Questions about commercial kitchens, answered

Cleresdyne (Cleres Dyne General Trading LLC) is a Dubai-based commercial kitchen contractor that designs, builds, equips, and maintains kitchens for restaurants and hospitality businesses across the UAE. Founded in June 2015, the company has delivered over 120 kitchen projects for brands including Nando's, Sushi Art, Rosa's Thai, Myata Platinum, Sobremesa, John Dory Seafood Restaurant, and Alien Burger. Cleresdyne offers kitchen design and fit-outs, equipment supply, custom stainless steel fabrication, kitchen renovations, annual maintenance contracts, and cold chain temperature monitoring. Learn more about Cleresdyne →

Cleresdyne operates from three locations: Dubai (Head Office) for commercial operations and project management, Sharjah (Warehouse and Production Facility) for stainless steel fabrication and logistics, and Abu Dhabi (Branch Office) for clients in the capital and western UAE. Get in touch →

No. Our stock sits in the warehouse, and our Dubai office is set up for meetings and project discussions. There is a reason we have not built one: a showroom shows equipment standing still, and it cannot tell you whether a range suits your menu, fits your space, or runs on the gas type at your site — and those are the questions that actually decide a kitchen. Meet us at the office instead — bring your layout, or just the site details if you do not have a layout yet, and we will go through the equipment schedule and the options with the drawings in front of us. You can also see finished kitchens in service in our project films, so you need not take our word for it. And for some brands there are demo kitchens in the UAE: tell us the model you are considering and we will say whether seeing one is possible.

Cleresdyne was founded in June 2015 and has been operating for over 11 years. The company started as a single-person equipment trading operation selling to customers in Oman, and has grown into a full-service kitchen contractor with 20+ employees and over 120 completed projects across the UAE.

Cleresdyne serves the entire UAE, including Dubai, Sharjah, Abu Dhabi, Ajman, Ras Al Khaimah, Fujairah, and Umm Al Quwain. With offices in Dubai, Sharjah, and Abu Dhabi, the company can support projects anywhere in the country.

Cleresdyne offers seven core services: Kitchen Design and Fit-Outs, Equipment Supply, Custom Stainless Steel Fabrication, Kitchen Renovations and Upgrades, Maintenance Contracts (AMC), and Cold Chain Temperature Monitoring. These services cover the full lifecycle of a commercial kitchen, from initial concept and design through to ongoing maintenance and monitoring.

Both. Cleresdyne can handle a complete kitchen project from design through to commissioning, covering layout planning, MEP drawings, equipment sourcing, stainless steel fabrication, installation, and municipality compliance documentation. Alternatively, clients can engage Cleresdyne for specific parts of a project only, such as equipment supply, stainless steel fabrication, or maintenance. The scope depends on what the client needs.

Cleresdyne does both. While back-of-house kitchen work is the core of the business, the company has significant experience with front-of-house stainless steel fabrication including bar counters, wall claddings, decorative panels, display shelving, and bathroom vanities. Projects like Myata Platinum at Citywalk and Sobremesa at Souk Al Bahar involved extensive front-of-house stainless steel in mirror finish, vibration finish, and black PVD coating. Learn more about our fabrication capabilities →

Yes. Kitchen design is typically the first step in any fit-out project. Cleresdyne's design team produces workflow-optimised floor plans, equipment placement layouts, and full MEP drawings (mechanical, electrical, and plumbing) with load schedules. The designs are developed to comply with UAE municipality food safety requirements and Civil Defence regulations. Learn more about kitchen design →

Yes. Cleresdyne offers annual maintenance contracts (AMC) covering preventive maintenance with scheduled visits, reactive breakdown repairs, 24/7 emergency callout, and spare parts supply. Every AMC is custom-quoted based on the kitchen's specific equipment inventory and operational requirements. Cleresdyne services all brands of equipment, not just equipment it originally supplied. Learn more about maintenance contracts →

Cleresdyne's temperature monitoring service uses IoT sensors installed on cold storage equipment (fridges, freezers, cold rooms, and super freezers down to -100°C) to track temperatures in real time. Data feeds into a cloud-based dashboard accessible from any device. If temperatures breach safe thresholds, a 24/7 operations centre is alerted and actively coordinates with your team until the issue is resolved. The system also generates automated audit-ready reports for HACCP compliance and municipality inspections. This is a standalone service available to any food business. Learn more about temperature monitoring →

