Todas las categorías de equipamiento

Equipamiento para restaurantes, bares y catering, categoría a categoría: línea caliente y refrigeración, equipos de cerveza y de café, mobiliario, iluminación y cristalería. Cada una abre con lo que le buscamos.

  • 159 categorías
  • 832 productos

Todas las categorías de equipamiento que tenemos, de la A a la Z.

3D hologram & volumetric

Holographic fans and volumetric units that hang an image in the air above a counter. Worth knowing before buying: the effect depends on a dark background behind it, so a fan in a bright window is money spent on something

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A-frame & pavement signs

Illuminated A-frame signs for the pavement outside — a sandwich board sign that keeps working after dark. Double-sided and weatherproof, powered by rechargeable battery or solar, with a printed face you swap for each pro

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Aroma & scent machines

Aroma diffusers that scent a room through the ventilation or from a standalone unit in the corner. Coverage is what separates them: a cold-air diffuser sized for a lobby will not do the job in a corridor, and the other w

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Back bar units & bottle shelving

The wall run behind the bartender: bottle shelving, lit display racks and cabinets. Everything on it has two jobs at once — the bartender has to reach it without turning around, and the guest has to be able to read the l

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Backdrops & fabric stands

Backdrop stands with a tension-fabric graphic stretched over the frame. One person puts one up in minutes, it packs down flat for the drive home, and the print comes off the frame when the next event needs a different on

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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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Bakery & rack ovens

Commercial bakery ovens in rack, rotary, deck and tunnel form, sized by how many trays go in at once. What separates them from any other oven is steam injection: a loaf needs steam in its first minutes to rise, and witho

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Bar blenders

Bar blenders with enough torque for crushed ice, not just soft fruit. A domestic jug motor stalls on a frozen margarita by the third order; these run margaritas and daiquiris through a full service.

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Bar counters & stations

The front bar guests stand at: fixed counters, mobile bar carts, and lit display counters for a garden or a patio. The counter decides the footprint of everything behind it, so it is the first measurement of a fit-out, n

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Bar games & gadgets

Arcade cabinets, tabletop games and claw machines. They earn their floor space in the slow hours: a guest who starts a game stays for another round instead of settling up.

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Bar stools

Commercial bar stools in fixed, swivel and gas-lift form. Seat height is the only measurement that matters here and it is set by the counter, not by the stool: 750 mm of counter wants a 450 mm seat, a 1100 mm bar wants 7

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Bean-to-cup coffee machines

Bean-to-cup machines grind, brew and texture milk on one button, which is the whole point: the person serving does not have to know how to pull a shot. For hotel lobbies, offices and self-service counters where hiring a

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Beer dispensing systems

Beer dispensing that runs without a bartender behind it. A bottoms-up dispenser fills through a magnet in the base of the glass, which is what makes it fast and takes the foam out; self-pour units and countertop beer ven

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Beer pong tables

LED and branded tournament beer pong tables. Both models here are tournament length at 2.4 m, so the floor is the first thing to settle: that length, plus throwing room behind each end, is what the corner has to give up.

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Beer towers & fonts

T-bars, cobra columns and multi-tap stainless towers, carrying two to six lines up through the bar top. The tower is the part the guest sees, so it gets chosen twice: once for how many taps it holds, once for how it look

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Blast chillers & freezers

A blast chiller drops cooked food from about 70°C to 3°C in ninety minutes, which is the window food-safety rules are written around. A normal fridge takes hours to do it and grows ice crystals through the product on the

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Booth seating

Upholstered banquettes and booths. A booth against a wall seats four in the floor space two loose chairs and a table would take, which is why dining rooms that are tight on covers start here.

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Brewing & distilling

Brewhouses, conical fermenters, brite tanks and copper pot stills for making the product on site rather than buying it in. Sizing starts from one number — how many litres a week you intend to sell — and everything downst

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Bubble tea & boba machines

Bubble tea equipment — tapioca pearl cookers, automatic boba makers and popping-boba machines, plus a boba sealing machine for lidding cups at volume.

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Chafing dishes & bain marie

Chafing dishes and bain marie units for a buffet line — fuel, electric and wet-well warmers that hold a hotel breakfast or banquet spread at safe service temperature.

