Commercial Kitchen’s

We help you design and build high-performance commercial kitchens.

We analyze your processes—preparation, cooking, serving, and cleaning—to first create a layout that ensures maximum efficiency and smooth staff movement.

For chefs or owners, you need operational workflow experience.

Each food service operation differs in workflow and how they need to be thought through.

Kitchen’s that meet the demands of the hospitality and foodservice industry.

Restaurants, hotels, catering facilities, or institutional kitchens, solutions are engineered to deliver efficiency, durability, and compliance with international standards.

We collaborate with leading European manufacturers and offer a wide range of equipment for food preparation in both small and large restaurant kitchens.

Please feel free to visit our projects page to view some of our selected installations.

Built to Withstand Heavy Use

Our kitchens are constructed using high-grade stainless steel, making them resistant to:

Intense heat
Constant use
Moisture and corrosion

This guarantees a long-lasting investment that maintains hygiene and performance even under the busiest conditions.

We will help select the right manufacturer of equipment and accommodate it with our in-house manufactured stainless steel fabrication for the right project and operation you will decide to create.

These are common spaces for most kitchen’s:

Receiving Areali
Prewashli
Cold Room & Freezer Room
Dry Store
Vegetable Area
Chicken Area
Meat Area
Garde Manger
Dessert Preparation
Cooking
Dispatch
Dishwashing (With a space for receiving, prewash + exit table alongside a shining table)

There are other spaces to account for like employee lockers, chefs’ office but lets keep it simple and focus on the heartbeat of the restaurant, the kitchen.

If you’re missing any of the zones above it doesn’t mean you cannot operate.

If for example, you don’t have the space for a chicken, meat, and vegetable area separately then you need to be sure to set a schedule to sanitize each area in between work shifts so there is no cross-contamination when preparing food.

When designing with HACCP (Hazard Analysis and Critical Control Point) in mind here is a basic golden rule;

Where raw food passes shouldn’t not cross over where cooked food crosses.

We plot your workflow accordingly.