Corporate Canteen Kitchen - IT Campus, Bangalore

Project Overview

An IT campus in Bangalore needed a canteen kitchen that could feed more than 2000 people a day across two main meal sittings. The operation runs on tight timing, so the kitchen had to cook in bulk, hold food at safe temperatures and move a large crowd through the serving line quickly. Steelkraft built the complete canteen kitchen and serving area in grade 304 stainless steel.

The Brief

The facilities team needed volume without queues. That meant bulk cooking equipment sized for hundreds of portions at a time, serving counters long enough to run several lines in parallel, and a dishwash section that could keep up with the return of thousands of plates. The kitchen also had to be simple for a rotating catering team to clean at the end of every shift.

Our Approach

During the site visit we studied the meal timings and the flow of people through the dining hall, then designed a layout that separated bulk cooking from the serving front so staff could keep replenishing counters without crossing the queue. Bulk cookers and boiling pans went on the cooking side under proper extraction, and hot food moved to the serving line on trolleys. We built the serving counters with heated bain-maries to hold food at safe temperature through the full sitting. Everything was fabricated in-house and the layout was approved by the facilities team before manufacturing began.

Equipment Installed

• Bulk cookers and boiling pans for high-volume rice, dal and gravies
• Multi-line serving counters with heated bain-maries
• Service trolleys for moving hot food from cooking to serving
• Conveyor-style dishwash line for fast plate turnaround
• Stainless steel storage racks and dry stores shelving

Outcome

The canteen now serves its full headcount within each meal window without the serving line falling behind. Splitting cooking from serving keeps replenishment smooth, and the bain-marie counters hold food safely for the length of the sitting. The kitchen is straightforward to strip down and clean each night, and our service team stays on call for any breakdown so the campus never loses a meal service.