Tell us what you make
Product, process and the task that needs equipment.
Commercial kitchen and food-processing equipment, Delhi
Since 1948, Sarhadi has helped food businesses across India, and beyond into South Asia, Middle East and North Africa, find the right machine and keep it running. We are still here after the invoice: a team to call, parts on the shelf, and honest advice before you spend a rupee.
What we actually sell
A machine sitting broken helps nobody. Our real job starts after the sale: parts ready, a team to call, and a written promise you can hold us to.
Plenty of sellers can quote you a price by this afternoon. What is harder to find is a team that still picks up the phone a year later. That is the difference we are trying to be.
Find your starting point
Choose the kind of business closest to yours. Each path explains what to think about before you shortlist a machine.
Grinding, kneading and drying equipment sized to a shop, not a factory.
02Spice, flour, oil or papad unit, often set up with a government subsidy.
03Fast-moving kitchens that cannot afford a machine going down at service time.
04Bulk-capacity equipment built to handle institutional volumes.
05Size-reduction and drying equipment for licensed, documented production.
06Seasonal equipment for lassi, juice and similar fresh beverages.
From ingredient to finished product
Every guide below shows the real process: what goes in, what the machine does, and what comes out ready to sell.
A better machinery enquiry
The exact commercial and support scope is always written into the quotation for the selected machine.
Product, process and the task that needs equipment.
Batch size, hourly target, power, space and location.
Review capacity, configuration, material and operating needs.
Machine, accessories, freight, fitting and other agreed items.
Delivery readiness, operator needs, care, spares and support.
Business identity
Start with your requirement