Chikex Restaurant Kitchen Planning in the UAE

A complete kitchen package from GRACE’s factory

A counter-service restaurant needs an orderly movement from ingredients to cooking, assembly and collection. For the Chikex UAE brief, GRACE can connect those duties with working refrigeration, packaging storage and a route for replenishing the line without interrupting completed orders.

GRACE manufactures cooking equipment, working refrigeration and custom stainless steel assembly stations for this production sequence. Our factory package combines hot-line equipment, fitted counters, sinks and shelves with the engineering drawings, quality checks and packing information needed for a complete restaurant supply and repeatable station standards.

Preparation, hot production, assembly and handoff

A counter-service kitchen works as a connected production sequence. Ingredients need to reach the cooking stations, cooked components need a defined assembly position, and finished orders need a clear collection point. Replenishment, packaging and used-container return should be considered alongside the hot equipment, because those supporting tasks continue throughout service.

Check the hot line and assembly bench as one order-production sequence

For the Chikex UAE brief, a busy counter-service period combines cooking, assembly, packaging and checking. Review the menu methods before selecting hot equipment, then reserve the surfaces needed to turn cooked components into complete orders. Restocking and used-container removal should remain possible while the line is serving.

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.

Several hot duties within a compact run

The first reference groups cooking surfaces, an oven and supporting storage beneath a canopy. Use it to test how a cook reaches each selected method and passes completed components towards assembly. The preparation and packaging positions belong in that review, even when they sit outside the photographed section of the cooking line.

The grill surface and its working edge

The close reference isolates a grilled-product position and the adjacent equipment. It helps make the landing and cleaning duties visible: where food arrives, where it rests before assembly and how the surface is accessed after service. Match that working relationship to the agreed menu rather than adding a hot appliance simply because it fits.

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

Allocate range and oven duties to the actual menu, with cookware and ingredient landing positions identified beside the line. 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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Gas fryer with cabinet

GR-H03G

14 kW gas rating · 400 × 900 × 850 + 70 mm

Coordinate frying batches with assembly and collection, including basket handling and the operator’s cleaning and oil-management routine. A cabinet fryer option for a defined frying duty. Coordinate extraction, basket handling, fuel supply and the operating team’s oil and cleaning arrangements.

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Two-door refrigerated work counter

GR-GN2100TN

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

Hold working ingredients close to assembly while reserve storage and refilling follow a defined staff route. 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.

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Посудомоечная машина типа капота

GR-60H-A

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

Review reusable preparation containers and any dine-in serviceware with the washing station, leaving clean landing accessible during service. 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

Confirm gas or electrical connections, extract provisions and the safe access needed for routine appliance cleaning. A fryer also needs a practical maintenance and oil-handling arrangement agreed with the operator. Coordinate wash-up and waste collection without using the completed-order counter for returns.

The fit-out package should show the handoff from hot production to assembly as well as the building connections. Record extraction, fuel requirements, refrigerator ventilation and washing services against the chosen models. GRACE can coordinate fitted shelves and packaging storage around that sequence, with removable access panels and delivery sections agreed before fabrication.