation, as well as new requirements for the cleaning and maintenance of ventilation systems in a commercial kitchen.

It’s expected that the brand new DW/172 will better meet the demands of modern commercial kitchens, something which the previous 2005 version was a little too outdated for. More information on the DW/172 can be found over on the BESA website, where you can also request a copy of the newly updated guidelines.

Why Ventilation May Be Required For Your Workplace

KES Facilities
Friday, January 11th, 2019

Ventilation plays a vital role in the running of an enclosed workplace. It helps to carry fresh, clean air through the space, keep employees happy and healthy, and maintain the efficiency of the workplace on a daily basis.

Here you will find information on the types of workplace which require ventilation, the laws surrounding adequate workplace ventilation and how to go about introducing the right amount of ventilation to your own workplace.

Why is workplace ventilation important?

Regulations surrounding workplace ventilation have been put in place for good reason. When adhered to, any hot, humid or stale air within the space will be replaced with clean air at the right rate.

The general rule of thumb is to keep at least 5-8 litres of fresh air within the space, every second for every occupant. This goes for any air that is clean and free of impurities that could cause workers to fall ill or be unhappy with the working environment.

Which workplaces require ventilation?

The vast majority of enclosed workplaces are required to have a certain amount of fresh air passing through the space. That includes anything from an office space to a commercial kitchen, a spray booth to a hospital, for example.

Without proper ventilation, it’s very difficult to get a good amount of clean air into these enclosed spaces, and with many individuals coming and going throughout the day, it’s vital to provide clean air to keep these individuals healthy.

There are some exceptions when it comes to enclosed workplaces and the standard ventilation guidelines. For example, a workplace designed for growing mushrooms needs a humid space for the

Ventilation regulations

The Health and Safety Executive provides details of ventilation regulations, as part of the Health and Safety at Work Act. These regulations state that any business owner or employer who is responsible for the maintenance and upkeep of a workplace and its staff, should regularly undertake risk assessments as a way to control or prevent any risks to their staff’s health. Part of this risk assessment involves assessing the ventilation within the workplace and working to maintain the air cleanliness within the space.

Failure to comply with health and safety regulations could result in a fine or penalty.

How to ventilate an enclosed workplace

There are a number of ways in which to effectively ventilate an enclosed workplace.

The first method is through natural ventilation, which can be done with enough windows and doors throughout the space. If you’re hoping to ventilate your own workplace through natural ventilation, you must ensure that workers are kept away from any cold draughts and if needs be, that the layout of the workspace is adjusted.

The second method is through mechanical ventilation, which involves the use of air conditioning systems or extractors, for example. Mechanical ventilation requires regular servicing and a little more investment than natural ventilation. However, it’s a much more effective way of ventilating a workplace in order to achieve the workplace environment you’re hoping to achieve.

Why It’s Important To Get Your Air Con Serviced

KES Facilities
Friday, November 30th, 2018

As with any other systems and appliances used on a regular basis, it really does pay to have you air conditioning system serviced regularly. Not only will proper maintenance keep your air conditioning system running for longer, it will also help to keep its costs down, as well as keeping it performing at its best.

So whilst servicing your air conditioning unit is essential, just how often should you be getting it done and what time in the year is best to do so? You can find information for all of this, right here in our guide.

What will an air conditioning service help to prevent?

Regularly servicing your air conditioning system will certainly help it to keep running at its best as well as keeping the cost of its bills down, but it will also help to spot any faults or issues that could prove extremely costly further down the line.

Blocked, dirty and clogged up filters are the perfect example of this. Catching this early is as simple as a quick clean to be remedied, but left untreated for a long amount of time, and you could face hefty charges to repair water leaks or a failing fan motor.

Improper servicing and maintenance of an air conditioning unit can also lead to refrigerant leaks, which over time, can prevent any hot or cold air from being produced and creating an incredibly expensive standard fan instead.

What does an air conditioning service consist of?

When done regularly, an air conditioning service is extremely quick and fairly simple for a qualified professional to carry out.

They will clean the system’s coil using an anti-bacterial solution, before unblocking and cleaning out filters, assessing the condition of compressors and electrical components, cleaning out drip trays and assessing the performance of the unit.

How often should your air conditioning system be serviced?

How often you should have your system serviced depends on what your air conditioning is used for.

Domestic air conditioning systems used in residential properties only need to be serviced at least once a year, because they are used far less than a commercial air conditioning unit.

Commercial systems, on the other hand, should be looked over by a professional at least twice a year. However, some manufacturers would recommend servicing the system 4 times a year, where possible.

