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Class 1 vs Class 2 Kitchens: Understanding the Differences and Choosing the Right Type for Your Food

If you're in the food service industry, you know that commercial kitchens come in many different shapes and sizes. But did you know that they are also classified into different categories based on the type of food that is prepared in them? In Coho as well, we have several commissary kitchens with different classes.


In this article, we'll take a closer look at Class 1 and Class 2 kitchens and explore the key differences between these two types of commercial kitchens so you can choose the Coho commissary kitchen that fits best with your needs.




What are Class 1 and Class 2 Kitchens?

Class 1 and Class 2 kitchens are designations given to commercial kitchens based on the type of food that is prepared in them. Class 1 kitchens are used for preparing complex foods that require cooking or heating, such as hot entrees and soups. Class 2 kitchens, on the other hand, are typically used for preparing simple, non-perishable foods like sandwiches, salads, cupcakes and other similar items.


Key Differences Between Class 1 and Class 2 Kitchens

There are several key differences between Class 1 and Class 2 kitchens that make each type of kitchen more suitable for certain types of food preparation, and therefore, for certain food and beverage businesses.


Class 1 Kitchens

In a class 1 kitchen you can cook anything that produces significant smoke or grease-laden vapors. This type of kitchens usually have appliances like range burners, hotplates, deep fat fryers, and any equipment which produces or has been designed by the manufacturer to produce comparable amounts of smoke or grease laden vapor.



Grease laden vapors are those vapors created when frying, sauteing or deep frying food. It contacts the walls of the duct, leaving grease deposits which build up over time. These deposits are highly combustible and pose a severe fire hazard, so the kitchens have to be fitted with the right equipment.


Class 1 kitchens are designed to handle the more complex and potentially hazardous tasks associated with cooking and heating food.


As a Coho member, you need to join a Class 1 kitchen if you are going to fry, sauté or deep fry food in our commissary. We have several class 1 commissary kitchens such as East Georgia (Vancouver), Victoria - Hudson, or Gibsons (Sunshine Coast).


Class 2 Kitchens

A Class 2 Cooking Operation is defined as any cooking equipment or process which produces significant steam or heat but does not produce grease-laden vapors. There are still many kitchen appliances that can be used in class 2 kitchens, such as coffee roasters, hot dog display heaters, popcorn makers, roll warmers, steam reconstitution devices, steamers, toasters, food dehydrators, and regular or convection ovens. Friers, ranges, grills and those types of appliances are not allowed in Class 2 kitchens.


However, Class 2 kitchens, sometimes also referred to as “baking kitchens”, are also fine for many things that require heating and cooking, as long as they do not produce grease-laden vapors.


If you are looking to join Coho Commissary and aren’t going to produce any grease-laden vapors, a class 2 kitchen is perfect for you. Our class 2 kitchens are used by bakers, chocolate makers, drink producers, and more.


We have several class 2 commissary kitchens such as Powell St and the soon-to-be open Pandora, both ideal options if you are looking for a commissary kitchen in Vancouver.



Choosing the Right Type of Kitchen for Your Food Service Operation


Despite these differences, both Class 1 and Class 2 kitchens are essential for ensuring the safe and sanitary preparation of food. By understanding the unique requirements of each type of kitchen, restaurant owners and food service professionals can make informed decisions about the best type of kitchen for their needs.

If you're planning to open a ghost restaurant or food service operation, it's important to carefully consider the type of kitchen that will best meet your needs. Factors to consider include the type of food you plan to prepare, the size of your operation, and your budget.


If you're unsure about which type of kitchen is right for your food service operation, it's a good idea to consult with a professional kitchen designer or food safety expert. They can help you identify the key considerations and make an informed decision that will help ensure the success of your business.


In conclusion, Class 1 and Class 2 kitchens are two distinct types of commercial kitchens that are designed to accommodate different types of food preparation. By understanding the key differences between these two types of kitchens, you can make an informed decision about the best type of kitchen for your food service operation.


We are excited to welcome you to Coho Commissary! Do not hesitate to reach out to our team if you have any questions regarding class types or application processes.