Commercial cooking equipment forms the core of every professional cookline. Built for high heat,
fast recovery and continuous service, these appliances power the sauté, grill, fry and wok stations that keep busy Australian
cafés, restaurants and commercial kitchens moving during peak hours.
Cookline Essentials: Our range includes heavy-duty burners, wok burners, fryers, griddles, chargrills,
kebab machines and pasta cookers—all engineered for commercial use and certified for Australian gas/electrical compliance.
Select a category below to build your cookline: 👇
Buying Guide: Commercial Cooking Equipment
A well-designed cookline is the thermal engine of your kitchen. It sets the pace for service, determines ticket times and directly impacts food quality. Unlike ovens or baking systems, cookline appliances must deliver instant heat, rapid temperature recovery, consistent flame control and reliable all-day performance.
1. What Defines a Professional Cookline?
A commercial cookline is built around heat output, speed and workflow. Key characteristics include:
- High heat capacity: Fast sear, rolling boil and stable simmering.
- Thermal recovery: Equipment must rebound quickly after each batch.
- Station integration: Burners, fryers, woks and grills arranged for one-way flow.
- Ventilation load: Correct canopy extraction sized for heat and smoke output.
- Gas/electric compatibility: Infrastructure matched to venue utilities.
2. Cookline Equipment Categories
- Burners & Cooktops: Multi-zone cooking for sauté, boiling and simmering.
- Chinese Wok Burners: Ultra-high MJ output with water-cooled decks, designed for Asian kitchens.
- Chargrills & BBQs: Flame-framed grilling for steaks, skewers and signature grill marks.
- Commercial Fryers: Fast recovery fryers for chicken, chips, schnitzel and high-volume frying.
- Griddles & Hotplates: Large flat surfaces for breakfast service and grill cooking.
- Kebab Machines: Vertical rotisseries for kebab, gyros and shawarma production.
- Pasta & Noodle Cookers: Multi-basket systems for rapid carb station turnover.
- Multi Pans: High-volume simmering, boiling and prep tasks in one compact footprint.
3. Gas vs Electric vs Induction
- Gas (NG/LPG): Instant flame control, highest heat output, essential for many restaurant cooklines.
- Electric: Ideal for non-gas sites with precise low-temperature control.
- Induction: Fast, energy-efficient and dramatically reduces kitchen heat.
4. Ventilation & Heat Load (Engineering Essentials)
Correct ventilation is mandatory for cookline safety and performance.
- Canopy coverage: Must extend fully over burners, woks and fryers.
- Extraction volume: Sized to match heat, steam and smoke output.
- Make-up air: Prevents negative pressure that can destabilise gas flames.
5. Cookline Layout & Workflow
A high-performance cookline follows a logical, one-way service flow:
- Left-to-right station flow: Sauté → Grill → Fry → Pass.
- Wok placement: High-heat woks placed away from fryers for WHS safety.
- Prep refrigeration: Lowboys or underbench fridges placed directly along the cooking line.
- Salamanders: Installed above ranges for finishing & melting.
6. Power & Utility Requirements
- Gas load calculation: Total MJ/h determines required pipe sizing.
- Electrical load: 15A, 20A or 32A breakers depending on appliance type.
- 3-Phase: Required for heavy electric griddles, induction and multi-pans.
- AS/NZS 5601 Gas Compliance: Mandatory for installation.
7. Durability, Cleaning & Serviceability
- Heavy-duty stainless steel: Thicker gauge bodies withstand daily abuse.
- Lift-off burner rings: Simplify cleaning and servicing.
- Commercial components: Built for continuous use—10+ hours per day.
8. Matching Equipment to Menu Style
- Asian kitchens: High-output wok burners, chargrills and noodle cookers.
- Steakhouses: Chargrills + salamanders + heavy-duty fryers.
- Breakfast cafés: Griddle + electric cooktop + compact fryer.
- Fast-casual venues: Multi-paced cooklines with high-recovery fryers and hotplates.
9. ROI: Faster Service, Better Output
- Faster ticket times during peak hours.
- Lower long-term operating cost via efficient heat transfer.
- Consistent cooking results across batches.
- Improved WHS safety with correct ventilation and ergonomic layout.
10. Leading Cookline Brands We Supply
- Blue Seal / Waldorf: Premium heavy-duty cookline systems with high-output burners and exceptional durability.
- B+S: Australian-engineered wok burners and hot-line systems with strong heat performance for Asian & fusion kitchens.
- American Range: USA-built ranges, chargrills and fryers designed for continuous, high-heat service.
- Fagor & Giorik: European-engineered chargrills, fryers and cooktops known for efficiency and precise thermal control.
- Cobra: Reliable mid-range cookline equipment ideal for busy cafés, restaurants and pubs.
- Henny Penny: The global benchmark for pressure fryers and high-volume frying systems.
- Anets: High-performance American fryers with fast recovery, stable oil temperature and excellent value.
- Cookrite / Gasmax / Thor: Practical and budget-friendly options for takeaways, food trucks and small restaurants.
- Anvil & Apuro: Light-to-medium duty electric griddles, hotplates and compact cooking units for smaller or low-throughput venues.
- Jasper: High-value charcoal ovens and flame-driven cooking systems popular in Asian fusion, yakitori, skewers and specialty grill menus.
Frequently Asked Questions
Should I choose gas or electric?
Gas delivers instant flame control and strong heat output. Electric is ideal for non-gas venues. Induction reduces heat in the kitchen and offers excellent energy efficiency.
Do these appliances meet Australian compliance?
Yes. All cookline equipment carries AGA gas approvals or electric safety ratings and meets AS/NZS installation requirements.
Can KW help design my cookline?
Absolutely. Call 1300 001 336 for gas load guidance, canopy specification and complete cookline layout support.