Engineering-led commercial kitchen design and certified equipment for restaurants, hospitality, ghost kitchens, institutional foodservice, and high-volume production facilities.
From single-location restaurants to multi-unit hospitality groups, every commercial kitchen project carries the same risk: inadequate ventilation, undersized utilities, fire suppression gaps, and inefficient workflows that compound into lost revenue and code violations.
C1D1 Labs combines licensed PE engineering, NSF-certified equipment sourcing, and full permitting support to deliver commercial kitchens that pass inspection the first time and operate efficiently for the long term.
Full-service commercial kitchen design, equipment, and engineering — one team from concept through final inspection.
Custom kitchen layouts engineered around your menu, throughput, and staffing model. Optimized work triangles, prep flow, and storage placement that reduce labor cost and ticket time.
NSF-certified ranges, ovens, fryers, refrigeration, prep tables, dishwashing systems, and ventilation. Direct vendor relationships across major commercial brands for competitive pricing and lead times.
PE-stamped MEP design for Type I and Type II hoods, makeup air, exhaust calculations, and HVAC integration. Code-compliant ventilation that keeps temperatures stable and inspectors satisfied.
UL 300 hood suppression systems, kitchen fire safety planning, and integration with building fire alarm panels. Designed to NFPA 17A and NFPA 96 standards.
Grease interceptor sizing, gas line load calculations, water supply and drainage design. Full plumbing engineering integrated with your kitchen layout to avoid costly rework.
Health department plan review submittal, building department permits, and AHJ coordination. We handle the paperwork and the comments so you stay focused on opening day.
Custom walk-in cooler and freezer specification, refrigeration load calculations, and integration with kitchen workflow. Energy-efficient designs that lower operating cost.
Multi-tenant ghost kitchen buildouts with shared infrastructure, individually metered utilities, and per-tenant fire suppression. Designed for delivery-first operations.
PE-stamped drawings ready for permit submittal. Not a kitchen sales catalog — a fully engineered facility plan.
Equipment, engineering, and permits under one roof. No finger-pointing between vendors when something needs to change.
Pre-engineered submittals and direct AHJ relationships shorten review cycles. Open weeks sooner, start earning revenue faster.
Right-sized equipment, energy-efficient ventilation, and rework-free permits — savings that show up on the P&L for years.
Specialized design and equipment for the most demanding foodservice operations.
Tell us about your project — size, location, menu concept, and timeline — and our PE-licensed engineers will follow up within one business day.
