Hotel Kitchen Installation - Bangalore

Project Overview

A five-star hotel in Bangalore needed a full production kitchen built to run banquets, an all-day restaurant and room service from a single floor. The brief covered roughly 3000 sq ft, and the kitchen had to handle high-volume service across breakfast, lunch and dinner without the line ever backing up. Steelkraft designed, fabricated and installed the complete kitchen in grade 304 stainless steel, from the hot cooking line to cold storage and the wash-up area.

The Brief

The hotel's executive chef wanted a kitchen that could switch between à la carte service and large banquet output without changing stations. Hygiene was non-negotiable, so every surface had to be easy to clean and every joint had to be sealed. The layout also needed clear separation between raw prep, cooking and plating so that food never crossed a dirty zone. Because the hotel was already operating, the installation had to be phased to keep disruption to a minimum.

Our Approach

We started with a site visit to measure the space, check the gas and drainage points and understand how the brigade moved through service. From there we mapped a layout that put the hot line under a single continuous exhaust hood, kept prep tables within reach of both storage and the cooking line, and placed the dishwash area on its own return path so soiled crockery never travelled back through the cooking zone. Every unit was fabricated in our Bangalore facility, laser cut and TIG welded, then buffed to a hygienic finish. We shared 2D and 3D layouts with the chef and the project team before a single sheet was cut, and only began fabrication once the plan was signed off.

Equipment Installed

• High-flame cooking ranges and a Chinese range with blowers for the hot line
• Continuous exhaust hoods with grease filters over the full cooking section
• Walk-in cold room and under-counter refrigeration for daily storage
• Work tables, sinks and pot racks arranged around the prep and wash zones
• Hood-type dishwasher and pre-rinse station for high-volume crockery

Outcome

The kitchen was commissioned on schedule and handed over ready for service, with our own team levelling, connecting and testing every unit before the chef took over. The single hot line under one hood gave the brigade the flexibility to run banquets and restaurant service side by side, and the clear separation between zones has kept the kitchen passing its hygiene audits. The hotel now has a kitchen that was built once, built right, and backed by an annual maintenance contract for the years ahead.