We support professional hospitality projects from initial consulting and commercial kitchen planning through delivery, installation and commissioning. Our services cover commercial kitchens, professional bar installations, hotel buffet solutions and commercial refrigeration systems for hotels, restaurants, cafés, bars and institutional catering businesses in South Tyrol and the Alpine region.
Yes. We develop bespoke commercial kitchen concepts for restaurants, hotels, canteens, care homes, schools and other food-service operations. We also work closely with architects, specialist planners and general contractors, providing the technical documentation required for coordinated project delivery.
We begin with an initial consultation and needs assessment. Based on this, we prepare a preliminary layout and an initial budget estimate. Detailed planning and cost calculation follow. Once the order is confirmed, the equipment is produced or procured, delivered, professionally installed and commissioned.
Yes. We handle partial refurbishments, complete renovations and extensions of existing professional kitchens. Depending on the condition of the facility, individual work areas, appliances, refrigeration systems or workflows can be upgraded without necessarily replacing the entire kitchen.
Yes. We assess your requirements directly on site, review the available space and existing infrastructure, and develop a solution tailored to your operation, workflows and capacity.
Yes. On request, we visualise your professional kitchen, bar, buffet or refrigeration project using modern planning and presentation software. This makes layouts, equipment positions and workflows easier to evaluate before implementation.
As a general guide, the period from the initial consultation to the completed kitchen is around five months. The exact schedule depends on project size, technical complexity, approvals, custom-made elements and delivery times.
Winkler GmbH was founded by Josef Winkler in 1966 and is now managed by the second generation. The company has decades of experience in commercial kitchens, hospitality equipment, bar and buffet solutions and professional refrigeration.
The planning period depends on the size and complexity of the project. During the first consultation, we assess the scope and prepare a realistic schedule for concept design, detailed planning, coordination and implementation.
Yes. We regularly cooperate with architects, interior designers, specialist planners and general contractors. We provide layouts, equipment specifications and the technical planning documents needed to coordinate all trades.
Yes. We support the project from initial consulting and planning through delivery, installation and commissioning. After completion, our service team remains available for maintenance, repairs and technical support.
Yes. We create professional kitchen solutions for businesses of every size, from a small café or restaurant kitchen to a large hotel kitchen or institutional catering facility.
Yes. Every project is calculated individually according to the size, equipment, technical requirements, custom-made elements and scope of services.
The cost depends on kitchen size, production capacity, equipment level, refrigeration, custom fabrication and installation requirements. After assessing your needs, we can prepare a non-binding, project-specific quotation.
Energy costs can be reduced through efficient appliances, modern commercial refrigeration, optimised workflows, appropriate equipment sizing and regular maintenance. A coordinated overall concept is usually more effective than replacing individual appliances without reviewing the complete operation.
Yes. We advise hospitality businesses on resource-efficient and economically sustainable solutions, including energy-efficient equipment, durable materials, optimised processes and maintainable technical systems.
Our portfolio includes complete commercial kitchens, commercial refrigeration, bar and buffet solutions, combi steamers, cooking ranges, fryers, grills, warewashing systems, food-preparation equipment and custom stainless-steel furniture.
We work with leading manufacturers of professional catering and hospitality equipment. We recommend suitable brands and product lines based on performance requirements, capacity, energy efficiency, serviceability and budget.
The right equipment depends on the size of the business, menu, production volume, number of employees and planned workflows. We analyse these factors and dimension the cooking, refrigeration, preparation and warewashing areas accordingly.
Yes. Energy efficiency is an important part of our planning. We select modern appliances and refrigeration systems that can reduce electricity, water and operating costs while meeting the performance requirements of a professional kitchen.
Yes. Existing kitchens can often be upgraded efficiently by replacing individual appliances, refrigeration systems or work areas and by improving the layout. This may increase performance and energy efficiency without rebuilding the entire operation.
Yes. Our service does not end with commissioning. We provide maintenance, repairs, spare-parts support and technical assistance to help keep your professional kitchen reliable over the long term.
Yes. We develop bespoke bar concepts for hotels, restaurants, cafés, lounges and cocktail bars. Our professional bar solutions combine efficient workflows, durable equipment and a design that fits the overall interior concept.
Depending on the project, we integrate refrigerated drawers, bottle coolers, ice machines, glasswashers, dispensing systems, coffee stations and custom-made professional bar counters.
Yes. Many components can be adapted to the available space, service concept, equipment requirements and desired design. We also plan bespoke bar counters and stainless-steel elements.
We supply hot and cold buffet systems, breakfast buffets, front-cooking stations, self-service areas and customised food-presentation solutions for hotels, restaurants and catering operations.
Yes. We develop customised hotel buffet solutions that combine functionality, food safety and efficient service with materials, finishes and details that match the interior design of your property.
Yes. Whether it is a compact hotel bar, café counter or lounge area, we create solutions for operations of every size and tailor the equipment to the available space.
Yes. Existing buffet areas can often be significantly improved through new refrigeration technology, modern materials, better presentation systems or a more efficient arrangement.
Yes. On many projects, we work closely with architects and interior designers so that technical requirements, efficient workflows and the desired design form one coherent solution.
The right solution depends on the food, service format and operating conditions. We advise you individually and integrate suitable refrigerated surfaces, display cases, cold wells or other commercial refrigeration into the overall buffet concept.
Our range includes walk-in cold rooms, freezer rooms, refrigerators, refrigerated counters, blast chillers, display refrigeration and customised refrigeration systems for hotels, restaurants, bars and institutional kitchens.
Depending on the application, we design solutions for chilled storage, frozen storage and special temperature-controlled requirements. The system is specified according to the products, storage volume and operating conditions.
Yes. We calculate the required refrigeration capacity and recommend a technically suitable and economically efficient solution for your business.
Yes. Modern commercial refrigeration systems can reduce energy consumption and long-term operating costs. We consider insulation, components, controls, usage patterns and maintenance requirements during planning.
Modernisation may be economically worthwhile if the system consumes excessive energy, requires frequent repairs, uses outdated components or no longer meets the capacity and temperature requirements of the business.
Yes. We design customised cold rooms and freezer rooms for businesses of every size, from cafés and small restaurants to hotels and institutional catering facilities.
Yes. We carry out regular maintenance and provide repair and technical service when required. Preventive maintenance helps improve reliability, reduce downtime and extend the service life of commercial refrigeration equipment.
The best solution depends on business size, menu, storage capacity, required temperatures and workflows. We assess these factors and develop a suitable refrigeration concept for your operation.
Yes. Our in-house specialists carry out the professional installation and commissioning of commercial kitchens, refrigeration systems, bar equipment, buffet systems and custom stainless-steel elements.
Yes. Regular maintenance can extend equipment life, improve operating reliability and minimise downtime. Our service team supports customers with maintenance, repairs and technical questions.
Our service team is available 365 days a year and aims to respond as quickly as possible. Response time depends on location, urgency, technician availability and the required spare parts.
Yes. Original spare parts can be supplied at short notice for many appliances and systems, subject to manufacturer availability.
Yes. We carry out the legally required periodic leak checks and offer maintenance agreements for relevant refrigeration and air-conditioning systems. The applicable inspection interval depends on the system and current legal requirements.
Follow us on
Instagram: @winklergastrosolutions
Facebook: winkler.bz.it
