Cooking Equipment

Commercial cooking equipment for restaurants, cafés, pubs, catering operations and commercial kitchens of all sizes — covering ovens, gas cooktops, deep fryers, griddles, chargrills, salamanders and induction cookers across 422 products and 49 brands. This collection is the hub for the full cooking line: browse sub-collections for specific equipment types — commercial ovens (convection, combi steam, gas, pizza), commercial deep fryers (bench and floor), commercial gas cooktops (2–8 burner), griddles, chargrills, salamander grills, and induction cooking. Lowest Price Guaranteed on all cooking equipment with fast Australia-wide delivery.

Planning a commercial cooking line

Start with the core heat source — a gas range or induction cooktop for daily prep — then add a commercial oven for baking and finishing, a deep fryer if your menu includes fried items, and a chargrill or griddle for proteins. Read our essential commercial cooking equipment guide for a full checklist mapped to kitchen type and menu.

Popular picks include the Cookrite 6-Burner with Oven (ATO-6B-F) — a complete gas range with under-oven for high-volume restaurant lines — and the Cookrite 4-Burner Cook Top (NG) for open-top commercial burner setups.

Frequently asked questions

How do I plan a commercial cooking line?

Map your menu first. A standard restaurant line typically needs: 1× range (gas cooktop 4–6 burners), 1× oven (convection or combi steam depending on menu), 1× deep fryer (if frying), plus a chargrill or griddle for proteins. High-volume venues may run twin units in each category. Factor in exhaust canopy requirements — each cooking appliance needs adequate extraction above it.

Gas vs induction for commercial kitchens?

Gas is the default for most AU commercial kitchens — faster response, lower running cost where gas is connected, suits wok and high-heat cooking. Induction is cleaner, more precise, and required where open flame is prohibited (some tenancies). Both formats are available in our range.

What brands of commercial cooking equipment do you stock?

Key brands include Cookrite, GasMAX, Fagor, Jasper, Benchstar, Electmax, FryMax and others — 49 brands total. Cookrite and GasMAX are the highest-volume commercial range brands for AU restaurants.

What size commercial cooktop or range do I need?

2-burner bench models suit small cafés or as second-line additions. 4-burner is the standard for mid-sized restaurants. 6-burner and 8-burner (900–1,200 mm) suits high-volume service and hotels. Add an under-oven when you need finish-cooking capacity in the same footprint.

Do you deliver commercial cooking equipment Australia-wide?

Yes — all states. Bench-top units ship standard freight. Floor-standing ranges and commercial ovens ship palletised; large items often require a 2-person delivery. Sydney and Melbourne buyers can inspect equipment at our Granville NSW showroom.