What time of year is best to have your air conditioning serviced?

The type of air conditioning service you have will help to determine the best type of year to have it serviced.

If your system is designed to blow out cool air only, you will want to have it serviced in time for the hot, dry days in summer. Try to book a service in during spring, to ensure the system is performing at its best when it’s needed the most. If you can only book it in once a year, spring is the best time to do so.

However, if you have a hvac system, which provides both cool and hot air, you will certainly want to consider having it serviced in spring and in autumn. This will make sure the unit is in top notch condition ahead of the summer and winter months, when you are mostly likely going to use it.

Make sure to book in an air conditioning service in your calendar at least once a year, to prevent any faults or failures and to make the most of what your system can offer.

A Guide To Commercial Kitchen Ventilation

KES Facilities
Wednesday, October 31st, 2018

Adequate ventilation plays a crucial role in any commercial kitchen, to be able to effectively control the odour, grease and smoke pollution that’s a standard in these areas. However, with a variety of commercial kitchen ventilation systems available on the market, how can you determine which one is best for your needs?

In this guide, you will find information which will help you to better understand the varying elements of kitchen ventilation systems, so that you can determine which system to invest in for your own kitchen and for the requirements set by the local authorities.

If you’re unsure about any of the information within this guide then please contact our team by visiting our contact page or calling 0113 347 1234. Our team will be more than happy to help.

Contact the local authorities

When it comes to investing in and installing a brand new kitchen ventilation system, your local authority your first port of call. Rules and regulations surrounding the requirements of a ventilation system can vary from one region to another, so it pays to speak to your local authority before handing over any money.

Speak to the department that handles planning and nuisance control. They will be able to offer an overview of what you can and cannot have as part of your ventilation system, which will prevent any problems with regulations further down the line.

Make a note of the equipment used in your kitchen

From griddles to ranges to open top fryers, it’s vital that you make a note of the type of equipment you will be using in your commercial kitchen, that will need to be covered by the ventilation canopy. Not only will this help to determine what type of ventilation system you will need, but what size it needs to be as well.

Make a note of the measurements for each of these pieces of equipment. Add the total width measurements together and add about 250mm to either side. Do the same with the depth measurement and add another 250mm to the front. Keep these measurements safe, as they will help to determine how large the ventilation canopy should be.

Contact extraction companies

The next step towards installing your kitchen ventilation is to find the best extraction company for the job. Like any other construction or installation work, it’s well worth calling a few different providers, finding out more about their previous work, looking for testimonials and gathering a list of quotes. Research such as this will help you to narrow down the choice of providers, to find a couple of extraction companies who best fit your needs and budget.

Your chosen extraction company will have to visit the premises to plan in extraction ducting and where the odour, oil and smoke pollution will exit the building. Working with the space you have, they will be able to recommend certain areas to create an exit for this pollution. They will look for the most obvious exit, one that’s closest to the fan and which won’t require any bends throughout the extraction route. They may also consider silencers and carbon filters as part of your ventilation system, depending on the noise and odour regulations set out by your local authority.

Consider the type of hood you wish to invest in

Ventilation hoods are available in a variety of different styles and the one choose is completely down to your own personal preferences and which will suit your commercial kitchen best.

Above all else, you should consider the quality, performance and appearance of your kitchen’s ventilation system, to make sure you’re investing in a system that will last you many years to come and in a way that your staff and customers will be happy with.

Think about air input

Replacing the air that the ventilation system takes out is a vital part of the planning and installation phase. Air input can either be introduced through the canopy itself or through grills installed into the kitchen ceiling. This is a legal requirement so it’s vital that you pay close attention to this aspect of the system.

Don’t forget about gas interlock systems

Gas interlock systems will prevent the gas from being switched on until the ventilation system is in operation. This helps to reduce the chances of carbon monoxide and nitrogen dioxide from reaching dangerous levels, all whilst keeping staff and customers safe and healthy. Gas interlock systems are a requirement set in place by health and safety standards, so it’s vital that you bear this in mind when looking to install a new ventilation system.

This information should help you to get started in finding the best commercial ventilation system for your commercial kitchen. With plenty of research and consideration, you’ll soon find the best system for your needs, all whilst making sure your kitchen sticks to the rules and regulations set out for health, safety and peace of mind.

What are the requirements of a commercial kitchen?

KES Facilities
Friday, September 28th, 2018

Whether you’re opening up your very first commercial kitchen or you’re thinking about updating an existing kitchen area, it’s vital that you pay close attention to the regulations and requirements of what needs to be included within it.

