Figaro Café Kitchen Planning in the Philippines

A complete kitchen package from GRACE’s factory

The Figaro café format brings beverages, food finishing and customer collection into a compact service setting. For this Philippines brief, GRACE can arrange the counter around ingredient replenishment, working refrigeration, cup handling and washing as well as the visible beverage equipment.

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 drinks, food finishing and counter reset available together

For the Figaro café brief in the Philippines, the counter needs to keep producing orders while working stock and clean cups are replenished. Decide which food tasks happen on site and which arrive prepared. That boundary determines how much preparation, oven support and washing must sit behind the visible customer counter.

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 light-food line behind the preparation table

The first view shows cooking equipment along the wall and a preparation surface in front, with clean serviceware stored above. It is useful for reviewing the food duty alongside a café counter. Assign the ingredients, utensils and finishing space for that duty without assuming the same surface can also receive used cups or replenish beverage supplies.

Compact support and visible storage

The second reference shows a worktop with small equipment and shelves beneath, alongside a cooking and washing run. Read the lower storage as part of the station rather than unused space. Check which items need enclosed or refrigerated storage, where clean plates wait and how the operator can reach the appliances for cleaning.

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

Allocate beverage stock to the chiller with an agreed refill route and access that remains usable behind the serving counter. 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

Use working food refrigeration beside the preparation duty, with ingredient containers and door clearance checked against the fitted counter. 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

Schedule oven finishing for the confirmed food range, with clean tray landing separate from the drink assembly position. 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

Plan the cup and glass return through dirty landing, washing and clean storage, without bringing used items across completed orders. 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.

Counter fabrication should record the final appliance openings, sink positions and accessible service panels. Coordinate water and drainage for the drink and wash-up duties, and retain ventilation around refrigeration after the counter is enclosed. GRACE can link these details to the equipment list so the café fit-out supports replenishment, cleaning and maintenance as well as opening-day presentation.

Photographs from the reference collection