Kitchen

A full restaurant line, from the range to the cold store: commercial cooking equipment from ovens to grills, plus prep machines, refrigeration and freezing, warewashing, sinks and extraction.

Ovens

Combi and convection, pizza and tandoor, bakery rack ovens. They are grouped together and bought separately: a pizza oven does not replace a combi, and a kitchen doing both ends up with both, because the temperatures the

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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

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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

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

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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

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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

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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

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

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Crepe, pancake & flatbread makers

Crepe machines and flatbread presses — electric and gas crepe griddles, a roti maker machine, chapati and tortilla presses, and crepe station carts that turn out crepes, pancakes and flatbread to order.

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Bagel machines

Boiling is the step that makes a bagel a bagel. These machines kettle and scald the rings before they bake, so the crust sets glossy and the crumb stays chewy — gas or electric, sized from a deli counter up to a producti

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Noodle & pasta machines

A noodle maker 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 units for a restaurant kitchen, floor-sta

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Cooking automation

Shawarma and rotisserie machines, sous vide circulators, wok robots, steamers. What they share is that the result does not change when the person changes — the machine cooks the same dish for a new hire on their first sh

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Food prep

Planetary and dough mixers, food processors, grinders, slicers, proofers, prep tables. Prep is where kitchen hours actually go, which is why this is usually the second thing a growing kitchen buys after it runs out of co

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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

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.

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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

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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

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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.

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Dishwashers

Hood, conveyor and undercounter warewashers, grouped so you can compare the three formats before picking a model. Undercounter for a bar, hood for a restaurant pass, conveyor when the plates never stop.

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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

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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.

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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

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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.

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UV sterilizers & CIP

UV sterilisers for surfaces and utensils, clean-in-place units for the lines you cannot take apart. CIP is the one that matters in a drinks or dairy operation: a line that gets rinsed but never cleaned grows a film you c

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Water purification

Filtration and treatment for the water that goes into machines. Scale is what kills an espresso machine and an ice maker, and a water filter for a coffee machine costs a fraction of the descaling call-out it prevents.

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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

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Packaging machines

Four machines that finish a product for shipping: shrink-wrap, strapping, labelling, sealing. Which of them you need is decided by what the pack has to survive on the way out — a road, a shelf, or a freezer.

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Frequently asked questions

What does a full restaurant kitchen line include?

Cooking on the line — ovens, ranges, grills and fryers — plus cooking automation, prep machines, refrigeration and freezing, and warewashing with sinks and extraction.

Can you size the kitchen to my menu and covers?

Yes — send your menu and seat count and we'll map commercial kitchen equipment and capacities to the line, then confirm lead times before you order.

Do you supply full kitchens or single machines?

Both — a complete line from range to cold store, or individual units as you build out or replace a machine.

Do you supply the small items as well as the machines?

Yes. Commercial kitchen supplies, commercial kitchen tools and commercial kitchen utensils come from the same order as the line — pans, boards, ladles, containers. It matters more than it sounds: an opening where the oven arrives and the gastronorms do not still cannot serve.

What is the difference between commercial and industrial kitchen equipment?

Industrial kitchen equipment is built for a production room — continuous duty, bigger batches, service by an engineer. Professional kitchen equipment and commercial kitchen appliances are built for a venue: they recover between services and can be cleaned by staff at midnight.

Can you equip a small site?

A small commercial kitchen is mostly a question of what you give up — usually the separate prep area and the second oven. As a commercial kitchen equipment supplier we spec the compact versions of each machine and lay the line out around the extraction, which is what actually limits a small room. We are commercial kitchen equipment suppliers for both ends: one café or a hotel with four outlets.