Kitchen Equipment
Commercial Kitchen Equipment
Industry Kitchens supplies commercial kitchen equipment to operators across Australia, from established hospitality groups specifying replacement fleets to new cafes and restaurants fitting out from scratch. Our specialists work with chefs, owners, builders and venue managers to specify the right kit, on time, with brand support backed locally.
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Our commercial kitchen equipment range covers the work-horse cooking line: commercial ovens, commercial BBQs and grills, commercial deep fryers, commercial heat lamps, food warmers, commercial fridges, and commercial pasta cookers. We stock leading brands including Leader Culinaire, B&S, Roband, Hatco Corporation, Synergy, and the wider Leader portfolio - chosen because they meet Australian Standards, hold up under volume use, and have parts and service available locally.
The catalogue extends to commercial cooktops, Asian cooking, commercial wok burners, commercial salamanders, oil filters, commercial mixers, floor stand mixers, heated storage cabinets, coffee machines, transport containers, and ventilation and exhaust hoods. Brands we stock include CookTek, B&S, Hatco Corporation, Roband, Woodson, Vito, Hobart Dishwashers, Food Machinery, Rational Combi-Ovens, General Food Equipment, Culinaire, and Britannia. Every brand on this site is one we specify, install and service in working venues.
Our commercial hospitality equipment covers front-of-house and back-of-house from the espresso machine on the bar to the combi-oven in the back kitchen. Chefs fitting out a new venue, multi-site operators standardising fleets, and venue managers replacing a single piece all source from the same range, with the same specialist support.
HOSPITALITY EQUIPMENT FINANCE
Industry Kitchens offers Hospitality Equipment Finance so operators can build their commercial kitchen and bar to spec without compromising cash flow. Our specialists can talk through chattel mortgage, hire purchase and rental options. We also list new clearance commercial kitchen equipment on sale and used commercial kitchen equipment here when budgets are tight or timelines are immediate.
Commercial Kitchen Equipment - Melbourne, Sydney, Brisbane, Hobart, Perth
Our specialists support venues in Melbourne, Sydney, Brisbane, Hobart and Perth with specification advice, freight scheduling and installation coordination. Our Bayswater showroom and warehouse run dispatch direct to metro and regional postcodes, and our installation partners commission equipment on site where required.
Commercial Kitchen Equipment Australia Wide
We deliver commercial kitchen equipment Australia wide - including Adelaide, Canberra, Darwin and regional venues nationwide - through a freight network built for heavy hospitality kit. Speak to a specialist on 1800 611 058 to specify your fit-out, replace a single piece, or get pricing on a stocked brand.
Kitchen Equipment
Cooking, refrigeration, warewashing, prep, and stainless - certified, financed, shipped nationally.
Commercial kitchen equipment is the cooking, refrigeration, warewashing, preparation, storage, ventilation, and benchtop hardware certified for back-to-back commercial service. Industry Kitchens supplies the full schedule across eight categories - cooking, combi ovens, dishwashers, food prep, stainless steel, exhaust hoods, benchtop, and kitchenware - to restaurants, hotels, aged care, schools, and caterers nationwide. Every unit certifies to AS 4674, AS/NZS 3000, and AS 5601.
Reviewed by Tim Keenan, Founder, Industry Kitchens. Last updated: 4 May 2026. Tim has spent 20 plus years specifying kitchens for hospitality, healthcare, and contract catering operators.
Speak to a Specialist
Spec a full kitchen, replace a single line, or schedule a Melbourne demo. Our product specialists answer every call. 1800 611 058.
Why Choose Industry Kitchens for Commercial Kitchen Equipment
We supply every state from a national warehouse network. Our specialists spec hundreds of restaurant, hotel, aged care, school, and catering kitchens each year - operators ordering from people who live in commercial kitchens.
- National supply, local service. Fast dispatch to Sydney, Melbourne, Brisbane, Perth, Adelaide, Hobart, Darwin, and regional Australia.
- Commercial-grade only. Every unit certifies to AS 4674, AS/NZS 3000, and AS 5601, rated for back-to-back service, backed by manufacturer warranty plus IK after-sales and spare parts.