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Charger plates

A charger plate never holds food. It sits under the plate that does, holds the place setting while courses are cleared and changed, and comes in metal, glass and textured finishes — charger plate gold and brushed brass b

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Chef knives

Forged and stamped chef knives for daily prep. A professional chef knife is judged on how it comes back on a stone, not on how sharp it arrives: forged blades are heavier and hold an edge longer, stamped ones cost less a

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Cleaning robots

Autonomous scrubbers and vacuums that run the floor overnight, when the room is empty and nobody has to be paid to be in it. The machine maps the space once and repeats the route; the labour it replaces is the shift nobo

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Cocktail & novelty glasses

Coupe glasses, martinis, tiki mugs and sculpted serves. These are the drinking glasses a menu gets judged on: the same cocktail in a coupe reads as twice the price it does in a tumbler, which makes glassware the cheapest

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Cocktail machines

Countertop and built-in cocktail machines, loaded with a fixed drinks list. Countertop units move between venues and events; built-ins get plumbed into the bar and disappear into it.

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Cocktail smokers

Smoke guns and cloches that put wood or herb smoke into a drink in front of the guest. The smoke is half the reason and the photograph is the other half — a smoked Old Fashioned sells the next one at the neighbouring tab

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Cocktail stations & underbar

Speed-rail workstations with ice wells, sinks and storage underneath. The measure of a good one is how little the bartender turns: every step away from the rail is a second per drink, and a busy bar makes three hundred o

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Coffee & edible-ink printers

Printers that put a logo or a photograph onto crema, icing or a cake surface in edible ink. A café runs one for branded lattes; a bakery runs the same machine on buttercream for name-and-photo cakes.

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Coffee grinders

On-demand and doser burr grinders. The grinder does more for the shot than the machine does, which is the part most people get backwards when they split the budget between the two.

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Coffee roasters

Shop and sample roasters for doing it in-house. Roasting your own changes two things: the margin on a kilo, and the fact that nobody else in town pours exactly the same cup.

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Coffee tampers & barista tools

Manual and automatic tampers, distributors and WDT tools that level the puck, bottomless portafilters, espresso knock boxes and an espresso scale for the dose. An espresso puck screen and a coffee distribution tool betwe

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Cold brew & nitro coffee dispensers

Draft towers and countertop taps with a stout faucet and onboard nitrogen. The cascade is the selling point: a nitro coffee poured through a stout faucet settles in the glass the way a Guinness does, and people film it.

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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

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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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Commercial lighting

Pendants, track and accent fixtures that set the mood and brightness of a dining room, bar or cafe. Restaurant lighting is bought on colour temperature before wattage — food looks cooked at 2700K and looks like a hospita

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Commercial refrigerators

Upright single and double-door stainless cabinets, plus industrial fridge freezer combinations that hold a steady, food-safe temperature all day. A commercial refrigerator is built to pull back down after the door has st

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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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Container bars & kitchens

A 20 or 40 ft container converted into a bar, a coffee shop or a production kitchen. It arrives on a lorry and opens where there is nothing to rent — a car park, a festival field, a site where the building is still two y

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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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Conveyors

Belt and modular conveyors that move product between stations at a set pace. The pace is the reason to buy one: a line that runs on trolleys goes as fast as its slowest person, a line on a belt goes as fast as it is set

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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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Custom bags

Printed takeaway and retail bags. A bag is the one piece of packaging that travels through a street with your name on it, which is why the handle and the paper weight matter as much as the print.

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Custom boxes

Printed pizza, burger and delivery boxes. Two jobs, and they pull against each other: custom food packaging has to vent steam so the food does not arrive soggy, and hold heat so it does not arrive cold.

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Custom cups

Custom paper cups and reusable cups printed with your logo. Double wall coffee cups cost more per unit and save the sleeve, which is worth running the numbers on if takeaway is most of your volume.

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Custom napkins

Logo napkins for dinner and cocktail service, printed to your artwork. The cheapest branded item a venue can order, and the only one that reaches the guest's hand at the same moment as the drink.

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Cutlery sets

Matched flatware and knife sets bought in one go — restaurant cutlery and silverware sets that replace like for like. A set is rarely cheaper than the same pieces separately; what it buys is that every table still looks

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Damascus knives

Layered, patterned steel — the pattern is in the steel itself rather than printed on the surface, and the blades run 58–62 HRC, harder than a standard kitchen knife. It looks like something on an open pass where the gues

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Dance floors

Modular illuminated floor panels that lock together to the size of the room. They run in sync with the music, and they come apart again — most of these go out to weddings and events rather than staying in one club.

