La Maison du Café Kitchen Planning in Cameroon

A complete kitchen package from GRACE’s factory

A café counter needs room for drinks while food is assembled or finished nearby. For La Maison du Café’s Cameroon setting, GRACE can coordinate milk and ingredient refrigeration, cup storage, light cooking and customer collection in a practical counter sequence.

GRACE manufactures commercial kitchen equipment and fitted stainless steel counters for the café’s food and beverage duties. The factory supply combines selected refrigeration, finishing and washing products with made-to-measure surfaces and appliance openings, supported by engineering drawings, pre-shipment quality checks and after-sales service.

Drinks, chilled preparation and light food finishing

A café counter brings drink preparation, food finishing and customer collection into a small working area. Define the menu and the replenishment sequence before choosing counter equipment. Milk, cups, ingredients and clean utensils need usable storage; used serviceware needs its own return position. Food preparation should remain workable while drinks are being made.

Keep the beverage queue clear of food finishing and cup return

A La Maison du Café brief in Cameroon begins with the tasks performed behind the counter. Drinks, light-food finishing and returned cups may arrive together. Review the hand positions, working stock and landing surfaces for each duty before choosing counter equipment or fixing the stainless steel openings.

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 beverage preparation station with support below

The first reference shows a compact drinks arrangement with ingredient shelves, preparation surfaces and refrigeration or ice-related support below. Read it from the operator’s position: where ingredients are reached, where a cup is set down and how the station is replenished. Confirm the actual appliance choices before fixing counter openings and utility points.

A separate surface for food preparation

The second view shows mixing and preparation equipment beside ovens and tray storage. It illustrates how a café’s food work can have its own supporting surface. If preparation is part of the menu, identify ingredients, bowls and clean trays there rather than allowing those tasks to displace drinks assembly at the main counter.

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.

Underbar beverage chiller

GR-200M2

210 L · Catalogue range 0–10°C · 900 × 540 × 930 mm

Use the beverage chiller for the agreed drinks stock, with ventilation and access to the unit’s controls and service positions. An underbar chiller for the agreed beverage stock. Reconcile usable capacity, working temperature and the refrigeration unit’s ventilation with the counter opening and service access.

Explore refrigeration →

Two-door refrigerated work counter

GR-GN2100TN

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

Allocate working food ingredients to the preparation counter, keeping milk and beverage stock assigned to the positions that actually use them. 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.

Explore refrigeration →

Six-tray combi oven

GR-061B

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

Include oven work only for the confirmed food offer, with tray handling and cleaning access separate from cup collection. 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.

Explore cooking equipment →

Undercounter glasswasher

GR-202H

220 V / 50 Hz catalogue version · 460 × 560 × 745 mm

Place the glasswasher beside a used-item landing and a clean-cup destination, keeping rack movement clear of completed drinks. A compact undercounter washing option. Check rack and glass fit, selected-model electrical requirements, water and drainage, with both used-item landing and clean storage nearby.

Discuss equipment coordination →

From production drawings to checked equipment and shipment

Check the operator’s cup and glass formats against washer racks and shelf spacing. Confirm drainage, water treatment where required by the chosen equipment, and ventilation around refrigeration. Leave accessible shut-off and electrical points so routine servicing does not require dismantling the entire counter.

A fitted café counter combines wet and dry duties in a small space. Mark the sink, rinse, washing and ingredient-preparation positions, then coordinate water and waste connections with the final equipment. Show refrigeration vents and removable access panels on the fabrication details so the finished counter can be stocked, cleaned and serviced during normal operation.