Cleresdyne supplies equipment from a wide range of commercial kitchen manufacturers including Ali Group, Alto-Shaam, Electrolux Professional, Halton, Hatco, Hobart, Hoshizaki, Josper, Middleby, Rational, Scotsman, True Refrigeration, Unox, Winterhalter, Woodstone, and many more. All of it is supplied through authorised channels, with the full manufacturer warranty registered to the operator. See our full brand list →

Yes. Franchise operators and multi-unit F&B groups often come with pre-approved equipment lists with exact brands, models, and specifications standardised across all their locations worldwide. Cleresdyne sources this specified equipment through authorised channels in the UAE, coordinates delivery timelines, and handles installation and commissioning. The company has done this for brands like Nando's across 12 locations.

Yes. Cleresdyne's maintenance team services all brands of commercial kitchen equipment, not just equipment that Cleresdyne originally supplied or installed. This means one maintenance contract can cover everything in your kitchen regardless of who made it or where you bought it.

Cleresdyne fabricates a wide range of stainless steel products: standard kitchen items (countertops, shelving, exhaust hoods, sinks, pass-throughs, grease traps, floor gratings), front-of-house metalwork (bar counters, wall cladding, decorative panels, display shelving, elevator panels, vanities), and specialised products that require technical research and precise environmental control (pastry display chillers, chocolate display chillers, cheese room installations, dry agers). Learn more about our fabrication work →

Cleresdyne offers the full range of stainless steel finishes: brushed (Scotch-Brite), vibration finish, mirror finish, black PVD coating, gold PVD, rose gold PVD, and powder coating in any RAL colour. The finish is chosen based on the application, environment, and aesthetic requirements. Back-of-house kitchens typically use brushed finish, while front-of-house work may use mirror, vibration, or PVD coatings.

Yes. This is an area where Cleresdyne goes beyond standard kitchen fabrication. The company develops specialised products including pastry display chillers with strict humidity requirements, chocolate display chillers, cheese room installations, and dry agers. These products require deep research into temperature control, humidity management, and airflow engineering before fabrication begins. Cleresdyne's approach is to work out every technical detail in the design phase so the end product performs precisely as required.

In many cases, yes. Cleresdyne can plan renovations in phases with clear handover points so the kitchen can maintain partial operations during the work. The feasibility depends on the scope of the renovation and the physical layout of the kitchen. Some renovations require a full closure for a defined period, while others can be managed in stages. Cleresdyne assesses this during the initial site survey and recommends the approach that minimises disruption to your business. Learn more about kitchen renovations →

Yes. Before any renovation project begins, Cleresdyne conducts a thorough assessment of every piece of existing equipment, inspecting each unit for mechanical condition, age, energy efficiency, and compatibility with the new layout. The goal is to reuse as much existing equipment as possible to keep costs down. You receive a clear report on what Cleresdyne recommends keeping, what needs replacing, and why. Equipment assessments carry some inherent uncertainty, but in Cleresdyne's experience, the majority of equipment approved for reuse performs reliably for at least six months and usually well beyond that.

A typical project follows five stages: (1) Consult, where Cleresdyne visits the site, understands your concept and menu, and discusses budget and timeline. (2) Design, where the team produces a kitchen layout, equipment schedule, and MEP drawings. (3) Build, where equipment is procured and custom stainless steel is fabricated. (4) Install, where the team delivers, positions, connects, and commissions everything on site. (5) Maintain, where Cleresdyne offers ongoing maintenance contracts to keep the kitchen running at peak performance.

It ranges from weeks to months, and the spread is wide. A small, straightforward kitchen can be complete in 4 to 6 weeks. A large or complex one can run 8 to 12 months. What decides where a project sits is its size, how complex the build is, how settled the design is, and equipment availability — on long-lead items that is often the binding constraint. The programme we quote runs from confirmed design, and assumes the site is ready for the kitchen to go in, with civil works complete and utilities in place. We commit to a written programme at quote stage so there is a date to plan around.

Yes. Cleresdyne produces full mechanical, electrical, and plumbing drawings with load schedules, drainage layouts, gas connections, and ventilation requirements as part of the kitchen design process. The company also provides compliance documentation and layout approvals for UAE municipality food safety requirements across Dubai, Sharjah, Abu Dhabi, and other emirates.

You can request a quote by calling +971 56 594 3433, emailing info@cleresdyne.com, sending a WhatsApp message, or filling out the enquiry form on our website. Share your concept, menu, and floor plan (if available) and Cleresdyne will put together a detailed quotation.

