Commercial Cooking Equipment Australia for Restaurants & Cafés

Commercial cooking equipment is the parent range for the hot line: cooktops, fryers, griddles, char grills and BBQs, Chinese wok burners, multi and bratt pans, kebab machines, pasta and noodle cookers, and steamers.

Choose the cooking method first, then compare the exact model's capacity, dimensions and site services. Commercial ovens and commercial induction cookers have their own KW ranges.

Use the specification sheet for the exact model you are considering. The useful comparison points change by family:

Working capacity: compare burner count, tank or vessel volume, plate area, baskets, trays or rated food capacity as applicable.
Rated services: confirm gas type and MJ/h, or voltage, amperage, phase and kW; check water and drainage where the model requires them.
Physical fit: verify overall dimensions, operating clearance, landing space, extraction and service access with the manufacturer documents and qualified trades.

It is the equipment used for the main hot-line cooking methods. On KW this parent range covers cooktops, fryers, griddles, char grills and BBQs, Chinese wok burners, multi and bratt pans, kebab machines, pasta and noodle cookers, and steamers.

KW keeps ovens in a separate Commercial Ovens family. Use it for combi, convection, pizza, conveyor, speed and rotisserie ovens.

The parent grid rolls up its child categories, including accessory and spare-part routes. Enter a specific appliance child category to narrow the range, and confirm exact model compatibility before ordering a replacement part.

Choose by cooking method: cooktops heat pots and pans, griddles cook directly on a plate, char grills cook on a grate or grill surface, and fryers cook in oil. Then compare the capacity and services of models within that child category.

KW keeps the broad commercial cooking equipment hub separate from the decision pages for each cooking method. That lets buyers compare the whole hot line here, then move to a narrower range without treating a fryer, griddle, char grill, wok burner or bratt pan as interchangeable; wok burners, multi pans and pasta/steamer units are not interchangeable.

KW range	Primary cooking role	Compare before choosing
Commercial cooktops	Pot and pan cooking over individual heat zones.	Burner or zone count, bench or stand format, fuel or power and overall width.
Commercial fryers	Oil cooking in one or more tanks.	Tank count, oil capacity, basket format, fuel or power and filtration access.
Commercial griddles	Direct cooking on a flat or combination plate.	Plate width and depth, surface configuration, bench or stand format and power source.
Char grills & BBQs	Cooking on a grate or grill surface.	Cooking width, grate configuration, fuel and rated output.
Chinese wok burners	Dedicated wok stations.	Hole or burner configuration, gas type, rated input, dimensions and any water connection shown for the model.
Multi pans & bratt pans	Large-vessel boiling, braising, simmering or shallow frying.	Vessel capacity, tilting method, fuel or power, footprint and drain or fill requirements.
Pasta, noodle cookers & steamers	Basket boiling or steam cooking.	Tank, basket or tray format, recovery specification, power or gas, water and drainage.
Commercial kebab machines	Vertical rotisserie cooking.	Burner count, rated meat capacity, gas or electric supply and machine height.
Cooking equipment spares & parts	Replacement components rather than complete cooking appliances.	Exact brand, model and part compatibility.

The useful measure depends on the family: burner or zone count for cooktops, oil and tank capacity for fryers, plate area for griddles, cooking width for char grills, vessel volume for multi pans, and basket or tray format for pasta cookers and steamers.

For gas models, confirm gas type, rated MJ/h and connection information. For electric models, confirm voltage, amperage, phase, kW and connection type. Match those facts to the site and verify ventilation, clearance, water or drainage requirements shown in the model documents.

Compare the model's overall dimensions with the available position, then allow for operating parts, landing space, cleaning and service access. Confirm manufacturer clearances and installation requirements rather than relying on cabinet width alone.

Use Cooking Equipment Spares & Parts and any model-specific accessory route. Match the brand, model and part reference before ordering.

This route does not try to own every appliance that creates heat. Browse Commercial Ovens for combi, convection, pizza, conveyor, speed and rotisserie oven families. Browse Commercial Induction Cookers for induction-specific equipment. Smaller specialist appliances such as microwaves, toasters, waffle makers and sous vide machines sit under their own Catering Equipment routes. This separation protects each family's product range and buying guidance.

List the cooking tasks: record what must be fried, pan-cooked, grilled, griddled, wok-cooked, boiled, steamed or produced in a large vessel.
Record the peak batch: use portions per batch and batches per peak period, then compare that requirement with each model's stated working capacity.
Map the sequence: place refrigerated or dry prep, cooking, landing and pass positions in service order so staff do not need to backtrack.
Check the services: compare the chosen model's data with the site's confirmed gas, electrical, water, drainage and extraction capacity.
Check the physical envelope: allow for the appliance, controls, doors or lids, baskets or pans, landing space, cleaning and service access.

Supply type	Verify on the exact model	Verify at the site
Natural gas or LPG	Specified gas type, total MJ/h, connection size and any conversion information supplied by the manufacturer.	Available gas type, line capacity, isolation, ventilation and installation requirements.
Electric	Voltage, amperage, phase, kW, plug or hard-wired connection and any dedicated-circuit requirement.	Outlet or connection type, circuit capacity and distribution-board capacity.
Induction	Power input, phase, zone size and compatible cookware requirements.	Electrical capacity, bench position and the cookware already used by the kitchen.

No supply type is automatically correct for every venue. Compare the exact model documents with the site and have the required work assessed by qualified trades.

The parent grid rolls up products from its cooking-equipment children. That means complete appliances can appear beside fryer baskets, lids, filters, kebab-machine parts and other compatible items. For a cleaner appliance comparison, enter the relevant child category first; for replacement components, use Cooking Equipment Spares & Parts or the accessory route shown on the product.

A cooking appliance also needs a workable station. Check where raw or prepared food arrives, where hot pans and baskets land, where utensils are kept, and how the unit is cleaned and serviced. Relevant adjacent ranges include stainless steel benches, canopies and hoods and commercial kitchen utensils.