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SOLUTIONS / KITCHEN CONCEPTS

A kitchen built for the way you serve

Running a restaurant group, planning fresh lunches at work, improving a neighborhood restaurant, adding a grill menu or taking food on the road? Start with the business you want to run, then choose the cooking equipment and workflow to support it.

BOLDLION brings SHS™ superheated steam, steam-and-roast equipment and practical kitchen planning into each setting.

Chef and restaurant operator reviewing prepared dishes during service
Workplace dining space with food preparation equipment, coffee and seating

02 / WORKPLACE DINING

Fresh lunches in the space people already share

For offices and workplace food-service operators

Bring prepared ingredients to the office and finish them with steam or steam-and-roast cooking on site. Plan the pantry around food preparation, collection, coffee, water and cleanup, with the electrical, water and ventilation conditions checked before equipment selection.

  • On-site finishing
  • Serving flow
  • Pantry planning
Explore workplace dining
Chef plating lunch in a neighborhood restaurant

03 / KIVO RESTAURANT UPGRADES

Help a neighborhood kitchen do its best work

For independent restaurants improving an existing operation

Keep the dishes your regulars come back for. Review the menu, kitchen layout and busiest service, then identify where cooking programs, equipment placement and staff training can make preparation more consistent and daily work easier.

  • Existing menu
  • Kitchen workflow
  • Staff training
Explore KIVO
Chef presenting a seafood and vegetable dish to restaurant guests

04 / GRIVO STEAM GRILLING

Build the grill menu around real dishes

For grill operators and restaurants adding roasted dishes

Begin with the food: chicken, seafood, vegetables or the dishes your guests ask for. Test portion size, seasoning, loading and the finish you want; then set the cooking steps and equipment arrangement around service speed and the team running it.

  • Menu trials
  • Cooking steps
  • Service rhythm
Explore GRIVO
MOEVO mobile food kitchen serving customers at an evening location

05 / MOEVO MOBILE KITCHENS

Take fresh cooking to the next stop

For mobile and event-based food operators

A mobile kitchen can serve breakfast near offices, lunch at a workplace or hot meals at events. Match the menu and steam-and-roast equipment to the vehicle layout, continuous electrical supply, water, drainage and the operating conditions at each location.

  • Vehicle layout
  • Power and water
  • Service locations
Explore MOEVO

06 / SMART KITCHEN VENTILATION

Let extraction follow the cooking

For commercial kitchens with an existing exhaust system: connect cooking-equipment activity and temperature sensing to zoned dampers and fan control. The aim is to provide extraction where service needs it, instead of running every zone at one setting all day.

Explore the ventilation retrofit
Commercial kitchen extraction canopy above the cooking line

FROM NEED TO KITCHEN

Plan it around your service

  1. 01 / Tell us the menuDishes, portions and peak periods
  2. 02 / Map the spaceLayout, power, water and ventilation
  3. 03 / Test the approachEquipment mix and representative dishes
  4. 04 / Prepare for operationInstallation, training and ongoing care
Discuss your kitchen

LET’S TALK

Tell us what you need.

Send your requirements directly to our team. We’ll follow up by email.

Or email luhaibo@boldlion.cn directly