Field Kitchen

A full kitchen sized to one big service and then taken apart again. Ovens, ranges and grills, prep machines, refrigeration and blast chilling, warewashing and extraction at banquet volume, plus a cold room that travels on the same lorry.

Mobile & modular venues

A venue that arrives instead of being built: a kitchen on a trailer, a street cart, or a shipping container fitted out as a bar or a coffee shop. The order here is by how permanent it is — a cart moves daily, a trailer s

And more

Tap the button below to see everything in this category.

Outdoor & modular kitchens

Modular outdoor kitchen units — grill, sink and storage cabinets in stainless or aluminium, with a weather shed over the working side. They stay out through the winter, which is the whole difference between a garden kitc

Tap the button below to see everything in this category.

Microwave ovens

An industrial microwave rated for hundreds of cycles a day rather than a few. On a line what matters is the programmable pad and the digital timer, so nobody has to think in seconds, and an output you dial between 1 and

And more

Tap the button below to see everything in this category.

Combi & convection ovens

A commercial convection oven moves hot air; a combi adds controlled steam, which is what lets the same box roast a joint and prove bread without drying either. The extra money buys the steam, and the steam is the reason

Tap the button below to see everything in this category.

Pizza ovens

Deck, countertop and conveyor ovens. Recovery is what separates them: a deck loses heat every time the door opens and needs a minute to come back, a conveyor never opens at all — which is why chains run conveyors and piz

And more

Tap the button below to see everything in this category.

Tandoor & clay ovens

Gas-fired clay ovens in a stainless body. The clay is not decoration — it holds heat and radiates it back, which is how a naan cooks stuck to the wall in ninety seconds. Nothing else in a kitchen does that.

Tap the button below to see everything in this category.

Conveyor toasters

Conveyor toasters — belt-fed commercial toasters that run bread, buns and bagels through at a set speed and hold breakfast output steady without a cook watching them.

Tap the button below to see everything in this category.

Gas ranges & griddles

Multi-burner ranges and flat-top griddles, gas or induction. A commercial induction range costs more up front and takes it back on extraction and air conditioning: no open flame means less heat thrown into a kitchen that

And more

Tap the button below to see everything in this category.

Grills & charbroilers

Gas and electric chargrills, plus the flat-top and overhead options around them. Gas over ceramic gives the smoke that comes from fat hitting hot stone, electric gives the marks without the extraction a commercial char g

And more

Tap the button below to see everything in this category.

Deep fryers

Single and twin-basket fryers, gas and electric. Oil recovery is the number that matters: a fryer that takes too long to come back up to temperature after a frozen basket goes in turns out soggy chips for the rest of the

And more

Tap the button below to see everything in this category.

Shawarma & rotisserie

Vertical broilers that turn a stacked cone slowly past a gas or electric element. A doner grill is also the display: the meat cooks on the outside and gets shaved off as it goes, and the smell of it does more for a takea

Tap the button below to see everything in this category.

Steamers & pasta cookers

Commercial kitchen steamers and pasta cookers — pressure and convection food steamers and pasta boilers that cook vegetables, seafood and pasta to time, on demand.

And more

Tap the button below to see everything in this category.

Sous vide

Immersion circulators and water baths that hold a set temperature to within a fraction of a degree. The point is not tenderness but timing: food held at serving temperature cannot overcook, so the pass stops being a race

Tap the button below to see everything in this category.

Meat smokers & smokehouses

A commercial meat smoker runs cold and hot cycles — cabinets that smoke sausage, poultry, fish and cheese to a set temperature and time instead of by eye over a fire. Digital control, stainless build, sized from a home c

Tap the button below to see everything in this category.

Mixers (planetary/spiral/industrial)

A planetary mixer whips batter and cream and handles a soft dough; a spiral mixer does one thing — bread dough — and does it without heating the dough the way a planetary does on a long knead. Bakeries end up with both.

Tap the button below to see everything in this category.

Refrigerators

Upright and undercounter fridges, display merchandisers, reach-ins and walk-in cold rooms. Grouped by where they stand rather than by what they hold: kitchens buy by location, because location is what is actually scarce.

And more

Tap the button below to see everything in this category.

