Requirement : |
purchase and setup of Stainless Steel Commercial Kitchen Equipment - 12, 3 burner cooking range (2 burner indian, 1 burner chinese) 72” x 24” x, chapati plate & fluffer size 48” x 24” x 34” (3’ plate, 1’ fluffer), dosa maker size 36” x 24” x 34” h, table 48” x 24” x 34” h with 1 shelf, utensil rack size 72” x 18” x 60” with 5 shelves including top., wet utensil table with 1 shelf & top size 90” x 21” x 34” h, washing area table with 3 sink 72” x 24” x 34” h, used plate container in washing area size 48” x 24” x 34” h, table in service area with 2 shelves & top size 48” x 24” x 34” h, vanmerry 6’ long, table with 2 shelves & top size 36” x 24” x 34” h, trolley for used plates 30” x 24” x 34” with wheels, chopping table with 2 shelves & top size 72” x 24” x 34”, dry karyana rack with 1 shelf & top. 60” x 24” x 34”, table for vegetables with 1 shelf & top. size 60” x 24” x 34”, container for storage of onions & potatoes size 48” x 24” x 34”, electrical hood 10’ long, electrical hood 42” long, |