13/05/2025
Building a 9,000 sqft Central Kitchen – From Vision to Reality
We’ve officially taken over a total area of 9,000 sqft to build a state-of-the-art central kitchen facility.
As a builders, our role is to ensure a seamless transformation—from an empty shell (or existing structure) to a fully compliant, functional, and efficient central kitchen that supports long-term operations and growth.
Our project team is fully mobilized and ready to begin site management, starting with a full demolition of the existing interior. We’re laying the groundwork for a fresh rebuild, designed with precision to meet operational workflows, health and safety regulations, and all necessary compliance standards.
Here’s a look at the key technical milestones:
âś… Authority Submissions: SFA, NEA, URA, SCDF, PUB approvals managed with RA/PE teams
âś… Hygienic Zoning: HACCP-based layout with raw/cooked segregation, food-grade finishes
âś… M&E Systems: Heavy-duty exhaust, HVAC, grease traps, drainage & 3-phase electricals/ Conduit/trunking /LEW
âś… Cold Chain Setup: Walk-in chillers/freezers, insulated panels, air curtains
âś… Fire Safety: Fire-rated partitions, hood suppression, SCDF-compliant systems
✅ Workflow Efficiency: Designed for linear flow – Receiving → Prep → Cook → Pack → Dispatch
âś…Design and installation of all kitchen equipment and production line
âś…Commissioning
This project ensures continuity of supply chain, scalability, and long-term operational efficiency for F&B operations.
📍Singapore | Built for performance. Compliant by design.
&BInfrastructure