Project overview
Spicey & Salty required a compact commercial kitchen capable of fast casual service with strong wok and fryer throughput. Al Razana designed the equipment mix around menu speed and hood requirements.
Scope
Cooking appliances, undercounter refrigeration, prep tables and exhaust-compatible installation support. Layout optimised for a small footprint without sacrificing output.
Outcome
Operational kitchen supporting daily service with equipment sized for the brand's menu and staff workflow.
Client & location
Spicey & Salty — fast casual Asian-inspired concept. UAE site with limited kitchen footprint and high wok/fryer dependency for core menu items.
Requirements
Menu speed depends on rapid heat recovery on wok burners and fryer temperature stability. Hood capture and make-up air had to suit the landlord's exhaust provision. Al Razana modelled equipment KW loads before final specification.
Undercounter refrigeration was placed within arm's reach of the wok line to reduce walk time during service. Prep tables included built-in waste chutes and sanitiser placement per health guidelines.
Equipment supplied
High-BTU wok range, twin-tank fryer, rice holding, refrigerated prep, stainless wall shelves and hand-wash station. Fire suppression compatibility was confirmed with the hood supplier before order confirmation.
Outcome
Kitchen entered service with line cooks achieving target ticket times within the first week. Compact layout reduced unnecessary steps while maintaining separation between raw protein and cooked product.
Opening a fast casual concept in the UAE? Al Razana helps with equipment lists, layout sketches and supply for cloud kitchens and high-street sites.