Design Phase Tips for Restaurants and Retail Kitchens

When you’re planning a commercial kitchen build for 2026, the mechanical systems you install today will impact your operation’s efficiency, safety, and profitability for decades to come. Yet too many restaurant and retail kitchen projects treat HVAC and refrigeration as afterthoughts—decisions made late in construction when options are limited and costly modifications become necessary.

At A&M Mechanical Services, we’ve spent over two decades helping Middle Tennessee business owners, general contractors, and architects get commercial kitchen mechanical systems right from the start. Whether you’re building a new restaurant in Nashville, expanding a retail kitchen in Brentwood, or renovating a food service space in Franklin, the decisions you make during the design phase determine whether your kitchen operates smoothly or struggles with comfort, compliance, and maintenance issues for years.

This guide walks you through the essential considerations for planning commercial kitchen HVAC and refrigeration systems during the critical design phase of your 2026 build.

What You’ll find in this article 

• Early HVAC & refrigeration planning to avoid rework and ensure code compliance

• Equipment-driven layout decisions for hoods, refrigeration, and heat-producing appliances

• HVAC design strategies for staff comfort, customer experience, and indoor air quality

• Energy efficiency + maintenance-focused planning for long-term reliable operation
  

 

Bring Your HVAC & Refrigeration Partner in During the Design Phase

The single most important decision you can make for your commercial kitchen project is bringing your mechanical contractor into the conversation early—ideally during initial design discussions, not after architectural plans are finalized.

Early collaboration prevents costly rework that happens when mechanical requirements conflict with architectural designs or building layouts. When HVAC and refrigeration experts work alongside your architect, general contractor, and project manager from the beginning, they can identify potential issues before they become expensive problems. Ductwork routes that interfere with structural elements, inadequate space for equipment access, and ventilation systems that don’t meet code requirements—these issues are simple to address during design but costly to fix during construction.

This coordinated approach also ensures code compliance from the start. Commercial kitchen ventilation systems must meet specific requirements for exhaust rates, make-up air volumes, and fire suppression integration. According to the International Mechanical Code, commercial cooking operations require carefully calculated ventilation based on equipment types and cooking processes. Getting these specifications right during design prevents delays, failed inspections, and emergency modifications when you’re trying to open for business.

Working with an experienced commercial HVAC contractor during design also means properly planning for electrical loads, gas line requirements, water connections, and drainage—all of which impact your overall project timeline and budget.

Identifying Equipment Needs and Planning Around Them

Your kitchen equipment drives your mechanical system requirements, which is why equipment selection and placement must happen before finalizing HVAC and refrigeration layouts.

Start with your exhaust hoods and make-up air units, which form the foundation of commercial kitchen ventilation. The National Fire Protection Association’s NFPA 96 standard provides guidelines for proper hood placement, sizing, and ventilation rates based on cooking appliances. Heavy-duty cooking equipment like charbroilers, woks, and solid fuel appliances generate more heat and grease-laden vapor, requiring higher exhaust rates and specific hood types. Planning hood placement early ensures adequate ceiling height, proper ductwork routing, and integration with fire suppression systems.

Refrigeration equipment—walk-in coolers and freezers, reach-in units, ice machines, and display cases—requires careful placement for both operational efficiency and temperature control. Walk-ins perform best when located away from high-heat cooking areas, with adequate space around condensing units for airflow and maintenance access. Ice machines need proper ventilation and shouldn’t be placed near heat sources that reduce efficiency and shorten equipment life.

Fryers, ranges, ovens, and other heat-generating appliances need strategic placement that considers both ventilation requirements and the overall thermal load on your HVAC system. Clustering heat-producing equipment under shared exhaust hoods can improve efficiency, but you must balance this with workflow considerations and staff safety.

Space planning for accessibility isn’t just about daily operations—it’s about maintenance and repairs. Commercial kitchen equipment requires regular service, and systems designed without adequate access create unnecessary downtime and increased service costs. Plan clearances around condensing units, allow filter access without moving equipment, and ensure electrical panels and shut-off valves are reachable during emergencies.

Designing for Staff & Customer Comfort

A well-designed commercial kitchen HVAC system creates comfortable working conditions for staff while maintaining pleasant dining environments for customers—two very different climate control challenges in the same building.

Zoning systems between kitchen and dining areas prevents kitchen heat from affecting customer comfort while allowing different temperature settings for each space. Kitchens typically operate at higher temperatures due to cooking equipment, but proper ventilation and cooling prevent dangerous heat stress for staff. The dining area, meanwhile, should maintain comfortable temperatures for guests who aren’t generating the physical heat that kitchen staff produce during service.

Airflow balance matters significantly in commercial kitchens. Hot cooking lines need aggressive ventilation and cooling, while prep areas for cold foods require cooler temperatures and lower humidity. Dishwashing areas generate both heat and moisture, requiring exhaust systems that remove steam effectively without creating negative pressure that pulls conditioned air from other spaces.

