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Commercial cooking equipment
Commercial cooking equipment for restaurants, cafés, hotels, clubs and production kitchens. Compare ovens, fryers, griddles, cooktops, mixers and specialist equipment by output, workflow, utilities and installation needs.
Match equipment to your peak service.
Plan workflow, utilities and extraction.
Start with the equipment responsible for your core menu and peak service, then add supporting cooking and preparation equipment around that workflow.
The right mix depends on menu, site services, ventilation, energy strategy and the equipment available in each category.
Quick answers for planning commercial cooking equipment.
Start with the equipment that produces your core menu during peak service, then size supporting equipment around its throughput.
Compare available utilities, operating needs, extraction requirements and model options.
Use peak service volume and batch size as the benchmark, with enough headroom for growth.
Confirm power, gas, water, drainage, extraction, ventilation, clearances and service access.
Get practical advice on capacity, installation requirements, brands and the right equipment for your venue.
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$10 off orders over $200. One use per customer. Cannot be combined with other discounts.