- Finance that fits. Chattel mortgage, equipment rental, and rent-to-own structure your fitout without draining working capital - useful for new venues, full rebuilds, or replacing aged cooking lines.
- See it before you specify. Our Melbourne demo kitchen runs combi ovens, dishwashers, and major cooking equipment under real service conditions for operators evaluating before commit.
Specifying Your Commercial Kitchen Equipment
A production kitchen is built from eight core groups. Here is what each one does and the leading brands inside it.
- Cooking Equipment: Oven ranges, cooktops, deep fryers, chargrills, pizza ovens, salamanders, bratt pans, steam-jacketed kettles, rotisseries, and Asian wok ranges. Waldorf, Goldstein, Cobra, and B+S dominate AU back-of-house for recoverable burner output and serviceable build.
- Combi Ovens: The most productive cooking tool per square metre - steam, convection, and combination in one cabinet. Rational and Convotherm lead. 6-tray handles 50 to 80 covers, 10-tray suits mid-size restaurants, 20-tray handles banquet, aged care, and bakery production.
- Commercial Dishwashers: Undercounter (cafes, 30 to 40 racks per hour), hood-type passthrough (restaurants 150 plus covers, 40 to 60 racks), conveyor (hotels, QSR), and dedicated glasswashers. Hobart, Washtech, Eswood, and Winterhalter set the AU specification standard.
- Food Preparation: Floor stand mixers (Hobart, Paramount), food processors and vegetable cutters (Robot Coupe), vacuum sealers, sous vide circulators, stick blenders, gelato machines, pasta machines, and meat processing. Sized by litres or kg per hour throughput.
- Commercial Refrigeration: Upright and underbench fridges, freezers, glass-door display, blast chillers, ice machines, and walk-in coolrooms. Skope and Williams lead AU front-of-house; Polaris, True, and Foster cover back-of-house. Climate-class rated for Brisbane, Darwin, and inland environments per AS 1731.
- Stainless Steel and Storage: Benches, sinks, wall shelves, overshelves, cupboards, dishwasher inlet/outlet benches, and custom fabrication for non-standard footprints. Built to AS 4674. Simply Stainless and FED lead the AU modular ranges.
- Exhaust Hoods: Wall-mounted and island canopies, dishwasher condensate hoods, mobile and countertop canopies, and baffle filters - sized by cooking line kW or MJ load per AS 1668.2. Fans, ductwork, and make-up air must be specified together for compliance.
- Benchtop and Kitchenware: Bain maries, induction stoves, salamanders, chargrills, sandwich presses, and toasters from Roband, Anvil, Apuro, Birko, and Hatco - plus gastronorm pans, knives, HACCP cutting boards, thermometers, and cookware certified to AS 2070.
How to Specify the Right Commercial Kitchen Equipment
- Start with the menu. Map your 10 to 15 signature dishes to cooking methods first - grill, fry, steam, sous-vide, bake - then specify equipment to match. Over-speccing on day one is the most expensive mistake operators make.
- Size for peak service, not average. A site doing 120 lunch covers in 90 minutes specifies a 10-tray combi, a hood-type dishwasher, and two 6-burner ranges. Spec for Friday night, not Tuesday lunch.
- Confirm services before you order. Check 3-phase power, gas pressure and line size (natural gas or LPG), water pressure, and drainage. An electrician and plumber on site during design saves 4-figure re-spec costs later.
- Specify across one supplier. Five suppliers means five freight legs and five warranty points. Consolidating with IK delivers one delivery window, one warranty pathway, and one phone number.
- Plan maintenance before commissioning. Book the first preventative service before opening - quarterly on cooking and warewashing, annually on refrigeration - to keep compliance current.
Specification FAQs
What do I need to open a restaurant kitchen?
A standard restaurant specifies seven core components: a cooking line (oven range, chargrill, fryer, or combi oven), refrigeration (upright and underbench), a dishwasher (undercounter or hood-type), stainless benches and sinks to AS 4674, food prep (mixer, slicer, processor), an exhaust canopy sized to your line per AS 1668.2, and benchtop service equipment. IK specialists build these schedules daily - call 1800 611 058.