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Decanters

Crystal and glass decanters and carafes. A carafe does something measurable to a young red in twenty minutes; a crystal decanter does nothing to the whisky at all and is bought for how the back bar looks. Both are here,

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Decorative & table lamps

Lighting for the table rather than the ceiling — cordless table lamps, flameless LED candle lamps, plasma balls and plasma lamps, and lava lamps that give a room something to look at. A restaurant table lamp now runs a f

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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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Delivery / waiter robots

Autonomous units that carry plates out and dirty dishes back. They do not take orders or talk to guests — they do the walking, which in a large dining room is most of what a runner's shift actually consists of.

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Digital signage

Indoor and outdoor digital signage displays, from a digital menu screen over a counter to a window-facing panel, all updated from one place. The saving is not the printing — it is that a price change reaches eleven sites

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Display fridges

Glass-door merchandisers and deli cases. A commercial display fridge is a shop fitting that happens to be cold: it is specified for how much light falls on the product and how clear the glass stays, not just for the temp

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Donut machines

Automatic depositor-and-fryer lines that drop, fry and turn the rings on their own, and countertop fryers for a kiosk doing a few dozen a day. The gap between the two is volume, and it is a wide gap — pick by how many yo

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Dough proofers

Dough proofers and bread proofing cabinets — humidity- and temperature-controlled units that prove dough evenly for consistent rise in bakeries and pizzerias.

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Draft beer coolers & line cooling

A draft cooler chills the beer on its way to the tap, so the keg can stay in the cellar where there is room for it. Ice-bank and flow-through units for a short run; inline glycol for the long haul from cellar to bar.

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Drink mixers & milkshake machines

Spindle mixers and motorised shakers for thick shakes, milk tea and mixed drinks. A commercial milkshake machine does what a blender cannot: it works the drink in the cup it is served in, so nothing is lost to a jug that

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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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Dry ice makers

Machines that press dry ice into pellets and blocks on site. Bought dry ice sublimates away while it sits in the box, so a venue using it regularly makes its own instead of paying for a delivery twice a week.

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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.

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Espresso machines

Single to multi-group espresso machines and filter brewers, built for the pull rate a café needs all day. A coffee machine for cafe work is sized by groups, not by badge: two groups serve a queue of about sixty an hour,

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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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Filling & dosing machines

Volumetric and piston fillers that portion product into bottles, jars and pouches. Piston handles thick sauce, volumetric handles thin liquid at speed — pick by viscosity first, container second.

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Flame & spark machines

DMX flame projectors and cold spark fountains — the club effects fired on cue from the lighting desk. Cold sparks are the ones that go indoors and over a dance floor: the plume looks like pyrotechnics but runs far cooler

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Floor scrubbers & housekeeping

Walk-behind scrubbers, vacuums and housekeeping carts. An industrial floor cleaner machine earns its place by drying as it goes: a mopped floor stays wet and closed to guests for twenty minutes, a scrubbed one is walkabl

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Fog & haze machines

Fog machines and hazers. A hazer puts an even, almost invisible veil across a whole room and holds it for hours; a fogger makes a visible cloud that lifts in minutes. Lighting rigs want the first, dance floors and entran

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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

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Food trucks, trailers & carts

A kitchen or a bar that arrives on wheels: a fitted catering trailer with extraction and cold, a coffee trailer or mobile coffee van, a concession trailer, a bar trailer, and street food carts for a pitch with no buildin

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Garden pods & modular cabins

Enclosed outdoor structures — prefabricated garden pods, modular poolside cabins and glamping studio units that add covered seating or a guest room without a building permit-scale rebuild.

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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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Glass chillers & frosters

A froster puts a coat of frost on a glass in seconds. It is a small machine with a visible effect: the guest sees the glass come out white before the beer goes in, which does more for the impression of a cold pint than t

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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

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Gobo & logo projectors

Indoor and IP65 outdoor projectors from 15 W to 400 W, throwing a logo or pattern onto a wall, a floor or a ceiling. Wattage is really a distance-and-daylight question: 15 W reads on a dark wall indoors, 400 W is for a f

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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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Gym equipment

Cardio and strength machines for a room nobody staffs. Unsupervised use is the spec that matters: no loose plates to drop, fixed paths of motion, and a console a guest can work out without instruction at six in the morni

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Heated display cabinets

Countertop showcases that hold cooked food hot and visible. The trade-off worth knowing: dry heat holds pastry crisp but dries roast meat, humidified cabinets do the opposite — pick by what sits in it longest.

