12+ Years of Experience
Over a decade building kitchens that perform in demanding professional environments.
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Over a decade building kitchens that perform in demanding professional environments.
A client base built right across Sri Lanka, with delivery and project support in every province.
Design, manufacture, supply and installation handled end to end by one team.
Workstations, counters, sinks, tables and racks built around your space and workflow.
Layaan Kitchen Masters designs, manufactures, supplies and installs commercial kitchen equipment and customised stainless-steel solutions — 12+ years in the industry, a client network that reaches across Sri Lanka and project experience in international markets.
Layaan Kitchen Masters has spent more than 12 years in the commercial kitchen industry, and that time has taught us what it takes to create kitchens that perform in demanding professional environments.
From a single piece of equipment to a complete kitchen project, our team brings together industry experience, technical knowledge, quality manufacturing and professional project coordination. Whether you are opening a restaurant, developing a hotel, expanding a bakery or establishing a large-scale food service operation, we provide the equipment and solutions you need.
Every commercial kitchen is different. We develop solutions around your space, workflow, production capacity, hygiene requirements and operational needs, so that your kitchen works efficiently from the first day of service and keeps working for years after it.
One partner. Complete solutions. Whether you are opening a restaurant, developing a hotel, expanding a bakery or establishing a large-scale food service operation, we provide the equipment and solutions you need.
Professional equipment built for demanding kitchen environments.
Custom-built stainless-steel workstations, counters, sinks, tables, racks and more.
Professional cooking solutions designed for efficiency and performance.
Reliable refrigeration and cold-storage solutions for commercial operations.
Specialised equipment for bakeries, cafés, hotels and food production.
Practical solutions designed to improve kitchen workflow.
Efficient storage systems designed for professional kitchens.
Commercial ventilation solutions for safe and efficient kitchen environments.
Commercial kitchen equipment and customised stainless-steel solutions, built for professional performance.
Stainless steel double wok range with cast iron burner rings, a centre water well and a built-in tap over it.
Single wok station in stainless steel with a cast iron burner ring, rear splashback and a swan-neck filling tap.
Bench-mounted stainless steel burner with a cast iron multi-ring head and a square pan support for stock pots and flat pans.
Four open burners in stainless steel, each with its own knob and pan support, on an open stand with an undershelf rail.
Rotating drum cooker with internal stirring fins and a digital control panel, for fried rice, curries and batch work.
Single wok burner with a separate water well alongside it, electronic ignition and a splashback tap.
Stainless steel sink table with one bowl, a drainer alongside, a rear splashback and an open tubular frame.
Deep single bowl with no drainer, a tall rear splashback and a braced box-section frame — sized for pots and pans.
One deep tub on an open leg frame, with a flat rim all round and neither drainer nor upstand — plain heavy wash-up for pots and trays.
Stainless steel work table with a flat open top and a full-length undershelf — prep and landing space that wipes down in seconds.
Flat open top and a full-length solid undershelf, carried on a square box-bar frame instead of round tube.
The box-frame table built as a long run — one uninterrupted top with the solid undershelf carried the full length beneath it.
The same flat top and solid undershelf as the open tables, with a raised upstand along the back to keep splashes off the wall.
The splashback table built as a long run — upstand along the back, solid shelf the full length, and a centre leg carrying the middle of the top.
A wide stainless top on a black painted steel frame, braced with cross rails instead of carrying an undershelf — open underneath for bins and tubs.
Three bowls in a row with a rear splashback and a slatted undershelf — the wash, rinse and sanitise layout pot wash areas are built around.
Stainless steel counter run with drawer banks, shelved cupboards and an inset sink bowl, under one continuous worktop.
Full-height glazed case on a banded stainless base, with several stainless shelves above the deck and castors under it.
Heated gastronorm wells under a glazed case with one glass shelf, on a banded stainless base — built four, five, six or seven pans wide.
Single bowl and drainer with a swan-neck tap already fitted, a rear splashback and a slatted undershelf underneath.
Two bowls set into one continuous top with a tap over each and a drainer between them, over a slatted full-length shelf.
Two deep bowls side by side with a tap over each and the drainer running the whole length beside them, on a welded box-section frame with a slatted shelf under.
Bowl and tap at one end of a full worktop run, over an enclosed base of four cupboards, with a socket set into the splashback.
A wide flat plate over five independently valved burners, with raised splash edges and a slatted shelf below.
Eight gastronorm pans set into a recessed stainless top, on a castored stand with an undershelf below.
Three lidded pots sunk into a flat stainless deck, with hinged access to the burners below and a slatted shelf underneath.
A small burner and a large one set into a flat rimmed deck, each on a four-arm pan support, with the valve rail along the front — two heats on one range.
A prep bench with two overshelves above the top and a solid shelf below — three levels of storage in one footprint.
