Hotel Kitchen Equipment Package
Complete hotel kitchen scope — banquet, à la carte, bakery, cold kitchen, wash-up and stores, delivered as one project.
Complete fabricated kitchen scope across banquet, à la carte, bakery and wash-up for a 120-key business hotel, delivered in three site phases.
The hotel operates a 400-cover banquet hall alongside an all-day dining outlet, which meant the kitchen had to serve two very different service patterns from one utility spine. We worked from the consultant’s general arrangement drawing and reworked the wash-up and dish-return route so that soiled trolleys never crossed the banquet plating line.
The fabricated scope was released in three phases against the site programme, with the wash-up and stores commissioned first so the operations team could begin receiving stock while the hot kitchen was still being installed.
All hot-line equipment sits on a continuous plinth with adjustable feet, so the floor gradient variance of nearly 30 mm across the room was absorbed without shimming individual units.
Each of these is catalogued with full specifications and can be built to your own dimensions.
Complete hotel kitchen scope — banquet, à la carte, bakery, cold kitchen, wash-up and stores, delivered as one project.
Heavy-duty gas cooking range with high-pressure or low-pressure burners, built on a fully welded stainless-steel frame.
Wall-mounted or island exhaust hoods with stainless-steel baffle filters, integrated lighting and grease collection.
High-capacity solid-door upright for busy production kitchens, with digital control and copper-condenser cooling.
Wash, rinse and sanitise sink line with integrated drain boards, undershelf and pre-rinse provision.
Multi-city chain rollout
Twelve outlets built to one frozen kitchen specification, so a crew trained in one store can work any other without retraining.
Cloud kitchen fit-out
Eight independent brand kitchens sharing one utility spine, one wash-up and one dispatch point in a 3,000 sq ft facility.
Institutional catering kitchen
Bulk cooking and serving facility producing 2,400 meals across three shifts, with a serving line sized to clear a shift in forty minutes.
Send us the drawings, the site details or just the brief. We will come back with a scope, a programme and an indicative budget.
Prefer a form? Send an enquiry