We seen kitchens from Accra to Dar es Salaam — too many times with wrong fire type, poor ventilation, or prep areas that just don’t flow. African cuisine ain’t monolithic. You got slow-cooked peanut stews in the west, spice-heavy grills in the east, injera prep zones in the horn — and each one demands a kitchen that understands the fire, the culture, the plate.

As a leading contracting and kitchen equipment manufacturing company based in Turkey, we’ve been supporting turnkey projects for hospitality consultants, facility managers, kitchen designers, and F&B investors across the African continent. These aren’t just steel boxes with a fryer and hope — we design from ground zero, integrating heat types, cooking rituals, and regional service formats.

Our team works on-site, exports globally, and builds kitchens that are born ready for Afro fusion, traditional recipes, or modern pan-African menus.