Specification, installation supervision and commissioning of commercial laundry and kitchen equipment — with the water, steam, gas, drainage and ventilation services engineered to support them.
Service Overview
What we deliver
Commercial kitchens and laundries are the most service-intensive rooms in any building. A single kitchen can demand LPG, hot and cold water, drainage with grease management, extract ventilation, make-up air and closely coordinated power. A laundry adds high-temperature hot water or steam, heavy discharge flows, lint control and substantial extract loads. TechMEPi Engineering specifies this equipment and — just as importantly — engineers the building services behind it, for hotels, hospitals, institutions and residential developments.
Equipment and services, engineered together
Most kitchen and laundry installation problems trace back to one gap: equipment ordered before the services were designed. We close that gap. Working from the operator's menu, cover numbers or laundry throughput, we develop the equipment schedule — washer-extractors, tumble dryers and flatwork ironers; ranges, combi ovens, fryers, dishwashers and cold rooms — and translate it into a services matrix: connected loads, flow rates, drain sizes, gas demand and ventilation requirements for every item. The result is a room where every machine arrives to find its services waiting, correctly sized.
Ventilation, gas and drainage done properly
Kitchen extract is designed to recognised guidance such as DW/172: canopy sizing, capture velocities, grease filtration, duct routing and matched make-up air, so the kitchen neither starves nor pressurises the spaces around it. LPG reticulation includes staged regulation, isolation and interlocks with the ventilation system. Drainage incorporates grease traps or separators sized for the actual kitchen output, protecting the drainage network and any downstream treatment plant. In laundries we address hot water or steam distribution, condensate return, dryer exhausts and lint management from the outset. Cold room refrigeration heat rejection and condensate drainage are coordinated in the same design.
Our approach
Equipment scheduling developed with the operator, chef or laundry manager
Services matrix covering water, gas, drainage, ventilation and power for each item
Extract canopy and make-up air design to recognised guidance
Grease management and drainage design that protects downstream systems
Coordination with suppliers, kitchen consultants and other trades in Revit
Installation supervision, testing and witnessed commissioning
What we deliver
Deliverables include equipment schedules and specifications, coordinated services layouts, ventilation and gas design, tender documentation, supplier bid evaluation, installation supervision and commissioning through to a working, compliant facility. We also assess existing kitchens and laundries — poor extract performance, gas supply complaints and recurring drain blockages are usually design defects, and they can be engineered out without starting again.
Standards and safety
Ventilation is designed to recognised industry guidance such as DW/172, gas installations to applicable safety codes and local regulatory requirements, and hygiene-critical details to the expectations of health inspection regimes in the hospitality and healthcare sectors. With 18+ years of building services experience across commercial, hospitality and healthcare projects in six countries, TechMEPi delivers back-of-house facilities that work as hard as the people in them.
What’s included
Equipment scheduling and specification with the operator
Services matrix: water, gas, steam, drainage, ventilation, power
Kitchen extract canopy and make-up air design
LPG reticulation with safety interlocks
Grease management and drainage design
Installation supervision and witnessed commissioning
Coordination with suppliers and kitchen consultants
From our installations
System Schematic
Kitchen & laundry services — matrix to compliance
01Equipment ScheduleWith operator
02Services MatrixGas · Water · Power
03Extract CanopyDW/172 sized
04Make-up AirBalanced
05Grease & DrainageProtected
FAQ
Common Questions
When should services design start relative to buying equipment?
Before any equipment is ordered. The services matrix — gas, water, drainage, ventilation and power for every machine — should drive procurement, not react to it. When equipment arrives before the services are designed, the result is improvised connections, undersized extract and expensive rework. Involving us at concept stage costs little and removes the single most common cause of kitchen and laundry project delays.
Do you work alongside kitchen consultants and operators?
Yes, routinely. The operator or kitchen consultant defines the workflow and equipment; we engineer the services that make it function — and challenge the schedule where a choice creates a ventilation, gas or drainage problem. On hotel and hospital projects we also coordinate the kitchen and laundry packages with the wider MEP design in Revit, so nothing clashes on site.
Can an existing space be converted into a commercial kitchen?
Often, yes — but the feasibility questions are services questions. Can an extract duct reach outside without unacceptable routing? Is there capacity for LPG storage and reticulation? Can drainage falls and grease management be achieved? We answer these in a structured feasibility assessment before you commit to the space, because discovering the answers during fit-out is the expensive way to learn them.
How do you control grease and cooking odours?
At three points. Grease filtration in the canopy captures it at source; correctly sized grease traps or separators protect the drainage network; and extract discharge is positioned and directed so odours do not re-enter the building or trouble the neighbours. Designed together — as guidance such as DW/172 intends — these measures keep the kitchen compliant and the complaints away.
