Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Commercial kitchen construction

Recommended Posts

A good place to start:


You will need to mainly worry about gaz (if you're using it) and ventilation. Those 2 things will also cover the main work areas where any heat and gases will be produced.

As well, you will need to consult the public health site for safe food storage and handling requirements.

Link to comment
Share on other sites


  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...