Manufacturing unit: Mundka Industrial Area, New Delhi — supplying pan-India
Hotels · Resorts · Banquets
Main kitchens, banquet kitchens, satellite kitchens and back-of-house for hotels and resorts — bulk cooking equipment, refrigeration, stainless fabrication and pot-wash lines built in AISI 304 stainless steel, and installed around a live operation.
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
Hotel kitchens run several operations at once — à la carte, banquets, in-room dining and staff meals — often from the same back-of-house. The equipment has to hold up to continuous service and to the hygiene standards an audit will test.
We manufacture the bulk end of that list: tilting bulk cookers and brat pans for banquet volumes, heavy-duty Indian and Chinese ranges, tandoors, refrigeration, stainless work tables and counters, racking, and pot-wash lines sized to banquet crockery rather than restaurant covers.
Where a kitchen consultant or architect is already engaged, we fabricate to their drawings and specification and can provide shop drawings for approval before manufacturing begins.
Who It's For
The central production kitchen serving all outlets and room service.
Bulk cooking and holding sized to function volumes.
Outlet and poolside kitchens fed from a central production area.
High-volume, low-complexity lines with heavy-duty wash-up.
Phased replacement around a hotel that cannot close.
Fabrication to an existing specification and drawing set.
Benefits
The specification points that decide whether equipment survives hotel service.
Welds dressed smooth, coved internal corners, adjustable feet for cleaning underneath.
Bulk cookers and brat pans specified against function covers, not restaurant covers.
Delivery and install sequenced section by section so service continues.
Shop drawings approved before fabrication when a consultant is involved.
Equipment
Bulk cooking, refrigeration and heavy wash-up equipment for hotel and banquet operations.
Why 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 WhatsAppYes — main kitchens, banquet and satellite kitchens, staff cafeterias and back-of-house areas including pot-wash and storage. Bulk cooking equipment such as tilting bulk cookers and brat pans is sized to banquet volumes.
Yes. We routinely fabricate against a consultant's or architect's drawings and specification, and can provide shop drawings for approval before manufacturing.
Food-contact surfaces are AISI 304 stainless steel, welds are dressed smooth, internal corners are coved and units sit on adjustable feet to allow cleaning beneath — the construction details that determine whether a kitchen passes an audit.
Yes. Delivery and installation can be phased section by section so service continues, with the schedule agreed against your programme.
Next Step
Whether you have a consultant's drawing set or just a function capacity and a floor area, we can work from it and come back with an itemised quotation.
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.
