Customer Spotlight: How MEC Completed a Commercial Kitchen Setup at SCOPE

Introduction

At MEC, we believe that every project tells a story. Today, we’re excited to share an inside look at our recent endeavor: the Commercial Kitchen Setup. The Supply, Installation, Testing, and Commissioning (SITC) of Kitchen Equipment for SCOPE Complex.

This project was not just about delivering top-quality equipment — it was about creating a seamless Commercial Kitchen Setup experience. From the first consultation to the final commissioning. In this blog, we shine a light on the journey, exploring how our team met unique requirements, overcame challenges, and delivered a kitchen that’s ready to perform.

Read on to discover how trust, teamwork, and technical excellence came together to bring this Commercial Kitchen Setup project to life.

About Customer

SCOPE (Standing Conference of Public Enterprises), the apex body of Public Sector Enterprises. It was established to foster excellence and competitiveness among its members. This is done by enhancing operational efficiency through policy advocacy, capacity building, and strategic initiatives. It Represents PSEs at both national and international levels. SCOPE collaborates with government bodies and global organizations like the ILO and UN. It also partners with reputed academic and professional institutions to drive research and innovation on critical topics such as: leadership, climate change, and digital transformation.

About the Project

Scope of Work:

1. The SITC (Supply Installation Testing & Commissioning) of Kitchen Equipments was to be undertaken using specialized machines. (CNC bending and laser cutting & welding facility).
2. All the fabrication items were needed to be assembled and assured that the components used are food safe.
3. The scope of work included providing & fixing at site all equipments as per the Project requirements.
4. The SITC of HVAC and Kitchen fire management to be as per NBCI code.

What the Project Entailed:

Kitchen Equipments

1. Cooking Equipment & Hot Ranges

1. 2 Burner& 4 Burner Range – A versatile cooking unit, providing ample space for multi-dish cooking in busy kitchens.
2. Stock Pot Stove – A heavy-duty burner designed to handle large pots in commercial kitchens.
3. Tandoor – A traditional clay oven used to cook Indian-style dishes like naan, tandoori chicken, and kebabs with intense, dry heat.
4. Deep Fat Fryer – A kitchen appliance used to deep-fry foods like fries, chicken, and snacks for a crispy finish.
5. Chinese Cooking Range – A high-powered stove designed specifically for stir-frying and Asian-style cooking, featuring powerful burners and wok rings.
6. Salamander – A top-mounted broiler used to finish dishes, melt cheese, or brown the tops of casseroles quickly and evenly.
7. Hot Bain Marie – Used to keep sauces, soups, and cooked foods warm over extended periods without drying them out.
8. Heated Storage Cabinet – An insulated unit that maintains food at serving temperature before service.

2. Work Tables & Shelves

1. Work Table with Under Shelf – A sturdy stainless steel prep surface with an under shelf for convenient storage.
2. Dish Landing Table with Garbage Chute – A table for unloading dirty dishes, with a built-in chute for quick waste disposal.
3. Table Mounted Rack Shelf – Ideal for keeping frequently used tools and ingredients within easy reach.
4. Clean Dish Table – Used to collect and organize clean dishes after washing, usually positioned beside dishwashers or sinks.
5. Storage Rack – Designed for organizing and storing dry goods, kitchen tools, or equipment in an efficient and accessible way.
6. Food Warming Double Overhead Shelf – It is used to keep plated food warm and ready for service in commercial kitchens.

3. Preparation Equipment

1. Pulverizer – It is used to grind and crush dry spices, or grains into fine powder for cooking or processing.
2. Mixer Grinder – A versatile appliance that combines mixing and grinding functions, commonly used for making pastes, batters, and spice blends.
3. Sandwich Griller – A appliance used to toast and grill sandwiches evenly, creating a crisp exterior and warm, melty interior.
4. Meat Mincer –Designed to grind or mince meat into finer textures, ideal for preparing kebabs, sausages, and meat fillings.
5. Microwave – A quick-heating appliance that uses microwave radiation to cook, re-heat, or defrost food efficiently and conveniently.

