Care homes

A care home kitchen and laundry never gets a quiet week. The equipment has to be specified for that.

Three meals a day plus snacks, texture-modified diets, and a laundry running bedding, towels and named residents' clothing seven days a week. We design, supply, install and maintain the kitchen, laundry and refrigeration for residential and nursing homes across the UK.

Talk to us about your home 01200 411 914

Kitchen & laundrySpecified around your home and capacity

Single or multi siteOne supplier across kitchen and laundry

7 day operationEquipment selected for everyday demand

Chefs plating a lunch service in a care home commercial kitchen with a heated meal trolley alongside

What we plan aroundYour residents and daily operationCapacity, menus, service type and dietary requirements shape the specification

What is different here

A care home is not a small restaurant

Care home kitchens and laundries operate every day, with equipment relied upon for essential services. Capacity, infection control, dietary requirements, accessibility and the demands of an occupied site all influence how we specify equipment.

Texture-modified diets

Where required, kitchen equipment and preparation areas can be specified to support texture-modified meals alongside the wider menu.

Supporting IDDSI requirements

Infection control laundry

Laundry layouts and equipment specified with hygiene, thermal disinfection and the movement of soiled and clean linen in mind.

Minimise cross-contamination

Meal service model

Every home operates differently. Equipment is specified around your meal service model, menus, number of covers, service periods and peak demand.

Built around your operation

Refrigeration & food storage

Commercial refrigeration and dry stores specified around delivery patterns, kitchen capacity, available space and day-to-day food storage requirements.

Storage considered

Residents live here

Care homes remain operational during refurbishment and replacement works, so access, disruption, noise and installation timing are considered from the outset.

Occupied-site working

Tight, older buildings

Converted houses, low doors, narrow corridors and limited power. We survey the route in before we quote the machine.

Access surveyed first

Refurbishing, replacing or building a new home?Send the bed numbers and a floor plan. We will come back with a layout and an equipment schedule.

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Scope

Three rooms, one supplier

Kitchen, laundry and refrigeration are often treated separately. CKLS can bring them together under one supplier, from initial specification and installation through to servicing and ongoing support.

Kitchen

Cook-serve for a full home

Equipment selected around resident numbers, menus, dietary requirements and the way meals are prepared, cooked, regenerated and served within the home.

Cooking & regeneration equipment selected to suit your meal service model.
Food preparation equipment for everyday menus and specialist dietary requirements.
Hot holding & service equipment where meals are transported or served away from the kitchen.
Warewashing equipment sized around covers and service demands.
Refrigerated preparation & storage integrated into the kitchen workflow.

Laundry

On-premise, built for infection control

Commercial laundry equipment and layouts specified around the volume and type of laundry processed, available space and the home’s infection-control requirements.

Washer-extractors with thermal disinfection programmes where required.
Commercial dryers and finishing equipment sized around the laundry demand.
Sluice and separation requirements considered where appropriate.
Automatic chemical dosing available to support consistent wash processes.
Laundry workflow and equipment positioning planned around practical dirty-to-clean movement.

Refrigeration

Cold storage that holds temperature

Commercial refrigeration selected around food storage requirements, delivery patterns, available space and the way the kitchen operates.

Upright, counter and undercounter refrigeration to suit the kitchen layout.
Chilled and frozen capacity matched to storage and delivery requirements.
Equipment positioned around kitchen workflow and ease of access.
Energy efficiency and running costs considered during specification.
Cold rooms and larger storage solutions available where required.

Care home on-premise laundry with washer extractors, soiled linen trolleys and clean folded bedding

Dirty to clean, one directionLayout an inspector can follow across the room

Laundry and infection control

Care home laundry designed around hygiene and daily demand

Thermal disinfection cycles held for the required time at temperature, not just reached on the display.
Dirty-to-clean workflow planned into the room layout to help support good infection-control practice.
Sluice and separation requirements considered where appropriate for the home and its operation.
Machine capacity matched to the daily load, including bed linen, towels and residents’ clothing.
Equipment selected for the type of laundry being processed, balancing capacity, fabric care and practical day-to-day use.
Chemical dosing systems can be incorporated where required, with safe and practical positioning considered during installation.

Service & compliance

Clear records for the work we carry out

From commissioning and planned maintenance to gas safety and applicable F-Gas work, we provide relevant documentation for the services completed by CKLS.

Service and commissioning records on a clipboard alongside a temperature probe

Service records for every appliance, with make, model and serial against the room it sits in.
Annual gas safety records for catering and laundry appliances.
Kitchen extraction cleaning and canopy inspections.
Wash programmes and thermal disinfection cycles where required.
Annual duct cleaning and certification.
Staff training sign-off at handover, then again when the team turns over.

Care groups

Consistency across your care group

For operators managing multiple homes, we can help standardise preferred equipment, servicing and reporting while allowing for the individual requirements of each site.

A preferred equipment schedule by home size, so a refurbishment is a decision rather than a project.
One asset register covering kitchen, laundry and refrigeration across every site.
Planned replacement forecast from age and fault history, so capital spend is budgeted rather than triggered by a failure.
Consistent reporting a regional or estates manager can compare across homes.
Leasing and staged purchase where a refurbishment cannot land in one budget year.
UK-wide engineer coverage and one number for every home in the group.

Talk about a group rollout

Care staff member wheeling a heated meal trolley along a care home corridor towards the dining room

How it runs

From survey to installation and ongoing support

Survey

We review resident numbers, service requirements, existing equipment, available services, laundry demand and site access.

Design & specification

Kitchen, laundry and refrigeration equipment is specified around capacity, workflow, space, budget and operational requirements.

Installation planning

Delivery, access and installation are planned around the operation of the home, with phased works considered where appropriate.

Commission and train

Everything commissioned, certificated and demonstrated to the catering and housekeeping teams, not just the manager.

Ongoing support

Planned visits and priority response, with kitchen, refrigeration and laundry on one agreement.

Questions

What managers usually ask first

Can you work in an occupied home?

Yes. We regularly carry out installations, replacements and maintenance in occupied care homes. We plan the work around your operation and mealtimes wherever possible, with phased installation or temporary arrangements considered where required to minimise disruption.

How do you size the laundry?

We consider resident numbers alongside the volume and type of laundry being processed, operating hours and the way the laundry is managed. From bedding and towels to residents’ personal clothing, we specify washer and dryer capacity around the home’s actual daily requirements.

How do you handle infection control in the laundry?

We specify commercial laundry equipment with appropriate wash programmes and thermal disinfection options where required. We also consider the layout, workflow and separation of soiled and clean laundry to help the home meet its infection control requirements.

How do texture-modified diets affect the kitchen?

We take specialist dietary requirements into account when specifying the kitchen, including texture-modified meals and different meal service models. Preparation equipment, cooking or regeneration, holding and service can all be considered so the kitchen supports the way your team actually provides meals.

Can you help spread the cost?

Yes. From a one-off equipment replacement to a complete kitchen or laundry project, we offer flexible purchasing options to suit different budgets. Choose outright purchase or spread the cost with leasing, subject to approval and agreed terms.

Will you maintain equipment you did not supply?

Yes. We service and repair commercial kitchen, refrigeration and laundry equipment whether we originally supplied it or not. We work across a wide range of manufacturers and can bring existing equipment into an ongoing maintenance or service agreement where required.

Talk to us about your home

Tell us the bed count and what is causing you grief.

Whether it is one machine on its last legs or a full kitchen and laundry refurbishment, we will survey the site, recommend a specification and price it properly.

Speak to the team · Mon–Fri 9–501200 411 914