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What Is a Central Production Unit (CPU)?
Everything you need to know about CPUs — what they include, who needs one, and how they compare to ghost kitchens and shared kitchens.
What Is a Central Production Unit?
A Central Production Unit (CPU) is a dedicated, purpose-built facility designed specifically for large-scale commercial food manufacturing. Unlike ghost kitchens or shared spaces, CPUs are optimised for B2B production — manufacturing products that are distributed to retailers, wholesalers, or other food service businesses rather than sold directly to consumers.
CPUs typically operate under B2 General Industrial planning use class and feature infrastructure that meets BRCGS or SALSA standards out of the box: high-capacity extraction systems (TR19-compliant), rapid blast chillers capable of cooling from 60°C to 5°C within specified timeframes, commercial-grade refrigeration including walk-in cold rooms, three-phase electrical power, and separate intake/dispatch zones.
In practice, the term 'CPU' is used loosely across the industry. Some operators label any equipped production kitchen as a CPU, while others reserve it for facilities exceeding 1,000 sq ft with full BRC-grade infrastructure. For this guide, we define a CPU as any dedicated production facility where the primary activity is manufacturing food products for distribution rather than direct-to-consumer service.
Who Needs a CPU?
CPUs are the right choice for food businesses that have outgrown shared or incubator kitchens and need consistent, high-volume production capability. Typical CPU tenants include FMCG brands supplying supermarkets, meal prep companies serving 500+ covers daily, catering companies with multiple contracts, and bakeries producing for wholesale distribution.
- FMCG brands supplying national or regional retailers (BRC certification typically required)
- Meal prep and ready meal companies producing 500+ covers per day
- Catering businesses with multiple simultaneous contracts
- Wholesale bakeries and patisseries requiring specialist equipment
- Food startups transitioning from shared kitchens to dedicated production
- Import/packaging operations needing controlled-atmosphere storage
What Infrastructure Does a CPU Include?
A well-specified CPU goes well beyond a standard commercial kitchen. The infrastructure is designed for production efficiency, food safety compliance, and scalability. Here's what to expect in a properly equipped facility:
- High-capacity extraction: TR19-compliant stainless steel canopy with baffle filters, fire-rated ductwork with access panels every 2-3 metres, gas interlock (BS 6173)
- Temperature control: Walk-in cold rooms and freezers, blast chillers (60°C→21°C in 90 min, then to 5°C in 4 hours), calibrated monitoring systems
- Three-phase electrical power for industrial equipment (Rational ovens, planetary mixers, depositors)
- Industrial drainage with grease traps sized to BS EN 1825, trade effluent consent from water authority
- Separate intake and dispatch zones (mandatory for POAO approval under EC 853/2004)
- Non-porous surfaces throughout: sealed epoxy flooring, smooth coving at wall junctions, washable wall cladding
- Fire suppression: Ansul-type wet chemical system (de facto requirement for fryers/chargrills)
CPU vs Ghost Kitchen vs Shared Kitchen
The three main commercial kitchen models serve fundamentally different business needs. Understanding the trade-offs helps you avoid paying for infrastructure you don't need — or, worse, outgrowing your space within months.
| Feature | CPU | Ghost Kitchen | Shared Kitchen |
|---|---|---|---|
| Primary use | B2B production & manufacturing | B2C delivery-only | Mixed / multi-tenant |
| Typical size | 750-5,000+ sq ft | 200-500 sq ft | Shared 1,000+ sq ft |
| London cost | £2,000-£6,500+/mo | £2,000-£4,500/mo | £1,000-£2,500/mo |
| Regional cost | £800-£4,333/mo | £800-£2,000/mo | £600-£1,400/mo |
| Commitment | 6-12+ months | 3-12 months | Monthly rolling |
| Access | 24/7 exclusive | 24/7 exclusive | Scheduled shifts |
| Certification | BRC/SALSA ready | Basic EHO | Basic EHO |
| Equipment | Production-grade included | Delivery-focused | Varies by operator |
| Best for | Scaling production businesses | Delivery brands | Startups & testing |
What Does a CPU Cost?
CPU costs vary dramatically by city and specification. The headline rent is only part of the picture — total cost of occupancy is typically 60-90% higher once you factor in service charges, utilities, business rates, waste management, and insurance.
| Cost Component | London (500 sq ft) | Regional (500 sq ft) |
|---|---|---|
| Base rent | £2,250/mo | £1,250/mo |
| Service charge | £350/mo | £200/mo |
| Utilities | £550/mo | £480/mo |
| Business rates | £380/mo | £220/mo |
| Waste & pest | £180/mo | £140/mo |
| Insurance | £120/mo | £100/mo |
| Total | £3,830/mo | £2,390/mo |
How to Find the Right CPU
Start by defining your non-negotiables: minimum square footage, certification requirements (BRC vs SALSA vs none), cold storage capacity, and daily production hours. Then consider location factors — proximity to your distribution network matters more than postcode prestige.
- Define minimum space and certification needs before searching
- Budget for total cost of occupancy, not just headline rent (add 60-90%)
- Inspect extraction systems, drainage, and electrical capacity on every viewing
- Check planning use class (B2 for heavy production, Class E for lighter operations)
- Verify EHO registration status and any existing food hygiene rating
- Ask about fit-out contributions — some landlords will fund upgrades on longer leases
- Consider proximity to your distribution network over location prestige
Frequently Asked Questions
- What is a Central Production Unit (CPU)?
- A CPU is a dedicated, purpose-built facility for large-scale commercial food manufacturing. It features production-grade infrastructure (blast chillers, walk-in cold rooms, industrial extraction, three-phase power) and is designed for B2B operations — manufacturing products for distribution to retailers, wholesalers, or food service businesses.
- How much does a CPU cost in the UK?
- London CPUs range from £2,000-£6,500+/mo for base rent, with total occupancy costs of £3,500-£8,000+/mo. Regional CPUs cost £800-£4,333/mo base rent, with total costs of £2,000-£5,000/mo. Budget for 60-90% above headline rent to cover utilities, service charges, and business rates.
- What's the difference between a CPU and a ghost kitchen?
- CPUs focus on B2B production and manufacturing for distribution, while ghost kitchens are optimised for B2C delivery through platforms like Deliveroo and UberEats. CPUs are typically larger (750-5,000+ sq ft), require longer commitments, and offer production-grade infrastructure including BRC/SALSA-ready facilities.
- Do I need BRC certification for a CPU?
- Only if you're supplying national supermarkets (Tesco, Sainsbury's, M&S, Waitrose). SALSA certification (£850/year) is sufficient for regional retailers and wholesalers. Many CPUs come with BRC-ready infrastructure, but the certification itself (£3,000-£5,000+ including audits) is your responsibility as the tenant.
- When should I move from a shared kitchen to a CPU?
- Consider a CPU when you're consistently producing 200+ covers/day, need daily exclusive access, require specific certifications (BRC/SALSA), or when shared kitchen scheduling is limiting your growth. The cost jump is significant, so ensure your revenue can support total occupancy costs of £2,000-£8,000/mo.
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