★★★★★
I’m a chef, not a technical consultant, so having something that explains ventilation, gas and layout considerations in plain English is genuinely useful.
Head Chef
Independent Restaurant
Commercial Kitchen Knowledge Portal
Expert guidance for commercial kitchen environments
Clear, practical information on kitchen equipment, extraction, gas safety and compliance — helping you understand technical requirements without digging through scattered documents.
KIG
Practical commercial kitchen guidance built around real installation experience, clear planning and UK compliance considerations.
Resources • Guides • Checklists
Real-world feedback
Built for real people dealing with real commercial kitchen questions
From chefs and restaurant owners to caretakers, fit-out teams and operators, the aim is to make commercial kitchen requirements easier to understand and act on.
★★★★★
We’d gone from food trucks into our first bricks-and-mortar site and suddenly had to think about extraction, planning, gas and compliance. This would have saved a lot of confusion early on.
Owner, First Permanent Restaurant Site
Previously Food Truck Operator
★★★★★
As a school caretaker, you end up dealing with contractors, kitchen issues and questions from management. Having clearer guidance on what matters makes those conversations much easier.
School Caretaker
Education Site Facilities
★★★★★
Managing multiple restaurant sites means constantly reviewing kitchen issues, upgrades and compliance points. A resource like this helps bring practical clarity very quickly.
Restaurant Group Manager
Multi-Site Operations
★★★★★
The difficult part is usually not finding that rules exist, it’s understanding how they affect the actual kitchen layout, equipment choice and installation. This bridges that gap well.
Kitchen Fit-Out Contractor
Commercial Install Projects
★★★★★
It’s helpful to have one place that starts joining together ventilation, gas safety, planning considerations and equipment requirements instead of having to piece it together yourself.
Hospitality Consultant
Design & Advisory
★★★★★
When you’re opening a site, there are so many moving parts. Clear commercial kitchen guidance makes it much easier to ask the right questions before expensive mistakes happen.
Cafe Owner
First Permanent Premises
★★★★★
I’m a chef, not a technical consultant, so having something that explains ventilation, gas and layout considerations in plain English is genuinely useful.
Head Chef
Independent Restaurant
★★★★★
We’d gone from food trucks into our first bricks-and-mortar site and suddenly had to think about extraction, planning, gas and compliance. This would have saved a lot of confusion early on.
Owner, First Permanent Restaurant Site
Previously Food Truck Operator
★★★★★
As a school caretaker, you end up dealing with contractors, kitchen issues and questions from management. Having clearer guidance on what matters makes those conversations much easier.
School Caretaker
Education Site Facilities
Core Areas
Main areas of expertise
Practical guidance focused on the main areas that affect commercial kitchen design, installation, compliance and day-to-day performance.
⚙️
Appliances / Equipment
Guidance around cooking equipment types, appliance duty levels, heat loads and the practical implications these have on ventilation design and kitchen layout.
🌬️
Extraction
Information on canopies, airflow, make-up air, filtration, ductwork sizing, discharge points and the real-world issues caused by poor ventilation design.
📋
Gas / Other Regs
Easier-to-understand guidance around gas safety, interlocks, ventilation-related regulations and the other technical requirements people often struggle to find or interpret.
Real World Context
We know the regulation side can be difficult to get hold of and even harder to understand.
A lot of the information people need is buried across different documents, written in technical language, or only properly understood by people already working closely with commercial kitchen systems.
The aim here is to make that world clearer — with practical explanations, easier access to useful resources, and guidance that helps owners, designers, installers and consultants understand what actually matters.
Why this portal exists
To bridge the gap between technical guidance and real-world understanding, so people can make better decisions before problems become expensive, disruptive or difficult to fix.
Common issues people run into
Poor canopy performance
Confusing ventilation requirements
Missing gas interlock understanding
Difficult-to-find compliance information
Costly mistakes discovered too late
Confusing ventilation requirements
Missing gas interlock understanding
Difficult-to-find compliance information
Costly mistakes discovered too late
Resources
Practical tools and in-depth commercial kitchen guidance
Start with practical downloadable resources for surveys and installation planning, then go deeper with the full KIG 317 guide covering commercial kitchen installation, ventilation, gas safety and wider compliance considerations.
✔️
Resource
KIG 318 Checklist
A practical checklist for commercial kitchen projects to help owners, installers, designers and contractors keep track of the key points before work starts and during installation.
📝
Resource
KIG 221 Site Survey Sheet
A simple survey-style document designed to help capture the key details needed when assessing a commercial kitchen premises, installation, fit-out or upgrade.
📘
Core Guide
KIG 317 Guide
In-depth practical guidance covering commercial kitchen installation, ventilation, DW172, BS6173 and related compliance considerations in a more detailed format.
Why Kitchen Install Guide
Built to make commercial kitchen requirements clearer and easier to apply
Commercial kitchen guidance is often fragmented, overly technical or difficult to interpret. Kitchen Install Guide brings practical knowledge together in one place, helping people make better decisions when designing, installing or improving commercial kitchen environments.
Practical Focus
Real-world understanding
Built around practical commercial kitchen environments, not just technical wording. Focused on what actually happens during design, installation and operation.
Technical Guidance
Clearer interpretation
Helping simplify technical guidance around ventilation, gas safety, extraction and compliance so requirements are easier to understand and apply.
Central Resource
One place to start
A growing portal designed to bring useful commercial kitchen information together — helping owners, designers and installers navigate requirements more easily.
Designed for real commercial kitchen environments
Whether planning a new kitchen, reviewing an existing setup, or trying to understand technical requirements, this portal is built to support practical decision-making.
Commercial kitchens
Restaurant fit-outs
Catering environments
Hospitality projects
Design and installation guidance
Restaurant fit-outs
Catering environments
Hospitality projects
Design and installation guidance
FAQ
Frequently asked questions
Practical guidance around commercial kitchen design, equipment, utilities, compliance and operational considerations.
Can this help when planning a new commercial kitchen?
Yes. The guidance helps highlight practical considerations including cookline layout, ventilation, utilities, equipment positioning and compliance-related factors that should be considered early in the design process.
Can this help with neighbour complaints or council letters?
Yes. The material explains common causes of complaints including odour, noise, discharge locations and operational considerations, helping you better understand potential solutions.
Can this help determine where to position my cookline?
The guidance explains considerations such as extraction routing, gas services, waste connections, equipment layout and operational workflow which influence cookline positioning.
Does this include guidance on gas regulations and requirements?
Yes. The material includes general guidance around commercial kitchen gas considerations such as gas interlock systems, ventilation requirements, pipe sizing considerations and safety-related factors.
Can this help with gas interlock system requirements?
Yes. The guidance explains what gas interlock systems do, when they are typically required, and how they relate to ventilation and gas safety requirements.
Can this help with gas pipe sizing or gas meter considerations?
The material explains general considerations around appliance loads, pipe sizing implications and gas supply planning to help inform early-stage decisions.
Does this cover fire suppression systems?
Yes. The guidance includes general considerations around fire suppression systems and how they relate to cooking equipment, canopy systems and overall kitchen safety.
Can this help with Rational ovens and equipment utility requirements?
Yes. The material highlights considerations such as water supply, waste connections, ventilation and positioning requirements for combi ovens and similar equipment.
Can this help with planning permission or landlord requirements?
The guidance helps highlight the types of considerations typically reviewed when planning commercial kitchens, including ventilation, discharge, utilities and operational impacts.
Is this suitable for existing kitchens as well as new projects?
Yes. The information can help when reviewing existing installations, planning upgrades or trying to understand operational issues.