Commercial Kitchen Equipment
A structured equipment range for professional cooking, preparation, refrigeration, holding, serving, washing, stainless steel fabrication and hygiene control.
Find Equipment by Your Kitchen Process
Select a category below to explore specifications, configuration options, and integration details for your kitchen workflow.
Commercial Cooking Equipment
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Food Holding & Transport Equipment
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Commercial Dishwashing Equipment
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Canteen Serving Line Equipment
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Stainless Steel Kitchen Equipment
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Commercial Refrigeration Equipment
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Food Preparation Equipment
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Kitchen Sterilization Equipment
Browse categoryCommercial Kitchen Equipment 8-Category Engineering Matrix
High-level comparison of sizing parameters, primary MEP connection baselines, and project lead times across all core product lines.
| Equipment Category | Primary Sizing Metric | Typical Throughput Range | Core MEP Utility Needs | Standard Project Lead Time |
|---|---|---|---|---|
| Commercial Cooking Equipment | Chamber Liters / Burner BTU / Combi Trays | 500 - 30,000 Meals / Shift | 380V 3Ph (20-60 kW) or Gas (2.0 kPa), Exhaust Hood | 4 - 6 Weeks (Standard) / 8 - 12 Weeks (Custom) |
| Commercial Refrigeration | Usable Volume (Liters) / Blast Pull-Down kg | 500L - 2,000L / 50 - 200 kg Batch | 220V/380V, Class 5 Ambient Compressor, Drainage | 3 - 5 Weeks (Factory Assembled) |
| Warewashing Systems | Dish Racks / Plates Processed per Hour | 50 - 3,500 Racks / Hour | 380V 3Ph (15-65 kW), Softened Water, Floor Trough | 4 - 8 Weeks (Conveyor / Flight Type) |
| Food Holding & Transport | GN 1/1 & GN 2/1 Pan Capacity | 16 - 32 Plated Trays / 6 - 12 GN Pans | 220V 1Ph (1.5-2.8 kW) or Non-Electric Passive | 2 - 4 Weeks (Stock / Rapid Assembly) |
| Canteen Serving Lines | Diners Processed per Minute per Station | 15 - 45 Diners / Minute | 220V/380V (Hot/Cold Wells), Drain Outlets | 4 - 6 Weeks (Modular Custom Fabrication) |
| Food Preparation Machines | Kilograms of Product Processed per Hour | 200 - 1,500 kg / Hour | 220V/380V 3Ph (1.5-7.5 kW), Floor Anchor Points | 2 - 4 Weeks |
| Stainless Steel Fabrication | Linear Meters / Custom CAD Cutouts | Turnkey Back-of-House Fitout | Potable Water Inlets, Grease Trap Drainage Lines | 3 - 5 Weeks (Bespoke Cut & Welded) |
| Kitchen Sterilization | Cabinet Liters / Trolley Batch Volume | 300L - 1,200L / 2 - 8 Roll-In Carts | 220V/380V (3-15 kW), Exhaust Vent for Ozone | 3 - 4 Weeks |
Commercial Kitchen Equipment Architecture & Sizing Framework
Professional foodservice engineering demands precise alignment between menu throughput, thermal duty cycles, and MEP utility connections to eliminate commissioning bottlenecks.
Peak Meal Throughput
Equipment capacity is sized strictly around peak 90-minute meal service windows rather than daily averages. Tilting braising pans (200L-500L) and combi steaming suites account for batch shrinkage, pan loading densities, and fast thermal recovery under continuous heavy operation.
Global Voltage & Phase
Pre-configured electrical architectures match international project drops: 380V-415V/50Hz 3-Phase for European/Middle Eastern projects, and 208V-240V/60Hz 3-Phase for the Americas. Embraco inverter compressors and industrial contactors guarantee duty cycle stability.
Food-Grade AISI 304
Fabricated using certified 0.8mm-1.2mm AISI 304 austenitic stainless steel with seamless TIG-welded coved corners. Surfaces withstand chemical degreasers, sanitizing heat, and acidic food contact, fulfilling strict NSF/ANSI 2 and HACCP hygiene standards.
Planning & Selection Resources
Need an Equipment Schedule, Not Just a Catalog?
Send your menu, meal volume, floor plan and utility conditions. We will identify the equipment logic, layout questions and technical data required before quotation.