This checklist applies equally to dark kitchens and cloud kitchens in Riyadh. Whether you are building a single-brand dark kitchen for delivery or a multi-brand cloud kitchen, the SFDA inspection criteria and municipality requirements are identical. Cloud kitchen operators running multiple brands should additionally zone the production area to prevent cross-contamination between brand lines — SFDA inspectors will check for this.
A central kitchen fit-out — whether for a dark kitchen, ghost kitchen, or cloud kitchen — goes well beyond a standard restaurant fit-out in scope and regulatory complexity. The construction requirements are more demanding, the MEP infrastructure is heavier, and an SFDA inspection failure — caused by something as specific as a missing coving bead at a wall-floor junction — can delay your opening by weeks.
This checklist covers every element of a central kitchen fit-out in Riyadh, from receiving a raw shell to handing over an operational, SFDA-compliant production facility.
Phase 1: Pre-Construction
- Operational brief confirmed — production volumes, equipment list, staff count, distribution model
- Architectural and MEP drawings produced and submitted for permit applications
- Site survey completed — electrical supply capacity, drainage connections, structural load capacity confirmed
- Municipal licence and Civil Defence pre-approval obtained or in process
- Main contractor and MEP subcontractor appointed
- Long-lead equipment ordered — cold rooms, extraction canopies, specialist cooking equipment
Phase 2: Civil and Structural Works
- Demolition of any existing finishes that do not meet the new layout
- Partitions forming production zones, cold room enclosures, staff areas, and offices
- Structural openings for extraction ductwork penetrations through roof or walls
- Concrete screed to achieve correct floor levels and drainage falls
- Loading bay — ramp, dock leveller, or ground-level access constructed
Phase 3: MEP First Fix
MEP first fix is buried within the structure and must be completed before any finishes are applied. Daranan’s MEP contracting team handles the full first-fix scope:
- Electrical conduit installation — main distribution board, sub-boards, conduit to all equipment positions
- Plumbing rough-in — water supply to all sinks, equipment connections, water heater provision
- Drainage installation — below-floor pipework, grease trap, floor drain positions set
- Gas pipework rough-in — from LPG manifold to all cooking equipment positions
- Ventilation ductwork — extraction ducts from canopy positions routed to atmosphere
- Fire suppression pipework to canopy positions
Phase 4: Floor Finishes
- Food-grade epoxy resin flooring — 3–6mm system with anti-slip aggregate, applied after MEP first fix
- Alternatively: large-format ceramic tiles with fully grouted, sealed joints
- Stainless steel drainage channels with removable grates, sloped at minimum 1:80 fall to drains
- Coving at all wall-floor junctions — a curved bead is an SFDA inspection requirement
- Cold room floors — insulated and rated for cold store use
Phase 5: Wall Finishes
- Hygienic wall cladding panels (GRP or PVC) — seamless, smooth, light-coloured, easily cleaned
- Alternatively: ceramic tiles with fully grouted and sealed joints to minimum 2m height
- All penetrations through walls (pipes, conduit) sealed and smooth — no gaps for pests
- Cold room panels — insulated composite panels (PIR-core) with sealed joins and door frames
Phase 6: Ceilings and Extraction Canopies
- Production area ceilings — sealed, smooth, washable finish throughout
- Extraction canopies — stainless steel, sized per equipment heat output, with grease filters and fire suppression nozzles
- Canopy connected to extraction ductwork — mechanically jointed, sealed at all penetrations
- Lighting — sealed food-safe fittings, minimum 500 lux at work surface level
Phase 7: MEP Second Fix and Commissioning
- Electrical second fix — socket outlets, equipment connections, panel labelling complete
- Plumbing second fix — taps, sinks, dishwasher connections, hand-wash stations installed
- Gas second fix — final connections to equipment, leak test, pressure test documentation produced
- Ventilation commissioned — airflow rates measured and documented to confirm 25 air changes per hour minimum
- Fire suppression commissioned — pressure test, activation test, service certificate produced
- Cold rooms commissioned — temperature pull-down test, door seals checked
Phase 8: Equipment Installation
- Cooking equipment installed and connected — gas, electrical, and water connections to manufacturer spec
- Refrigeration installed with temperature logging
- Blast chiller installed and commissioned
- Food preparation equipment installed with guarding in place
- Dishwasher and pot-wash installed, hot water supply confirmed adequate
- Shelving, racking, and storage installed
Phase 9: Pre-Inspection Readiness
- Deep clean the entire facility — SFDA inspects for cleanliness, not just construction compliance
- All wall-floor coving in place and sealed
- Pest control provider contracted and first treatment completed
- HACCP plan documented and available for inspection
- Staff health certificates obtained from municipal authority
- As-built MEP drawings and commissioning certificates available
- All equipment manuals and certifications available
Work with a Contractor Who Knows the Inspection Standard
Daranan delivers central kitchen, dark kitchen, and cloud kitchen fit-outs in Riyadh across all construction disciplines — civil works, MEP contracting, wall and floor finishes, cold room installation, and extraction canopy works. Our experience in restaurant construction, restaurant fit-out, and commercial construction means we understand what SFDA and the municipality require before the inspector arrives. Contact us to discuss your project.