SERVICE PORTFOLIO
Commercial Kitchens
Professional commercial kitchens planned around preparation, cooking, cleaning, storage, and service. Picassa Shopfitters coordinates construction, specialist equipment, ventilation, building services, and hygienic finishes to create efficient and durable food-service environments across the UK.
WHY PICASSA SHOPFITTERS
Commercial kitchens built to perform.
Workflow-Led Planning
We coordinate preparation, cooking, storage, cleaning, and service areas around the menu, equipment, staffing requirements, and daily operational demands of the kitchen.
Specialist Services Coordination
Extraction, ventilation, plumbing, drainage, electrical systems, gas requirements, lighting, and equipment connections are coordinated with the appropriate specialist teams.
Durable & Hygienic Execution
Commercial flooring, hygienic surfaces, stainless-steel elements, equipment, and finishing details are carefully installed to support intensive use, regular cleaning, and long-term maintenance.
THE COMMERCIAL KITCHEN PROCESS
From operational brief to service ready.
01. Site Survey & Operational Brief
We assess the premises, existing utilities, access, proposed menu, staffing requirements, service style, and expected production volume. This establishes the kitchen’s practical, technical, and spatial requirements.
02. Layout & Workflow Development
Preparation, cooking, refrigeration, storage, wash-up, waste handling, and service areas are carefully coordinated. The layout is developed to support efficient staff movement, food flow, cleaning, and equipment access.
03. Equipment & Services Coordination
Equipment positions are coordinated with electrical power, gas, water, drainage, ventilation, extraction, lighting, and fire-safety requirements. Access for servicing, cleaning, and future replacement is also considered.
04. Technical Review & Approvals
We coordinate with kitchen designers, catering-equipment specialists, mechanical and electrical consultants, landlords, building control, and other appointed professionals. This helps identify technical and compliance requirements before installation begins.
05. Construction & Installation
Partitions, hygienic wall and ceiling finishes, commercial flooring, drainage, lighting, ventilation, services, stainless-steel elements, and equipment installations are delivered through a carefully managed programme.
06. Testing & Handover
Final inspections, testing, commissioning, snagging, and cleaning confirm that the kitchen is prepared for operational use. Relevant certificates, warranties, equipment information, and project documentation are assembled for handover.
KEY CONSIDERATIONS
What to know before starting.
Workflow & Equipment
The menu, food-production method, staffing level, service volume, and equipment schedule determine how the kitchen should be organised. Establishing these requirements early helps prevent inefficient layouts and costly service alterations.
Extraction & Building Services
Commercial kitchens can require significant ventilation, extraction, drainage, electrical power, gas, and water capacity. Existing infrastructure, suitable routes, plant locations, and landlord restrictions should be assessed before the design is finalised.
Hygiene, Safety & Maintenance
Floors, walls, ceilings, junctions, working surfaces, and equipment positions must support regular cleaning and demanding commercial use. Fire safety, ventilation, gas, electrical, drainage, and food-hygiene requirements should be coordinated with the relevant qualified specialists.
SERVICE VARIANTS
Types of commercial kitchens
Commercial food-service environments tailored to different menus, operating models, service volumes, and property requirements.
1
Restaurant Production Kitchen
A complete back-of-house kitchen incorporating food preparation, cooking, refrigeration, dry storage, wash-up, waste handling, and coordinated service areas.
WHY CHOOSE THIS
Designed for restaurants requiring efficient food production, reliable equipment coordination, and controlled staff movement during demanding service periods.
2
Café & Bakery Kitchen
A compact commercial kitchen developed around beverage preparation, baking, light cooking, refrigeration, display, storage, and customer service.
WHY CHOOSE THIS
Makes effective use of limited space while supporting the specialist equipment and workflow required by cafés, bakeries, and coffee-led businesses.
3
Quick-Service & Takeaway Kitchen
A high-efficiency kitchen organised around rapid preparation, cooking, order assembly, customer collection, and third-party delivery operations.
WHY CHOOSE THIS
Supports fast customer turnover and high order volumes through a carefully arranged production and collection workflow.
4
Bar & Service Kitchen
A supporting kitchen or service area incorporating glass washing, refrigeration, preparation surfaces, storage, ice equipment, and beverage-service functions.
WHY CHOOSE THIS
Provides the essential back-of-house infrastructure required to support an efficient customer-facing bar or hospitality operation.
5
Institutional Kitchen
A durable, high-capacity food-service environment for educational, healthcare, workplace, care, or other institutional settings.
WHY CHOOSE THIS
Designed around reliability, hygiene, organised production, staff efficiency, and the demands of consistent daily meal service.
6
Commercial Kitchen Refurbishment
The targeted renewal of an existing kitchen through equipment changes, service upgrades, improved ventilation, hygienic finishes, and revised workflow.
WHY CHOOSE THIS
Improves the performance, condition, and compliance of an existing facility without undertaking an unnecessary complete replacement.
COMMON QUESTIONS
Commercial Kitchen FAQs.
BEGIN WITH A PRIVATE BRIEF
Planning a commercial kitchen or hospitality fit-out?
Share the premises type, food-service concept, location, approximate timeframe, required equipment, and whether kitchen drawings or technical information are already available. The Picassa Shopfitters team will review the information and respond with a considered next step.
PICASSA RENOVATIONS