These shared-use facilities give prospective business owners a way to produce food without the massive overhead that are associated with owning and operating a commercial kitchen.

These shared-use facilities give prospective business owners a way to produce food without the massive overhead that are associated with owning and operating a commercial kitchen.NYC Commercial Kitchen proudly offers high-quality equipment for food preparation and recipe testing, photo shoots, film and television projects, private catering and more.

People mistakenly believe that to get effective hood ventilation for restaurants, you just need to choose a hood that can vent enough air volume (expressed as cubic feet per minute or CFM).In fact, there is a great deal more that you must consider when designing your kitchen to ensure you comply with kitchen ventilation regulations. That’s why it’s so important for kitchen design and HVAC design experts to work together. The vent location must be carefully planned, since you must avoid locating it too close to a supply vent that can draw the exhaust back into the building. NYC Commercial Kitchens are a network of commercial kitchens based in the Tri-State Area for food service professionals and small business owners to operate or start their businesses.

But what exactly do you need? Please visit We look forward to answering any questions you may have about our rentals, and we hope to be serving you soon.Copyright (c) 2015 NYC Commercial Kitchens.

Conducting a feasibility study and surveying prospective tenants in order to Hot water is an important piece of a commercial kitchen's arsenal for fighting germs and keeping food safe. However, any commercial equipment and any on-site cooking and food preparation DOES require it, at least in New York City. Without it, your exhaust can’t work correctly, heat and smoke will build up in your kitchen, and you’ll have severe air quality concerns in your kitchen. The Ultimate Commercial Kitchen Equipment Checklist. The first step to determining what you need to comply with NYC commercial kitchen ventilation regulations would be to file an application with the New York City DOB to start the permit and approval process.You can also complete a FDNY questionnaire to help you determine what you may need for your commercial kitchen.Although you will find hoods like this that even include fire suppression, they are not approved for commercial use under New York City building codes.Smoke and heat must be vented to the outside, either to the roof or possibly through an exterior wall, depending on the application. How effectively your exhaust hood can vent what’s called the To learn more about selecting a commercial kitchen vent hood, read this article:If you are talking about small domestic-type equipment items that are used only for serving and keeping food warm, that application may not require a vent hood with fire suppression (type 1). The market for restaurant kitchen equipment is huge. Building codes are sets of rules, requirements and recommendations intended to promote the design and construction of safe buildings. That may happen when you don’t actually have a commercial kitchen and you prepare food elsewhere.However, any commercial equipment and any on-site cooking and food preparation DOES require it, at least in New York City.

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NYC’s kitchen ventilation regulations are complex.

That’s why you need a supplemental make up air unit to add fresh supply air from outside. Great restaurants need the best equipment in order to thrive. Your commercial kitchen hood MUST be up to NYC Fire Code, or it could cost you your business. Restaurant Fire Suppression Systems NYC Commercial Kitchen Operators needs are available from Master Fire Prevention. We design, install, inspect, test, repair and service Ansul and Kidde Fire Suppression systems for New York City’s top restaurants, bars, hotels, and venues.

The first step to determining what you need to comply with NYC commercial kitchen ventilation regulations would be to file an application with the New York City DOB to start the permit and approval process. A network of rentable commercial kitchens based in the Tri-State Area for culinary professionals, culinary arts training and food-based businesses.NYC Commercial Kitchens are a network of commercial kitchens based in the Tri-State Area for food service professionals and small business owners to operate or start their businesses.