A commercial kitchen is a kitchen designed for businesses and organizations with a large volume of food to handle. Commercial kitchens must meet specific safety and hygiene standards, be large enough to accommodate commercial-grade kitchen equipment, have certain features such as walk-in refrigerators, exhaust systems, and fire suppression systems, and be designed in a way to maximize efficiency. They are visually appealing because of their unique designs, which may include a prep area with sinks, cooking equipment, shelves for storing supplies or utensils, storage space for dishes or other kitchen equipment, a storage area for fridges or other equipment used for storage of perishable items such as meat or produce, and an area where staff can clean up after work is completed.

Commercial kitchens are equipped with larger cooking equipment than domestic kitchens, making it easier for multiple people to work in them at the same time. They are built to handle a high volume of orders, large turnover, and different types of food at varying preparation stages. Some commercial kitchens may offer the use of smaller, more niche pieces of equipment such as blenders, food processors, or stand mixers.

Commercial kitchens are great for ghost restaurants, as they provide exactly what you need to cook without having to rent a restaurant space. They are also a good option for food truck operators who need additional space for prepping. Commercial kitchens are built up to current local code, have preparation surfaces that are ideal for commercial food production, and are fully stocked with the equipment you need.

Commercial kitchens must comply with local health and safety regulations, including having proper licenses, permits, and inspections from relevant authorities.