Yes. Cleresdyne offers free initial consultations for all new kitchen projects. This typically involves a site visit, a discussion about your concept and requirements, and a preliminary assessment of the scope. For maintenance enquiries, Cleresdyne also offers a free kitchen health check where a technician inspects your equipment and provides an honest condition report.

The more detail you can share upfront, the more accurate the quote will be. Ideally: your restaurant concept and cuisine type, your menu (or a draft), the floor plan of the kitchen space with dimensions, your expected covers per service, your budget range (if you have one in mind), and your target opening date. If you don't have all of this yet, that's fine. Cleresdyne can work with whatever you have and help you fill in the gaps.

The kitchen package — equipment and custom stainless fabrication, supplied, installed and commissioned — runs from about AED 25,000 for a cafeteria to AED 1.5 million and above for a hotel main kitchen. A cafe sits around AED 100,000 to 300,000, quick service and fast food between AED 150,000 and 700,000, casual and fast casual dining between AED 300,000 and 1.2 million, and fine dining between AED 800,000 and 4 million. These figures exclude civil works, MEP by others, joinery, front-of-house finishes and the landlord’s own charges, which sit on top. The band is wide within every category because country of origin moves it. We publish the full table by type of operation, with the reasons the same kitchen can come in at half or double. Send us your concept and floor plan for a figure against your own project.

Equipment cost depends on the type of restaurant, the menu, the volume being produced, and above all on where the equipment is made. The ranges we publish assume mid-range Italian equipment, which is the middle of the UAE market. The same specification built in China or Turkey comes in below that; built in the UK, US, Germany or Switzerland it comes in above. A brand name on its own does not tell you which, because many European and American brands manufacture in more than one country. Ask for the country of origin against every line — it should be on the specification sheet. Note also that across our own quotes, custom fabricated items outnumber bought-in equipment line for line, so the fabrication scope usually moves a budget more than the equipment list does. See what a commercial kitchen costs in Dubai.

It depends on the type of equipment. Stainless steel furniture (tables, shelving, sinks) can be a safe purchase second-hand if inspected properly, as these items have no moving parts and tend to last decades. Cooking equipment like ovens and ranges can also be bought used if they're from reputable brands and have been well maintained. However, refrigeration equipment (fridges, freezers, cold rooms) is riskier to buy used because compressor failures are expensive to repair and can result in stock loss. As a general principle, spend more on the equipment you'll use every day and that is critical to food safety, and look for savings on items where the risk of failure is lower.

Setting up a commercial kitchen in the UAE requires several approvals: a trade license from the Department of Economy and Tourism (or relevant free zone authority), a food license from the municipality's food safety department, kitchen layout approval from the municipality before fit-out begins, and Civil Defence approval for fire safety and ventilation systems. The kitchen layout must be submitted and approved before any construction or equipment installation starts. Cleresdyne provides the kitchen layout drawings, MEP documentation, and compliance support needed for these approvals.

HACCP stands for Hazard Analysis and Critical Control Points. It is an internationally recognised food safety management system that identifies potential hazards in food preparation and establishes controls to prevent them. In the UAE, food businesses are expected to follow HACCP principles as part of municipality food safety regulations. Your kitchen layout, equipment placement, temperature controls, and cleaning procedures all need to support HACCP compliance. Cleresdyne designs kitchens with HACCP principles in mind, including proper zone separation, temperature monitoring, and hygiene workflow.

While specific requirements vary by municipality and kitchen type, most UAE municipality kitchen inspections check for: a certified exhaust and ventilation system with fire suppression, adequate refrigeration at correct temperatures, separate prep zones for different food types (to prevent cross-contamination), a commercial dishwasher or proper warewashing setup, handwash sinks in accessible locations, grease traps connected to drainage, stainless steel work surfaces that meet hygiene standards, and proper food storage arrangements. The kitchen layout must have been pre-approved by the municipality before the fit-out, and the final installation must match the approved drawings.

Yes. Cleresdyne has designed and equipped cloud kitchens for delivery-only operations including setups for Talabat. Cloud kitchens have different requirements from traditional restaurant kitchens: they prioritise workflow efficiency and speed over aesthetics, often operate multiple brands from a single space, and need to be designed for high-output delivery operations. Cleresdyne handles the design, equipment specification, fabrication, and installation for cloud kitchen setups across the UAE.

