From Selection to Implementation,
Bringing Back-of-House Equipment Smoothly Into Operation.
Autex provides commercial kitchen equipment support for restaurants, hotels, clubs, central kitchens, and food factories. We focus not only on individual equipment, but also on site conditions, service rhythm, cleaning and maintenance, installation coordination, and long-term stability, helping clients build clearer and more reliable back-of-house equipment solutions.
From initial needs consultation and equipment selection to delivery and installation coordination, operation handover, and follow-up service support, Autex keeps the process practical, clear, and executable so the equipment truly serves daily operations.
Consultation & Selection
During selection, we assess whether the equipment fits the actual use scenario. Peak service speed, daily usage frequency, staffing, and future maintenance convenience all influence the final configuration.
- Determine equipment types by menu and output volume
- Outline configuration direction based on site dimensions
- Provide checklist suggestions for new stores, renovations, or central kitchens
- Help clients clarify priority purchases
Delivery & Installation Support
Before commercial equipment enters the site, access routes, floors, power, water supply, and drainage need to be checked. We coordinate with the client’s project schedule to support handover and reduce delays caused by unclear site conditions.
- Confirm dimensions and access routes before equipment delivery
- Schedule delivery in line with the project timeline
- Coordinate installation notes based on site conditions
- Provide pre-use inspection guidance after delivery
Operation Guidance
Equipment stability also depends on daily usage and cleaning habits. Autex provides user teams with basic operating instructions and key notes to help reduce misuse and unnecessary downtime.
- Basic equipment operating procedures
- Cleaning and maintenance notes
- Daily inspection guidance for high-use equipment
- Initial troubleshooting direction for common issues
After-Sales Assistance
After equipment enters operation, clients may need parts replacement or fault checks. We provide communication support to help identify the issue direction faster and arrange follow-up service coordination.
- Follow-up communication on usage issues
- Maintenance and cleaning guidance
- Follow-up on parts or consumables
- Initial equipment condition assessment and service arrangement
A Clearer Equipment Service Process
Needs Consultation
Understand the catering type, site conditions, expected output, existing equipment, and procurement goals.
Configuration Planning
Based on the menu, workflow, space, and budget range, organize suitable equipment categories and configuration direction.
Product Confirmation
Help check equipment dimensions, functions, power requirements, usage scenarios, and installation conditions to reduce later adjustments.
Delivery Coordination
Arrange equipment delivery, site entry, and installation support according to project progress and the on-site construction rhythm.
Operation Handover
Provide basic operation, cleaning, maintenance, and daily inspection guidance to help the team start using the equipment sooner.
Follow-up Support
Provide maintenance advice, issue communication, and service coordination based on actual operating conditions.
Suitable for Different Catering Scenarios
Autex service support applies to new store openings, back-of-house renovations, equipment upgrades, central kitchen projects, and standardized chain restaurant configurations.
- Restaurants & Chinese Dining:Focus on service rhythm, cooking efficiency, and washing and sanitation flow.
- Hotels & Clubs:Focus on equipment stability and configuration continuity across different areas.
- Central Kitchens:Focus on high-volume prep, cold-chain storage, and automation efficiency.
- Food Factories:Focus on processing flow, equipment durability, and long-duration operation.
- Chain Restaurants:Focus on equipment standardization, store replication efficiency, and maintenance convenience.
Information to Prepare Before Consultation
To help organize suitable equipment direction faster, we recommend providing the following information during initial communication. If full information is not yet available, photos or a brief requirement can also be provided first.
- Venue type and catering format
- Kitchen floor plan or site dimensions
- Menu type and expected peak output
- Existing equipment list or upgrade requirements
- Power, water supply, drainage, and exhaust conditions
- Expected opening or construction schedule
