A café kitchen is mostly a small bakery: convection and deck ovens, mixers, proofers, crepe and dessert machines. The other half of the room is the cafe kitchen equipment that keeps that half moving — display refrigeration for what comes out of the oven, warewashing, and extraction sized for ovens rather than for a hob.
Convection, combi and deck or rack ovens, planetary and spiral mixers, dough proofers, crepe and dessert machines, plus refrigeration, warewashing and extraction.
Yes — bakery and rack ovens, mixers, proofers and depositors are the core of it, with blast chillers and display refrigeration behind the counter.
Yes — cafe kitchen equipment here runs from benchtop egg cookers, toasters and crepe plates to full ranges and hood dishwashers; send your floor plan, daily output and the extraction you have and we'll fit it.