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From first sketch to the day your team cooks service.
A complete kitchen is a construction project with a menu attached. You get a named engineer for all of it, from the first conversation to the maintenance contract.
Menu, covers, service style, opening hours and budget. What the kitchen has to produce decides everything after this.
A measured survey of the space, the services capacity already in the building, the access route and the extraction path.
Workflow zoning from goods-in to wash-up, the staffing model it implies, and the equipment schedule that follows.
Every unit specified against your menu and duty cycle — not against a catalogue page — with alternatives priced side by side.
Plans, elevations, services drawings and a numbered equipment schedule your contractor can build from.
Gas, water, drainage, electrical loads and ventilation coordinated with your consultants and the building's own constraints.
Scheduled to your programme and stored in our warehouse until the site is genuinely ready to receive it.
Our own crews and certified subcontractors, working to the drawing set rather than to whatever fits.
Gas pressure tests, electrical certification, water treatment checks and airflow balancing across the canopy.
Every unit run under load, calibrated and signed off in a commissioning report you keep — with your brigade trained on each one at handover, and the cleaning and daily-check routines documented in Arabic and English.
Planned preventive visits, an agreed response time and a parts holding, so year three looks like year one.
Four of the kitchens we handed over this year, with the constraint that made each one interesting.
A 640 m² main kitchen and two floor pantries, refitted in three phases without closing a single outlet.
Measured survey · workflow rezoning · equipment schedule · technical drawings · MEP coordination · phased supply and installation · commissioning · staff training · three-year maintenance contract
A 980 m² central production unit feeding eight satellite outlets, built around blast chilling and cold-chain distribution.
Capacity modelling · process line design · technical drawings · MEP coordination · supply and installation · HACCP validation · commissioning · operator training
A 145 m² restaurant kitchen rebuilt around a 10-tray combi oven, in a building with a 3.2 m access restriction.
Site survey with access assessment · equipment schedule · staged delivery · on-site assembly · installation · commissioning
Twelve school kitchens equipped to a single standard specification, delivered against a public tender.
Tender technical submittals · standard specification · twelve-site delivery programme · installation · commissioning · operator training · compliance documentation
The form goes straight to the projects team, not to a shared mailbox. We reply within one business day and the site visit is free.
We tender against consultants' drawings as readily as we produce our own, and we can value-engineer a specification that has come back over budget.