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Ritz-class Hotel Kitchen, Riyadh
Full hot line, cold kitchen, pastry and warewashing for a 380-room luxury hotel, with fully welded exhaust hoods.
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Projects & Case Studies
Commercial kitchens we've engineered across 60+ countries
From five-star hotel hot lines to high-throughput central kitchens — see how procurement teams work with Tarzan Kitchen to plan, equip and commission turnkey foodservice facilities.
15+ years exporting · CE / NSF compliant lines · layout, supply & commissioning
5-Star Hotel Main Kitchen
Riyadh, Saudi Arabia · 1,200 covers / service500+
Kitchens delivered
60+
Countries shipped to
15+
Years exporting
48h
Avg. quote turnaround
Selected work
Projects by facility type
Every project below was scoped, manufactured and shipped as a coordinated package — equipment layout, stainless fabrication, cooking line and commissioning support.
RUH-017
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QSR Chain Rollout, Jakarta
Standardised cooking-line kit replicated across 22 fast-food outlets — one spec, one shipment schedule, consistent build.
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Central Kitchen, Manila
High-volume prep, blast chilling and cook-chill line feeding a regional restaurant group's daily distribution.
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Hospital Catering Kitchen, Lagos
Hygiene-first stainless build with patient-tray plating line and HACCP-friendly workflow zoning.
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International School Canteen, Almaty
Serving-counter, combi-oven battery and dishroom for a K-12 campus catering three sittings a day.
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Resort Banquet & Buffet Kitchen, Maldives
Island-logistics build: pre-assembled, containerised and commissioned on-site with corrosion-rated finishes.
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Case study in focus
Plan a kitchen like this →
Feeding a restaurant group from one central kitchen
MANILA, PHILIPPINES · RESTAURANT GROUP · 2024
The challenge
A fast-growing restaurant group was running inconsistent food quality across outlets and hitting the ceiling of in-store prep. They needed to centralise production — but the site had tight ceiling heights and a live-by date they couldn't move.
What we supplied
A complete cook-chill line: bulk cooking suite, tilting kettles and pans, twin blast chillers, cold-room panels and a plating/packing line — laid out around the group's own recipes and delivered as one coordinated shipment.
8,000
meals per day
−38%
food cost variance
11 wk
order to commission
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Tell us about your kitchen project
Send your floor plan, cover count or equipment list — our engineers reply with a layout suggestion and a quotation, usually within 48 hours. No obligation.