Puerto 99 Restaurant Kitchen Planning in the UAE

A complete kitchen package from GRACE’s factory

A restaurant-and-bar brief needs distinct production streams for food and drinks. For Puerto 99 in the UAE, GRACE can coordinate hot cooking, chilled preparation, beverage support and separate washing duties, with clear collection and replenishment positions for each service.

GRACE manufactures commercial kitchen equipment and custom stainless steel work for the food kitchen and beverage bar. Our factory supply combines selected appliances with made-to-measure counters, sinks, shelves and washing surfaces, carrying the approved layout through production drawings, factory inspection and a complete project shipment.

Food production, bar preparation and separate washing duties

Restaurant and beverage service share guests but have different production needs. Food requires preparation, hot cooking and a clear pass. Drinks preparation needs suitable refrigeration, ingredient storage, ice handling and glass washing. Review those streams together while giving each counter enough working space to operate during the same service period.

Bring hot finishing and beverage service to distinct collection positions

For the Puerto 99 UAE brief, food and drinks can reach guests through different production streams even when service happens at the same time. Review fresh assembly, hot finishing and the bar independently, then connect them through collection and replenishment routes. Used glasses should have a clear destination alongside used plates and cooking utensils.

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.

Cooking and finishing on different sides of an island

The first reference shows staff working around an island with several cooking methods and a preparation edge. It provides a basis for discussing which side supplies ingredients and where finished food is collected. Identify those roles before fixing metalwork so staff can assemble a complete dish without reaching across an active cooking position.

A wall line with preparation nearby

The second view places hot appliances beneath extraction with ingredient and utensil support close by. Review the path from each cooking method to the agreed finishing position. The beverage counter remains a separate station in the wider brief, with its own refrigeration, wet duties and glass-handling route rather than borrowed space at the food pass.

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.

Gas range with oven

GR-901

27 kW gas rating · 800 × 900 × 850 + 70 mm

Use the range and oven for defined menu methods, with cookware, prepared components and final plating positioned around those duties. A gas range with an oven compartment for coordinated pan work and oven duties. Confirm the selected fuel version, canopy arrangement, cookware and adjacent landing surfaces.

Explore cooking equipment →

Gas lava-rock grill

GR-902

13 kW gas rating · 800 × 900 × 850 + 70 mm

Coordinate the grill’s preparation and landing surfaces with the dishes it supplies, keeping access for cleaning beneath the canopy. A lava-rock grill option for menu-specific grilling. Include preparation, cooked-food landing, extraction and access for cleaning, with the selected fuel version recorded.

Explore cooking equipment →

Underbar beverage chiller

GR-200M2

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

Allocate working drinks stock to the bar chiller and agree how it is replenished without crossing completed drink collection. 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 →

Undercounter glasswasher

GR-202H

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

Connect glass return, washing and clean storage at the bar, distinct from the kitchen’s plate and large-utensil cleaning arrangements. 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

Coordinate bar water, drainage and refrigeration ventilation alongside the kitchen’s extraction and cooking connections. Confirm washer rack sizes and the clean storage they serve. If a drawing contains an equipment schedule, reconcile its revision with the final menu and selected catalogue models before ordering.

GRACE can issue separate bar and food-kitchen station details within one coordinated proposal. Link counters, sinks, refrigeration openings and appliance supports to the equipment schedule, then reconcile water, drainage, electrical and fuel interfaces. Mark the food and drink collection positions as operating duties so counter fabrication also reflects the way service staff approach each station.

Photographs from the reference collection