Commercial kitchen packages built around the operational reality of each venue type — not a generic catalogue. Authorised Australian distributor stock, manufacturer-backed warranty, and catalog SKUs priced at current public pricing ex-GST. All eight verticals are live.
Each vertical has three tiers built from real catalog SKUs. Pick the venue closest to yours to see the equipment list, indicative spend and a starting configuration you can tailor.
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.
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 sourced from an authorised Australian distributor with manufacturer warranty and AS/NZS-compliant specs. No grey imports, no parallel-channel ambiguity.
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 catalog SKUs at current public pricing. Final quotes are tailored to your menu, footprint, electrical, gas, drainage, ventilation, installation 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.
Yes. Every SKU on this site comes from an authorised Australian distributor with manufacturer warranty, AS/NZS-compliant specifications and access to local service networks. We do not supply grey-import or parallel-channel stock.
Our Sydney specialist team designs the package for you — based on your menu, footprint and budget.
7/72 Canterbury Rd, Bankstown NSW · Mon to Fri 9 to 5
