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Commercial kitchen equipment

A 12 mm griddle plate holds even heat under four burners.

Ranges, combi ovens, refrigeration, dish machines and stainless fabrication ship from one plant, sized from your menu and run hot on our own test bench before they reach yours.

Browse equipment Plan your kitchen
Professional stainless steel commercial kitchen line
Griddle plate machined dead flat
12 mm
Through the pass-through wash hood
60 racks/h
Knife-work automated in food prep
300 kg/h

Engineered to Menu

Layout review, capacity sizing and utility schedules on every project.

Welded, Not Screwed

Continuous TIG seams on food-contact work — no crevices, no loose fasteners.

Global Project Delivery

Export crating, site-clearance checks and commissioning documents worldwide.

Lifetime Support

48-hour spares, maintenance calendars and honest repair advice.

References

Notes from the pass and the dish pit

Their engineer resized our fryer bank from the sales forecast, not the brochure — recovery keeps up on match nights and the oil bill went down.
Marta K. Executive chef, stadium catering
The island canopy arrived with the extraction calculation our mechanical contractor needed. First kitchen where the fire officer signed off on the first visit.
Daniel R. Project manager, hotel group
Custom tables measured to our awkward pillar layout, delivered welded and polished. Ten years in, the first kitchen they fitted still looks serviceable.
Sofia A. Operations director, restaurant chain

Specified most

What goes on the drawing first

The units our project engineers write into kitchen after kitchen.

Browse

Every station on the line

Cooking, refrigeration, warewashing, prep and fabrication, organised the way a kitchen actually runs.

Cooking Ranges Cooking Ranges 2 models Combi Ovens Combi Ovens 2 models Fryers Fryers 2 models Refrigeration Refrigeration 2 models Warewashing Warewashing 2 models Food Prep Food Prep 2 models Worktables & Shelving Worktables & Shelving 2 models Ventilation Ventilation 2 models Holding & Display Holding & Display 2 models
Welded seams, polished back to grain

Fabrication

Welded seams, polished back to grain

Food-contact seams are TIG-welded continuously, ground and polished until the joint disappears. Laser-cut AISI 304, jig-squared frames, no crevice for washwater to hide in.

Inside our plant

How we work

What happens between quote and first heat-up

Four stages, the same engineer follows the job start to finish.

  1. Send your menu

    Menu concept, covers per service, floor plan and site utilities.

  2. Engineering review

    We size the line, draw the layout and quote with utility schedules.

  3. Build & hot test

    Cutting, welding, assembly and a recorded function test per unit.

  4. Deliver & commission

    Export crating, installation drawings and first heat-up support.

Every unit runs hot before it ships

Proof, not promises

Every unit runs hot before it ships

Burners flame-checked, thermostats verified against reference probes, refrigeration pulled down and logged, wash cycles run wet. The test record travels with the serial number.

Request a quote

Insights

Reading for the next kitchen build

Layout guides, maintenance calendars and energy notes from the plant floor.

Every quote starts with your floor plan.

Send the menu, covers and floor plan today — a specified equipment schedule with utility requirements comes back within one business day.

Start your inquiry