GRACE’s Radisson Hotel Kitchen Project in Zimbabwe
GRACE’s Radisson hotel kitchen project in Zimbabwe: complete kitchen services from CAD design to installation, supported by selected hotel project references.
Planning a Commercial Kitchen Layout: A Practical Workflow Guide for Hotels and Restaurants
Plan kitchen routes, hygiene separation and building services before fixing equipment positions, with a practical decision table and GRACE process references.
Commercial Kitchen Receiving Area and Dry Storage Design Guide 2026: Sizing Ratios, Shelving Load Ratings, Temperature Control and FOB Prices
Most commercial kitchens are planned from the cooking line outward. The receiving area and the dry store get whatever floor space is le...
Commercial Deep Fryer Buying Guide 2026: Gas vs Electric, Tube vs Open Pot vs Flat Bottom, Oil Capacity, Recovery Time and FOB Prices
A commercial deep fryer is one of the few machines in a kitchen where the running cost overtakes the purchase price within months. A bu...
Commercial Kitchen Exhaust Hood and Ventilation Guide 2026: Hood Types, Airflow Sizing, Makeup Air, Ductwork, Filters and FOB Prices
Walk into a commercial kitchen that "never feels right" — staff sweating, smoke drifting into the dining room, doors that slam by thems...
Commercial Smokehouse Oven Buying Guide 2026: Smoke Generators, Trolley Capacity, Cycle Times, PAH Limits and FOB Prices
How to specify a commercial smokehouse oven in 2026: sizing by trolley not volume, the four smoke generator types, EU PAH limits for smoked meat, utilities that catch site teams out, and indicative FOB China prices.
Commercial Dish Room Design Guide 2026: Sizing by Covers, Tabling, Rinse Temperatures, Water Use and FOB Prices
Most kitchens buy a dishwasher. Very few design a dish room. That is why projects open with a machine rated at 60 racks an hour that ne...
Commercial Kitchen Food Waste Handling Guide 2026: Disposers, Pulpers, Dewatering Systems and Bin Washing — Sizing, Water Use, Regulations and FOB Prices
Almost every commercial kitchen drawing we are sent has a cooking line resolved to the millimetre, a cold room with a calculated heat l...
Commercial Kitchen Fire Suppression Guide 2026: NFPA 96, UL 300 Wet Chemical Systems, Nozzle Coverage, Shut-Off Interlocks and Service Costs
Every commercial kitchen equipment schedule we price has a line for the extraction hood. Almost none has a line for what goes inside it...
Commercial Kitchen Hygienic Design Guide 2026: HACCP Zoning, NSF Radii, Weld Quality, Clearances and the Specs That Pass an Audit
Hygienic design is decided on the drawing, not at the inspection. Materials and Ra limits, NSF/ANSI 2 radii, weld and coving detail, FDA clearance rules, IP ratings for washdown areas, and a ten-clause hygienic specification you can paste into a tender.