Combi ovens, ranges and grills, prep machines, refrigeration, warewashing, extraction — specced for banquet volume, which means the kitchen has to put out two hundred identical plates within fifteen minutes of each other. Restaurant equipment sized for à la carte will not do it.
Hotel kitchen equipment here spans combi and convection ovens, gas ranges, grills and fryers, cooking automation, prep machines, refrigeration and freezing, warewashing and extraction.
Yes — egg stations, conveyor toasters and steamers handle breakfast while combi ovens, ranges and jacketed kettles carry banquet volume; tell us covers per sitting and we'll size to the peak.
Yes. A property with a restaurant, a lobby bar and room service can be quoted as one project across the relevant zones, with glasswashing and dishwashing scoped per outlet.
