Our Facilities

In early 2008, Indus recognised that with the right commercial kitchen design, the warehouse could streamline their operation, increase efficiency and allow further growth over forthcoming years.

At the peak of our season, Indus caters for up to 7000 guests per weekend.

Therefore, Indus’s starting and finishing points had to be the warehouse’s front access where goods are delivered and where the finished items are despatched, ready for service.

After entering the above area, a separate door leads you to a hot prime cooking area that is designed as two large islands suites to allow several chefs to work in harmony. The spacious floor area also allows for extra catering equipment to be brought in for the peak times of summer and Christmas so all the essential extra pipework and power are discreetly concealed. Adjacent to the hot kitchen are two blast chillers to ensure hot food can be cooled the minute it is cooked.

In addition to the above, there is also a totally separate area for meat preparation and refrigeration. The Indus kitchen has 4 large walk-in fridges.

Commercial dishwasher and glasswasher areas were essential. One for the pots and utensils used in the kitchen and another, sited next to a stockroom, for the glassware and crockery brought back from events.