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From Shangai to Beijing: Chinese Kitchens That Work & Inspire
Chinese Restaurant Kitchen Projects – Turnkey Layouts & Equipment from Turkey
If you’ve ever stepped into the back-of-house of a busy Chinese restaurant, you probably seen it before: the clang of woks, the roar of gas burners, the speed, the heat, the intensity. From our years working with Asian restaurant consultants and procurement managers, we know that Chinese restaurant kitchen projects ain’t like the others. As part of our turnkey kitchen projects exported globally, we specialize in building Chinese commercial kitchens that reflect the real flow of wok-based, high-flame cooking.
These are not generic layouts. These are fast-paced, heat-driven, ingredient-centered kitchen setups — fully optimized for stir-fry, dim sum, rice steamers, and more. Whether it’s a Cantonese fine dining in Dubai, a Sichuan noodle house in Berlin, or a pan-Asian buffet in Lagos, our Turkey-built systems adapt to your cuisine, your chef, and your space.
The Unique Demands of a Chinese Kitchen
- Wok Cooking Demands: High-heat gas wok ranges require dedicated ventilation & splash zones.
- Rapid Order Turnaround: Ergonomic layout = less walking, more cooking.
- Steam & Stir-Fry Integration: Separate prep and service stations.
- Front-of-House Show Cooking: Many Chinese kitchens blend BOH and FOH for visible wok stations.
- Fire Safety & Grease Management: Especially important with open flames & oil use.
We’ve seen kitchens shut down not because of bad chefs — but because of poor kitchen flow and underperforming equipment.
Why Choose Us for Your Chinese Restaurant Project
You’re not just buying equipment. You’re investing in a kitchen workflow that works.
🇹🇷 Turkey-built systems, export-ready worldwide
🔥 Expertise in high-heat wok line engineering
📐 Turnkey design support: MEP drawings + BOQ
🍱 Dim sum & duck oven integration know-how
🛠️ CE-certified, gas/water/power coordinated systems
💬 Real feedback from Chinese chefs informs our R&D
🧩 OS&E + equipment layout synergy, always
Your Chinese kitchen deserves more than stainless steel — it deserves operational harmony.
Essential Cooking Equipment for Chinese Cuisine
Each unit is selected based on real menu needs — not catalog looks:
- Multi-burner Chinese wok ranges with water-cooled splashbacks
- High-speed steamers and rice cookers
- Overhead exhaust hoods with directional baffles
- Hot holding cabinets for rice and dim sum
- Charcoal duck ovens and BBQ hanging rails
- Prep counters with integrated cold wells for mise en place
Each item is manufactured in Turkey, engineered for long service life, and ready for export.
Custom Layouts by Menu Type: Dim Sum to Hot Pot
We don’t just install units. We plan your space:
- 🔄 Zoning by Cuisine Flow: Wok → Plating → Wash
- 🧂 Ingredient Prepping Area with cold storage
- 🧧 Dim sum section with bamboo basket storage & steaming
- ♨️ Soup & noodle stations with undercounter boilers
- 🥢 FOH-visible wok stations with tempered glass partitions
From cozy 40-seat places to 300+ covers in food courts — we’ve done it all.
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Chinese Restaurant Kitchen Projects – Turnkey Layouts & Equipment from Turkey
🔥 Live Wok Cooking & FOH Integration – Show Kitchen Ready
- FOH-visible wok stations with fire-safety glass
- Duck oven glow visibility in customer zone
- Steam cabinet positioning for visual effect
- OS&E alignment: wok ladles, rice bowls, hot trays
Because guests don’t just eat Chinese food — they watch it being made.
📊 Chinese Kitchen vs Western Kitchen: Technical Comparison
Feature | Standard Restaurant | Chinese Restaurant Kitchen |
Wok Heat Requirement | Low–Medium | Extremely High |
Equipment Cooling | Air-cooled | Often Water-cooled |
FOH Integration | Optional | Highly Preferred |
Ventilation Demand | Medium | High with Fire Risk |
Cooking Zones | Western line layout | Flow-based (Wok → Dish) |
🧠 7 Planning Facts for Chinese Kitchens That Work
- Water-cooled wok backsplash = less heat, more control
- Never combine duck roasting with fresh prep zone
- FOH wok zone? Use tempered glass only
- High-output rice cookers = separate power line
- Dim sum steaming needs tray lift access
- Oil trap cleaning access must be from rear
- Avoid placing soup boiler near main traffic corridor
🎯 Choosing the Right Wok Suite: A Practical Checklist
- Define your primary dish focus: stir-fry, steamed, BBQ?
- Choose between gas, electric, or hybrid wok types
- Determine volume per hour (low/medium/high)
- Consider water supply & drainage availability
- Request a pre-layout plan with your menu specs
🔗 Compatible Equipment for Chinese Kitchen Projects
- Charcoal Ovens for Duck
- Gas & Induction Wok Ranges
- Commercial Rice Cookers & Warmers
- Stainless Steel Custom Prep Stations
- High-Capacity Steam Cabinets
📦 OS&E Flow for Chinese Restaurant Operations
- Dim Sum bamboo baskets – stackable and washable
- Chinese cleavers – compatible cutting stations
- Chopstick & condiment tray integration – plating zone OS&E
- GN cabinets for sauces and wok oil
- Insulated trays for plated dim sum & noodles
Your BOQ isn’t complete without OS&E harmony.
📐 Chinese Restaurant Design Tips: FOH Flow & OS&E
Designing a Chinese restaurant kitchen means balancing visibility, fire, and freshness:
- Avoid long walking distances between wok & dish area
- Use tempered glass in show kitchens for safety
- Ensure exhaust hood flow is compatible with live cooking
- Integrate cold storage under prep counters for fast reloads
📦 OS&E Integration: From ladles to rice bowls, duck hooks to condiment jars — we cover every detail for your BOQ.
FAQ – Chinese Restaurant Kitchen
Can I integrate induction in Chinese kitchens?
Yes, we offer hybrid wok stations with induction + gas burners.
Do you supply bamboo steamers and dim sum OS&E?
Absolutely. Full OS&E package integration available.
What about charcoal ovens for duck?
We manufacture both vertical and hanging duck ovens — CE certified.
Are layouts customized?
Always. Every layout follows your menu, not generic templates.
What Operators Say & Get Your French Kitchen Project Quote✨