Food processors & cutters

Bowl-cut and continuous-feed machines. A bowl cutter works a batch at a time and does emulsions and pastes; a continuous feed takes vegetables in one end without stopping, which is what you want when the prep list is mea

And more

Tap the button below to see everything in this category.

Commercial freezers

Commercial upright freezer cabinets, chest models and stainless uprights. Upright costs floor space and gives back access — you can find what you need without unpacking three layers, which is the difference between stock

Tap the button below to see everything in this category.

Dry aging fridges & cabinets

A dry aging refrigerator holds meat at set temperature and humidity for weeks rather than days. Controlled airflow keeps the surface drying evenly, UV keeps what grows on it in check, and a salt block buffers the humidit

Tap the button below to see everything in this category.

Meat & food slicers

Gravity-feed and automatic slicers. Even thickness is a portion-control question before it is a presentation one: a slicer set to 2 mm gives the same number of slices per kilo every time, and hand-cutting does not.

And more

Tap the button below to see everything in this category.

Prep & work tables

Stainless work tables and refrigerated prep counters. A refrigerated counter keeps the ingredients in chilled wells right at the cutting board, so a cook builds a plate without walking to the fridge for every component.

And more

Tap the button below to see everything in this category.

Commercial sinks

A stainless steel commercial sink in three compartment, pot and handwash form, built to code for back-of-house hygiene. The compartments are not a preference: wash, rinse and sanitise is what an inspector expects to see

Tap the button below to see everything in this category.

Preservation

Blast chillers and freezers for dropping temperature fast, vacuum sealers for keeping air away from the product afterwards. They work as a pair — chilling buys you days, sealing turns those days into weeks.

And more

Tap the button below to see everything in this category.

Hood & conveyor dishwashers

Hood, pass through dishwasher and rack-conveyor machines that wash at sanitising temperature rather than just hot. Sizing is done in racks per hour, and the honest way to work it out is covers per service divided by the

Tap the button below to see everything in this category.

Glasswashers & polishers

A bar glass washer runs a short cycle and polishes after it. A kitchen dishwasher leaves a film that kills beer head and shows every fingerprint under bar lighting — which is why a bar that shares a machine with the kitc

Tap the button below to see everything in this category.

Exhaust hoods & extraction

Commercial range hoods and kitchen exhaust hoods — canopies, island and wall-mounted units, fans and ductwork that clear heat, smoke and grease and keep a kitchen to code.

And more

Tap the button below to see everything in this category.

Jacketed kettles & boiling pans

Steam jacketed kettles and boiling pans — double-walled vessels that heat a batch through the jacket instead of the base, so stock, sauce and soup cook at volume without catching. Tilting and agitator models empty withou

Tap the button below to see everything in this category.

Egg cookers & egg stations

An automatic egg cooker turns out the same egg every time without a cook standing over a pan. That matters for exactly two hours a day — but those are the two hours when a hotel breakfast either works or does not.

And more

Tap the button below to see everything in this category.

Waste disposal

Food waste disposers, dewaterers and compactors. Waste is charged by volume and collected on a schedule, so a dewaterer that drives the water out of the bin is not about cleanliness — it is a smaller invoice.

And more

Tap the button below to see everything in this category.

Power systems

Solar panels and inverters, diesel generator sets, portable power stations with LiFePO4 storage. Two different problems live here: cutting a bill that never stops growing, and staying open through an outage. A venue usua

And more

Tap the button below to see everything in this category.

Kitchen knives

Chef and santoku blades for everyday prep, Damascus for an open pass, and boning, filleting and fish knives for the cuts a chef's knife does badly. That last group is where most kitchens are short — one good boning knife

And more

Tap the button below to see everything in this category.

Frequently asked questions

How is a field kitchen different from a restaurant kitchen?

It carries the same equipment classes sized for one big sitting — more oven decks, more blast chilling and more holding, because the load arrives in bursts rather than steadily.

Do you equip kitchens that serve off-site?

Yes — blast chilling, vacuum sealing and hot holding weigh heavier when food travels, and a modular cold room, container kitchen or trailer can move with the crew.

Can you size the kit to covers per sitting?

Yes — send the maximum sitting and the menu and we'll map banquet kitchen equipment capacities to that peak, from ranges and combis through warewashing and extraction, then confirm lead times.