Professional Commercial Kitchen Installation in Kenya

A professional kitchen installation is far more than placing equipment on a floor. It is a coordinated sequence of delivery, positioning, levelling, service connection, commissioning, and handover — each step done in the correct order, by qualified personnel, to ensure the kitchen is safe, compliant, and fully operational from day one.

Beyond Commercial Kitchens installation scope covers: delivery of all fabricated and supplied equipment to site; positioning according to the approved kitchen layout drawing; levelling and anchoring of all fixed equipment; extraction canopy installation and connection to mechanical ventilation (coordinated with the MEP contractor); gas connections by a certified gas engineer; electrical connections by a licensed electrical contractor; plumbing connections to water supply and drainage; commissioning and testing of all equipment; and a final operational walkthrough with the kitchen team.

We also carry out post-installation snagging — any adjustments to equipment position, height, door swing, or service connection identified during the operational check are resolved before we sign off the installation.

Commercial kitchen gas installations in Kenya must be carried out by a licensed gas engineer registered with the Energy and Petroleum Regulatory Authority (EPRA). All gas pipework, connections, and pressure testing must meet EPRA standards and be documented. Beyond Commercial Kitchens coordinates this through our network of licensed gas engineers — we do not use unlicensed contractors for gas connections.

Electrical connections for kitchen equipment — including three-phase connections for heavy equipment, extraction fan wiring, and control panel installation — are carried out by licensed electrical contractors. Load calculations are confirmed against the building's electrical supply before equipment is specified, to avoid undersized supply causing tripping or equipment damage on opening.

At handover, we provide gas pressure test certificates and an as-installed record of all service connections — documentation that county health inspectors and facility management teams require for operating licence applications and ongoing compliance.

Small restaurant or café kitchen (5–15 items): typically 1–2 days on site from delivery. This covers a standard hot kitchen setup — cooking station, extraction canopy, prep tables, sinks — in a straightforward single-room footprint.

Mid-scale restaurant or institutional kitchen (15–40 items, multiple zones): 3–5 days on site. Multi-zone kitchens with hot kitchen, prep, wash-up, and storage require careful sequencing — equipment positioning is coordinated with gas and drainage runs.

Hotel kitchen or large institutional project (40+ items, multiple rooms): 1–3 weeks on site depending on scope. Large hotel kitchens involve coordination with the main contractor, MEP consultant, and hotel operations team — installation is phased to align with the building handover programme.

These timelines assume fabrication and supply is complete and the building is at fit-out stage (floors, walls, and services roughed in). We confirm site readiness criteria with the project team before scheduling installation.

Our primary installation crew is Nairobi-based, covering all Nairobi zones, Thika, Kiambu, and surrounding satellite towns as standard. For upcountry installations — Mombasa, Kisumu, Nakuru, Eldoret, and other locations — we mobilise our crew with full equipment, coordinating accommodation and logistics as part of the project plan.

Remote and safari lodge installations are managed on a project basis. These typically require careful pre-installation planning — equipment must be fully checked before transport to remote sites, and all tools and consumables for the installation must be mobilised in a single trip. We have equipped safari lodge kitchens in the Mara region, Laikipia, and coastal properties where specialist follow-up visits are not practical.