Hotel Kitchen Planning in Togo

A complete kitchen package from GRACE’s factory

A hotel production kitchen needs working connections between storage, advance preparation, cooking and guest service. For this Togo brief, GRACE can organise those functions around breakfast and restaurant duties, with a defined return route for used plates, buffet containers and utensils.

GRACE manufactures commercial kitchen equipment and made-to-measure stainless steel work for these hotel duties. Our engineering and factory teams connect the selected appliances, fitted counters and utility information in one supply package, with production drawings, pre-shipment inspection and after-sales support behind the finished workstations.

Breakfast, restaurant service and daily preparation

The useful starting point is the daily service schedule. Breakfast, restaurant orders and refreshments may draw on the same stores, but they do not always reach their busiest point together. Map the preparation that can happen before service and the finishing that must remain available while guests are ordering. This helps give each counter and appliance a clear role.

Keep advance preparation separate from final food release

This Togo hotel brief concentrates on the production room behind guest dining. The key decision is how shared ingredients become breakfast dishes or restaurant orders without allowing advance preparation to occupy the pass. Review stock, clean serviceware and the return route together with the cooking positions.

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.

An island supporting the perimeter line

The first reference places an island preparation table in front of cooking equipment along the walls. For a hotel room, decide which side supports ingredient work and which side supports finished dishes. Include the staff positions and the route around the island when reviewing oven loading and refrigerator-door movement.

The cooking run and its supporting surfaces

The closer view shows several hot methods together beneath extraction, with work surfaces and lower storage nearby. Assign each surface a job in the breakfast or restaurant sequence. Check where utensils, clean plates and prepared containers sit so that food can leave the cooking position without returning through raw preparation.

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

Map oven batches and restaurant finishing against their service times, retaining a landing point when loaded trays are handled. 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 →

Two-door refrigerated work counter

GR-GN2100TN

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

Keep prepared working ingredients close to the production surface, while reserve stock follows its own storage and replenishment plan. 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 →

Food warmer cart

GR-EWC-11

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

Use the cart where the service method calls for holding or refill staging, with its loaded route and parking position agreed. 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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Lavavajillas de capota

GR-60H-A

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

Fit inlet, pre-rinse and outlet tables to the real direction of used-plate return and the destination of clean serviceware. 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

Record receiving access, finished floor levels, extract provisions and the route used by service staff. Confirm where used plates enter wash-up and where clean items return to storage. If breakfast and restaurant service overlap, test the layout against that overlap rather than considering each meal in isolation.

The fabrication review should follow the production sequence through sinks, worktables, shelves and the pass. Confirm doors and fixed building elements before setting their lengths. At wash-up, show both soiled and clean landing positions in the same drawing so the room remains usable when preparation, service collection and returned dishes are happening together.

Photographs from the reference collection