We’re proud of our design skills which go into everything from our manufacturing processes, stove construction, electronics and, most importantly, the configuration of our stoves. We spend much time designing kitchens but realise a great kitchen design isn't just the best theoretical plan, but what works best for the chefs to put perfect food on the pass consistently.

It's easy to see a kitchen space and suggest a configuration you've used before which works well, but you may be missing a trick.

 With effort, you may come up with something better, or the chef you're working with may have better ideas. Using our knowledge and that of those we work with (chefs, designers or business owners) to deliver the ultimate design fitting the needs of the eventual 'owners' of the kitchen. 70% of the time we supply stoves we've designed, but our most enjoyable cases are the 30% of stoves we supply where the chefs' or kitchen houses' design input is incorporated – often hearing the feedback 'You’re the only ones who listened to me' and often told 'You came up with the best design'.

Initially, in the design process, we focus on the food, chefs and what the restaurant wants/needs - This may be high consistent output or improving comfort and ergonomics. Examples include reducing traffic, reducing energy costs or cooling the kitchen. Clients may be aware of potential cost savings but benefits like reducing weekly cleaning times by a few hours might not have been expected. The equipment we suggest is dictated by these factors, proposing what we think is best for the restaurant’s kitchen. This coupled with our broad knowledge of equipment is what makes chefs and owners alike, love our cooking suite and kitchen designs.