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Oasis Prestige Hotel in Mozambique

Project Project Name - Oasis Prestige Hotel in Mozambique

Project City - Mozambique

ProjectProject Overview

The Oasis Prestige Hotel in Mozambique is our second collaborative project with the client. This hotel, featuring 50 guest rooms, is set to open in December 2025. Our first partnership with the client began in 2019, and the success of that initial collaboration led the client to choose INEO once again for their second hotel project. Given the positive outcomes of our first joint venture, the client decided to entrust us with the design and procurement of kitchen equipment for the new hotel.

Warmly welcome client from Mozambique to visit INEO showroom

In this project, the client has handed over the entire design and implementation of the hotel's culinary kitchen to our team. We have meticulously selected and configured the appropriate kitchen equipment to meet the hotel's operational needs. We look forward to receiving feedback on the equipment's performance once the installation is complete and are committed to supporting the hotel's successful operation.This collaboration not only recognizes our professional expertise but also affirms the quality of our team's service. We are confident that, through our efforts, the Oasis Prestige Hotel will set a new benchmark in Mozambique's hospitality industry.

ProjectKitchen Solution

In close coordination with the client, we tailored the kitchen design to meet the specific needs of the establishment.The back kitchen is equipped with a series of commercial kitchen equipment.Here is a detailed list of the kitchen equipment we have configured for the Oasis Prestige Hotel, categorized by functional areas:

1. Preparation Area

2. Cooking Area

3. Baking Area

4. Refrigeration Area

5. Dishwashing Area

6. Storage Area

7. Service Area

8. Ventilation and Safety

This setup ensures that the Oasis Prestige Hotel's kitchen is fully equipped to handle the demands of a high-end hospitality establishment, providing efficiency, safety, and quality in all culinary operations.

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