Event Kitchen

A kitchen sized for one big service — ovens, ranges and grills, prep machines, refrigeration and blast chilling, warewashing, sinks and extraction for banquet volume.

61 products

Frequently asked questions

What does a banquet kitchen need that a restaurant one does not?

Capacity in bursts. The same equipment classes, sized to one big sitting: more oven decks, more blast chilling, more holding.

Do you equip catering kitchens that serve off-site?

Yes. Blast chilling, vacuum sealing and hot holding matter more when food travels; we'll weight the list that way.

Can you size it to covers per sitting?

Yes. Send the maximum sitting and the menu and we'll map capacities to the peak, then confirm lead times before you order.