AL RUMOOZ

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AL RUMOOZ Manufacturers, and Dealers in the commercial kitchen, supermarket and bakery equipment, since 1987.

21/10/2026

Salt, sea air and sanitisers can challenge stainless steel, making material selection an important part of commercial kitchen design.

Specify the right material from the start.
→ Connect with Al Rumooz for your project.

19/10/2026

The oven that sets your opening date hasn't been built yet.

Every item on the equipment schedule has a lead time. One of them is always the
longest, and on most projects it's the combi oven, which is made to order.

Order it when the site is ready, and it arrives after opening. Order long-lead items
now, hold them, and deliver when the site is ready. Same oven, same lead time,
different opening day.

Episode 3 of 5. Next: Day 35, a column nobody drew.

15/10/2026

Equipment life starts with what flows through it.

Hard-water scale can insulate heating elements, increasing operating temperatures and accelerating buildup.

Planning a commercial kitchen?
→ Speak with Al Rumooz about the right equipment and water-treatment solution.

12/10/2026

Before a single wall goes up, ADAFSA reviews this drawing.

In Abu Dhabi, the kitchen layout is approved before the fit-out starts. That means
the order of work matters: draw the food flow first (receiving, storage, prep,
cook, pass, in one direction), then place the equipment along it.

Do it the other way round and you end up re-drawing arrows around equipment that's
already in the wrong place, usually after a comment on the submission.

Signed off before a wall goes up.

Episode 2 of 5. Next: Day 70, the longest lead time on the list.

Every project looks simple on paper. The trouble starts in the handovers: the gap between planning and design, between d...
10/10/2026

Every project looks simple on paper. The trouble starts in the handovers: the gap between planning and design, between design and build, between build and maintenance.

At Al Rumooz, we close those gaps. One team and one programme take your commercial kitchen from the first plan to long-term upkeep, with nothing lost in between.

Plan | Design | Build | Maintain

Talk to us about your next kitchen project.

08/10/2026

Refrigeration performance changes with ambient temperature. As condenser air gets hotter, cooling capacity can fall when demand is highest.

Poor condenser placement and restricted airflow can make the problem worse.

Design for the conditions you actually operate in.
Talk to Al Rumooz about the right system for your operating environment.

05/10/2026

112 days before opening, and nobody has chosen an oven yet. That's correct.
A new 120-seat restaurant in Abu Dhabi. An empty shell, an opening date, and a lot of catalogues. The tempting move is to start picking equipment.

The better first question is: what's on the menu, and when is the peak hour?

Friday 8–10pm at 140 covers sizes the cold storage, the cook line and the dishwash.

Get that number right and most of the kitchen follows from it.

This is episode 1 of 5. We're following one (fictional) project from brief to

opening day, one decision per episode.

Next: Day 98. The drawing goes to ADAFSA.

03/10/2026

A grease trap works through separation, not filtration.

Fats float, solids sink, and clear water exits through the outlet.

But flow rate, water temperature and maintenance schedules can affect how well the system performs.

Building or upgrading a commercial kitchen?

Talk to AlRumooz about designing it for real operational demands.

01/10/2026

An open refrigerated case relies on controlled airflow to hold its temperature. When that airflow is disrupted, performance can suffer.

Getting refrigeration right starts with understanding airflow.

Talk to Al Rumooz about your next cold-chain or retail refrigeration project.

From Concept to Kitchen. Built for Performance.At Al Rumooz, we design commercial kitchens around the way you actually w...
29/09/2026

From Concept to Kitchen. Built for Performance.

At Al Rumooz, we design commercial kitchens around the way you actually work — from workflow and heat zones to storage, service flow, and efficiency.
Because a great kitchen isn’t just built to look good. It’s built to perform.

From hotel kitchens and cloud kitchens to bakery lines and supermarket cold chains, we bring practical design and operational thinking together.

Let’s build spaces that work as hard as you do.

Address

Mussafa M37
Abu Dhabi
9011

Opening Hours

Monday 08:30 - 17:00
Tuesday 08:30 - 17:00
Wednesday 08:30 - 17:00
Thursday 08:30 - 17:00
Saturday 08:30 - 17:00
Sunday 08:30 - 17:00

Telephone

+971502013530

Website

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