What is the difference between domestic and commercial equipment?
Commercial equipment is engineered for back-to-back service - heavy-gauge stainless construction, serviceable components, higher burner outputs (15 to 30 MJ per hour vs 8 to 12 MJ per hour domestic), and certification to AS/NZS 3000 and AS 5601. Domestic units run commercially void insurance, breach food-safety codes, and typically fail within 6 to 12 months under load. Commercial units cost more upfront and deliver 10 plus years of service life.
Does Industry Kitchens offer finance?
Yes. We offer chattel mortgage, equipment rental, and rent-to-own through our finance partners. Finance typically covers the full schedule plus delivery and installation, with 12- to 60-month terms. Useful when fitting out a new venue, upgrading the cooking line, or replacing aged refrigeration - it keeps working capital free for stock and wages. Our team structures finance across your entire list under one application.
Do you deliver Australia-wide?
Yes. We dispatch from our warehouse network to Sydney, Melbourne, Brisbane, Perth, Adelaide, Hobart, Darwin, and regional areas across every state and territory. Metro delivery is typically 2 to 5 business days; regional and remote is quoted per job. Combi ovens, cooking lines, and walk-in coolrooms ship via specialised freight with tailgate or crane unloading available. Installation and commissioning are arranged in capital cities and most regional centres.
Do I need 3-phase power?
Heavy-duty electric units typically require 3-phase - 10-tray-and-above combi ovens, conveyor dishwashers, large electric fryers, and induction ranges generally specify 415V 3-phase 32A or 40A. Lighter benchtop units, 6-tray combis, undercounter dishwashers, and most refrigeration run on 240V single-phase 10A or 15A. Have a licensed electrician verify the install per AS/NZS 3000 and GEMS energy efficiency requirements.
What warranty applies?
Standard manufacturer warranty is 12 months parts and labour. Many brands offer 24- or 36-month extended cover at point of purchase. Rational combi ovens, Skope refrigeration, and Hobart dishwashers often include longer terms on compressors, heat exchangers, and wash pumps. IK adds after-sales support and spare parts supply for the full service life - we are the single point of contact whether the issue is warranty or out-of-warranty.
What Australian Standards apply?
AS 4674 (food premises design and fit-out), AS/NZS 3000 (electrical wiring), AS 5601 (gas installations), AS 1668.2 (mechanical ventilation for canopies), AS 2070 (plastics for food contact), and the Food Standards Code administered by Food Standards Australia New Zealand. All units IK supplies certify to GEMS (electrical), AGA (gas), and WaterMark (plumbed). Ask for the compliance plate for council approval or HACCP audit.
Can I see equipment before I order?
Yes. Our Melbourne head office runs a working demo kitchen for combi ovens, dishwashers, prep, and major cooking lines under real conditions. Bookings are recommended so we can set up specific units for side-by-side evaluation. For operators in Sydney, Brisbane, Perth, and Adelaide we also arrange manufacturer demonstrations locally through our brand partners.
Care, Maintenance and Servicing
- Book planned preventative service annually. Combi ovens, fryers, refrigeration, and dishwashers specify scheduled PM - an annual service catches worn seals, scale, and failing components before they ruin a service.
- Soften the water. Most of Australia east of the Great Dividing Range runs hard water. A softener on combi oven and dishwasher supply extends element life 3 to 5 times and protects warranty on Rational, Convotherm, and Hobart units.
- Clean baffle filters weekly. Filters in your exhaust canopy are fire-safety equipment - clogged grease filters fail the fire code, void insurance, and starve the canopy of airflow. Hot-wash every Sunday night.
- File the commissioning record. Every new unit ships with a commissioning sheet - store it with your kitchen manager. Warranty claims certify against proof of correct install and first-use settings.
Ready to Order?
Our specialists spec your full kitchen - cooking line through to warewashing - and package it with delivery, installation, and finance. Call 1800 611 058 or request a quote below.
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