Kosher supervision is what stands behind a certificate on the wall: checking suppliers and produce, separating meat and dairy, supervising cooking times, and kashering ovens, ranges and workstations.
Vanilla Market lists mashgichim and kashrut bodies for restaurants, event halls, institutional kitchens and private homes — including one-off kashering for a new or purchased kitchen.
Tips for choosing a professional
Clarify which certification applies
Local rabbinate, Badatz and private bodies differ in standard and in cost.
Kasher before the kitchen goes live
Kashering a working kitchen means downtime. Schedule it into the fit-out.
Agree on supervision hours in writing
Permanent presence, spot checks or opening-only supervision — define it before you sign.
Frequently asked questions
What does a mashgiach actually do?
Verifies ingredients and suppliers, checks produce for insects, oversees meat and dairy separation, supervises lighting of fires and cooking, and keeps a supervision log.
How much does kashering a home kitchen cost?
A private kitchen commonly runs a few hundred shekels, depending on the number of appliances, surfaces and the waiting period required.
Can a kitchen be kashered without replacing appliances?
In most cases yes — through libun or hagalah, with the required waiting time. Some materials and appliances cannot be kashered, and a mashgiach will say so on inspection.