Categories covered
A commercial kitchen needs equipment across five buckets — we stock all five and can spec a full Melbourne fitout from a single point of contact:
- Refrigeration — commercial fridges, freezers, underbench units, display and bar fridges.
- Cooking — ovens, ranges, fryers, griddles, chargrills, salamanders, pizza ovens.
- Prep — mixers, slicers, food processors, stainless steel benches and sinks.
- Dishwashing — underbench, passthrough and conveyor dishwashers, glasswashers.
- Beverage — commercial espresso machines, grinders, batch-brew coffee gear, ice makers.
Melbourne Catering Equipment — One Supplier for the Full Fitout
Sourcing catering equipment in Melbourne usually means dealing with separate vendors by category — refrigeration from one, cooking from another, beverage from a third. That fragmentation adds lead time, delivery complexity and post-sale warranty management to every fitout. Our model is a single supplier across all five categories: one quote, one delivery, one contact for warranty and service. That's most useful when you're building against a council approval deadline, refitting during a two-day venue close, or managing a multi-site roll-out where co-ordinating four suppliers across a build schedule is its own full-time job. For Melbourne's events and function caterers, it also means one partner for the whole kit — front-of-house beverage gear through to back-of-house cooking and cold storage.
For operators weighing new versus used, used commercial kitchen equipment can be the right call on secondary items — prep benches, shelving, sinks. For refrigeration, dishwashing and cooking equipment, the compressor hours and voided warranty on a used unit typically cost more in downtime than the upfront saving. We'll give you an honest read before you commit.
VIC Food Safety Compliance
Commercial kitchens in Victoria operate under the *Food Act 1984 (Vic)*, administered by local councils alongside the Victorian Department of Health. The national food safety standards from Food Standards Australia New Zealand (FSANZ) apply across all food business types in VIC.
Practical requirements for the equipment you choose:
- Cold storage should hold potentially hazardous food at 5°C or below; frozen storage at −18°C or below.
- Hot-holding equipment must maintain food at 60°C or above — anything between 5°C and 60°C is the temperature danger zone.
- Equipment, surfaces and fitout should be specified to AS 4674 (design and fitout of food premises) for cleanability and durability.
- Most food businesses must appoint a trained Food Safety Supervisor and maintain a documented food safety program.
This is general guidance, not legal advice. Confirm your specific obligations with your local council's environmental health officer and the Victorian Department of Health before finalising a fitout design.
Why CKA for Melbourne fitouts
Local stock with national range depth — you get the speed of a VIC dispatch warehouse on units held locally, and access to the full catalogue for less common items, all on one invoice. A single contact and a single delivery window rather than co-ordinating multiple suppliers and carriers across a build schedule.
Finance through SilverChef with approvals up to around $65,000 in roughly five minutes lets you fit out a complete venue without tying up working capital or triggering a bank application. Fitting out venues in other states too? See our Sydney commercial kitchen hub, Perth hub or Adelaide hub.
FAQ
Do you deliver commercial kitchen equipment to Melbourne and regional VIC?
Yes — Melbourne metro is typically 2–4 working days from our VIC partner warehouse. Regional VIC (Geelong, Ballarat, Bendigo, the Mornington Peninsula, the Yarra Valley) usually adds 1–3 working days depending on the route and item size.
Can I pick up commercial kitchen equipment from the Melbourne warehouse?
The Melbourne facility is a partner dispatch warehouse and is not set up for customer collection. Pickup is available from our Sydney Parramatta HQ only, by arrangement — contact the team to confirm stock and book a collection time.
What food safety standards apply to a commercial kitchen in Victoria?
Victorian commercial kitchens operate under the Food Act 1984 (Vic) and national FSANZ food safety standards. Cold storage should be at 5°C or below, frozen at −18°C or below, and hot holding at 60°C or above. Fitout should meet AS 4674, and most venues must appoint a trained Food Safety Supervisor. Confirm obligations with your local council and the Victorian Department of Health.
What warranty comes with commercial kitchen equipment from CKA?
Warranty is manufacturer-backed and varies by product, typically 1–5 years on parts and labour. There is no blanket figure — terms depend on the brand and model. See our warranty information page for the specifics on each unit.
Is finance available for a Melbourne kitchen fitout?
Yes — we work with SilverChef for commercial equipment finance, with approvals up to around $65,000 in roughly five minutes. That covers most single-venue fitouts without tying up working capital.
Can I buy a complete kitchen fitout from one supplier in Melbourne?
Yes. CKA stocks all five equipment categories — refrigeration, cooking, prep, dishwashing and beverage — so a complete venue fitout can be specced, ordered and delivered as one job from one contact.
