I’M Restaurant Kitchen Planning in Kazakhstan

A complete kitchen package from GRACE’s factory

Counter-service production depends on the relationship between cooking, assembly and handoff. For an I’M restaurant brief in Kazakhstan, GRACE can map how ingredients reach the line, where cooked components are assembled and how completed orders leave. Packaging and condiments belong in that plan alongside the hot equipment.

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.

Coordinate cooking, assembly and handoff during the order rush

An I’M restaurant brief needs a repeatable production sequence that still fits the measured unit. Trace one order from refrigerated components through cooking, assembly, packaging and collection. Then test how the same stations are replenished while other orders continue moving through the line.

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 compact line with preparation nearby

The wider reference places several cooking methods in one run, supported by a neighbouring preparation table and storage. Use it to review the handoff between the hot station and assembly. Define where a cooked component is set down, what remains chilled until needed and how the assembler reaches packaging without crossing the cook’s position.

Working stock below the hot station

The closer reference shows cookware, lower storage and several hot surfaces together. Review which items can occupy those positions and which need refrigerated working storage elsewhere. The design should make the replenishment route and cleaning access clear while preserving the surface used to check and release each completed order.

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

Give the range and oven defined menu duties instead of treating their combined footprint as an assumed order capacity. 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 fryer with cabinet

GR-H03G

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

Relate frying batches to the actual product and assembly sequence, including basket landing and the operating team’s oil-handling arrangement. 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

Place service quantities of ingredients beside assembly, with usable container access and a separate route from reserve refrigerated stock. 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 →

Посудомоечная машина типа капота

GR-60H-A

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

Plan the return of reusable preparation containers alongside serviceware, without using the order-checking position for dirty-item collection. 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.

A standard counter-service package should identify equipment tags, assembly positions and fabrication details that recur across units. Each location still needs a measured fit-out check for door swings, extract routing, supply points and delivery sections. Issue any changes to the model schedule and counter openings together so the repeatable operating sequence remains workable at the actual site.

Photographs from the reference collection