Stainless steel catering equipment manufactured by JESTEEL stainless steel and hotel equipment manufacturing includes standard stainless steel products and bespoke stainless steel products fabricated to suit your needs.
With year’s experience fabricating catering kitchens, JESTEEL understands that kitchens often require non-standard sized equipment. JESTEEL’s in-house stainless fabrications workshop can make or adapt stainless steel kitchen equipment to fit exactly. This gives you the opportunity to overcome problem areas in Your kitchen or food service business and at the same time make the best use of available space.



Working with the best raw materials, 304 catering grade stainless steel

sheet, box section and tube, our skilled production team fabricate quality stainless steel catering equipment that meets or exceeds current environmental health guidelines.
From a single stainless steel table to a complete ventilation system, products are fully welded using the latest stainless steel fabrication techniques.

Commercial kitchen design is important in order to provide an efficient safe and profitable food service business. Careful consideration should be given to planning and layout as getting this right from the start can save time and money during construction and will create a well-organized working space.
The most important points that determine kitchen design are: Foodservice requirement – numbers being served and style of service, is it self-serve, plated service or cafe style etc.
Space available – where kitchen space is space bespoke equipment fabrication can make the best use of the working area.
Budget available – always have an accurate budget plan to enable you to complete your project successfully, this will be a key indicator for your kitchen designer to be able to work around.
Health and safety regulations.
Equipment Specification.
Available power supplies.
Commercial catering kitchen design commercial kitchen industrial kitchen design.
Target’s kitchen designers specialize in the following areas:
cafe kitchen design – coffee shop kitchen design – restaurant kitchen design – pizza restaurant design – hotel kitchen design – pub kitchen design.
Kitchen design should incorporate good workflow patterns and ergonomic solutions to building limitations. With targets in-house manufacturing facility. stainless steel catering equipment can be designed and manufactured to fit the exact space available.
Commercial kitchen planning.
Our experienced design team will work to your brief from either architect’s drawing or by visiting your site. Here is a list of commercial kitchen planning services offered by target catering equipment:
Free initial consultancy in order to establish your needs and requirements site survey.
Drawings and 3D Visual presentations – costing including timescales and budget – sustainability advice.
Pub kitchen design commercial kitchen planning commercial kitchen Layout.
Kitchen layout And CAD Drawings A vital part of any design project is the planning phase. our trained CAD designers will provide drawings and 3D visuals which will enable you to “walk through” to get the look and feel of your kitchen project.

Commercial Kitchen Design Principles.
The aim of planning a kitchen is to achieve a work area which creates maximum efficiency and safety and keeps wastage of labor, energy, and material to a minimum.
Whether it’s a large or small commercial kitchen layout for a restaurant, hotel or pub. the following design principles apply and should be considered when creating a good workflow in the kitchen:
Ensure delivery have good access to your premises and where possible direct access to the catering area.
Allow adequate space for dry, chilled and frozen goods to eliminate the need for delivery personnel to enter the food prep area.
Food Prep.
Consideration should be given to segregating raw food from prepared food although this may not be possible when space is limited.
Position prep area between bulk storage and main cookline.
Ensure adequate prep sinks, hand washes sinks and pot wash sinks.
Cooking Equipment.
When choosing cooking equipment always consider your type of menu.
Where possible, the installation of energy efficient cooking equipment should be considered.
By installing induction cooking equipment, combination ovens and energy efficient grills not only will you save on energy costs but this will also speed up the delivery of dishes to customers and cut down the amount of time spent on cleaning and maintenance of cooking equipment.
When designing the layout of a professional kitchen safety and workflow should be thought about carefully.
Make sure that the flow through the kitchen suits your style of service.
Fast cook equipment such as fryers, griddles, and salamanders should be positioned nearest to the service point and bulk cooking equipment such as convection ovens, combi ovens, Bratt and boiling pans furthest away.
Mechanical And Electrical Installations.
Consideration should be given to the type of services available. In remote areas, a gas connection is not always possible. Target Catering Equipment’s induction hobs and cooking suites offer an ideal alternative to traditional gas cooking ranges.

Always check the incoming electrical supply is able to cope with equipment specified, a 3 phase electrical supply may also need to be installed.
An important part of a well-designed kitchen ss the service spine or service manifold. Within this structure, most, if not all of the associated services can be located for equipment situated around it. This is usually Installed as an island unit and incorporate into the design of the ventilation system.
Ventilation Systems.
Commercial kitchen ventilation is a key part of your catering kitchen and where gas cooking equipment is specified there is stringent rules and regulations and gas safety interlock systems need to be installed.
An alternative and cheaper ventilation system solution, which does not require expensive gas safety Interlocks, is an all electric kitchen including induction hobs and commercial induction ranges which Target manufacture to order.
Food Service Area.
Adequate space for holding hot and cold food prior to service should be allocated. The provision of heated gantries will help food to stay hot and a correctly designed food service area wi enable the smooth transition of dishes from the kitchen to the dinning area.
Dishwasher Area.
The dishwashing area is of paramount importance to the successful running of a catering business. Consideration should be taken to providing enough space for the storage of clean items as well as disposal of rubbish and waste food. Target Catering Equipment manufacture dishwasher tables and complete dishwashing systems to suit exact requirements.
A condensate canopy may need to be installed in order to remove steam produced during the dishwashing procedure, Target manufacture stainless steel condensate canopies to suit all requirements.