Manufacturing unit: Mundka Industrial Area, New Delhi — supplying pan-India
Cloud Kitchens · Dark Kitchens · Delivery-First
Compact, high-throughput kitchen equipment for delivery-first operations — cooking ranges, under-counter refrigeration, work tables with undershelves, racking and wash-up, planned into the exact space you have and built in AISI 304 stainless steel.
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
Overview
A cloud kitchen has no dining room to absorb inefficiency. Everything happens between the hot line, the packing station and the dispatch point — usually in a fraction of the floor area a dine-in restaurant would use for the same output.
That makes the layout the real deliverable. We plan the equipment into the space you have — hot line, prep, cold storage, packing and wash-up — and then fabricate tables, shelves and counters to those exact run lengths so no centimetre is wasted.
For multi-brand kitchens, shared prep and wash-up with brand-specific hot line sections is the usual arrangement, planned so that peak dispatch for every brand can run at the same time.
Who It's For
One menu, one hot line, planned for maximum throughput per square foot.
Shared prep and wash-up with separate cooking sections per brand.
Standardised pods built to a repeatable equipment specification.
Central production feeding several delivery points.
Additional kitchens built to a specification that already works.
Existing premises converted to delivery-only operation.
Benefits
Where equipment decisions show up in a cloud kitchen's P&L.
Tables and counters fabricated to your run lengths rather than standard sizes.
Layout planned around dispatch peaks, not around a dine-in service pattern.
Once a pod specification works, the next kitchen is a repeat order.
Sink lines sized to real volumes so wash-up doesn't eat the floor plan.
Equipment
Compact cooking, cold storage, prep and wash-up for delivery-first kitchens.
2 standard models · 48 x 24 x 34 + 4
Get commercial pricing
1 standard model · 72" x 30" x 34" + 12"
Get commercial pricing
3 standard models · 1500x800x810
Get commercial pricing
4 standard models · 36"x24"x34"+12"
Get commercial pricingWhy 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.
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 projectsIndustries 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.
Client 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.”
About Steel Chef India
We are not a listing page or a reseller. Equipment is fabricated at our own unit in Mundka Industrial Area, New Delhi, and clients are welcome to visit before placing an order.
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 WhatsAppDelivery-only kitchens run considerably tighter than dine-in kitchens because there is no service area. The constraint is usually the hot line and the wash-up, not the total area. We plan the equipment into the space you have and fabricate tables and counters to those exact run lengths.
Yes — shared prep and wash-up with brand-specific hot line sections is the common arrangement. The layout is planned so peak dispatch for all brands can run at once.
Yes. Compact ranges, under-counter refrigeration, work tables with undershelves, wall shelves and racking, plus a wash-up line sized to throughput.
Compact kitchens built largely from standard units move faster than bespoke fit-outs. We confirm a manufacturing and delivery schedule once the equipment list is approved.
Next Step
With the space dimensions and the menu you plan to run, we can produce a layout, an equipment list and a quotation for the kitchen.
Pricing depends on size, configuration, material specification and quantity — so we quote per project rather than publish list prices. Send your requirement and you will get an itemised quotation, not a price range.
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.
