01
Cooking systems
Ranges, ovens, fryers, steamers and induction equipment configured by menu and output.
Restaurant Kitchen Solutions
Precision kitchens that support an exceptional culinary concept.
We translate menus, service style and chef workflows into compact, high-performance cooking and preparation systems.
1992Founded
20,000+ m²Production base
160+Professional team
OEM / ODMProject customization
The operating challenge
A kitchen is not a collection of machines. It is a connected workflow.
Fine dining demands precise station planning, fast service and equipment that supports the chef’s intended workflow.
Designed forFine dining · Specialty restaurants · Restaurant groups
Typical operating zones
01Hot line
02Preparation
03Pastry section
04Cold storage
05Warewashing
06Chef pass
Recommended system
Equipment configured around output, menu and service.
Every BOQ is adjusted to site conditions. These four systems form the planning foundation.
02
Refrigeration
Cold rooms, reach-ins, counters and preparation refrigeration sized for each kitchen zone.
03
Warewashing
Dishwashing, pre-rinse, clean and dirty table systems planned around peak service.
04
Stainless fabrication
Worktables, sinks, cabinets, shelving and extraction interfaces made to fit the layout.
Engineering confidence
Your project is reviewed by people who understand production.
Our design, engineering and manufacturing teams coordinate details before equipment leaves the factory—reducing site changes and protecting the opening schedule.
Equipment and utility review Pre-shipment inspection Factory-controlled production Export packing coordination
From concept to commissioning
One accountable process.
A clear milestone structure keeps design decisions, production and delivery aligned.
Discover
Menus, capacity, service model, site conditions and local requirements.
Plan
Workflow zoning, equipment schedules, utility points and budget alignment.
Engineer
Detailed BOQ, drawings, technical coordination and production review.
Deliver
Manufacturing, inspection, packing, shipping and commissioning support.
Project-ready support
Start with your plan, menu or BOQ.
Even an early architectural drawing is enough to begin a practical equipment discussion.
Layout coordination Menu-based planning Engineer-led review
Before you request a proposal
Common project questions.
Send whatever project information is currently available. Our team will identify what is still needed.
Yes. Send the available floor plan, concept, menu and planned capacity. Our team can develop the equipment layout and BOQ around the project conditions.