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.
Cooking on the line — ovens, ranges, grills and fryers — plus cooking automation, prep machines, refrigeration and freezing, and warewashing with sinks and extraction.
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.
Both — a complete line from range to cold store, or individual units as you build out or replace a machine.
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.
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.
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.
