From kitchen to service
Culinaire holding and display, planned for your venue.
Explore food holding, display and buffet equipment for professional foodservice. Talk to ICE Group about the configuration, finish and service layout your project needs.
Explore your equipment options
Explore the Culinaire range
Match the workload
Compare model format and capacity with your busiest service.
Plan the whole station
Consider access, adjacent equipment and the way staff work.
Check site requirements
Confirm the selected model’s services, clearances and installation scope.
Available online
Culinaire models available online
Browse the Culinaire models now available online, including hot cupboards, heated banquet carts and warming drawers. Contact ICE Group for other configurations, current availability and lead times.
Before you buy
Design the journey from holding to service.
Think through replenishment, display, portioning and cleaning. The right layout should support the way food and people move through your venue.
- Food type, holding method and planned service duration
- Pan layout, customer access and replenishment space
- Joinery, finishes, utilities and installation clearances
Your questions, answered
Choosing your Culinaire
What does the Culinaire range include?
The range includes hot cupboards, bain maries, food displays, buffet equipment and other holding and service solutions. Ask us about a configuration for your application.
Can I buy Culinaire equipment online now?
Yes. Selected Culinaire models are available to buy online. Browse the live range for product specifications and pricing, or contact ICE Group for other models and project requirements.
What should I send with my enquiry?
Share your menu, expected service volume, available space and any layout drawings. Include the holding or display method and finishes you have in mind.
Hospitality tools
Put numbers behind your equipment plan
Equipment Energy Calculator
Compare equipment power, operating hours and your electricity rate.
Use this tool Menu planningFood Cost & Overheads Calculator
Explore ingredient costs, selling prices and menu margins.
Use this tool Wash-up planningDishwasher Capacity Finder
Estimate rack demand and the handling time behind a busy service.
Use this toolFrom selection to installation
A model is only part of the plan.
Discuss the site requirements, delivery, installation and ongoing service needs before finalising your equipment choice.
- Site access, equipment position and operating clearances
- Utilities and the selected model’s installation requirements
- Cleaning, staff training and service arrangements
Culinaire range
Explore Culinaire with Stoddart
View the Australian supplier’s brand information, then speak with ICE Group about the selected model and your site.
View supplier brand informationLet's plan your next step
Let’s find your Culinaire setup.
Tell us your application, peak demand, space and timeline. Our team can help you compare options for an equipment quote.
Shop Culinaire equipment
Browse the current catalogue. Refine by type, availability or price.
Plan • compare • specify
Your next buying steps
Connect your shortlist with practical guidance, capacity planning and the right venue setup.
Ready to check your specification? Bring your capacity, power, water, drainage, access and delivery questions to ICE Group.