What We Do

• Select equipment to match your concept and seating capacity.
• Complete the hot, refrigeration, neutral, and dishwashing sections.
• Supply, install, commission, and train staff.
• Provide service support and fast delivery of spare parts.
• Work to your specification—or build a bill of materials from scratch.

Equipment Lines

• Hot kitchen: combi steamers, convection and pizza ovens, ranges, grills, fryers, bain-maries.
• Refrigeration: cabinets and prep tables, blast chillers/freezers, showcases and chest freezers, ice makers.
• Neutral: worktables, shelving, sinks, hoods and canopies.
• Dishwashing: undercounter and hood-type machines, conveyor/tunnel systems, water softeners.
• Serving lines & bar: heated displays, salad bars, bar stations, coffee equipment.
• Ancillary: GN containers, utensils, thermal boxes, trolleys.

How We Work (Steps)

1. Brief & site check. We clarify your menu, flows, seating, and launch date.
2. Pre-layout. A preliminary kitchen plan and itemized specification with pricing.
3. Commercial offer. Comparative options by brand and lead time.
4. Supply & installation. Logistics, unloading, connection, and commissioning.
5. Staff training. Basic operating procedures and cheat-sheets for your equipment.
6. Service & parts. Scheduled maintenance, fast ordering of consumables and components.

Why TULPAR

• Turnkey. From selection and budgeting to a ready-to-run kitchen.
• Speed. Prompt proposals and predictable delivery times.
• Budget flexibility. Options across several price tiers.
• Service nearby. Timely support and parts availability.

Lead Times & Logistics

Lead times depend on brand and configuration. Many items are in stock; non-standard assemblies are made to order. Tell us your opening date—we’ll plan the delivery and installation schedule.

Warranty & Service

Official manufacturer warranties. On request—extended service support and scheduled maintenance. Spare parts and consumables are available from our warehouse and partner network.

What We Need to Start

• Venue format and target seating capacity.
• Draft floor plan/kitchen area plan (if available).
• Menu or a list of hot/cold lines.
• Preferred brands/budget constraints.
• Launch date.

CTA — How to Start

Contact us to receive a free initial specification and estimate in 2–3 versions (economy / balanced / premium).

• Request channels: phone, WhatsApp, email
• You receive: specification, lead times, delivery and installation terms.

FAQ

What’s Included in the Project

• Brief / Technical requirements: venue format, menu, seating, target throughput, launch timeline.
• Layout plan: kitchen zoning (hot/cold/prep areas, dishwashing zones, storage), flows of raw/ready product, workstation ergonomics.
• Kitchen tech plan: placement of hot, refrigeration, neutral, and dishwashing equipment; serving lines and bar.
• MEP coordination: electrical points (kW/phases/outlets), water/sewage (diameters/elevations), ventilation & exhaust (m³/h/duct sizes), gas (where applicable) — per manufacturer requirements.
• Equipment specification: SKUs, power/connection data, consumables, lead times, and brand/budget alternatives.
• Finishes & flooring schedules (kitchen zones): slopes to floor drains, sanitary coves, wall/ceiling materials for wet areas.
• Working drawings for builders/installers: setting-out references, details, and elevation marks.
• Deliverables package: PDF booklet + source DWG/DXF, optional 3D visuals and models for approvals.

The project complies with current sanitary and fire codes of your jurisdiction and with equipment manufacturers’ guidelines.

Workflow

1. Brief & data collection: plans/site measurements, utility specs for power & ventilation, menu, seating, schedule.
2. Sketch/concept (2–3 options): base layout, bottlenecks, and optimization proposals.
3. Approval: select an option; lock brands/budget and timeline.
4. Working documentation: tech plan, connection schemes, specification, sheets for builders.
5. Design supervision: responses to contractors, adjustments during construction.
6. Installation & commissioning (optional): together with TULPAR’s supply/installation team.

What We Design

• Restaurants, cafés, coffee shops, and bars.
• Bakeries, pastry shops, dark/ghost kitchens, food-court units.
• Canteens and production kitchens (incl. for enterprises and schools).

Why Involve TULPAR at the Design Stage

• One team “from project to launch”: we design what we actually install and service.
• Budget control: brand/lead-time alternatives without losing functionality.
• Fewer site reworks: precise setting-out, clear MEP requirements, and a ready “sheets for builders” package.
• Service & parts: we design with operation and consumables access in mind from day one.

Timelines & Deliverables

Timelines depend on area and complexity. Typical: sketch 5–10 business days, working documentation 7–15 days after concept approval. Deliverables: PDF booklet + DWG/DXF; on request — Revit/3D, landlord/shopping-mall approval sheets.

What We Need to Start

• Floor plan (DWG/PDF) and basic elevations.
• Available electrical capacity and ventilation/water/sewage requirements (if any).
• Menu/kitchen format, seating, and preferred brands.
• Target budget and launch date.

CTA — Start with a Free Concept

Send your plan and brief — we’ll prepare a free preliminary concept with placement of key equipment and a ballpark estimate (2–3 options: economy / balanced / premium).

FAQ

What we supply

• Dining tableware: plates (dinner, side, deep), platters, bowls, soup tureens, sauce boats.
• Glassware & bar: glasses (water, wine, beer, champagne, cocktails), carafes, jugs, beer mugs, coffee cups.
• Cutlery & accessories: forks, knives, spoons, tongs, ladles, serving spoons, trays (incl. anti-slip), boards.
• Kitchen containers & GN pans: stainless steel, polycarbonate/polypropylene, lids, grids, oven GN pans.
• Heat- and impact-resistant tableware: tempered glass, porcelain/stoneware, melamine for food courts, polycarbonate for banquets.
• Self-service line: stands, chafing dishes, sauce containers, dispensers, compartment trays.