These requirements have been put in place, not only to maintain the health and safety of your staff and customers, but to ensure a pleasant overall experience when working and dining at your premises. They will also ensure that any residents in the nearby area are happy to have your commercial kitchen closeby.

In this guide, we cover the main requirements of what needs to be included within a commercial kitchen. Here you can equip yourself with the knowledge that is needed to create a healthy, safe and environmentally friendly commercial kitchen.

Odour control

Many local authorities require commercial kitchens to have an odour and nuisance control plan in place, in order to gain planning permission. Odours being expelled from a commercial kitchen can cause a nuisance in the local community, as can smoke, grease and other pollutants. As such, having the correct control measures in place is something which will satisfy local authorities and residents with the running of your commercial kitchen.

Certain ventilation and extraction systems will work to reduce grease, smoke and odour emissions into the surrounding outdoor areas. These systems will help to filter and purify the air as it leaves the commercial kitchen, in a way that will comply with the guidelines of your local authority.

Find out more about our range of grease, smoke and odour reduction ventilation systems

Noise control

Noise control is something which local authorities and residents will take very seriously. It’s in your best interests to make sure that residents are happy to have your kitchen closeby, and keeping noise pollution to a minimum is one of the ways in which to ensure this. Local authorities will work to make sure that your business isn’t going to affect the standard of living in the area, so they will be paying close attention to the noise pollution and how you go about reducing it.

Systems are available to invest in, which will help to lower the amount of sound coming from your commercial kitchen, but you will want to make sure that the system itself doesn’t create a lot of additional noise.

To make the most of these systems, where possible, they should be placed inside the building, at a distance far enough away to avoid creating additional noise in a residential area. Additional noise attenuators can sometimes be added to reduce the noise levels further.

Temperature control

It is a legal requirements to make sure your kitchen provides adequate ventilation, in order to maintain a temperature which is safe for staff to work in. Commercial kitchens are known to reach high temperatures during their busiest periods, due to the amount of equipment being used and the number of team members working within the space. In order to keep workers comfortable and healthy, invest in a ventilation system that will help to remove hot air from the space.

The Environmental Protection Act 1990

Noise and odour controls are taken very seriously by the majority of local authorities, and their regulations fall under the Environmental Protection Act 1990. It is, therefore, so important to plan in these investments, along with any additional processes aimed towards controlling these nuisances, prior to going ahead with any planning permission applications.

Other areas so consider when planning a commercial kitchen

Additional areas to consider when planning out your commercial kitchen are adequate storage, food preparation areas and sink areas. Each of these considerations will work towards boosting the health and safety of your commercial kitchen, whilst providing a pleasant place to work and dine in, too.

Adequate storage

To boost health and safety standards, make sure to provide enough storage to keep ingredients fresh and stored at the right temperature, all whilst avoiding contamination at the same time. There should be a variety of storage to ensure each of your ingredients can be kept in the right climate needed to keep them fresh and safe to eat.

Different areas for food preparation

Providing designated food preparation areas for different types of food is essential to maintaining the health and safety standards of your commercial kitchen. A variety of food preparation areas should be provided for raw meat and fish, vegetables, desserts and pre-cooked foods, for example. Environmental Health Officers will encourage owners of brand new commercial kitchens to invite them to inspect any plans or designs you had in mind, before going ahead and creating the physical space.

Top tip: Food preparation areas should always be provided in a separate space to the cooking area, to avoid contamination of the food that is cooking.

Separate sink areas

Your commercial kitchen should have separate sink areas for food prep, for pot washing and for hand washing, too. Food prep sinks should be segregated further into meat and fish prep and vegetable prep, for example, to avoid contamination and problems further down the line.

Although these requirements are just a drop in the ocean of what to consider when developing a plan for your commercial kitchen, they are certainly a good place to start. Each of these requirements should be considered during the planning stages of building your kitchen. That way, you will be ready to present these considerations as part of a planning permission application, which will better your chances of having your commercial kitchen approved, ready for you to kickstart its development.

KES Have Moved Location!

KES Facilities
Wednesday, November 18th, 2015

KES Facilities limited are happy to announce their new address at a city centre location of Suite 111, 33 George Street, Leeds, LS1 3AJ.

We would like to thank all of our team and clients for making this occur and look forward to a bright future working directly from the city centre of Leeds.

We will still be covering Air conditioning, Refrigeration, Ventilation and Catering Equipment. Our engineers will still be working on install, service, breakdown and repairs.