When a five-star property in Dubai decided to redesign its main kitchen, the goal looked simple: faster service and lower operating cost. But in reality, the project exposed every hidden challenge of a commercial kitchen — heat, workflow, compliance, and coordination. As contractors and consultants, we seen this before: even the most luxurious hotels struggle when design, BOQ, and MEP don’t talk to each other.
Project Overview
The project involved a 380-room luxury hotel in Dubai Marina with three restaurants, two banquets, and a 24-hour all-day dining outlet. The old kitchen was built in 2008 and no longer met HACCP or energy efficiency standards. The hotel wanted a complete redesign — not just equipment replacement but full layout, ventilation, and cold room re-zoning.
Key goals:
- Reduce heat load and energy consumption.
- Improve chef workflow between hot and cold kitchens.
- Integrate new BOQ with MEP drawings before installation.
- Use factory-tested, Turkey-built equipment to replace European imports.
Challenges Identified
- High Ambient Heat – Temperatures in the kitchen exceeded 38°C, affecting chef comfort and food safety.
- Poor Ventilation Design – Exhaust ducts were undersized, creating negative pressure that pulled hot air from the banquet area.
- Outdated Equipment – Mix of brands from 2008 created inconsistent cooking results and frequent breakdowns.
- HACCP Non-Compliance – Raw and cooked food zones overlapped.
- Energy Waste – Gas cooking lines consumed excessive energy, increasing monthly costs by 22%.
Turkey-Built Solution Strategy
Our team proposed a full turnkey package — design, BOQ, MEP integration, and installation under one umbrella. The decision to use Turkey-built commercial kitchen equipment was based on both cost and performance. Equipment manufactured in Istanbul offered CE certification, shorter lead times, and 18–20% lower cost than European alternatives.
Actions taken:
- Redesign workflow using 3D Revit models to separate hot, cold, and pastry zones.
- Replace gas ranges with induction-ready units for lower heat emissions.
- Install pre-tested Turkey-built dishwashers with water-saving technology.
- Upgrade ventilation with balanced exhaust and make-up air units.
- Coordinate all utilities through updated MEP load schedules.
Problem → Solution → Result Table
Problem | Solution | Result |
High ambient temperature | Installed induction-based ranges and optimized hood velocity | 8°C temperature drop and 30% energy saving |
Poor ventilation & smoke backflow | Added make-up air units and redesigned duct routing | Eliminated smoke buildup, improved air balance |
HACCP zoning violation | Introduced stainless partitions and new workflow | Full HACCP certification renewed in 6 weeks |
Equipment breakdowns | Turkey-built modular cooking blocks and dishwashers | 40% reduction in downtime and maintenance cost |
Excess energy consumption | Smart control panels and heat recovery system | ROI achieved in 18 months |
Implementation Details
- MEP Coordination
In early stages, we aligned BOQ with mechanical drawings. Previous projects in Dubai failed because contractors ignored electrical load diversity. Here, the MEP team and kitchen supplier worked side by side. Every range, fryer, and refrigerator had its own load data in the plan. This avoided later rework that typically costs $25k–$50k in similar hotels.
- Workflow Optimization
The chef team requested smoother circulation between prep, cooking, and plating. We used arrows and visibility studies to redesign layout paths. The result was a 12% faster meal output during banquets. Pastry and butchery sections were separated by clear glass walls — hygienic yet visually open.
- Ventilation & Heat Recovery
Dubai’s high humidity made ventilation critical. The previous hoods exhausted air without balance. Turkish engineering teams installed factory-tested hoods with fire suppression. Air pressure stabilized, and chefs reported noticeably cooler workspace. The added heat recovery module pre-heated dishwashing water, saving about 18% on energy bills.
- Cold Room Reconfiguration
Cold rooms were relocated closer to the main kitchen corridor. Old freezers were wasting energy because of poor insulation. Turkey-made modular cold rooms with 80 mm polyurethane panels reduced compressor cycles by 25%.
- Training & Handover
Installation ended with a full-day demo for chefs and stewards. Training covered induction usage, cleaning, and energy-saving practices. After the first month, maintenance calls dropped by 35%.
Cost Comparison: Turkey-Built vs European Brands
Below is a cost-performance comparison between Turkey-built and European brands used in the Dubai project. The table highlights differences in cost, logistics, energy, and lifecycle performance.
Criteria | Turkey-Built Equipment | European Brands | Difference / Impact |
Average Initial Cost | 100% baseline | +18–22% higher | Turkey-built saves up to 20% upfront |
Delivery Lead Time | 10–15 days | 5–6 weeks | Turkey-built projects open 3–4 weeks earlier |
Energy Consumption (avg.) | 100 kWh/month | 125 kWh/month | 20% lower energy cost annually |
Spare Parts Availability | Local Istanbul stock (3–5 days) | Imported (2–4 weeks) | Faster service, less downtime |
Total Ownership Cost (5 years) | 100% baseline | +25% higher | Long-term ROI achieved in 18 months |
Performance / Reliability | Factory-tested, CE-certified | CE-certified | Equal performance, faster ROI |
Procurement managers now evaluate not just initial cost, but lifecycle value and ROI. The Istanbul-based manufacturing ecosystem provided faster logistics, stronger after-sales service, and consistent CE-certified quality that matched European standards — while maintaining better ROI and delivery reliability.
MEP Integration Lessons Learned
In many Dubai projects, coordination between kitchen designers and MEP consultants starts too late. This project changed that logic — integration began on day one. Each BOQ item included unique electrical, water, and gas data embedded into the drawings. The kitchen supplier and MEP engineer worked in the same BIM model, identifying conflicts before installation. This reduced MEP change orders by 70% and saved approximately $45,000 in potential rework costs. The lesson is clear: MEP coordination is not a technical extra, it’s the backbone of any successful commercial kitchen design.
ROI & Sustainability Impact
The project achieved return on investment in 18 months through energy savings, reduced breakdowns, and lower maintenance. The switch to induction cut CO₂ emissions by 14 tons per year. Turkey-made induction and dishwashing lines proved to be more efficient in tropical climates, requiring 20% less cooling capacity in HVAC.
Comparatively, European units offered similar performance but at 22% higher initial cost and longer shipping times. The Istanbul manufacturing base allowed customization — all units were factory-tested, then shipped with ready MEP connection kits, reducing installation time by 10 days.
Chef Feedback
The hotel’s executive chef said:
“The kitchen finally breathes. Before, we had constant smoke and noise. Now the workflow feels natural — the new induction and ventilation make everything smoother. Even our dishwash area is cooler. The Turkish team handled installation faster than expected.”
Procurement managers highlighted how direct communication with the Istanbul factory made pricing and logistics transparent.
“No hidden cost, no waiting for spare parts. That changed the entire project timeline.”
Lessons Learned
- Early coordination between BOQ, design, and MEP saves time and money.
- Induction ranges are not just sustainable — they are practical for high-heat regions.
- Turkey-built modular equipment can outperform imported systems if properly planned.
- Training and post-installation support are as important as the equipment itself.
FAQ – Case Study Insights
Why did the hotel choose Turkey-built equipment?
Because it offered 18–20% lower cost, faster delivery, and full CE compliance compared to European imports.
What was the biggest technical challenge?
Ventilation and MEP integration — old exhaust systems couldn’t handle heat and humidity levels.
How much energy was saved after redesign?
About 30% less energy consumption overall, mainly from induction cooking and efficient dishwashing lines.
How long did the installation take?
The complete turnkey handover took 9 weeks, including training.
What was the total ROI period?
The investment paid back in approximately 18 months through energy and maintenance savings.