One wok well with a heavy cast support, wrapped on three sides by a stainless upstand and carried on an open braced stand.
A wall-mounted stainless shelf with a raised back edge and six double-ended hooks on a rail beneath, putting pans within reach of the bench.
A double-sided canopy with baffle filters and recessed lighting down both faces, and a grease gutter around the rim.
A single-sided canopy with baffle filters across the face and a grease gutter along the front, for suites set against a wall.
Four open slatted tiers on a tubular stainless frame — air and water pass straight through, so it suits chillers and wash-up stores.
Five punched-sheet tiers on a square stainless frame — still drains and breathes, but holds smaller items that drop straight through bar slats.
A square-profile wall canopy with a flat top and baffle filters set into a recessed bank across the underside.
An island canopy finished on all four faces with a single bank of baffle filters — for a suite that vents from one side only.
Three lit tiers behind sealed curved glass, with sliding access from the server side — photographed on black base panels.
The same three lit tiers behind a square glass front — built with black or white base panels, both shown in the quick view.
One continuous trough with an integral splashback and a centre waste, hung off the wall with no legs to clean around.
A two-door refrigerated counter on castors, built as a chiller, as a freezer, or as one of each, with a digital thermostat and a stainless top that works as bench space.
The longer counter in the same range — three doors instead of two, built as a chiller, as a freezer, or as one of each under a single stainless top.
A full-height reach-in on castors with two half-doors and the condenser up top — built as a chiller, as a freezer, or as one of each in the same cabinet.
An insulated upright cabinet steamed by a gas burner in its base, on castors — for cooking rice and steamed dishes in bulk.
A single-tank electric fryer at 6, 8 or 11 litres, with a dial thermostat and indicator lights — the element swings up so the tank drains and wipes out clean.
Two separately controlled tanks in one counter-top body, at 6, 8 or 11 litres each — run different oils side by side, or simply fry twice as much at once.
Heated gastronorm wells under a glazed case on a mirror and black banded base, with a tray slide down the customer side — built four, five, six or seven pans wide.
A heavy ring burner under a cast spider trivet, set low on purpose so a full stock pot still sits at a workable height.
A clad stainless counter with a tubular rail around three sides of the top, so nothing slides off the back or the ends — closed in at the front.
The same galleried top as the service counter above, with a drawer beneath it and an open compartment under that instead of a clad front.
The same galleried top as the other service counters, over a front left open in five bays between the slats rather than clad closed.
Three tiers of glass shelving in a fully glazed case on a stainless plinth, built in four lengths from 1200 to 2400mm.
Nine lidded pans in a three-by-three top, over a solid shelf and a slatted rack — wheeled to where the service happens.
Six lidded pans in a two-by-three top, over two solid shelves — a more compact trolley for smaller service runs.
The same full-height reach-in with four half-doors instead of two — built as a chiller, as a freezer, or as one of each in the same shell.
Five flat solid tiers on a tubular frame — nothing drops through and the shelves wipe flat, where the slatted and perforated racks drain instead.
A smooth bench-top plate with two separately controlled zones and a pull-out grease drawer — run one half hot and the other for holding.
Half the plate smooth and half of it ribbed, each side on its own thermostat — sear on the grooves and cook flat alongside.
A smooth plate end to end, split across two thermostats — the whole top usable at once, or half of it held back.
The gas version of the split plate — smooth on one half, ribbed on the other, each over its own burner.
A single induction zone under flat ceramic glass, with the timer and the power level set separately and three preset modes alongside.
A tilting drum turning over an open gas burner, tipped out by the lever when it is done — built with a 260 or 300 drum.
No products in this category yet — talk to our team and we will source it for you.
One team. One complete solution. From the first conversation to the day your kitchen opens for service.
We start by understanding your business, your requirements, your space and the goals of the project.
Our team develops practical layouts and equipment solutions built around the way your kitchen actually works.
We manufacture and supply commercial kitchen equipment and customised stainless-steel solutions.
Professional installation and project coordination bring the kitchen to life on site.
A complete, functional and professionally delivered commercial kitchen, ready for operation.
Over the past 12+ years Layaan Kitchen Masters has built a strong client base across Sri Lanka, working on projects that serve a wide range of commercial and professional environments.
Building long-term client relationships, one project at a time.
Whether you are planning a new restaurant, hotel, bakery, café, catering facility, institutional kitchen or a large-scale commercial project, our team is ready to help. Tell us what you need and we will turn it into a professional commercial kitchen solution.
Thank you . Your reference is — our team will come back to you within one business day with pricing and the next steps for your project.
We operate across two sites: our stores in Ragama, and our showroom and office in Dandugama, Ja-Ela. Pick a location to see its address, hours and directions. Trade visits are welcome by appointment.