Design, equipment, fabrication, ventilation, installation and after-sales support — handled by one team, with one point of responsibility.
Service 01
We plan the kitchen before anything is bought. Workflow is mapped from goods-in through storage, preparation, cooking and wash-up, so that staff move in one direction and equipment is sized to the real service load rather than the catalogue.
Service 02
We supply the full range of commercial kitchen and catering equipment, matching specification to duty cycle and budget. Where a client is weighing options, we say plainly which machine suits the operation and which is more equipment than the site needs.
Service 03
Standard tables rarely fit a real kitchen. We fabricate work tables, sink units, counters, shelving and bespoke structures to measured site dimensions, with welded and ground joints that clean down properly.
Service 04
Equipment is set out, levelled, connected and commissioned, with the team briefed on operation before we leave site. Installation is sequenced with the other trades so the kitchen is finished rather than merely delivered.
Service 05
An extract system only works when the canopy, ductwork, fan and make-up air are sized together. We design and install the complete system, with the access provision required for cleaning and inspection later.
Service 06
Refrigeration is selected for the ambient conditions it will actually work in, with the cold storage capacity your purchasing cycle requires. We cover reach-in cabinets, prep counters, display refrigeration and walk-in cold rooms.
Service 07
For bakeries and production facilities we plan the whole line — dough preparation, proving, baking, cooling and packing — so that capacity is balanced end to end and no single machine becomes the bottleneck.
We visit the site, take the dimensions and understand the menu, covers and service pattern.
A layout and equipment schedule with utility requirements, issued for your approval.
Equipment procured and stainless fabricated to the approved drawings.
Set out, connected, commissioned and handed over with the team briefed.
Spare parts, repairs and maintenance contracts once the kitchen is in service.
Equipment is the easy part. What separates a kitchen that works from one that merely exists is planning, fabrication that fits, and support that answers the phone.
Design, equipment, fabrication, ventilation and installation handled as one package — a single point of responsibility from empty shell to working kitchen.
Commercial-grade equipment from established manufacturers, selected to survive continuous service rather than to win on price alone.
People who understand how a kitchen runs — workflow, utilities, hygiene requirements and the realities of a busy service.
Stainless fabricated to measured site dimensions and layouts planned around your menu, because no two kitchens have the same constraints.
Spare parts, repairs and maintenance contracts after handover, so a breakdown mid-service is dealt with rather than diagnosed.
Whether you have a full set of drawings or an empty shell and an opening date, we can pick it up from there.
