Healthcare & aged care commercial equipment and fitout

Healthcare & aged care

Equipment for dependable daily meal service.

Coordinate preparation, cooking, storage, holding and wash-up around meal waves, dietary requirements and your facility’s foodservice procedures.

Build your equipment plan

Start with the essentials

Coordinate the meal journey, from preparation and cooking through delivery and wash-up.

Shop all equipment

Solve the service bottlenecks

Keep the equipment plan connected to meal service.

Before you buy

Make a more informed shortlist

Equipment across your operation

Explore brands for your shortlist

Explore all brands

More brands to compare

Explore equipment for your workflow

Start with these product examples, then compare the wider brand ranges. Confirm model specifications, site requirements and availability before ordering.

Adande VCS2.CW 172L Double Drawer Dual Temperature Refrigeration – Standard castors / Solid worktop

Adande: Drawer refrigeration

Review drawer access and temperature settings against your food storage plan.

View VCS2.CW

Explore Adande

Culinaire project planning

Planning heated holding or a servery? Use the brand guide as a starting point, then ask us to confirm the model and availability for your project.

Explore the Culinaire guide · Discuss your servery requirements

Warrigal Care commercial kitchen project

ICE Group project experience

Warrigal Care

ICE Group delivered the main-kitchen fitout and commercial equipment supply at Warrigal Care’s Albion Park Rail nursing home, supporting daily preparation and meal service.

  • Main-kitchen fitout at Warrigal Care, Albion Park Rail
  • Commercial equipment supply and installation
  • Food-preparation workflow and durable work areas
See the project

Your questions, answered

Plan the details before you buy

How should equipment needs be scoped?

Share meal numbers, service waves, dietary needs, preparation and delivery routes. Selection should fit the facility’s clinical and foodservice procedures.

Can refurbishment be staged?

Discuss the current operation, access and replacement programme. Temporary kitchen options can be considered where suitable.

What should be checked before a quote is finalised?

Confirm the schedule, site utilities, installation, handling, staff training and ongoing service needs.

Equipment selection guide

Read the full buying guide

Foodservice equipment for healthcare and aged care

Healthcare foodservice must deliver safe, consistent meals while accommodating dietary, texture and service requirements. Equipment selection should begin with resident or patient numbers, meal waves, menu cycles, delivery distances and staffing. The whole journey—from receiving ingredients to serving the meal—needs reliable temperature control and repeatable processes.

Plan around the complete meal journey

Map storage, preparation, cooking, portioning, holding, transport, service and return. The equipment at each stage should support the required temperatures and minimise unnecessary handling. Where meals travel to wards or dining rooms, trolley capacity, manoeuvrability, lift access, noise and cleaning requirements become part of the kitchen plan.

Support consistency and specialised menus

Combi ovens, food processors, commercial blenders, mixers and portioning tools can help teams produce repeatable meals and texture-modified options. Equipment should be selected in line with the facility’s clinical, food-safety and operational procedures. Easy-to-read controls and saved programs can reduce variation across shifts.

Prioritise hygiene and ergonomics

Smooth surfaces, accessible components and clear cleaning routines can reduce labour and improve consistency. Consider staff reach, trolley loading heights, door forces and repetitive tasks. Equipment that is technically powerful but awkward to clean or operate can create avoidable risk over its working life.

Protect service continuity

Service access, parts availability and planned maintenance are critical when meals cannot simply be postponed. For renovations or major equipment replacement, a staged approach or portable commercial kitchen may help maintain foodservice where the site and project allow.

ICE Group supplies preparation, cooking, refrigeration, meal transport, servery and hygiene equipment to healthcare and aged-care facilities across Australia. Relevant experience includes Illawarra Retirement Trust and Harbison Health, supported by design advice, installation, custom stainless fabrication and servicing. For projects across Sydney, Wollongong, the Illawarra and the South Coast, share your meal numbers, delivery model and refurbishment timeline to begin a practical equipment review.

Plan foodservice equipment for care environments

Let's plan your next step

Build a dependable foodservice equipment plan.

Share meal volumes, service waves, dietary requirements, delivery routes and timing. We can help coordinate an equipment shortlist.

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.