Illustrative editorial image; it does not represent a specific model or confirm stock.
Plan a restaurant, hotel, café or bakery kitchen around its menu, workflow, available space and site services.
Start with the operation, not a shopping list
Write down the menu, expected service pattern and the tasks that happen at the same time. A restaurant line, bakery and hotel buffet have different production flows, so the equipment mix should follow the work rather than a generic package.
Plan the full path from receiving to service
Mark receiving, dry and chilled storage, preparation, cooking, washing and handover on the floor plan. Check staff and trolley routes, door swings and the route for bringing equipment into the building.
Confirm each item against the site
For shortlisted equipment, compare usable capacity, dimensions, cleaning access and the exact water, drainage, power, gas or extraction needs in the manufacturer’s documentation. Six Sigma is based in Sharjah; project scope, model details and availability are confirmed for each enquiry.