Commercial kitchen equipment list

Every kitchen is different, but the categories rarely change. Use this as a checklist when scoping a new build or a refit. Each section links through to that part of our range, where you can see models, specs and indicative prices.

Cooking line

The heart of the kitchen. Specify to your menu — induction for speed and a cooler kitchen, gas where chefs prefer the flame:

• Ranges — induction or gas, floor-standing
• Ovens — combi-steamers and convection ovens
• Fryers, griddles, char-grills and salamanders
• Bulk cooking — boiling pans and bratt pans for high volume

Refrigeration

Size cold storage to your delivery schedule and menu. Most kitchens need a mix:

• Cold rooms for bulk storage
• Reach-in fridges and freezers for the line
• Undercounter and prep-counter refrigeration at the point of use
• Blast chillers where you cook-chill — see our refrigeration guide

Food preparation

• Work benches in 304 stainless, sized to the team
• Sinks — prep, hand-wash and pot-wash, kept separate
• Machines — mixers, slicers, mincers, vegetable prep and dough equipment
• Scales and weighing

Ware-washing

• Dishwashers — undercounter, hood-type or pass-through, by volume
• Glasswashers for bar and front-of-house
• Pre-rinse units and pot-wash sinks
• Clean and dirty landing tables either side of the machine

Servery & distribution

• Hot and cold servery counters, bain-maries and cold wells
• Heated gantries and display showcases
• Plate and tray dispensers
• Holding cabinets for banqueting

Stainless, storage & furniture

• Shelving, cupboards and pot racks in 304 stainless
• Extraction canopies and ventilation
• Canteen tables, chairs and benches for the dining side
• Service and clearing trolleys

We can turn your menu and covers into a complete, costed equipment schedule — send us the brief and an engineer will come back within one business day. New to layout first? Start with how to plan a commercial kitchen.