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Home brewing & distilling kits

A home distiller in copper or stainless, fermenters with temperature control, and all-in-one systems that mash, boil and chill in one vessel. Copper strips sulphur compounds during the run; stainless is easier to clean a

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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

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Hotel & commercial TVs

A hotel TV is not a domestic set with a different sticker. These panels take a wall or ceiling mount, lock to the channel list and inputs you choose rather than whatever a guest browses to, and the Android models run net

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Ice ball presses & bar tools

A cocktail shaker, jiggers, strainers and ice ball presses — the kit a bartender touches on every single drink. A jigger is the cheapest way to stop a bar pouring away its margin one heavy measure at a time.

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Ice cream & gelato machines

A soft serve machine that whips to order, batch freezers that churn scooping gelato, rolled-ice-cream pans, and the showcases that sell it. A commercial ice cream maker machine is sized by the counter it feeds, not by th

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Ice crushers & shavers

Ice crushers and shavers — an ice crushing machine or shaved ice machine that turns cubes into crushed, flaked or snow ice for juleps, bingsu and desserts.

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Ice makers

Countertop, undercounter and nugget machines sized to a day's demand. A commercial ice maker machine is rated at 21°C water and air; a kitchen that runs at 32°C makes roughly a third less, which is why so many bars think

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Interactive menus & tables

Touch tables, digital menu boards and interactive bar surfaces. The menu board is the one that pays for itself — changing a price means editing a file, not reprinting and relaminating forty covers.

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Interactive projection & mapping

Floor, wall and table systems that react to movement, and mapping rigs that wrap a facade in moving image. Mapping is the one effect that needs the surface measured first — the content is built for that wall and does not

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Interactive whiteboards

4K touchscreen panels that run without a PC attached — Android is on board, so a guest walks in, writes on the screen and emails the board to themselves before leaving. For hotel meeting rooms and training spaces.

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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

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Juicers

Citrus presses and centrifugal juicers. A press handles oranges and nothing else but does it fast enough for a breakfast rush; a centrifugal machine takes anything you can fit down the chute and is slower to clean afterw

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Kataifi & kunafa machines

A kataifi machine spins batter into the hair-thin, crisp pastry strands behind kunafa and the shredded shell of Dubai-style chocolate. Batter is dosed onto a heated griddle, spun into fine noodles and roasted golden, so

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Keg taps, faucets & draft beer parts

Keg taps, couplers, faucets, a beer line and the small parts a draft system stops working without. A FOB detector alone pays for itself: it shuts the line when the keg blows, so the next pint is not three quarters foam p

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Kegerators

A fridge, a tower and a tap in one cabinet. No cellar, no line run, no glycol — which is why a kegerator is how most places get their first draft tap, and why the cheap ones disappoint: an undersized compressor cannot ho

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Lasers

Nightclub lasers and show projectors — programmable units that paint beams and patterns across a club, stage or event ceiling. Output is quoted in milliwatts: a club room takes far less than a festival stage, and haze in

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Laundry equipment

Washers, dryers and ironers for hotel, spa and uniform loads. Machines are rated by kilos of dry load, and the trap is buying to average demand: laundry has to clear yesterday's rooms before today's check-out, so it is s

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LED screens & video walls

Modular LED panels and large-format displays that build a wall out of tiles. Pixel pitch is the number to ask about: it sets the closest a viewer can stand before an LED display screen breaks into dots, and it is why a s

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Light boxes & backlit signs

Slim backlit frames for menus, posters and shopfronts. Edge-lit means the light comes from the sides rather than a box of tubes behind the print — which is why the frame is a few centimetres deep instead of fifteen, and

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Linens & towels

Hotel linens live or die in the laundry: the sheet that feels best in the hand is often the one that comes back grey and a size short after forty washes. These are specified for the wash first — shrinkage, colour hold, a

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Mattresses & toppers

A hotel mattress is specified by how many nights it has to survive, not by how it feels in a showroom: pocket springs under a replaceable topper, because the topper is what wears out and the springs are what you are payi

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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.

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Meat grinders

Bench mincers and the cutters and bowl machines that stand next to them. Plate size is the whole conversation on a grinder — coarse first if you want texture rather than paste, fine for sausage — so tell us the output yo

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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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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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Minibars & room appliances

Silent absorption minibars and compressor units. Absorption models have no moving parts and make no noise at all, which is why they go in bedrooms; compressor models cool faster and harder, and are better suited to a sui

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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.

