Manufacturing unit: Mundka Industrial Area, New Delhi — supplying pan-India
Commercial Kitchen Equipment Manufacturer · New Delhi
Steel Chef India manufactures and supplies commercial kitchen equipment in AISI 304 stainless steel — cooking ranges, tandoors, refrigeration, work tables, wash-up lines and custom fabrication — and executes complete kitchen setups for restaurants, hotels, cloud kitchens, bakeries, caterers and QSRs. Manufactured in New Delhi, supplied across India.
Talk to our team directly — +91 98100 45904 · Mon – Sat, 10:00 AM – 7:00 PM (Sunday closed)
Works: Mundka Industrial Area, New Delhi · Supplying across India
Restaurant chains, hotels, cafés and food brands across India
What We Do
Most clients come to us at one of four points, and we can pick a project up at any of them — from an empty shell that still needs planning, to a single replacement unit for a kitchen already in service.
One Supplier, One Accountability
Cooking, refrigeration, preparation, storage, wash-up and ventilation — specified together, manufactured together, installed together. One specification, one delivery schedule, one team to call when something needs changing.
How a project runsWhy Steel Chef
A commercial kitchen is judged on what survives the third year of service. These are the things we can put in writing before you place an order.
Food-contact surfaces, tops and body panels are fabricated in AISI 304 stainless steel — the grade specified for commercial food service because of its corrosion resistance and cleanability. Grade and thickness are confirmed in writing on every quotation.
Equipment is cut, formed, welded, ground and polished in our own unit at Mundka Industrial Area, New Delhi. That means we control lead time, finish and specification instead of depending on a third-party supplier.
Catalogue dimensions are a starting point. Tables, sinks, racks, hoods and counters are built to your site measurements, service flow and drawing — down to the millimetre where the space demands it.
RV and HP burners, heavy-gauge MS cooktops, commercial compressors and industrial castors — components rated for continuous daily service, not domestic duty cycles.
Cooking, refrigeration, preparation, storage, wash-up and ventilation from a single supplier — one specification, one delivery schedule, one point of accountability.
We plan the layout around your menu, covers and workflow: hot line, cold line, prep, wash-up and movement paths — including utility positions and exhaust requirements before fabrication begins.
Send an architect's layout, a consultant's drawing, a site measurement or even a photograph of the existing unit. We fabricate against it and confirm the specification before cutting steel.
Equipment is delivered, positioned, levelled and commissioned on site, with gas and drainage connections co-ordinated with your contractors.
Reinforced framework, welded joints dressed smooth, coved corners and adjustable bullet feet — details that decide whether equipment survives five years of commercial service or two.
Based in New Delhi and supplying projects across India, with packing and transport arranged for outstation sites.
Product Range
Five lines covering the whole kitchen — from the hot line to wash-up. Every unit is made to order, so the dimensions below are a starting point rather than a limit.
Can't find it?
Exhaust hoods, service counters, bespoke tables, machine covers, trolleys, chutes and enclosures — quoted against your drawing or site measurement.
Catalogue
A selection from the catalogue. Each unit is listed with its model IDs and standard dimensions — and can be built to a size that is not on the list.
2 standard models · 30 x 30 x 34 + 4
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4 standard models · 24" x 24" x 34"/36" + 4"
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1 standard model · 60" x 30" x 34" + 12"
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4 standard models · 36"x24"x34"+4"
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3 standard models · 1500x800x810
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3 standard models · 66" x 24" x 34" + 6"
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3 standard models · 100
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3 standard models · 42" x 30" x 34" + 4"
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6 standard models · 620x595x1921
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2 standard models · 42" x 30" x 34" + 4"
Get commercial pricingIndustries We Serve
The equipment list changes completely between a 40-cover café and a 400-cover banquet kitchen. We specify against the operation, not a standard package.
01
Fine-dine, casual dining and multi-cuisine outlets.
02
Main kitchens, banquet kitchens, back-of-house.
03
Compact, high-throughput delivery-first layouts.
04
Production, proofing, display and cold chain.
05
Bulk cooking, transport and holding equipment.
