The Cray Restaurant Kitchen Planning in Australia

A complete kitchen package from GRACE’s factory

A seafood restaurant needs more than a list of hot appliances. Chilled ingredients must reach preparation, portions must move to the correct cooking station, and finished dishes need a clear collection point. For The Cray’s Australian restaurant format, GRACE can develop those relationships around the menu and the busiest ordering period.

GRACE manufactures commercial cooking and refrigeration equipment alongside custom stainless steel preparation and finishing surfaces. The factory supply package brings those elements together around the seafood menu, with engineering drawings, materials and dimensions defined for production, followed by pre-shipment quality checks and after-sales support.

Chilled preparation, cooking to order and dish release

The cooking line should follow the menu’s actual working methods. Chilled seafood preparation, pan cooking, grilling and oven finishing each place different demands on a bench and its surrounding space. Discuss the ingredient formats, portioning work and order-release sequence together so that refrigeration and preparation remain available during service.

Test the seafood line against a mixed table order

A seafood restaurant may finish pan-cooked, grilled and oven dishes for the same table. The planning exercise is to bring those dishes to a common finishing point while keeping chilled preparation and utensil return usable. Review the actual menu mix before allocating burner positions, refrigeration or landing surfaces.

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 connecting several cooking methods

The first view combines a central hot line with preparation and storage around the room. It helps frame the relationship between the cook’s working side and the finishing surface. For this seafood brief, check how a chilled portion reaches its cooking station and how the completed dish reaches the pass without returning through ingredient preparation.

Pan positions and usable landing space

The closer view shows several burner positions and neighbouring cooking surfaces. Appliance width alone does not describe how many tasks can be handled comfortably. Review pan sizes, handles, ingredient containers and the place used to set down a finished component, with cleaning and utensil access retained along the line.

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

Assign pan cooking and the oven compartment to menu duties that can be scheduled together, while checking cookware and landing space. 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.

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Six-tray combi oven

GR-061B

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

Use the tray format and intended recipes to review oven finishing alongside the dishes that remain on the range. 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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Three-door refrigerated work counter

GR-GN3100TN

400 L · Catalogue range 2–8°C · 1795 × 700 × 850 mm

Place chilled working portions and final assembly within reach, without exposing the refrigeration intake to avoidable hot-line heat. A longer refrigerated counter with working storage below the bench. Review the preparation duty along its length, usable door access and the ventilation required by the selected unit.

Explore refrigeration →

Lavavajillas de capota

GR-60H-A

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

Review the plate and utensil mix before setting the washing arrangement; larger pans also need their own cleaning and drying provision. 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

Coordinate extraction with the final appliance arrangement, not a provisional equipment list. Check water, drainage and cleaning access around preparation sinks and wash-up. Confirm the plate and pan sizes that must be washed and stored, including items too large for the proposed dishwasher rack.

Keep the ingredient-preparation and finished-dish positions visible on the stainless steel drawings. Specify sink duties, board storage, shelving and the pass edge alongside the hot equipment. Water, drainage, gas and extraction should follow the agreed appliance revision, while refrigerator panels and the spaces behind cooking equipment remain accessible for the operating team.

Photographs from the reference collection