Raffles Jakarta is a true celebration of artistry, offering guests at every turn from the lobby to rooms a living museum of art and décor inspired by Hendra Gunawan – one of Indonesia’s most respected artists.
Each dining adventure is a curated experience: every little detail is carefully thought out for its guests. From exclusive chef’s table private dining at The Dining Room on Level 12, to Sunday Brunch at Arts Café on Level 1, to rejuvenating at the Navina Pool Bar on Level 14, The Writers Bar on lobby lounge, even to banquets for up to 3,000 people in the hotel – there are gastronomic experience for everyone.
It was not by chance, then, that Electrolux Professional was selected at pre-opening in 2012 by the hotel to suit its repertoire of creative culinary needs. We were trusted for reliability, durability and flexibility to adapt to their needs.
A leading end-to-end food service solutions provider, we could fit out 10 areas, including 3 production kitchens, with 80 pieces of equipment. This included a range of Combi Ovens, Blast Chillers, Modular cooking range (fry-tops, fryers, burners, solid top, salamanders, pasta cookers, heated plates, bain marie), Food preparation, Dishwashers (Undercounter, Hood type, Rack type and Flight type, Boiling and Braising pans, Food holders, Cabinets, Refrigeration units.
We are a hotel focused on hosting grand-scale events, requiring high-productivity and durable equipment to ensure undisrupted operations and business. Indonesians host lavish, large-scale celebrations – our highest call had been up to 3,000 – and our kitchens must be robust to meet those demands.
Wira Pekerti, Director of Purchasing
Around a decade on since it was established in 2015, Electrolux Professional continues to service and maintain a strong partnership with Raffles Jakarta – part of Accor Group.
For more information about its dining experiences, room and suites, visit: https://www.raffles.com/jakarta/ All images credit to Raffles Jakarta.
“Why Electrolux Professional?”
“Electrolux Professional had brand perception of great quality, and it allowed us to value engineer with a wide range of equipment that suited our needs. The versatility of the equipment also allowed for creating many innovative chef recipes, for example, unlocking bain marie techniques in the combi oven. Your equipment is built to last – 10 years on, we are still using them.”
Muhammed Maliki
Executive Chef