06
Repeatable, standardised multi-outlet builds.
07
Compact fronts of house and beverage stations.
08
Hostels, hospitals, canteens and messes.
Materials & Build
Rather than claim premium quality, here is the specification we build to as standard. Anything different is stated explicitly on your quotation before you order.
Our Process
From first conversation to a commissioned kitchen — a sequence designed so nothing is decided after the steel has been cut.
We start from your menu, covers, service pattern and the space you have. If there is an architect's layout or a consultant's drawing, we work from it; if not, we take site measurements.
Output · Equipment list & scope
Equipment is positioned into a working layout — hot line, cold line, prep, storage, wash-up and movement paths — with utility points, exhaust and drainage marked against each unit.
Output · Kitchen layout & spec sheet
A line-by-line quotation stating size, material grade, thickness and configuration for every unit, so you can compare like for like rather than a lump-sum figure.
Output · Itemised quotation
Cutting, forming, welding, grinding and polishing at our Mundka unit, to the approved sizes. Non-standard units are fabricated to drawing.
Output · Made-to-order equipment
Packed, transported and positioned on site, levelled and commissioned, with gas, water and drainage connections co-ordinated with your contractors.
Output · Commissioned kitchen
Spares, replacement burners and parts, modifications as the menu changes, and support for additional outlets as you expand.
Output · Ongoing support
Our Work
Restaurant hot lines, hotel and banquet kitchens, cloud kitchen clusters, bakery production areas and institutional wash-up lines — executed end to end.
See our projectsClient Feedback
Feedback from restaurant, bakery, catering and hotel clients.
“Steel Chef delivered exactly what we needed. The quality of their kitchen equipment is unmatched.”
“From display counters to baking ovens, everything was top-notch and delivered on time.”
“Their stainless steel work tables are extremely durable, easy to clean, and built for everyday use.”
“Highly recommend Steel Chef for anyone setting up a commercial kitchen with quality and reliability.”
Get a Quote
Tell us what you are building and we will respond with an itemised specification and commercial quotation — size, material grade, thickness and configuration stated for every unit.
FAQs
The questions we are asked most often before a project starts.
Have a question that isn't answered here? Message us — you'll usually get a reply the same working day.
Ask on WhatsAppYes. Equipment is fabricated at our unit in Mundka Industrial Area, New Delhi — cutting, forming, welding, grinding and polishing in-house. Bought-out components such as burners, compressors and castors are commercial-grade items sourced to specification.
AISI 304 stainless steel for bodies and food-contact surfaces as standard. Cooktops on Indian and Chinese ranges use 12 mm polished MS plate, which is the correct material for direct high-heat cooking. The grade and thickness for every unit is stated on your quotation.
Yes — most of what we ship is made to order. Send a drawing, an architect's layout or site measurements and we fabricate against it. Non-standard hoods, counters, tables, covers and enclosures are quoted the same way.
Price depends on size, material thickness, configuration, fuel type and quantity — the same work table can vary considerably once the size and specification are fixed. We quote line by line so you can compare like for like rather than against a lump sum.
Yes. We are based in New Delhi and supply projects across India, with packing and transport arranged for outstation sites. Installation support for outstation projects is scoped at the time of quotation.
Yes. We plan the layout around your menu, covers and service pattern — hot line, cold line, prep, storage, wash-up and movement paths — including utility positions and exhaust requirements, before any equipment is fabricated.
Lead time depends on the size of the scope and the mix of standard and custom units. Once the layout and specification are approved, we confirm a manufacturing and delivery schedule in writing against your site programme.
Yes. Equipment is delivered, positioned, levelled and commissioned, with gas, water and drainage connections co-ordinated with your own contractors.
Both. A single work table, a replacement range or a full turnkey kitchen are all handled the same way — the only difference is the size of the quotation.
Spares and replacement parts such as burners, knobs and castors, modifications as your menu changes, and support for additional outlets when you expand.
Explore by Requirement
Detailed pages for the most common commercial kitchen requirements.
Send an equipment list, a kitchen layout or just the size of the space. We will come back with a specification and a commercial quotation within one working day.
