George Group Staff Canteen Kitchen Project in China

01 / The project

A kitchen for employee dining

GRACE Kitchen Equipment completed a staff canteen kitchen project for George Group (敬城集团) in China, equipping the space for employee meal preparation, serving and dishwashing.

The kitchen includes GRACE steam cabinets, a commercial cooking station, conveyor dishwashing equipment and stainless steel counters. A long row of service windows connects the kitchen with the employee dining area, where a continuous counter faces the seating.

This case study follows the project from equipment delivery and installation to the installed kitchen areas. The original site photographs and project video offer a practical reference for companies planning a staff canteen or corporate cafeteria.

02 / On site

From delivery to installation

The site record begins with wrapped stainless steel units arriving outside the building. Later photographs show equipment being positioned inside, with protective wrapping still in place while surrounding construction and installation work continues.

These stages are a practical part of a commercial kitchen project. Access to the building, the route into the kitchen, equipment dimensions and the readiness of service connections all need to be considered before units reach their final positions.

03 / Equipment in place

Inside the canteen kitchen

The installation photographs give a closer view of the equipment and its immediate surroundings. Overhead canopies, tiled surfaces, stainless steel work areas and floor channels are visible alongside the main units.

Steam cooking equipment

GRACE-branded steam cabinets are arranged in a row beneath an extraction canopy. The photograph shows the cabinet fronts, controls and the working space directly in front of the units.

A dedicated washing area

The dishwashing equipment has a visible conveyor entry with blue guides, an overhead canopy and neighboring work surfaces. This view shows the washing side of the project in addition to the cooking and serving equipment.

Cooking beside the service windows

Another view shows a commercial range and stainless steel counter beneath an extraction hood, positioned beside the windowed partition.

For a similar employee cafeteria kitchen, equipment selection should follow the menu and service requirements, with utilities and access checked against the actual room layout.

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04 / The service connection

Where the kitchen meets the dining room

A long row of black-framed service windows is a defining feature of this project. On the kitchen side, stainless steel equipment runs along the partition. On the dining-room side, a continuous counter faces the seating area.

The two views make the relationship between food preparation, service and employee dining easy to understand. They also show why a canteen project needs to be reviewed from both sides of the counter, including the working area for the team and the approach for diners.

Work tables, cabinets and other stainless steel kitchen fittings help complete the space around the main appliances. Their dimensions and placement should be considered as part of the overall equipment arrangement.