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Neon signs & channel letters

Your logo cut to shape in flexible LED neon, or built as front-lit dimensional letters. A neon sign for bar interiors suits handwriting and curves; an acrylic letter sign suits a blocky wordmark — and the artwork you sen

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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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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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Patio heaters

Freestanding and mounted, gas or electric. Gas heats a bigger area and needs no wiring, so it suits a terrace that changes layout; electric infrared heats people rather than air, which is the one that still works when th

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Payment terminals / KDS

Card terminals and kitchen display screens. The KDS is what removes the printer from the pass — no paper tickets to lose, curl or fall behind the bench, and the screen shows how long each order has been waiting.

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Photo booths & selfie kiosks

Coin-operated kiosks, magic mirrors and open-air selfie stations. The print carries your name out of the building and onto a fridge door; the booth itself usually pays for itself as a rentable line on an event quote.

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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

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Plates & bowls

Plates, soup bowls and stacking bowls in porcelain. Two numbers decide a restaurant plate: how high it stacks, because that is shelf space, and how heavy it is, because a waiter carries three at a time for eight hours.

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Pool equipment

Robotic cleaners, pumps and filtration — what keeps the water clear without anyone standing over it. The robot takes the floor and the walls on its own cycle, the filtration takes everything else, all day.

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Poolside furniture

Outdoor furniture for pool and terrace — sun loungers and daybeds, outdoor chairs and outdoor sofa seating built to take sun, chlorine and constant use.

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POS systems

Touchscreen terminals and the software behind them — point of sale (POS) systems that take orders, hold tabs and settle payments. The choice is driven by service model, not by hardware: counter service needs speed at one

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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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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.

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Robot bartenders

Automated systems that build and serve cocktails while people watch. They are bought as an attraction first and a labour saving second — which is the right way round, because the queue that forms to film it is the return

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Safes & room equipment

Electronic in-room safes. A guest uses one on the first evening or never, and the only thing that matters is that it opens when they are late for a flight — which is why override procedure and battery life are the specif

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Safety floor marking & zone projectors

A projector throws a line, a boundary or a warning symbol onto the floor. Painted tape wears through where the forklifts cross it and has to be redone; projected marking does not wear, and moving a walkway means moving a

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Sealing & flow-pack

Tray sealers, cup sealers and flow pack machines, and next to them the bottle and can end: a bottle capping machine for a craft brewery, a wine corking and capping machine, a can seamer. A sealed pack is what lets kitche

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Self-order kiosks

Freestanding and countertop screens where the guest orders and pays without talking to anyone. Queue time is the obvious gain; the argument operators make for them is the bigger average order, because a screen offers the

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Self-serve beer taps

Pour-your-own tap walls and table taps, metered so the guest pays for what they pull rather than by the pint. The argument for them is always the same two things: no queue at the bar, and people trying beers they would n

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Self-serve drink dispensers & taps

Chilled tap stations that guests work themselves: a commercial milk dispenser, a cold brew tap, iced tea or juice. On a hotel breakfast this replaces the jug that goes warm by nine and the member of staff who kept refill

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Serveware

Platters, boards, bowls and stands. Serveware is bought for the photograph as much as for the food: a sharing board decides how a dish looks on a table of six, and that is where most restaurant photos come from.

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Serving trays

Non-slip trays for drinks and plates. The surface is the whole product: a tray that lets a full pint slide two centimetres on a turn gets replaced long before it wears out.

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Shade & outdoor structures

Garden shelter for outdoor service — commercial patio umbrellas in cantilever and center-pole form, marble and steel bases, and louvered bioclimatic pergolas that open and close with the weather.

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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

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Shot & specialty glasses

Shooters, tiki mugs, sculpted novelty pieces — the glassware people photograph. A signature serve is half the drink and half the vessel: the tiki mug is why the picture gets posted, and the picture is why the next table

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Shrink wrap / strapping / labeling

Shrink wrap, strapping and labelling units for the end of a line, plus the sealing and bagging steps ahead of them. The bottleneck is almost never the wrapping — it is the labelling, because that is the step that has to

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Slush & granita machines

Single- and multi-bowl machines that keep the mix turning so it freezes to a pourable slush instead of a block. Sugar is what makes that work: too little and the bowl freezes solid, which is the mistake behind most «brok

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Soda guns & carbonators (post-mix)

Multi-button guns that pour every mixer from one nozzle, and countertop carbonators for bars with no post-mix line plumbed in. A gun replaces a shelf of bottles and the restocking that goes with it; the syrup costs a fra

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Sound systems

Speakers, amplifiers and zoned audio. Zoning is the part worth paying for: it lets a dining room stay at conversation level while the bar twenty metres away runs loud, off the same system.

