About us
We work for you
Biography
Since its founding in 1997, Bakinox has specialized in the design, manufacture, installation, maintenance, and repair of high-quality commercial kitchen equipment.
Our company has been manufacturing equipment for restaurants, cafeterias, canteens, bakeries, confectioneries, workshops, bars, bistros, and large-scale projects for more than 25 years and providing durable kitchen utensils to fully equip and manage the overall process.
Commercial entrepreneurs, hotels, restaurants, and small businesses are among our customers who use our stainless steel kitchen appliances for affordable, reliable, and professional performance. Our products and customer service are among the best in the industry.
Relationships
Trust, loyalty and communication are signs of a successful business relationship. Employee satisfaction, collaboration, motivation, and innovation are all enhanced by trust, a crucial component of long-term business relationships. A similar approach is a loyalty, which builds strong and lasting relationships between companies and employees by demonstrating a commitment to providing high-quality services.
Experience
We have been producing, servicing, and supplying professional kitchen equipment to our customers for more than 25 years. Our experience is largely based on loyal service and high quality. A hidden advantage of our profession is that we are capable of identifying and solving difficult problems in this area in a timely manner.
Responsibility
By engraving the Bakinox logo on the equipment we manufacture, we are not attempting to differentiate ourselves from other companies, but to accept responsibility for the quality of the equipment we manufacture.
Our mission
Quality and success are our goals for your private project.
Using the right space and equipment will enable us to maximize productivity by ensuring maximum staff comfort.
1. Traffic
One of the main problems in many kitchens is the density of traffic. As long as it is handled properly, it is capable of withstanding many adverse conditions.
2. Cleanliness
A number of sections of the project are regulated by hygiene rules, including the cooking region, preparation section, dishwashing section, and others.
3. Selection of equipment
When choosing catering equipment, it is important to consider the type of food or menu being offered and, more importantly, the number of clients expected.
