Every station,
one maker.

Four-zone induction cooktop for fast, flameless line cooking.

Free-standing induction cooking range, no oven, for high-output lines.

Open-burner gas top over a static gas oven base.

Twin jet-burner wok range with rear water bath.

Two 12-litre tanks with cool-zone for longer oil life.

Zoned chrome griddle plate with a splash surround.

Overhead infrared grill with a sliding grid carriage.

Boiler-steam combi with core probe and wash cycle.

Four-tray bakery convection oven with humidity.

Panel-built walk-in cold room with monoblock plant and scalable footprint.

Mid-temperature reach-in for bulk storage and service backup.

Two-door forced-air cabinet, GN-compatible.

Two-door static-free freezer holding −22 °C.

Refrigerated prep counter with GN well and board.

Rapid +90→+3 °C chilling with core probe.

Two-door display cooler for grab-and-go.

Pass-through hood dishwasher for steady high-volume ware-washing.

120-second glass cycle with an integral softener.

Hood dishwasher with a heat-recovery option.

Spray-arm pre-rinse with inlet table and sink.

Tall-cavity pass-through for pots, trays and GN.

Heavy-duty receiving scale with stainless platform and digital head.

Fixed-bowl dough mixer for bakery and high-batch kitchens.

Heavy-duty mincer for continuous meat and protein prep.

Three-speed mixer with whisk, beater and hook.

Fixed-bowl spiral mixer for 20 kg batches.

500 mm reversible belts with adjustable rollers.

300 mm chromed blade with belt drive and sharpener.

Continuous-feed processor with a full disc set.

Continuous-draw electric water boiler for tea and hot service.

Twin-wall urn with sight gauge and keep-warm.

Two 12-litre bowls with refrigerated circulation.

Hot, cold and ambient bottle-fill station.

Complete serving line — prep, hot and cold display and food-distribution counter.

Bain-marie top over a heated holding base.

Chilled display well for cold service lines.

Stainless tray rail for servery and queue lines.

Mobile heated tube dispenser for service stations.

Curved-glass heated countertop showcase for pastries and hot snacks.

Mobile insulated holding cabinet keeps plated food at temperature for service.

Glass-fronted cabinet for bread display and ambient holding in service areas.

Welded 304 stainless bench with reinforced top and undershelf.

Compact poly-board cutting station with stainless frame.

Heavy stainless shelving bay for stores and walk-ins.

Enclosed stainless kitchen cabinet for utensils and dry goods.

Stainless dish and crockery cabinet for service stations.

Pressed twin bowls with drainer and tap ledge.

Adjustable solid shelves on welded uprights.

Baffle-filter wall canopy with LED lighting.

304 top on braked castors for flexible prep.

Sloped landing table with sink and spray cut-out.

Four-seat canteen dining table with wipe-clean top.

Six-seat canteen dining table for high-density halls.

Stackable institutional dining chair on a steel frame.

Eight-seat round table with a laminate top.

Powder-coated bench seating for high-density halls.

Stackable steel counter stool, contract grade.

Three-tier clearing trolley on castors.