Practical, Kenya-specific advice on commercial kitchens, CNC and metal fabrication, cold rooms and HVAC — written by the engineers who build them.
Schools and hospitals cook to fixed schedules at institutional scale. How production volume, food flow, hygiene, holding and durability change the equipment you need.
Single basket, twin baskets or split vats? Compare fryer output, recovery time, oil separation and peak-hour demand to choose the right configuration for your Kenyan kitchen.
Hood width, overhang, cooking duty, airflow per metre and make-up air — how to size a commercial kitchen exhaust hood around the cooking process, not the floor area.
Repeated breakdowns, rising energy use, hard-to-find parts, or equipment that no longer matches your workload? How to decide between repairing and replacing commercial kitchen equipment.
One, two or three decks? How to size a commercial multi-deck oven around peak production, tray capacity and workflow — without under-sizing or over-buying.
The six equipment categories every new Kenyan restaurant kitchen needs — and the procurement order that avoids failed health inspections and costly retrofits.
