Restaurant Unit Due Diligence in Dubai: Exhaust, Grease Trap, Gas and Drainage

“Restaurant-ready” is not a technical specification. Buyers and tenants should match menu, cooking load and hours to exhaust route, make-up air, grease management, gas, drainage, power, fire systems, waste route and approvals before relying on inherited equipment or a previous licence.

Define the menu and production load first

Equipment and approvals follow the intended activity. List cooking methods, heat and smoke load, frying volume, charcoal or solid fuel, bakery processes, dishwashing, cold storage, delivery volume and operating hours. A unit suitable for a café may not support a high-output kitchen. Do not use the former operator’s concept as proof that the proposed menu is acceptable.

Trace the exhaust route to the final discharge

Identify hood type, duct size, fire rating, cleaning access, fan location and discharge point. Confirm whether the route is dedicated or shared and whether it passes through common property. Inspect grease build-up, vibration, noise complaints and maintenance records. Any proposal to alter the route should be tested against landlord, building, fire and municipal requirements before commercial commitment.

Balance extract with make-up air and cooling

Strong extract without sufficient replacement air can cause negative pressure, door problems, odour migration and poor cooling. Ask for mechanical drawings, design air quantities and commissioning records. Check whether dining and kitchen cooling are separate and whether the electrical and chilled-water capacity support the intended load. A comfortable empty unit may behave differently during peak cooking.

Verify grease, drainage and waste capacity

Locate the grease trap, confirm who maintains it, and compare its capacity and accessibility with the proposed production. Trace kitchen drainage, floor gullies and dishwashing points. Ask about blockage, overflow and odour history. Map the food-waste route to the collection point and confirm that deliveries and waste do not conflict with customer access or residential circulation.

Confirm gas, power and fire interfaces

Establish whether the concept uses LPG, piped gas, electricity or another energy source, and what approvals and detection or isolation systems apply. Obtain the connected electrical load, spare capacity and panel schedule. Review suppression, alarm, emergency shut-off and hood-cleaning records. Inherited equipment should be inspected and ownership confirmed rather than assumed to be included and compliant.

Build an approval and capex gap schedule

Create a schedule of existing approvals, missing approvals, equipment condition, required upgrades, responsible party, cost allowance and programme risk. Include base-building constraints and reinstatement obligations. Make the transaction conditional on critical information where appropriate. A credible fit-out budget starts with verified capacity and routes, not only an interior-design estimate.

Action Checklist

·       Define menu, equipment and peak production

·       Trace exhaust to final discharge

·       Review make-up air and cooling balance

·       Inspect grease trap capacity and access

·       Trace drainage and food-waste routes

·       Confirm gas and electrical capacity

·       Review fire and suppression interfaces

·       Build approval and capex gap schedule

Frequently Asked Questions

Does a previous restaurant licence prove the unit suits my concept?

No. Activity, menu, equipment, capacity, ownership and current approvals may differ. The proposed concept must be checked independently.

Can a shared exhaust system be acceptable?

It may be, subject to design, approvals, capacity, maintenance and cross-contamination controls. Obtain the system information and specialist advice.

Is the grease trap always inside the unit?

No. It may be local, shared or located in a service area. Confirm ownership, access, capacity and maintenance responsibility.

Next Step

Ask Laguna Life to compare the property, building records and transaction documents against your intended use, budget and risk tolerance before you commit.

This article is general information, not a substitute for legal, engineering, valuation, licensing or financial advice tailored to the transaction.