Manufacturing unit: Mundka Industrial Area, New Delhi — supplying pan-India
Planning · Manufacturing · Installation
Kitchen layout planning, equipment specification, manufacturing, delivery, installation and commissioning — handled end to end by one team, so your civil, electrical and plumbing contractors are all working from the same drawing.
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
Most problems in a commercial kitchen are decided before any equipment arrives: a gas point in the wrong place, a wash-up that blocks the service path, an exhaust hood sized for a line that later changed. Fixing those after the fit-out is expensive; fixing them on a drawing is not.
We plan the kitchen around your menu, covers and service pattern — hot line, cold line, preparation, dry and cold storage, wash-up and the movement between them — and mark gas, water, drainage and exhaust requirements against each unit so your contractors build to the same plan we fabricate to.
From there we manufacture the equipment, deliver it, position and level it on site, and commission it with your utility connections in place. One scope, one schedule, one point of accountability.
Who It's For
An empty shell planned from scratch into a working kitchen.
Reworking a kitchen that has outgrown its original layout.
Adding capacity or a new section to an operating kitchen.
Re-planning an existing equipment set into a new premises.
Executing a consultant's design with fabrication to drawing.
A standard layout replicated across sites.
Benefits
The co-ordination problems that usually cost the most time on a fit-out.
The equipment list and the layout come from the same source, so nothing falls between suppliers.
Utility positions are fixed on a drawing your contractors can build to.
Equipment is fabricated to the measured space, so installation is not a negotiation.
Design, manufacture and install sit with one supplier.
Equipment
The full kitchen from one supplier — cooking, refrigeration, handling, storage and wash-up.
4 standard models · 36"x24"x34" + 4"
Get commercial pricing
4 standard models · 48"x24"x34" + 4"
Get commercial pricing
3 standard models · 48"x24"x66"/72"
Get commercial pricing
5 standard models · 48"x12"
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 WhatsAppThe menu or cuisine, expected covers or daily output, the space available (a floor plan if you have one, otherwise site dimensions), and the positions of gas, water, drainage and exhaust. From that we can produce an equipment list and a working layout.
Layout planning and consultation are carried out as part of the equipment supply scope. Where a project needs standalone design work, we scope it separately.
Yes — planning, equipment manufacture, supply, delivery, installation and commissioning, co-ordinated with your civil, electrical and plumbing contractors.
Yes. Utility points, exhaust requirements and drainage are marked against each unit at the layout stage, so your contractors are working to the same drawing we are fabricating to.
Next Step
Send your floor plan or site dimensions along with the menu and expected covers, and we will come back with a proposed layout and an equipment list.
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.
