Hotel Kitchen Installation - Bangalore

Project Overview

A five-star hotel in Bangalore approached Steelkraft to build a full production kitchen spanning roughly 2500 sq ft. The kitchen had to run banquets, an all-day dining restaurant and in-room dining from a single floor, holding up through breakfast, lunch and dinner without the line ever falling behind. We designed, fabricated and installed the complete kitchen in grade 304 stainless steel, covering the hot cooking line, the raw and finish prep areas, cold storage and the full wash section.

The Client Brief

The hotel's executive chef needed a kitchen that could switch between à la carte plating and high-volume banquet output without staff changing stations mid-service. Hygiene was central to the brief, so every surface had to wipe down easily and every joint had to be sealed against grease and water. The layout also demanded a clean separation between raw prep, cooking and plating so that food never crossed a soiled zone. Because the hotel was already trading, the installation had to be phased around live operations to keep disruption to a minimum.

Steelkraft's Approach

We began with a detailed site visit to measure the space, confirm the gas and drainage points and study how the brigade moved through a full service. From there we drew a layout that placed the multi-burner ranges under a single continuous exhaust hood, kept work tables within arm's reach of both storage and the cooking line, and routed 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 any sheet was cut, and only started fabrication once the plan was signed off.

Equipment Installed

• Multi-burner high-flame cooking ranges for the main hot line
• Continuous exhaust hoods with grease filters over the full cooking section
• Walk-in cold room and under-counter refrigeration for daily storage
• Stainless steel work tables, sinks and pot racks around the prep and wash zones
• Hood-type dishwasher and pre-rinse station for high-volume crockery

The 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 production kitchen that was built once, built right, and backed by an annual maintenance contract for the years ahead.