Commercial Kitchen Equipment
Commercial cooking equipment is the hub for heat-producing appliances used to grill, fry, boil, steam, sear, simmer and hold production volume through service.
Use this category when you are planning the hot line and need to decide which cooking method belongs at each station before comparing individual products.
Browse equipment
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial cooking equipment that fits your budget, venue type and compliance needs.
Standards & Compliance
Choose the child category by menu task and site services:
FAQ
Gas offers strong heat and instant control. Electric suits non-gas venues. Induction is increasingly popular for energy savings and lower ambient heat.
Yes. All commercial cooking equipment supplied is approved to Australian gas and electrical standards.
Absolutely. Call 1300 001 366 for gas load checks, canopy specification and full cookline layout assistance.
It is the hot-line equipment used for menu production: frying, grilling, boiling, steaming, searing and pan cooking.
Why KW
KW treats cooking equipment as a line design problem. Fryers, cooktops, char grills, griddles, wok burners, multi pans and pasta/steamer units are not interchangeable; they form a sequence around prep, cooking, pass timing and cleaning.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
| Child category | Use it when |
|---|---|
| Commercial fryers | The menu depends on oil cooking and quick batch recovery. |
| Commercial cooktops | Pots and pans drive the line. |
| Commercial griddles | Flat-surface searing or breakfast production is central. |
| Char grills & BBQs | Grill marks, open-flame style or protein grilling matters. |
| Pasta, noodle cookers & steamers | Boiling or steaming is a dedicated station. |
The hot line usually runs from refrigerated prep, to cooking station, to pass or holding. Operator detail: leave space for landing trays and utensils beside the appliance; a powerful unit still slows service if staff have nowhere to stage product.
Mistakes include buying by appliance name instead of menu task, forgetting ventilation, or mixing gas and electric assumptions. Cooking equipment commonly pulls in stainless benches, canopies, utensils, gastronorm pans, trolleys and cleaning tools.
Commercial Char Grills & BBQs
186 products
Start with the cooking method, then check volume, service rhythm, power or gas, ventilation and landing space.
Benches, canopies, utensils, pans, trolleys, cleaning supplies and refrigeration usually need to be planned around the hot line.
2,085 results
545 × 410 × 280mm
610 × 855 × 1128mm
505 × 914 × 914mm
914 × 855 × 1128mm
217 × 217 × 140mm
394 × 759 × 1195mm
290 × 440 × 415mm
605 × 652 × 538mm
300 × 800 × 562mm
800 × 730 × 290mm
400 × 735 × 915mm
400 × 900 × 1003mm
800 × 730 × 290mm
1200 × 730 × 290mm
400 × 730 × 290mm
610 × 850 × 420mm
336 × 824 × 546mm
336 × 824 × 546mm
300 × 730 × 80mm
605 × 652 × 538mm
605 × 652 × 538mm
405 × 652 × 538mm
