Commercial Char Grills & BBQs
189 products
Commercial Kitchen Equipment
Browse
189 products
80 products
1,142 products
255 products
339 products
69 products
12 products
98 products
2 products
2,163 results
400 × 600 × 50mm
395 × 765 × 1128mm
337 × 165 × 150mm
210 × 220 × 164mm
336 × 143 × 143mm
475 × 495 × 140mm
535 × 600 × 50mm
760 × 546 × 270mm
576 × 478 × 410mm
290 × 440 × 415mm
602 × 824 × 574mm
1200 × 800 × 562mm
395 × 765 × 1128mm
610 × 824 × 546mm
150 × 150 × 150mm
280 × 450 × 415mm
600 × 800 × 562mm
200 × 200 × 620mm
400 × 880 × 1111mm
600 × 800 × 562mm
623 × 470 × 241mm
380 × 400 × 745mm
537 × 639 × 1170mm
457 × 518 × 825mm
902 × 824 × 575mm
373 × 470 × 241mm
300 × 800 × 1115mm
463 × 676 × 497mm
180 × 410 × 295mm
550 × 496 × 230mm
915 × 835 × 1175mm
745 × 470 × 240mm
525 × 474 × 230mm
535 × 765 × 1128mm
300 × 800 × 562mm
285 × 625 × 439mm
780 × 780 × 900mm
416 × 400 × 210mm
460 × 620 × 355mm
305 × 652 × 538mm
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.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Start with the menu task, then compare the model's measurable working capacity: burner count, tank or vessel capacity, plate area, basket or tray format, and rated output where supplied.
Check the exact model for gas type and MJ/h, or voltage, amperage, phase and kW. Some wet-cooking equipment also needs water or drainage; confirm every connection before ordering.
Compare overall dimensions with the cookline, landing space and service access. Confirm clearances, ventilation and installation requirements from the model documents and qualified trades.
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
Use the specification sheet for the exact model you are considering. The useful comparison points change by family:
FAQ
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.
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.
Why KW
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.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
| 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. |
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.
| 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.
Browse equipment