Equipment
Restaurant Kitchen Equipment
Build a restaurant kitchen that keeps service fast, safe, and consistent.
A restaurant kitchen has to perform under pressure. We plan the line so cooks move efficiently, hot and cold sections are balanced, and equipment matches your covers per service. The result is faster tickets, safer food handling, and lower running costs.
Equipment & product types
Hot line
Ranges, griddles, fryers, salamanders and combi ovens.
Cold line
Saladettes, undercounter chillers and prep fridges.
Prep & holding
Worktables, hot cupboards and bain-maries.
Warewashing
Hood-type and undercounter dishwashers.
Who it's for
- Fine dining and casual restaurants
- Multi-branch concepts
- Franchise operators
- New restaurant openings
Why Al Razana
- Workflow-first kitchen layouts
- Equipment matched to your covers
- Compliant ventilation and hoods
- Reliable after-sales support
How to choose
Start from the menu
Each dish drives the cooking equipment you need.
Size for peak covers
Plan capacity around your busiest service.
Separate flows
Keep raw, cooked, and washing areas apart.
Frequently asked questions
Do you design the layout?
Yes, kitchen planning is part of our service — share your floor plan to begin.
Can you handle a new opening end-to-end?
Yes — from planning and BOQ to installation and training.
Planning a New Restaurant or Upgrading Your Kitchen?
Tell us about your project. Send your BOQ or layout and our team will help you plan, price, and build it.