Guangzhou, China · Exporting to 60+ countries
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Kitchens we design, build and install

Every venue type has a different bottleneck. These are the packages we build most often, and what each one typically includes.

Hotel back-of-house commercial kitchen project Hotel & resort

Hotel back-of-house

Main and banquet kitchens, pastry room, cold rooms, staff canteen, room-service pantries and wash-up.

 Restaurant commercial kitchen project Restaurant

Restaurant & steakhouse

Hot line with chargrill and salamander, prep counters, walk-in chiller, extraction hood and dish area.

 Bakery production equipment project Bakery

Bakery & pastry production

Spiral mixers, dividers, moulders, proofers, deck and rotary ovens, cooling racks and display cabinets.

 Canteen and central kitchen equipment project Canteen

Canteen & central kitchen

High-volume boiling pans, tilting bratt pans, rice lines, vegetable processing and hot holding trolleys.

 Coffee shop equipment project Coffee shop

Café & dessert shop

Bar counters, under-counter chillers, ice machines, display showcases, small ovens and prep tables.

 Bar equipment project Bar

Bar & lounge

Custom stainless bar fabrication, bottle coolers, ice wells, glass washers and back-bar shelving.

Case study

4-star hotel, 320 rooms — complete back-of-house

A single supply contract covering seven kitchen areas, delivered in two container shipments and installed by our own engineers.

  • Scope: main kitchen, banquet kitchen for 800 covers, pastry, butchery, staff canteen, two cold room blocks and dish wash
  • Design: 2D CAD plus 3D presented to the owner and executive chef; two revision rounds
  • Equipment: 240+ line items across cooking, refrigeration, ventilation and stainless furniture
  • Lead time: 55 days from design freeze to loading
  • Site: 12 days installation and commissioning, plus two days of chef and steward training

Discuss a similar project

Completed hotel kitchen installed by ACOOKER

Who we work with

Typical clients

Hotel groups and developers, restaurant chains, catering contractors, equipment dealers and distributors, and independent owner-operators opening their first site.

Hotel groups

Multi-property standards, phased openings and repeat equipment packages.

Restaurant chains

One approved specification repeated site by site, shipped to each opening date.

Dealers & distributors

OEM and private-label production, neutral packaging, wholesale pricing tiers.

Independent owners

Full guidance for a first kitchen — layout, equipment list and realistic budget.

Tell us about your venue

Share the floor plan, the menu and the opening date. We will come back with a layout, an equipment schedule and a price.

Start your project

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