Indoor air quality in commercial kitchens extends beyond just temperature control. Proper ventilation removes cooking odors, grease particles, and combustion byproducts that affect both staff health and customer experience. Make-up air systems must be properly sized and conditioned—bringing in outside air without creating uncomfortable drafts or temperature swings.

Noise considerations often get overlooked during design but significantly impact both employee satisfaction and dining ambiance. Properly sized equipment runs more quietly than undersized systems working at maximum capacity. Strategic placement of condensing units, exhaust fans, and air handlers—combined with appropriate sound dampening—prevents mechanical noise from disrupting your operation.

Energy Efficiency Considerations

The commercial kitchen equipment you install in 2026 will likely operate for 15-20 years, making energy efficiency decisions today crucial for long-term operating costs and environmental impact.

Choosing energy-efficient HVAC and refrigeration systems starts with proper sizing. Oversized systems cost more upfront, cycle on and off inefficiently, and fail to properly dehumidify. Undersized systems run constantly, struggle to maintain temperatures during peak periods, and wear out prematurely. Working with experienced commercial HVAC professionals ensures load calculations account for your specific equipment, occupancy, cooking processes, and building characteristics.

Modern variable speed equipment, high-efficiency refrigeration compressors, and demand-controlled ventilation systems reduce energy consumption significantly compared to older constant-speed technology. While initial investment may be higher, the operational savings typically provide return on investment within just a few years. Additionally, many utility companies offer rebates for high-efficiency commercial kitchen equipment that can offset upfront costs.

Don’t overlook refrigeration efficiency, which represents a major portion of commercial kitchen energy use. High-efficiency refrigeration systems, proper insulation in walk-ins, and correctly sized condensing units prevent the energy waste that plagues many commercial kitchens. Energy Star-certified equipment and adherence to efficiency standards also position your business to meet increasingly stringent building codes and sustainability requirements.

Building for Longevity & Easy Maintenance

Commercial kitchen mechanical systems require regular maintenance to perform reliably and reach their expected service life. Design decisions during your 2026 build either facilitate this maintenance or make it unnecessarily difficult and expensive.

Plan physical access to filters, coils, electrical panels, and refrigeration components during the design phase. Filters that require moving equipment to change won’t get changed regularly. Coils tucked into impossible-to-reach locations won’t get cleaned properly. Electrical panels blocked by other equipment create safety hazards during service calls. These accessibility issues are simple to avoid during design but nearly impossible to fix after construction.

Design systems that allow for future upgrades or expansions without major renovations. As your business grows, you may need additional refrigeration capacity, more powerful ventilation, or expanded HVAC zones. Buildings designed with adequate electrical capacity, properly sized conduit pathways, and room for additional equipment accommodate growth without expensive retrofits.

This maintenance-friendly approach reduces downtime when service is needed and lowers long-term repair costs. Technicians can diagnose and fix problems faster when they can actually access the components they need to service. Equipment that’s properly maintained also lasts longer, delaying the capital expense of replacement and providing better return on your initial investment.

Why A&M Mechanical Is the Right Partner for 2026 Commercial Projects

For over 20 years, A&M Mechanical Services has been the trusted commercial HVAC and refrigeration partner for restaurants and retail food spaces across Middle Tennessee. We understand the unique demands of commercial kitchens because we’ve designed, installed, and serviced systems in establishments throughout Nashville, Hermitage, Brentwood, Franklin, and surrounding communities.

Our expertise spans the full range of commercial kitchen mechanical systems—from ventilation and exhaust hoods to walk-in coolers, ice machines, and complete HVAC systems. We work seamlessly with architects, general contractors, and project managers, bringing practical solutions to design challenges and ensuring projects stay on schedule and within budget.

As a local, veteran-owned, and family-owned business, we’re invested in Middle Tennessee’s commercial food service community. We provide responsive communication throughout your project, from initial design consultations through installation and ongoing service. General contractors, builders, and business owners trust us because we deliver quality work, honest pricing, and the expertise that comes from two decades of commercial kitchen experience.

Whether you’re planning a new restaurant build, retail kitchen expansion, or commercial food service renovation for 2026, A&M Mechanical Services brings the knowledge and commitment your project deserves.

Ready to Plan Your 2026 Commercial Kitchen Build?

The design decisions you make today determine whether your commercial kitchen operates efficiently and reliably for decades—or struggles with comfort, compliance, and costly repairs from the start.

Don’t wait until construction is underway to address mechanical system planning. Contact A&M Mechanical Services now to discuss your 2026 commercial kitchen project. Our experienced team will work with your design and construction professionals to ensure your HVAC and refrigeration systems support your operational success from day one.

Call us at 615-866-0145 or visit our website to schedule your commercial kitchen design consultation. Let’s build your 2026 project right—together.

For more information about our commercial HVAC services and how we support Middle Tennessee businesses, reach out today. Your commercial kitchen’s comfort, efficiency, and profitability start with the planning we do now.