Inkaterra Hospitality Kitchen Planning in Peru

A complete kitchen package from GRACE’s factory

A hospitality portfolio may include very different delivery access, kitchen footprints and guest-service settings. At Inkaterra portfolio level in Peru, GRACE can begin with the menu, supply frequency and preparation duties for each site, then coordinate the equipment and working stations around those conditions.

GRACE manufactures commercial kitchen equipment and custom stainless steel work for the property’s preparation and cooking duties. The factory package links selected appliances, made-to-measure surfaces and site-specific engineering drawings, with production quality checks, packing information and after-sales support suited to the actual building and operating team.

Receiving, stockholding and adaptable meal production

A hospitality portfolio can include buildings with very different delivery access and kitchen footprints. A common planning method should therefore define operating duties before it defines a fixed equipment package. Confirm the menu, supply frequency and service routes for each site, then coordinate storage, preparation and finishing around those local conditions.

Match the kitchen to the site’s supply and maintenance arrangements

At Inkaterra portfolio level in Peru, different buildings may have different receiving routes, room shapes and service needs. Begin with the ingredients and the time between deliveries. Then coordinate working preparation and cooking around what the operator serves, with appliance access and maintenance included in the fitted plan.

Turn the agreed inputs into a station schedule: the task, container or tray format, working stock, appliance duty and staff position. Review the busiest overlap with the operator, then record the assumptions behind the final quantities and fitted dimensions.

Factory manufacturing & complete kitchen supply

GRACE is a commercial kitchen equipment manufacturer in Foshan, China. We bring equipment production, custom stainless steel fabrication and kitchen engineering together, supplying complete equipment packages from our factory.

Read the workstations in the two 3D views

The GRACE references below show different working relationships for the design discussion. Read each view alongside the operating duties, then use the measured room and selected models to develop the equipment and fabrication layout.

A compact line with supporting work positions

The first view places cooking, washing and storage close together around the room perimeter. Use it to discuss which working relationships can be kept short without mixing different duties on the same surface. For a site-specific hospitality brief, confirm the staff positions and appliance openings before adapting this arrangement to the measured room.

Storage and preparation facing the cooking equipment

The second reference shows an island worktop, ingredient shelving and a tall oven beside the cooking line. It makes reserve supply and working preparation visible as different positions. Review container movement, oven loading and access around the island, then check that maintenance can still be performed after fabricated surfaces are installed.

GRACE equipment for the production and service stations

These GRACE models illustrate the equipment duties in the kitchen package. Our factory team develops the selected equipment build and made-to-measure stainless steel work around the agreed menu, capacities and room dimensions, with the specifications and site connections carried into the production documents.

Six-tray combi oven

GR-061B

6 × GN 1/1 positions · 9 kW · 935 × 795 × 830 mm

Choose oven duties from the actual menu and tray handling, checking delivery dimensions and the service access required at the selected site. A six-tray combi-oven option for steaming, baking and finishing. Coordinate water, waste, support and loading access with the selected recipe cycles and appliance version.

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Two-door refrigerated work counter

GR-GN2100TN

260 L · Catalogue range 2–8°C · 1360 × 700 × 850 mm

Keep the refrigerated counter focused on daily working ingredients while reserve storage follows the property’s supply interval. A refrigerated work counter combining ingredient storage with a preparation surface. Check container fit, ventilation and door clearance at the selected position, with service panels accessible.

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Food warmer cart

GR-EWC-11

22 × GN 1/1 positions · 2.7 kW · 730 × 940 × 1765 mm

Include a holding cart where the meal-release method needs it, with a measured path to the service area and a defined parking position. A mobile holding option with GN tray positions. Review loading order, food-holding procedures, power provision and the measured route used by the loaded cart.

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Hood-type dishwasher

GR-60H-A

Catalogue rate 45–60 racks/hour · 11 kW · 650 × 800 × 1645 mm

Coordinate rack handling and clean storage with the staff routine, and distinguish machine-washable serviceware from larger utensil-cleaning duties. A hood-type washing option within a complete rack-handling station. The catalogue rate needs review against real serviceware, staff handling, water provisions and clean-side space.

Discuss equipment coordination →

From production drawings to checked equipment and shipment

Confirm actual site utilities and maintenance access rather than assuming they are identical across a portfolio. Equipment specifications should record service connections, spare-parts references and the access needed for routine cleaning. The installation sequence must also suit the route into each building.

Receiving and maintenance are practical parts of procurement for a varied hospitality portfolio. Record packing dimensions, assembly sections and removable access panels against the actual route into each kitchen. GRACE can provide equipment identifiers, manuals and agreed service-parts references with the model schedule, while the final connections follow the measured site and selected appliance versions.

Photographs from the reference collection