Cloud Kitchen Equipment and Setup
Who this is forThis page is for cloud kitchen founders and operators setting up a delivery-only or multi-brand kitchen.
A cloud kitchen has no dining room, so every rupee and every square foot goes into a compact line that turns out consistent food fast enough to hold delivery ratings. Steelkraft designs and fabricates delivery-only kitchens around a tight forward flow from prep to pack, sizing compact equipment for peak-hour demand rather than an average day.
Compact design is the whole game. We plan the line so food moves in one direction, from prep to cooking to packing, in the smallest footprint that still lets the team work safely. Custom-sized prep tables and wall-mounted shelving free up floor space, and vertical storage keeps the working line clear. Every station is built to fit the exact walls and corners you have, which matters far more in a small delivery kitchen than in a large one.
Multi-brand cloud kitchens need flexible stations that several menus can share without clashing at the rush. We build a cooking line that can flex across cuisines, with clearly assigned prep and refrigeration so each brand's ingredients stay separate and traceable. Ventilation is the constant challenge in a small space: a cooking line packed into a compact room generates real heat and grease, so we size the exhaust hood and make-up air to the cooking load from day one, because retrofitting ventilation later is expensive and disruptive.
Cost optimisation does not mean cutting the grade. Food contact surfaces stay grade 304 stainless steel, because a corroding surface fails FSSAI and costs more to replace than it saved. Where we save is in right-sizing: buying compact under-counter refrigeration instead of a walk-in, matching burner count to the menu, and avoiding equipment the kitchen will not use. FSSAI still applies to a delivery kitchen, so even a compact setup gets a dedicated pot wash sink, a separate handwash basin and proper waste handling. We build the whole kitchen in-house and commission it on site so it is ready to take orders from launch.
Cloud kitchen equipment checklist
- Compact cooking ranges sized to your busiest cuisine
- Under-counter refrigeration close to the prep line
- Grade 304 stainless steel prep tables built to fit
- Exhaust system matched to the cooking load
- Pot wash sink and separate handwash basin for compliance
Explore the equipment
Every kitchen is built to order through our in-house build process. To scope your project, talk to our kitchen team.
If you want a head start, use our kitchen configurator to sketch your layout and book a consultation, or see how we equip commercial kitchens in Bangalore.
Frequently asked questions
What equipment does a cloud kitchen need at minimum?
A delivery-only kitchen needs a compact cooking range, under-counter refrigeration, a grade 304 prep table, an exhaust system matched to the cooking load and a pot wash sink with a separate handwash basin to stay FSSAI compliant.
How does Steelkraft handle ventilation in a small cloud kitchen?
Steelkraft sizes the exhaust hood and make-up air to the actual cooking load during the site survey, so a compact space stays workable and compliant without an expensive retrofit later.
Can one cloud kitchen space serve multiple delivery brands?
A multi-brand cloud kitchen is built with flexible cooking stations and clearly separated prep and refrigeration, so several menus share the space while keeping each brand's ingredients separate and traceable.
Planning a cloud kitchen equipment and setup project?
Tell us about your operation and our engineers will scope and fabricate the equipment you actually need.
Request a quote