+662 318 0965-8
info@alliedmetals.com
OUR JOURNEY
OUR JOURNEY
Under BOI license, our new family member, Siam Stainless Steel Co., Ltd, was set up in 1974 with an intention to fabricate quality stainless steel kitchen equipment for the Thai market.
The journey began in the late 1971,
when Allied Metals (Thailand) Co., Ltd.
was established in Bangkok, Thailand
with the vision to supply professional
kitchen equipment
to hotels, restaurants, airline catering, cooking schools,
and other Food & Beverages facilities.
Under BOI license, our new family member, Siam Stainless Steel Co., Ltd,
was set up in 1974 with an intention to fabricate quality stainless steel
kitchen equipment for the Thai market.
OUR JOURNEY
The journey began in the late 1971,
when Allied Metals (Thailand) Co., Ltd. was established in Bangkok, Thailand
with the vision
to supply professional kitchen equipment
to hotels, restaurants, airline catering, cooking schools, and other Food & Beverages facilities.
Under BOI license, our new family member,
Siam Stainless Steel Co., Ltd, was set up in 1974 with an intention to fabricate quality stainless
steel kitchen equipment for the Thai market.
OUR PHILOSOPHY
Is to associate with customers in their thinking, understand their needs, and convert customer's wish list into a functional and productive kitchen facility. Today, many F&B Facilities face issues of manpower shortage, limitation of space, food waste & hygiene problem, as well as energy consumption, causing challenges to obtain productive F&B facilities that helps to generate expected revenue. Our role is to deliver sufficient commercial kitchen, and products that reduce dependency on manpower, minimize environmental impacts while optimizing profit by managing risks and balance productivity through our Turnkey Solution being DESIGN-BUILD-MAINTAIN.
OUR PHILOSOPHY
Today, many F&B Facilities face issues of manpower shortage, limitation of space, food waste & hygiene problem, as well as energy consumption, causing challenges to obtain productive F&B facilities that helps to generate expected revenue.
Our role is to deliver sufficient commercial kitchen, and products that reduce dependency on manpower, minimize environmental impacts while optimizing profit by managing risks and balance productivity through our Turnkey Solution being DESIGN-BUILD-MAINTAIN.
Is to associate with customers in their thinking, understand their needs, and convert customer's wish list into a functional and productive kitchen facility. Today, many F&B Facilities face issues of manpower shortage, limitation of space, food waste & hygiene problem, as well as energy consumption, causing challenges to obtain productive F&B facilities that helps to generate expected revenue. Our role is to deliver sufficient commercial kitchen, and products that reduce dependency on manpower, minimize environmental impacts while optimizing profit by managing risks and balance productivity through our Turnkey Solution being DESIGN-BUILD-MAINTAIN.
OUR PHILOSOPHY
Is to associate with customers in their thinking, understand their needs, and convert customer's wish list into a functional and productive kitchen facility. Today, many F&B Facilities face issues of manpower shortage, limitation of space, food waste & hygiene problem, as well as energy consumption, causing challenges to obtain productive F&B facilities that helps to generate expected revenue. Our role is to deliver sufficient commercial kitchen, and products that reduce dependency on manpower, minimize environmental impacts while optimizing profit by managing risks and balance productivity through our Turnkey Solution being DESIGN-BUILD-MAINTAIN.
OUR VISION
Join our journey in building a sustainable planet
OUR MISSION
To provide a reliable and sustainable solutions with our expertise and experience via our products and services in order to uplift the quality of life for our community.
OUR VISION
Join our journey in building a sustainable planet
OUR MISSION
To provide a reliable and sustainable solutions with our expertise and experience via our products and services in order to uplift the quality of life for our community.
OUR VISION
Join our journey in building a sustainable planet
OUR MISSION
To provide a reliable and sustainable solutions with our expertise and experience via our products and services in order to uplift the quality of life for our community.
OUR 1ST SUSTAINABILITY PROJECT
OUR 1ST SUSTAINABILITY PROJECT
The Food School passionately considered implementing sustainable measures from design process, equipment selection practice, collaborative partnership, up to measuring the results and their impacts.
Kitchen design intention was to optimize functionality, productivity, and flexibility so this facility could be professionally utilized by various world class teaching methods and concepts; enabling, students to apply their knowledge and skills seamlessly into real life situations.
Functions and capacity were calculated systematically to minimize operation costs, optimizing profitability. Food safety and sanitation aspects were considered vigorously to prevent cross contamination and potential hazards.
The Food School is also actively involved in minimizing the impact of food waste, reducing and recycling it. As energy takes the biggest part in total costs of operating a commercial kitchen, the implementation of high performance equipment and collaborative partnership with key manufacturers takes on an important role in achieving energy efficiency practice, especially for kitchen ventilation system, refrigeration system, and cooking equipment.
The Food School passionately considered implementing sustainable measures from design process, equipment selection practice, collaborative partnership, up to measuring the results and their impacts.
Kitchen design intention was to optimize functionality, productivity, and flexibility so this facility could be professionally utilized by various world class teaching methods and concepts; enabling, students to apply their knowledge and skills seamlessly into real life situations.
Functions and capacity were calculated systematically to minimize operation costs, optimizing profitability. Food safety and sanitation aspects were considered vigorously to prevent cross contamination and potential hazards.
The Food School is also actively involved in minimizing the impact of food waste, reducing and recycling it. As energy takes the biggest part in total costs of operating a commercial kitchen, the implementation of high performance equipment and collaborative partnership with key manufacturers takes on an important role in achieving energy efficiency practice, especially for kitchen ventilation system, refrigeration system, and cooking equipment.
OUR 1ST SUSTAINABILITY PROJECT
The Food School passionately considered implementing sustainable measures from design process, equipment selection practice, collaborative partnership, up to measuring the results and their impacts.
Kitchen design intention was to optimize functionality, productivity, and flexibility so this facility could be professionally utilized by various world class teaching methods and concepts; enabling, students to apply their knowledge and skills seamlessly into real life situations.
Functions and capacity were calculated systematically to minimize operation costs, optimizing profitability. Food safety and sanitation aspects were considered vigorously to prevent cross contamination and potential hazards.
The Food School is also actively involved in minimizing the impact of food waste, reducing and recycling it. As energy takes the biggest part in total costs of operating a commercial kitchen, the implementation of high performance equipment and collaborative partnership with key manufacturers takes on an important role in achieving energy efficiency practice, especially for kitchen ventilation system, refrigeration system, and cooking equipment.