Product Details:
| Minimum Order Quantity | 100000 Piece |
| Equipment Type | Commercial Oven |
| WE ARE SUPPLY IN | PAN INDIA |
| WE ARE LOCATED IN | MULTIPLE LOCATIONS |
| Country of Origin | Made in India |
| Usage/Application | Restaurant |
A hotel kitchen is a large-scale, professionally designed culinary facility structured to handle a wide variety of food services, from à la carte dining and banquets to room service and buffet setups. The kitchen is divided into multiple specialized sections or “stations” including hot kitchen, cold kitchen (garde manger), bakery, butchery, and pastry sections—each equipped with purpose-specific tools and appliances. High-capacity commercial equipment such as combi-ovens, tilting kettles, steamers, and walk-in freezers are standard to manage bulk food preparation. Stainless steel counters, refrigerated prep tables, and separate areas for vegetarian and non-vegetarian cooking ensure hygiene and efficiency. The layout follows a systematic workflow: receiving → storage → preparation → cooking → plating → dispatch, with strict segregation of raw and cooked zones to maintain food safety. Exhaust systems, fire suppression units, and centralized waste management systems are integrated for safety and cleanliness. Hotel kitchens also rely on digital kitchen display systems and ERP-integrated inventory management tools to coordinate large teams and maintain smooth, round-the-clock operations.
Additional Information:
- Delivery Time: FREQUENT DELIVERY ON TIME
