What Commercial Kitchen Construction Typically Includes
- Type I and Type II hood systems and exhaust ductwork
- Commercial grease interceptors and floor drain systems
- High-capacity electrical service for cooking equipment and refrigeration
- Gas line rough-ins for cooking equipment and water heaters
- Three-compartment sinks and hand wash station plumbing
- Health department-compliant finish materials (non-porous wall and floor surfaces, sealed penetrations)
- Walk-in cooler and freezer installation coordination
- Equipment rough-in coordination with the operator's kitchen equipment package
- Fire suppression system coordination under the hood
Coordinating With the Kitchen Equipment Package
Most restaurant operators work with a kitchen equipment dealer or consultant who specifies the cooking line, cold storage, and smallwares for the space. Rubicon coordinates the construction documents with that equipment package to make sure the rough-in locations, utility connections, and clearance requirements match what the equipment actually needs. Catching those mismatches before construction starts prevents costly field changes during installation.
Health Department and Code Requirements
Commercial kitchen construction in Washington, Oregon, and Idaho requires coordination with local health departments in addition to the building department. Finish material requirements, hand wash station placement, equipment clearance requirements, and ventilation standards are all subject to health department review. Rubicon builds those requirements into the construction documents and inspection process.
Multi-Site Restaurant Buildouts
For restaurant operators opening multiple locations, kitchen layout and equipment consistency across sites reduces training time, simplifies supply chain management, and allows the operator's kitchen team to move between locations without relearning the space. Rubicon supports multi-site restaurant buildout programs where consistent kitchen construction across locations is part of the program requirement. The Evergreens multi-location program is a confirmed example of this type of work.
Start A Project Conversation
Looking for a contractor with experience in your type of space? Call Rubicon at (509) 381-4198 or start a project inquiry.
Frequently Asked Questions
Have more questions?
Call the Rubicon team to discuss your project, or submit an inquiry.
Yes. Rubicon builds commercial kitchens for restaurants, quick-service operators, bakeries, and food service facilities. The team has completed commercial kitchen construction for multiple restaurant clients including Panda Express, Evergreens, Hot Cakes, Piroshki's, and others. Commercial kitchen projects include hood and exhaust systems, grease interceptors, commercial plumbing, high-capacity electrical, and coordination with the operator's kitchen equipment package.
Commercial kitchens involve a combination of systems that do not appear in other commercial spaces at the same density or load requirements. Type I hood and exhaust systems require penetrations through the roof with fire-rated assemblies. Grease interceptors require specific plumbing configurations. Commercial cooking equipment requires gas and electrical service at capacities that affect the building's utility infrastructure. Health department requirements add another layer of finish material and layout standards beyond the building code.
Yes. Rubicon reviews the kitchen equipment specifications and coordinates rough-in locations, utility connection requirements, and equipment clearance dimensions with the construction documents before work begins. Catching mismatches between the equipment package and the construction documents in preconstruction is significantly less expensive than resolving them after rough-in is complete.
Yes. Rubicon supports multi-site restaurant buildout programs where the operator is opening multiple locations with consistent kitchen layouts and equipment packages. Consistent kitchen construction across locations reduces training time and allows the operator's team to move between sites without relearning the space. Call (509) 381-4198 to discuss the scope and geography of a multi-site restaurant program.