Restaurants

Commercial kitchens designed around your menu, space and service

From independent restaurants to multi-site dining groups, CKLS provides commercial kitchen design, equipment supply, installation, repairs and maintenance. Whether you’re opening a new restaurant, refurbishing an existing kitchen or replacing individual appliances, we deliver practical equipment solutions tailored to your menu, available space and operational requirements.

Talk to us about your kitchen 01200 411 914

DesignMenu, space & workflow

ProjectsSingle appliances to full kitchens

SupportInstallation, repairs & maintenance

Chefs working a stainless steel restaurant cookline during service

What we design fromThe dish listEvery appliance on the line earns its place on the menu

What is different here

The menu decides everything

A restaurant kitchen is a bespoke instrument. Six things shape the specification more than floor area ever does.

The menu comes first

We work from the dish list and the covers. Appliances that no dish needs are money spent on floor space.

Menu-led spec

Peak, not average

Equipment capacity and kitchen workflow need to support your busiest periods, helping your team work efficiently when demand is at its highest.

Peak-hour sizing

Warewashing matters

From kitchen utensils and cookware to plates and glassware, suitable warewashing equipment helps maintain an efficient flow throughout service.

Sized to the return

Extraction & ventilation

Canopies, ductwork, ventilation and gas interlock systems are considered alongside cooking equipment to support a safe, practical working environment.

Designed together

Energy and heat

We consider energy consumption, equipment capacity, reliability and maintenance requirements to help you make informed purchasing decisions.

Long term value

Minimising downtime

From planned installations and equipment replacements to reactive repairs, we work to minimise disruption and get your kitchen equipment back up and running.

Keeping kitchens operational

Opening, refitting or replacing your restaurant kitchen?From individual equipment replacements to complete kitchen installations, CKLS can help you find the right solution for your operation.

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Scope

Line, cold and wash

Three parts of one machine. Specifying them together is what makes a kitchen work at eight o’clock on a Saturday.

Cookline & prep

Built around the dish list

Every appliance justified by something on the menu, in a run that a brigade can actually work.

Induction and gas cooking suites
Combi ovens, chargrills, fryers and salamanders
Correctly sized canopy, extraction and interlock
Bespoke fabrication where standard sizes will not fit
Pass and heat lamps set at the right heights

Refrigeration

Storage that supports service

Chilled and frozen storage solutions designed around your ingredients, preparation and kitchen layout.

Prep counters and undercounter refrigeration
Cold rooms and freezer rooms where volume justifies them
Blast chilling for prep-ahead menus
Bar and display refrigeration
Equipment selected with capacity and efficiency in mind

Warewashing

Keeping everything moving

Commercial warewashing equipment to support efficient cleaning and turnaround throughout service.

Undercounter and pass-through dishwashers
Commercial glasswashers and utensil washers
Inlet and outlet tabling and wash-up areas
Water treatment and chemical dosing systems
Practical layouts supporting dirty-to-clean workflow

Bespoke stainless steel benching and wall shelving fabricated for a restaurant kitchen

Fabricated to the spaceBespoke stainless where standard sizes will not fit

Fit and fabrication

Making the most of your kitchen space

Bespoke stainless steel fabrication for workbenches, shelving, sinks and infill sections, making effective use of the available space.
Equipment positioning and access considered to ensure appliances fit within the kitchen and can be delivered, installed and maintained.
Existing services assessed including gas, electrical supplies, water, drainage and ventilation to identify installation requirements.
Practical working heights and clearances considered to support safe, comfortable and efficient kitchen operations.
Hygienic finishes and detailing including easy-clean surfaces, suitable joints and finishes to support everyday cleaning and hygiene requirements.
Storage and preparation areas planned around the available space, helping keep equipment, ingredients and utensils organised and accessible.

Running cost

The cheapest equipment to buy is rarely the cheapest to run

Choosing commercial kitchen equipment isn’t just about the initial investment. Energy consumption, reliability, maintenance and equipment lifespan all contribute to long-term running costs. We help you select equipment that balances performance, efficiency and budget, without compromising on what your kitchen needs to deliver.

Engineer checking the controls on a combi oven while a restaurant kitchen works around him

Energy-efficient cooking options considered where suitable, including induction and modern gas or electric equipment matched to your operation.
Equipment sized to your requirements avoiding unnecessary capacity, energy consumption and expenditure.
Refrigeration positioned for efficiency with appropriate ventilation, clearances and consideration of surrounding heat sources.
Extraction designed around the cookline providing suitable ventilation without unnecessary energy consumption.
Reliable equipment from established manufacturers with ongoing servicing, spare parts availability and long-term support considered.
Water treatment and preventative maintenance helping protect equipment, reduce avoidable breakdowns and extend its working life.

Opening and refitting

The right equipment, installed at the right time

Whether you’re opening a new restaurant, refurbishing an existing kitchen or replacing individual pieces of equipment, careful planning helps keep your project on track. We coordinate equipment supply, delivery, installation and commissioning around your programme, working alongside other trades where required.

Installation planned around your programme with equipment lead times and site requirements considered from the outset.
Coordination with other trades ensuring the necessary gas, electrical, water and drainage services are ready for installation.
Deliveries carefully scheduled reducing unnecessary disruption and avoiding equipment arriving before the site is ready.
Equipment installed and commissioned with relevant testing and certification completed where applicable.
Handover and familiarisation provided helping your team understand the equipment and its day-to-day operation.
Ongoing servicing and maintenance available supporting your equipment long after installation.

Talk about a programme

Restaurant kitchen pass under a heated gantry with plated dishes waiting

How it runs

From menu to first service

Menu and covers

We start with the dish list, the covers and the service pattern, not with a catalogue.

Layout and schedule

Drawn layout and an equipment schedule with services marked, priced properly.

Programme

Dated against your closure or opening, with lead times confirmed before order.

Install and commission

Installed, commissioned, certificated and handed over with the brigade trained.

Service contract

Planned visits and priority response, so a Saturday failure is a phone call, not a disaster.

What customers say

“CKLS recently carried out some work for us at our restaurant in Clitheroe. Chloe and the team are extremely responsive, helpful and a pleasure to deal with. Would highly recommend not only for all commercial kitchen queries, but also for any smaller queries also.”

Nicole BurgessRestaurant, Clitheroe · Google review

Restaurant kitchen
works, Clitheroe

Questions

What chefs and operators ask first

How long does a full kitchen refit take?

On site, typically two to four weeks depending on builders work. Lead times on major equipment are the longer part, so the earlier the specification is fixed the shorter the closure.

Can you phase it so we keep trading?

Often, yes. A cookline can be replaced in sections, or with temporary equipment in place, if the site and the menu allow it. We will tell you honestly whether it is realistic.

Do you design the extraction as well?

Canopy, ductwork, interlock and make-up air are specified with the cookline, because they only work as one system.

Will you work with our own designer or contractor?

Yes. We regularly supply and install to someone else’s drawings, and we will flag anything on them that will not work in practice.

Do you service equipment you did not supply?

Yes. Most contracts we take on include equipment from several suppliers and several decades.

Talk to us about your kitchen

Send the menu, the covers and a floor plan.

We will design the line around the food, price it properly and put a dated programme against it.

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