4. Dishwashing Equipment

1. Dishwasher (Hood Type) – A high-capacity commercial dishwasher with a lift-up hood, designed for quick and efficient cleaning of large volumes of dishes.
2. Glass Washer – A compact machine specifically designed to gently and thoroughly clean glassware, ensuring a spotless, streak-free finish.
3. Single Sink & Double Sink Unit – A standalone sink with a two bowls, commonly used for washing utensils & ingredients
4. Pre Rinse Spray Unit – A flexible, high-pressure spray faucet used to rinse off food debris from dishes before placing them in the dishwasher.
5. Clean Dish Storage Rack – A shelving unit designed to organize and store clean dishes hygienically, keeping them dry and ready for use.

5. Ventilation System

1. Exhaust Hood – A ventilation system installed above cooking equipment to capture and remove heat, smoke, grease, and odors from the kitchen air.
2. Fresh Air System – A unit that supplies filtered, outside air into the kitchen or workspace to maintain air quality and proper ventilation balance.
3. Ducting – A network of channels that directs the flow of exhaust and fresh air between kitchen hoods and fans.
4. Exhaust Wet Scrubber – An air-cleaning system that removes smoke, grease particles, and odors from kitchen exhaust using water-based filtration.
5. Grease Trap – A device that captures fats, oils, and grease from wastewater before it enters the drainage system, preventing blockages.

6. Refrigeration Equipment

1. Cold Room – A large, walk-in refrigeration unit used for storing perishable goods in bulk at controlled temperatures. Ideal for commercial kitchens and food storage facilities.
2. Under Counter Chiller – A compact unit designed to fit beneath work counters, offering convenient access to chilled items.
3. Two Door Refrigerator – A spacious, unit that provides ample storage with separate compartments for organized cooling of various food items.

Bar Equipment:

1. Glass Top Deep Freezer – A deep freezer ideal for displaying and storing frozen items like ice cream or frozen foods.
2. Back Bar Refrigerator – A glass-fronted fridge placed behind the bar to store beverages for quick and easy access during service.
3. Under Counter Ice Machine – Installed beneath the counter, designed to produce and store ice efficiently for bars and food service.
4. Coffee Machine – A versatile appliance used to brew espresso, cappuccino, and other coffee-based beverages, essential for cafes and hospitality setups.
5. Cocktail Station – An organized workstation designed to streamline cocktail preparation and bar efficiency.
6. Blender Station with Sink – A dedicated bar station ideal for making smoothies, frozen drinks, and easy cleanup.
7. Display Chiller – A glass-fronted refrigerator used to showcase chilled food or drinks while keeping them at safe serving temperatures.
8. Ice Crusher – A device that quickly crushes ice into small flakes or chips, perfect for cocktails, slushes, and cold beverages.

Project Challenges

1.Delivery Restriction

One of the major challenges faced during the project was navigating delivery restrictions. This site had limited access windows for loading and unloading, especially during work hours. Coordinating with logistics partners to meet these time frames without disrupting ongoing operations required careful planning.

2.Time Boundation

The project had to be executed within a tight schedule. This demanded precise coordination among multiple teams including suppliers, installers, and technicians. Delays in any one area could potentially impact the entire timeline, making time management critical. Unforeseen factors such as site readiness, last-minute layout changes, or pending civil works added pressure. Every phase—right from equipment delivery to installation and testing—had to be carefully monitored. Maintaining quality while staying on schedule was a constant challenge, requiring proactive problem-solving and real-time decision-making.

Customer Experience

The customer had a highly satisfying experience throughout the project, appreciating the seamless coordination and professionalism demonstrated at every stage. From the initial consultation to the final handover, our team maintained clear communication. This ensured that the client was informed and involved in key decisions. The timely delivery and installation of equipment, despite logistical challenges, reflected our commitment to deadlines. The customer was particularly impressed with the quality and functionality of the Commercial Kitchen Setup and bar setup. The setup met all operational requirements and aesthetic expectations. Post-installation support and staff training added further value, leaving the client confident and fully prepared for smooth day-to-day operations.

Be part of our growing community of clients like SCOPE. Let’s bring your dream Commercial Kitchen Setup to life—contact us today!