A venue that arrives instead of being built: a kitchen on a trailer, a street cart, or a shipping container fitted out as a bar or a coffee shop. The order here is by how permanent it is — a cart moves daily, a trailer s
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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