Manufacturing unit: Mundka Industrial Area, New Delhi — supplying pan-India
Restaurant Kitchens · Manufactured & Installed
Cooking ranges, tandoors, chapati and dosa plates, bulk cookers, refrigeration, stainless work tables and wash-up lines — manufactured in AISI 304 stainless steel and planned into the space you actually have. For single restaurants and multi-outlet brands 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
Overview
A restaurant kitchen is sized by what it cooks. A tandoor-led North Indian menu, a wok-heavy Chinese line and a continental kitchen need different hot lines, different prep and different cold storage — so we build the equipment list from your menu, peak covers and service pattern rather than handing over a standard package.
From there the equipment is planned into your floor plan: hot line, cold line, preparation, dry and cold storage, wash-up and the movement paths between them, with gas, water, drainage and exhaust marked against each unit before anything is fabricated.
Every table, sink, shelf and counter is then made to the run lengths available on site — which is usually the difference between a kitchen that works at peak and one that fights itself.
Who It's For
First-time setups where the kitchen has to be planned from an empty shell.
A proven kitchen specification repeated across new outlets.
Replacing an ageing hot line or wash-up without rebuilding the whole kitchen.
Separate Indian, Chinese and continental sections in one line.
Compact, high-throughput counters sized to a small footprint.
Back-bar, under-counter refrigeration and compact prep.
Benefits
Where a made-to-order kitchen pays for itself.
Tables and counters built to your run lengths — no wasted gaps, no equipment that won't go through the door.
Burner count and refrigeration capacity specified against your peak service, not a generic template.
Cooking, cold, prep, storage and wash-up from one quotation and one delivery schedule.
Spares, burners and modifications available as the menu evolves.
Equipment
The core of a restaurant kitchen — hot line, cold line, prep and wash-up — all made to order.
2 standard models · 30 x 30 x 34 + 4
Get commercial pricing
4 standard models · 24" x 24" x 34"/36" + 4"
Get commercial pricing
1 standard model · 60" x 30" x 34" + 12"
Get commercial pricing
4 standard models · 36"x24"x34"+4"
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 WhatsAppIt depends entirely on the menu. A typical Indian restaurant line covers a cooking range sized to the burner count you need, a tandoor, a chapati plate or dosa plate, bulk cooking for gravies, under-counter and vertical refrigeration, stainless work tables with undershelves, wall shelves, pot racks and a two or three-sink wash-up. We build the list from your menu and cover count rather than from a package.
Yes. Send the architect's layout or the site dimensions and we plan the kitchen into it — allocating hot line, cold line, prep, storage and wash-up, and fabricating tables and counters to the exact run lengths available.
As a rule of thumb it follows peak covers and menu spread rather than total seats. We size the range against your service pattern during the layout discussion, and can supply single, two, three and four-burner Indian ranges as well as Chinese burner ranges.
Yes — exhaust hoods are fabricated in stainless steel to suit the equipment line beneath them, with the required filter arrangement. Ducting and fan capacity are co-ordinated at the layout stage.
Yes. Once a specification is agreed, it can be repeated across outlets so the kitchen, training and spares stay identical from site to site.
Next Step
With your menu, expected covers and the space available, we can put together an equipment list, a layout and a quotation — usually within one working day.
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.
