Different venues place different demands on preparation, refrigeration, cooking, service and wash-up. Start with the business type closest to yours to see which equipment usually works together—and which decisions are worth making before you order.
Buying isolated machines one by one can leave gaps between storage, prep, service and cleaning. Pick the venue closest to yours to compare current KW products as a working equipment mix, then adjust the package to your menu, volume and site.
Start with the full workflow before committing to major equipment footprints.
Check dimensions, services and capacity instead of assuming the nearest replacement is equivalent.
Find the current bottleneck before adding output that storage, holding or wash-up cannot support.
Plan how the new menu, display or delivery flow will share prep space and back-of-house equipment.
Espresso and beverage-led service with compact refrigeration, prep benches and rapid dishwashing — kiosk to gastro café.
High-throughput cooking lines — rapid-recovery fryers, charbroilers, holding cabinets and order-flow refrigeration.
Deck and convection ovens, dough mixers, retarder-provers and refrigerated display cases for production and front-of-house.
Full hot-line cooking suites, salamanders, combi ovens, prep refrigeration and dishwashing for plated service kitchens.
Multi-outlet kitchens, banqueting and breakfast service with bulk refrigeration, large-format cooking and beverage equipment.
HACCP-aligned refrigeration, blast chillers, bulk cooking and compliance-grade dishwashing for institutional catering.
Open-front display refrigeration, deli cabinets, hot-food bars, frozen islands and beverage coolers for retail food merchandising.
Production-scale prep, blast chilling, bulk cold storage and cook-chill workflows for delivery-only and commissary operations.
Published spend ranges are indicative planning figures. Your final quote depends on your menu, site, electrical, gas, drainage, ventilation, installation and delivery requirements.
You can choose a package and shop the equipment yourself. If you are planning a full venue, use the layout planner before ordering, ask KW to review the kitchen design, or explore finance when upfront capital is the constraint.
Map the main refrigeration, preparation, cooking, storage and wash-up equipment before committing to the final order.
Start Planning Your Kitchen →A Kitchen Design review can help you think through workflow, equipment placement and how the main equipment groups fit together.
Get a Kitchen Design Review →Explore equipment finance information if equipment cost is competing with stock, staffing and other opening expenses.
Explore Equipment Finance →A 25-litre fryer that suits a takeaway is undersized for a pub and oversized for a café. Business-type packages match capacity and workflow to actual venue operations, not generic categories.
Every SKU is a current KW catalog product with live pricing and availability. Manufacturer warranty terms vary by product — each product page lists its specific coverage.
Package items show current public pricing ex-GST — the same price as the product page — so the published spend reflects what operators actually pay, not inflated reference numbers.
Business type drives equipment selection more than category. A 25-litre fryer that suits a takeaway shop is undersized for a busy pub kitchen and oversized for a café. Grouping by business type ensures the equipment list, capacity, and workflow match the operational reality of that venue, not a generic catalogue.
No. Published packages are reference configurations built from real in-stock SKUs at sale-price ex-GST. Final quotes are tailored to your menu, footprint, electrical and plumbing constraints, and delivery requirements after a consultation with our Sydney specialist team.
All eight verticals are live: café (kiosk, standard, and pro tiers), takeaway, bakery, restaurant, hotel (inn / hotel / resort tiers), aged care (child-care, aged-care village, hospital tiers), supermarket (convenience-store, supermarket, hypermarket tiers), and cloud-kitchen (ghost-kitchen, shared-kitchen, hub-kitchen tiers). Tailored quotes are available for any of them via the contact form.
Every SKU is a current KW catalog product sold with the manufacturer's Australian warranty terms and access to local service networks. Coverage varies by product — each product page lists its specific terms.
Our Sydney specialist team designs the package for you — based on your menu, footprint and budget.
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