Upon request, we can prepare a starter set for 30/60/120 seats based on your menu and dish turnover.

Materials and practicality

• Porcelain/ceramics: presentable serving, chip resistance, thermal shock 130–180 °C (depending on brand and series).
• Stainless steel AISI 304/430: durability, compatible with serving lines and dishwashers, resistant to frequent wash cycles.
• Tempered/borosilicate glass: impact resistance, barware and hot drink glasses.
• Melamine/polycarbonate: lightweight, shock-resistant, safe for self-service and catering.
• Polypropylene (GN, lids): lightweight, budget option for cold storage and transport.

Selection by format

• Coffee shop/bakery: cups 150–300 ml, saucers, dessert plates, trays, milk jugs, pitchers, chip-resistant mugs.
• Restaurant/bar: plate sets by courses, wine glasses, stoneware/boards for hot dishes, sauce boats.
• Canteen/corporate catering: stackable tableware, GN containers, trays, reinforced glasses, line marking.
• Catering/banquet: lightweight durable materials, thermo-containers, transport-proof dishes and lids.

Personalization and branding

• Logo application: pad/screen printing on porcelain and glass, laser engraving on steel.
• Colors and series: shades matching interiors/brand book, Pantone approval for custom series.
• Marking: inventory numbers, colored dots for tracking and serving zones.

Operation and accounting

• Compatible with dishwashers, glasswashers, tunnel washing systems.
• Stackability, easy storage and transport, scratch resistance.
• Care recommendations: washing temperatures, detergents, thermal shock guidelines.
• Support for replenishment and spare units by item codes.

How we work

1. Brief: venue style, menu, average seating/turnover, budget.
2. Series selection: 2–3 aesthetically consistent options (economy / balanced / premium).
3. Estimate & samples: itemized specs; photos/videos or physical samples available.
4. Delivery: from stock or made-to-order, careful logistics, and completeness check.
5. Replenishment: prompt repeat deliveries and replacement of broken items.

Terms and logistics

Some series are available from stock; personalization and rare items are made to order. Deadlines are aligned with opening date; phased deliveries possible (by readiness of hall/kitchen).

Why TULPAR

• Single supplier for kitchen & dining hall: tableware, equipment, GN system, consumables.
• Coherent aesthetics: matched series for consistent look and capacity.
• Operational reliability: only professional ranges with proven durability.
• Service: replenishment, spare parts, and usage support.

What we need from you

• Venue format and target seating.
• Menu (key serving categories).
• Preferences in style/colors and budget.
• Launch date/delivery deadline.

CTA – Request selection

Submit a request and receive a free tableware selection in 2–3 options with serving visuals and full specs (item codes, prices, deadlines, care recommendations).

What we supply

• Cooking equipment: heating elements/burners, thermocouples, thermostats & sensors (NTC/PT1000), fans, door gaskets, chamber glasses, handles/hinges, gear motors, belts, steam heating elements, jets, igniters, piezo/electric ignition, control boards and panels.
• Dishwashers: tank/boiler heating elements, pumps (wash/drain/dosing), nozzles & rotating arms, valves/pressure switches/level sensors, filters & baskets, gaskets, door microswitches, electronic boards.
• Refrigeration equipment: compressors & fans, condensers/evaporators, thermostatic valves, dryer filters, controllers, thermostats & sensors, fins/grids, door gaskets, LED modules.
• Bakery/pizza ovens & combi steamers: heating elements/burners, steam generators, humidity/temperature sensors, fans, gaskets, glasses, drive units, control blocks.
• Bar & coffee equipment: pumps & solenoid valves, group gaskets/seals, shower screens, manometers, boilers/heaters, PID controllers, coffee grinders (blades/motors), taps and water dispensers.
• Neutral & serving equipment: rails, rollers/supports, locks/handles, GN containers & grids, taps/mixers for washing zones.

We work with leading professional brands. We select OEM/OES parts or offer high-quality alternatives with warranty and proven compatibility.

How we select parts

1. Identification: you send a photo of the nameplate/model/serial number, photo of the unit, and short description of the malfunction.
2. Compatibility check: we verify part numbers in catalogs, confirm revision and compatibility.
3. Offer: we provide options — original / analogue / repair kit with price, lead time, and conditions.
4. Delivery and installation (if required): shipment from stock or made-to-order, installation and commissioning.

Terms and logistics

• From stock: popular items — 1–3 days within the region.
• Made-to-order: air/road transport — approx. 7–21 days depending on manufacturer.
• Packaging & delivery: secure packaging, tracking, express/economy options.

Warranty and quality

• Manufacturer’s warranty for original parts.
• For analogues — TULPAR warranty and compatibility testing.
• Pre-shipment inspection and photo report of the complete set.

Additional services

• Diagnostics & service: technician visit, defect inspection, scheduled maintenance.
• Cross-reference: help replacing discontinued parts with current analogues.
• Annual sets: consumables, gaskets, filters, detergents for dishwashers and coffee machines.

Why TULPAR

• Fast selection by nameplate and catalog databases.
• Spare parts and service from one source: part, installation, warranty.
• Flexible options: original, OES, or proven analogue — to fit your budget and deadlines.
• Transparency: we record part numbers, version/revision, and provide a specification for accounting.

What we need from you

• Photo of nameplate/model and serial number.
• Photo of the unit and malfunction description.
• Desired deadlines and delivery format.

CTA – Request a spare part

Send models/photos — we will prepare an exact specification and invoice the same day, propose timing/budget options, and arrange installation if required.