The equipment for a cloud kitchen depends on the menu being produced. However, most cloud kitchens need equipment across these categories: cooking equipment (combi oven, range, fryer, griddle), refrigeration (reach-in fridges, a freezer, possibly a small cold room), food preparation equipment (food processor, slicer, mixer), a commercial dishwasher, an exhaust and ventilation system, and stainless steel work tables and shelving. Cloud kitchens generally don't need front-of-house display equipment or serving counters. The exact specification should be based on your menu, expected order volume, and available space. Cleresdyne can help specify the right equipment for your cloud kitchen operation.

There is no single equipment list that works for every restaurant. A pizza restaurant, a sushi bar, a fine dining kitchen, and a fast food outlet all need very different equipment. However, most commercial kitchens require equipment in these broad categories: cooking equipment (ovens, ranges, grills, fryers, steamers), refrigeration and cold storage (fridges, freezers, walk-in cold rooms, blast chillers), food preparation (processors, mixers, slicers, vegetable cutters), warewashing (dishwashers, pot wash sinks, pre-rinse assemblies), ventilation and exhaust (hood systems, fire suppression, make-up air), stainless steel furniture (counters, shelving, sinks, pass-throughs), and serving and display (for front-of-house or open kitchen concepts). The right approach is to have a kitchen contractor study your menu and operation, then specify the exact equipment you need. A generic checklist will not get you there.

A cafe or coffee shop typically needs a more compact equipment setup than a full restaurant kitchen. The core equipment usually includes: an espresso machine and coffee grinder, a small combi or convection oven (for pastries and light food), undercounter refrigeration, a display chiller for cakes and sandwiches, a blender, a basic food preparation area with a worktable and sink, a small dishwasher, and an exhaust system if any cooking is done on site. The exact specification depends on how extensive the food menu is. A cafe that only serves coffee and pre-made pastries needs much less than one that prepares sandwiches, salads, and hot food in-house.

SS 304 is the standard grade for commercial kitchen environments. It is corrosion-resistant, food-safe, durable, and suitable for most kitchen applications. SS 316 contains additional molybdenum, which gives it higher resistance to corrosion from salt, acidic substances, and coastal environments. SS 316 is recommended for kitchens near the coast, seafood processing areas, or applications involving frequent exposure to acidic or salty ingredients. The majority of commercial kitchen projects use SS 304. Your kitchen contractor can advise on when SS 316 is worth the additional investment.

The recommended service frequency depends on the type of equipment and how intensively it is used. As a general guideline: cooking equipment (ranges, ovens, fryers) should be inspected every 3 to 6 months, refrigeration units every 3 months, ventilation and exhaust systems every 6 months, and warewashing equipment every 3 to 6 months. High-volume kitchens that operate long hours benefit from more frequent preventive maintenance. A properly structured annual maintenance contract schedules these visits automatically and catches problems before they become breakdowns. Learn about Cleresdyne's AMC service →

A grease trap is a plumbing device that intercepts fats, oils, and grease (FOG) before they enter the wastewater drainage system. In the UAE, grease traps are mandatory for commercial kitchens. Without one, grease accumulates in drainage pipes, causing blockages, foul odours, and potential sewage backups. Municipality inspections check for properly installed and maintained grease traps. The size of the grease trap required depends on the volume of wastewater your kitchen produces. Cleresdyne includes grease trap specification and installation in its kitchen fit-out and renovation projects.

The decision comes down to three factors: the mechanical condition of the existing equipment, its compatibility with the new layout and workflow, and its remaining useful life. Equipment that is mechanically sound, fits the new design, and has several years of service left is worth keeping. Equipment that is unreliable, inefficient, or doesn't fit the new layout should be replaced. Cleresdyne conducts a detailed equipment assessment at the start of every renovation project and provides a clear recommendation on what to keep and what to replace, along with the reasoning. The goal is to save you money where possible without compromising the reliability of the new kitchen. Learn more about kitchen renovations →

Commercial kitchen equipment is engineered for continuous heavy use in a professional environment. The differences include: construction from heavier-gauge stainless steel (typically SS 304 grade), motors and components rated for continuous duty cycles rather than intermittent home use, faster heat recovery (a commercial oven regains temperature in seconds after the door opens), compliance with food safety certifications like NSF and HACCP standards, and significantly higher output capacity. Commercial equipment costs more upfront but is designed to withstand 12 to 18 hours of daily use for years. Residential equipment used in a commercial setting will overheat, break down frequently, and will not pass municipality inspections in the UAE.