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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

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Specialty & fish knives

A boning knife, a fillet knife, a santoku knife, sushi and fish blades, a cleaver knife. Each exists because a chef's knife does that particular job badly — and a kitchen breaking down its own carcasses saves more on yie

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Specialty plates (oyster/sushi)

Oyster plates, sushi boards, tasting pieces. An oyster plate exists for one reason — the dimples hold the shells level so the liquor stays in them — and that is the level of specificity this whole category works at.

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Spirit dispensers & chillers

Chilled countertop dispensers that hold spirits at pouring temperature and give a measured shot from a tap. Two things at once: the vodka is already cold, so there is no ice to dilute it, and every pour is the same size

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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.

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Syrup & fructose dispensers

Pump tops and automatic dosers that measure syrup to the millilitre. In bubble tea the sugar level is what the customer orders — «50%», «no sugar» — so a shop that doses by eye is failing the one thing it was asked to ge

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Tables & chairs

Restaurant tables and chairs, bar tables and banquet seating, indoor and outdoor. Banquet chairs are the ones bought by the hundred and stored stacked — check the stack height before the price, because storage is what ac

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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.

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Tea brewers & water boilers

Countertop and under-counter boilers that keep water at temperature so nobody waits for a kettle. Recovery rate is the number that matters at a breakfast buffet: an urn that empties at 8:40 and refills by 9:10 is useless

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Tea knives

A puer knife pries compressed tea apart without shredding the leaf — that is the whole job, and a kitchen knife does it badly enough to ruin the tea. Slim, sturdy blades for pu-erh cakes and tea service.

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Ticketing & entry

Self-service kiosks, entry gates and wristband printers. The wristband is the part that decides how the night runs: printed on entry, it is what tells a bartender at one in the morning who has already paid and who is of

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Undercounter & worktop

Glass-door, drawer and worktop units that fit under a counter. A commercial undercounter fridge with drawers costs more than doors and is worth it under a bar: a drawer opens into the space a bartender already occupies,

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Undercounter dishwashers

Compact warewashers that fit under a counter. The glasswasher here runs thirty baskets an hour — two minutes a basket — and the trade-off against a hood machine is simple: half the footprint, and somebody reloads it betw

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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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Vacuum sealers

Vacuum sealers and vacuum packaging machines — chamber and external units that pack food for sous vide, portioning and longer, fresher storage.

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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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Vending machines & kiosks

Touchscreen units that take a card, a phone or a QR code and dispense snacks, drinks, ice cream or hot food — a sales point in a lobby or corridor that runs around the clock. A vending machine with card reader now outsel

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Video projectors

Commercial projectors for a venue — 4K units that throw a 60 to 200 inch picture on a wall or screen for match nights, screenings and branded content. A projector for restaurant use is normally judged on noise and lamp l

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Walk-in cold rooms

Insulated cold room panels with the refrigeration unit sized to the load, built as chillers or freezers for kitchen, cellar and keg storage. A commercial cold room is cheaper per litre than cabinets at about the point yo

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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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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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Whiskey glasses

Whiskey glasses that frame the pour: crystal whiskey glasses with sculpted bases and faceted cuts, plain rocks tumblers for volume, for neat drams, rocks serves and tastings.

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Wine & champagne glasses

Red and white stems, flutes and coupes. A flute keeps the bubbles because there is less surface for them to escape from; a coupe loses them faster and is bought anyway, because it looks the way people expect champagne to

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Wine cabinets & coolers

Single- and dual-zone cabinets, from a two-bottle counter unit to a full cellar cabinet. Dual zone exists for one reason: white is served near 8°C and red near 17°C, and one compartment cannot hold both.

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Wine dispensers & preservation

A wine dispensing machine with argon or nitrogen preservation — 2- to 8-bottle units that pour wine by the glass and keep an open bottle pouring for weeks instead of a day or two.

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Wok robots & stir-fry machines

A rotating drum tosses, heats and times each dish. Wok cooking is the hardest station to hire for and the hottest place in any kitchen — a machine that does it means the dish survives the chef leaving.

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