University of Kentucky College of Agriculture

Commercial Kitchen

Click here for Commercial Kitchen Guidelines



Commercial Kitchen hours

8:00 a.m. to 12:00 p.m. 

1:00 p.m. to 5:00 p.m.

6:00 p.m. to 10:00 p.m.

Cost is $30.00 for a 4 hour block

Must have proof of insurance.



Extension office’s commercial kitchen provides professional setting for public
Mike Moore
November 24, 2009

A certified commercial kitchen, suitable for the public’s use has been a long time in the making, according to Jessamine County Extension Office Agent Rob Amburgey.

“Eight years ago, when I first started working with the Main Street Program, we tried to find a way to put a private certified kitchen like this in for the community to use,” he said. “We tried to get an investor to come in and put it in one of their buildings and rent it out to the public. Of course, it would be a moneymaker for them, but it would also provide an opportunity for us to do value-added products.”

Despite the best efforts at the time, the commercial kitchen never materialized.

“We never could get it worked out,” Amburgey said.

Fast forward to June 2009 when a full-service commercial kitchen opened at the Jessamine County Extension Office located at City-County Park.

The approximately 900-square foot kitchen features commercial-grade equipment found in most restaurants, Amburgey said.

“We have a 30-quart mixer, six-burner gas stove with a gas oven. We have a large convection gas oven, three compartment sinks, stainless steal tables, pots, pans and utensils that most people would need in a manufacturing-type setting.”

Carolyn McDonald, who spent much of Friday morning making mini-pumpkin pies for her business, praised the kitchen.

“I like it because it has all the equipment that you need without you having to put out the cost for it,” she said. “I’ve only been doing my business for about a year now, and I can’t really afford to get my own place with all the equipment, so this is really nice.”

A commercial kitchen is used by those wishing to manufacture their own product and sell it to places such as a bakery.

The extension office’s mission statement regarding the kitchen states, “To provide a professional, permitted working environment for individuals who are exploring the production of value-added fruit, vegetable and baked products for resale and to encourage the use of locally grown and produced products.”

Those using the kitchen must also adhere to the state’s labeling requirements for home-based processors and microprocessors. Those requirements include:

• The common or usual name of the food product

• The name and address of the home-based processing operation, including the street address, city, state and zip code

• The ingredients of the food product. Ingredients shall be in descending order of predominance by weight

• The net weight volume of the food product by standard measure or numerical count

• The following statement in 10-point type: “This product is home-produced and processed.”

• The date the product was processed

The extension office offers three four-hour blocks whereby interested parties can use the kitchen at $30 per block. Individuals may reserve a maximum of two slots per day for no more than two days per week.

For more information about the commercial kitchen, call the extension office at 885-4811.

Copyright: The Jessamine Journal 2009

Jessamine Journal Article

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