Catering Equipment
1,383 products
Commercial Kitchen
5,616 results
203 × 203 × 451mm
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563 × 339 × 362mm
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378 × 502 × 446mm
378 × 502 × 446mm
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871 × 531 × 912mm
1443 × 653 × 890mm
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400 × 790 × 1345mm
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613 × 368 × 422mm
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Commercial kitchen equipment is for cafes, restaurants, bakeries, hotels, schools, canteens, caterers and hospitality operators that need equipment to work as a system, not as a shopping list. A kitchen fails when the cookline, refrigeration, dishwashing, benches, smallwares and service flow are planned separately. The common risk is buying the right product for the wrong kitchen zone.
This page is the routing hub for KW Commercial Kitchen. Use it to decide whether your next step is prep and service support, cooking, refrigeration, dishwashing, bakery equipment, beverage equipment, kitchenware or stainless steel fit-out. KW can help narrow the category before you order, especially when the purchase affects site services, workflow, cleaning, access or an urgent replacement.
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 and door clearances.
Confirm levelling, wall clearance and the access needed for cleaning and service. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial kitchen equipment that fits your budget, venue type and compliance needs.
Standards & Compliance
FAQ
Commercial kitchen equipment covers the equipment used to prep, cook, refrigerate, wash, bake, serve, store, clean and fit out a foodservice operation.
Start with workflow and menu. The layout decides which equipment category comes first and where each product should sit.
A cafe often needs beverage equipment, refrigeration, dishwashing, kitchenware and stainless steel support, but the exact list depends on the menu and site.
A restaurant usually starts with cooking, refrigeration, prep, dishwashing and stainless steel workflow. The right order depends on menu, service style and site constraints.
Check dimensions, services, access, clearances, cleaning space and whether the old equipment position caused workflow problems.
Yes. Send the business type, menu and site details so KW can help narrow the category path before you compare models.
Some equipment may need licensed electrical, gas, plumbing or ventilation work. Confirm the selected model and site requirements before ordering or installation.
Send your business type, menu, kitchen size, available services, delivery suburb, whether it is an urgent replacement or new fit-out, and preferred brands or models if any.
Why KW
Start with what the kitchen needs to do each day. Prep equipment supports cutting, mixing, sealing, warming and service support. Cooking equipment belongs on the hot line. Refrigeration holds chilled, frozen, display or prep stock. Dishwashing needs dirty landing, rinsing and clean landing space. Bakery equipment is chosen around dough, trays, ovens and production rhythm. Beverage equipment supports coffee, ice, drink dispensing and counter service.
Then map what supports the equipment: kitchenware for pans, utensils, containers and cleaning; stainless steel for benches, sinks, shelving, equipment stands and wet areas; storage and waste handling for daily operation. A strong purchase starts with workflow because staff have to use the equipment during service, not just admire the product list.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
| Kitchen zone | Start with | Use when | First buying check |
|---|---|---|---|
| Prep and service support | Catering equipment | You need prep, holding, benchtop support, warming, sealing, service or light production equipment. | Menu task, batch size, bench position, cleaning and staff movement. |
| Hot line cooking | Commercial cooking equipment | The main decision is frying, grilling, cooktops, griddles, boiling, steaming or hot-line production. | Available services, heat, ventilation, workflow, cleaning and service speed. |
| Cold storage and display | Commercial fridges and freezers | You need chilled storage, frozen storage, display refrigeration, prep refrigeration or specialist cold storage. | Stock type, cabinet position, door swing, delivery path and exact model specifications. |
| Washing and dishroom | Commercial dishwashers | Dirty plates, glasses, pans or utensils need a repeatable commercial wash workflow. | Dirty landing, pre-rinse, clean landing, water, drainage, access and staff return path. |
| Bakery and oven work | Commercial bakery equipment | You need ovens, mixers, dough handling, bakery production or tray-based workflow support. | Product type, tray format, bench or floor space, access and production rhythm. |
| Beverage station | Commercial beverage equipment | Coffee, ice, drink dispensing, blending, juicing or counter beverage service matters to the venue. | Drinks menu, service volume, bench space, water access, cups, cold storage and washing. |
| Smallwares and daily operation | Commercial kitchenware | You need pans, utensils, GN pans, chopping boards, trolleys, bins, packaging, cleaning or service items. | Compatibility with appliances, storage, cleaning routine and staff reach. |
| Fit-out and work surfaces | Stainless steel | You need benches, sinks, shelving, equipment stands, canopies or wet-area support. | Wall position, wet zone, load, access, cleaning space and site fit. |
| Business type | Start with | What usually goes wrong | Useful next step |
|---|---|---|---|
| Cafe | Beverage equipment, refrigeration, dishwashing, kitchenware and stainless steel support. | Buying the coffee machine before planning milk, cups, washing, bench space and cold storage. | Cafe equipment planning |
| Restaurant | Cooking equipment, refrigeration, dishwashing, prep equipment and stainless steel work areas. | Choosing cookline products before checking service flow, wash-up and site services. | Restaurant equipment planning |
| Hotel | Cooking, refrigeration, beverage, dishwashing, holding and service support equipment. | Underestimating peak service, back-of-house access and multiple cleaning routines. | Hotel equipment planning |
| Bakery | Bakery equipment, refrigeration, stainless steel benches and kitchenware. | Buying ovens or mixers before mapping trays, dough flow, cooling, display and storage. | Bakery equipment planning |
| School / canteen | Catering equipment, refrigeration, dishwashing, kitchenware and safe service workflow. | Forgetting batch service, cleaning time, storage and simple staff operation. | Start with menu, service window and wash-up flow before choosing equipment. |
| Catering kitchen | Catering equipment, cooking equipment, refrigeration, trolleys, storage and dishwashing. | Planning production equipment without enough holding, loading, washing or transport support. | Map prep, cook, hold, pack, move and clean before buying individual products. |
Send KW your business type, menu, kitchen size, available services, delivery suburb, whether this is an urgent replacement or a new fit-out, and preferred brands or models if any. We can help narrow the right category before you spend money on equipment that does not fit the workflow.
Call 1300 001 366 or contact KW Commercial Kitchen.
