Practical guides
Commercial kitchen knowledge for Kent operators
Cost guides, compliance explainers and project planning resources — written for hotel, restaurant and school operators scoping a commercial kitchen project.
Guides & articles
What operators need to know
More articles added regularly. If you have a specific question, ask us directly.
Cost guide
Commercial Kitchen Cost Guide for Kent Operators 2026
What a commercial kitchen costs in Kent — banded by sector and size, with a breakdown of where the budget goes.
Read the guide →Process guide
How a Commercial Kitchen Project Runs
From first survey to handover — a plain-English guide for operators commissioning a kitchen for the first time.
Read the guide →Compliance
DW172 Ventilation Explained
What DW172 means for your kitchen extraction design, and why it matters for EHO sign-off and insurance.
Read the guide →Compliance
Gas Interlock Compliance in Commercial Kitchens
What a gas interlock system does, when it's required, and what happens if you don't have one.
Read the guide →Planning
Commercial Kitchens in Listed Buildings
How to design and install a compliant commercial kitchen inside a listed building without falling foul of heritage constraints.
Read the guide →Schools
School Kitchen Compliance in Kent
FSA food hygiene standards, DW172 extraction, COSHH, safety flooring and summer holiday install windows — what school business managers need to know.
Read the guide →Healthcare
Care Home Kitchen Compliance in Kent
CQC Regulations 14 and 15, HACCP and allergens, the IDDSI framework for texture-modified diets, DW172 extraction and hygienic finishes. Written for care home and facilities managers.
Read the guide →Ventilation
Commercial Kitchen Extraction Canopies Explained
Wall, island and condense canopies compared: sizing over the appliance line, grease filtration, and how canopy choice drives the whole extract system.
Read the guide →Ventilation
Make-up Air and Kitchen Air Balance
Explains how to diagnose and fix a poorly balanced commercial kitchen make up air system, from warning signs to commissioning.
Read the guide →Ventilation
Ventilation for Basement and Below-ground Kitchens
Explains how to design safe, compliant ventilation for basement and below-ground restaurant and pub kitchens.
Read the guide →Schools
School Kitchen Air Conditioning and Ventilation
Explains why school kitchens overheat, HSE heat stress duties, extraction versus air conditioning, and the best time to install cooling.
Read the guide →Compliance
Food Waste Disposal in a New Commercial Kitchen
The 2025 sewer ban explained, dewaterers, FOG kit and the design implications for a compliant Kent kitchen. Written for operators scoping a new build or refurbishment.
Read the guide →Ventilation
Kitchen Extract Odour Control and Discharge
Explains why kitchen odour escapes, how discharge systems stop it, and what to check before neighbour or planning complaints escalate.
Read the guide →Compliance
TR19 Grease Ductwork Cleaning and the Law
Explains what TR19 grease cleaning covers, the legal and insurance reasons it matters, and what a compliant service includes.
Read the guide →Compliance
Fire Suppression Systems for Commercial Kitchens
Explains how commercial kitchen fire suppression protects fryers and solid fuel cooking, and what compliant installation and servicing involve.
Read the guide →Compliance
Grease Traps and Grease Management
Explains how to size, install and maintain a commercial kitchen grease trap so operators avoid blockages, fines and failed inspections.
Read the guide →Design
Commercial Kitchen Drainage Design
A practical guide to planning floor falls, grease traps and pipe sizing so commercial kitchen drainage works from day one.
Read the guide →Design
Choosing Commercial Kitchen Flooring
A practical guide to choosing safe, durable commercial kitchen flooring, covering materials, slip resistance, drainage and specification.
Read the guide →- CEDA Member The Catering Equipment Distributors Association — UK's voice for foodservice equipment specialists.
- ISO 9001 · 14001 · 45001 Certified The only Kent commercial kitchen design-and-install firm certified to all three.
- F-Gas Certified Certified to handle and install refrigerants in commercial refrigeration and cooling equipment.
- Gas Safe Registered All commercial gas installations carried out by Gas Safe registered engineers.
- Part of Advantage Catering Equipment Kent's design, supply and service specialists since 2003.
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