Cutter mixers, spiral and planetary mixers, vegetable cutters, slicers, mincers, dough sheeters, juicers, vacuum packers — supplied, installed and commissioned across the UAE.
Most kitchens specify it last, once the cooking line and the cold side are settled. It deserves better attention than that. How much you can prep in the hours before service sets a ceiling on how many covers you can put out.
WhatsApp us about prep equipmentWhat you make decides what you need. A restaurant doing its own bread, its own juice and its own mezze will want three machines from three different parts of a catalogue.
Spiral mixers, planetary mixers, dough sheeters, dividers and retarder-provers. For bakeries, and for any kitchen where the dough itself is the point.
Vegetable cutters, cutter mixers, food processors, peelers, juicers and citrus presses. Usually the biggest volume in the prep window, and the first place a kitchen runs out of time.
Planetary mixers, sheeters, moulders and proving. Pastry punishes a variable batch, so the machine has to hold its settings.
Spiral mixers sized to the dough batch, dough rollers and portioning, sitting alongside the deck or conveyor oven.
Extruders, sheeters and cutters for kitchens making their own, and the cold storage that fresh pasta immediately requires.
Slicers, contact grills, portioning and refrigerated prep counters. On an assembly line the hold-up is usually how far someone has to reach, so the counter matters as much as the machine.
Hummus, moutabel, tabbouleh and kibbeh, in the quantities a busy service gets through. A cutter mixer will do the batch inside the prep window and hold the texture from one day to the next.
Mincers, bandsaws, slicers and portioning, for kitchens that break down their own product. It pays where the menu needs cuts you cannot buy reliably, or where whole carcass works out cheaper than portioned. Dry aging sits alongside this and is covered under refrigeration.
Vacuum packers for portioning, shelf life and sous-vide, plus the blast chilling and cold storage that prep-ahead depends on.
A kitchen works to a fixed window. Product arrives, staff start, and service begins at a set time. Everything that needs prepping has to fit inside that window, and hand work has a ceiling you reach sooner than most people expect.
Past that ceiling you have three options. Start earlier. Put more people into a space that may not hold them. Or put in a machine. Most of the time the machine is what makes the quantity possible at all. It gets bought because the work will not fit in the time, and that is a different question from what it costs.
The second reason is consistency. A cutter mixer gives the same texture on a Tuesday as on a Friday. Hand work is only as good as whoever is doing it. That holds up fine until the person who is good at it takes a day off. It stops holding up entirely when you open a second site and need the dish to taste the same there.
Food preparation takes about a tenth of a restaurant's floor area and no customer ever sees it, so it is usually the first line trimmed when the fit-out number comes back high. Worth resisting. The volume and the timing were what set the menu in the first place.
Most prep equipment exists so you can work ahead. The moment you do, the output has to go somewhere cold. A cold room sized for deliveries will not also hold a day's prepped mise en place.
This is the interlock most equipment schedules miss. A cutter mixer that lets one person do a morning's prep in an hour only pays back if there is somewhere to put the output, at the right temperature, until service. Otherwise the kitchen goes back to preparing to order and the machine sits idle.
So we size the two together. Refrigeration and cold rooms →
Bartscher, Cancan, Electrolux Professional, Excalibur, Faba, Fimar, Hamilton Beach, KitchenAid, Mecnosud, Neumarker, Pacojet, Prisma Food, Robot Coupe, Salva, Sammic, Santos, SAP, Sirman, Somerset, SPAR, Thermomix and Zumex.
All supplied through authorised channels with manufacturer warranties. If you already run something we have not listed, tell us and we will get it.
By the batch. A spiral mixer is sized to the dough batch you actually make in one go. A cutter mixer is sized to the bowl volume the recipe needs. Cover count tells you how often you will run it. Size from covers alone and you end up running two batches where one would have done.
By who is operating it. Equipment that needs judgment gives different results in different hands. If the same dish has to come out the same across shifts or across sites, the best machine on paper is often the wrong one.
By where it sits. Prep equipment needs bench space either side, power at the right position and somewhere to put the output. Specify a machine without the bench it lands on and it gets used less than it should be.
Tell us the menu and the volumes and we will work the schedule back from the product. How the design stage works →
Size it to the batch. Work out the largest single quantity you make in one go, a day's hummus or a service's worth of a mix, and specify the bowl to that. Cover count tells you how many times a day it runs, which affects the duty rating. Tell us what you are making and in what quantity and we will size it.
Single machines are fine. A replacement slicer, one mixer, a vacuum packer — we quote it as a unit, with no requirement to take anything else with it.
Volume and consistency, mostly. It gets a quantity done inside the window you have before service, which is usually the real constraint. And it gives the same result whoever is operating it. Staff generally get moved onto work a machine cannot do.
Yes. We deliver, position, connect to the services at each position, commission and hand over with documentation. Installation is included in the price we quote unless otherwise specified.
Yes. Our technicians work across all major commercial kitchen brands, not only what we sold. Maintenance contracts →
For some brands there are demo kitchens in the UAE — tell us the model you are considering and we will say whether seeing one can be arranged. We do not run a showroom; our Dubai office is set up for meetings and drawings, and you can see finished kitchens in service in our project films.
Send us the menu and the batch sizes you work in. We will specify the prep equipment against what you are making, and say where a machine is not worth it.
WhatsApp us about prep equipment