Commercial kitchen renovation
Stainless-steel build, exhaust to SCDF Fire Code, grease trap to NEA spec, ventilation balance, cold & dry store. For restaurants, central kitchens, hawker stalls and hotel back-of-house.
Two-minute brief, up to three BCA-registered commercial kitchen specialists. PDPA (2012) consent on submit.
What is a commercial kitchen renovation?
A commercial kitchen renovation is the back-of-house build that produces food for paying customers — restaurants, central kitchens, hawker stalls, hotel BOH, and cloud / ghost kitchens. Commercial in this context means commercial production, not residential.
The scope is technical and tightly regulated. Stainless-steel hot-line and prep, exhaust hood and ductwork to SCDF Fire Code, grease trap sized to seats and equipment under NEA / PUB rules, make-up air balance, gas reticulation, cold-store and dry-store zoning, hand-washing stations and floor-trap falls for the SFA Food Shop inspection. Source: SCDF Fire Code
Typical cost anchors to the F&B format the kitchen serves: S$200–400/sqft Source: Moom 2024 SG Office Fit-out Cost Benchmarks for a mid-tier restaurant kitchen built into the overall fit-out; central kitchens and high-volume production facilities price separately by equipment list and exhaust load.
Commercial kitchen scope
Stainless-steel build
Hot-line, prep benches, shelving, wash-up sinks, dishwasher run-out. Food-grade 304 stainless throughout; seamless welds for hygiene compliance.
Exhaust to SCDF spec
Stainless exhaust hood sized to equipment, ductwork routed to building riser, fire-suppression system (Ansul or equivalent), fire-rated penetrations.
Grease trap to NEA spec
Capacity sized to seats and equipment, accessible for servicing, drainage routed to floor traps, no cross-contamination with hand-wash basin lines.
Ventilation balance
Make-up air sized to exhaust extract so the kitchen doesn’t pull air from the dining room. Critical to FOH comfort and exhaust performance.
Cold & dry store
Walk-in chiller and freezer, dry-store with vermin-proofing, separation from raw and ready-to-eat zones for SFA inspection compliance.
Gas, power, water
Town-gas or LPG reticulation with shut-off valves, electrical sub-mains for high-load equipment, hot & cold water with backflow prevention.
Regulators touching a commercial kitchen
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BCA — Builder’s Licence
General Builder licence (GB1/GB2) for the construction works; specialist M&E sub-contractors for gas and electrical. Source: BCA Builder's Licence framework
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SCDF — Fire Safety Certificate
Exhaust ductwork, fire-suppression, fire-rated penetrations, kitchen compartmentation all inspected. Source: SCDF Fire Code
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NEA / SFA — Food Shop Licence
Grease trap sizing and access, prep-area zoning, hand-washing stations, floor-trap falls, vermin-proofing of dry store. Source: SFA Food Shop Licence
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URA — Change of Use
Required if the unit was not previously F&B. Central kitchens need an approved use within the industrial / B1 zone. Source: URA Change of Use
Commercial kitchen cost bands
2026 Singapore market anchors. Commercial-kitchen cost is driven by equipment specification and exhaust load — lock the equipment list before pricing.
Small cafe — basic kitchen, simple FOH, casual finishes.
Mid-tier restaurant — proper exhaust, grease trap, decent FOH.
Fine-dining, full kitchen, bar programme, bespoke FOH.
F&B reinstatement is the costliest — exhaust, grease traps, kitchen M&E, oil-stained flooring all replaced.
Central kitchens, ghost kitchens and hotel BOH price separately by equipment list and exhaust load — brief us on output volumes and cooking methods.
Brief us on your kitchen scope.
Equipment list, exhaust load, gas vs induction, seats served. We match commercial-kitchen specialists who clear SCDF and NEA / SFA inspection first time.
Get matched with kitchen specialists