What does a restaurant kitchen setup include?

Cooking — ovens, ranges, grills — plus cooking automation, prep machines, refrigeration and freezing, and warewashing with sinks.

Can you size the kitchen to my menu and covers?

Yes. Send your menu and seat count and we'll map equipment and capacities to the line, and confirm lead times before you order.

Do you supply full kitchens or single machines?

Both — a complete line or individual units as you build or replace.

Commercial Kitchen Equipment for Restaurants

Ovens

Commercial ovens for the line — combi and convection ovens, pizza and tandoor ovens, and bakery rack ovens to cover bake, roast and hearth work across a menu.

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Microwave ovens

Commercial microwave ovens — heavy-duty units built for the reheat and steam cycles of a busy kitchen, not a domestic counter.

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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.

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Gas ranges & griddles

Commercial gas ranges and griddles — multi-burner cooktops and flat-top griddles that anchor the hot line of a kitchen.

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Grills & charbroilers

Grills and charbroilers — gas and electric chargrills that put sear marks and smoke on steaks, burgers and vegetables to order.

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Outdoor kitchens — modular grill, sink and storage runs in stainless or aluminium, with a weather shed over the working side, built to stand on a terrace through the winter rather than be wheeled indoors.

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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

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Deep fryers

Commercial deep fryers — single and twin-basket gas and electric units with fast oil recovery for steady, crisp output at volume.

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Crepe, pancake & flatbread makers

Crepe machines and flatbread presses — single and double electric griddles, gas rotating plates and presses that turn out crepes, pancakes, roti, chapati and tortillas.

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Bagel machines

Bagel equipment for the step that makes a bagel a bagel — a bagel machine kettles and scalds the rings before they bake, so the crust sets glossy and the crumb stays chewy. Gas and electric, for a bakery, a deli counter

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Noodle & pasta machines

Fresh noodles and pasta made on site — a noodle making machine mixes, sheets, folds and cuts dough to a set gauge, so ramen, udon, tagliatelle and dumpling wrappers come off the rollers the same every shift. Countertop u

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Cooking automation

Kitchen automation for hands-off output — shawarma and rotisserie machines, sous vide circulators, wok robots and steamers that cook to a set result with less labor.

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Food prep

Food prep equipment that saves labor — planetary and dough mixers, food processors, meat grinders, slicers, proofers and prep tables.

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Vacuum tumblers & marinators

A vacuum tumbler marinator cuts marinating to a fraction of the time soaking takes — the drum turns under vacuum, the meat fibers open and the brine goes in rather than sitting on the surface. Stainless build for a butch

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Refrigerators

Commercial refrigeration — upright and undercounter fridges, display merchandisers and reach-in cabinets that hold safe temperature through service.

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Commercial freezers

Commercial freezers — upright and chest freezers and stainless cabinets that hold frozen stock at safe temperature for a busy kitchen.

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Dry aging fridges & cabinets

Dry aging fridges and curing cabinets — cabinets that hold meat at a set temperature and humidity for weeks rather than days, with controlled airflow, UV sterilization and salt-block options for dry-aged steak, charcuter

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Preservation

Food preservation equipment — blast chillers and freezers that drop temperature fast, and vacuum sealers that extend shelf life and lock in freshness.

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Dishwashers

Commercial dishwasher lines for a busy pass — hood, conveyor and undercounter machines that clear racks fast and hit sanitizing temperature.

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Commercial sinks

Commercial sinks — three compartment sinks, pot sinks and handwash basins built to code for back-of-house hygiene.

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Exhaust hoods & extraction

Kitchen exhaust hoods and extraction — canopies, fans and ductwork that clear heat, smoke and grease and keep a kitchen to code.

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Power systems

Power systems for venues that cannot afford to go dark — commercial solar panels and inverters, diesel generator sets, and battery stations that carry refrigeration, lighting and the till through an outage or an off-grid

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Waste disposal

Waste disposal — food waste disposers, dewaterers and compactors that cut kitchen waste volume and keep bins under control.

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UV sterilizers & CIP

Sanitation systems — UV sterilizers and clean-in-place units that disinfect surfaces, utensils and lines to a verifiable standard.

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Water purification

Commercial water purifiers — filtration and treatment systems that protect coffee, ice and cooking equipment and improve drinking water.

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Kitchen knives

Kitchen knives a line runs on — chef and santoku blades for everyday prep, layered Damascus steel for an open pass, and boning, filleting and fish knives for the cuts a chef's knife does badly.

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