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Commercial Kitchen Fit-Out Equipment
A commercial kitchen fit-out needs four things before any cooking gear arrives: stainless steel benching and sinks, wall and overshelving, an extraction canopy, and a warewashing corner. Commercial Kitchen Appliances stocks all of it in 304-grade stainless, ex-GST, with Australia-wide delivery from our Sydney, Melbourne, Brisbane, Adelaide and Perth warehouses.
- Australia-wide delivery
- SilverChef finance available
- Manufacturer-backed warranty
- Granville showroom
Popular in this range
A selection from 163 products, priced ex-GST.
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-15% -
-15%
Sunmixer Pre Rinse Unit with Add-on Faucet and 152mm Swing Nozzle T98001MN-2
330(W) x 800(D) x 370(H)mm -
-15%
Modular Systems 304 Grade Stainless Steel Work Bench With Drawers And Undershelf
1800(W) x700(D) x900(H) mm -
-15%
Sunmixer Pre Rinse Unit with Add-on Faucet and 305mm Swing Nozzle T98001-2
330(W) x 800(D) x 370(H) mm -
-15%
Sunmixer Pre Rinse Unit with Add-on Faucet and 152mm Swing Nozzle T98001MN-2C
330(W) x 800(D) x 370(H) mm -
-15% -
-16% -
-15%
Who this range is for
Operators opening a new venue, refitting a tired kitchen, or replacing worn benching and extraction - plus the shopfitters, builders and kitchen designers specifying on their behalf. Everything here is 304-grade stainless, priced ex-GST, and dispatched from our Sydney, Melbourne, Brisbane, Adelaide and Perth warehouses.
What a commercial kitchen fit-out actually covers
Fit-out is the shell your cooking line sits inside. Get these five zones right and the cookline drops straight in; get them wrong and you pay twice. Work through them in this order.
1
Prep and benching
The single biggest line item, and the one most often under-ordered.
| Stainless steel benches | Your primary work surface. Size it against how many people work the prep line at once, not against the floor plan. |
| Benches with splashback | Required wherever a bench meets a wall - stops splash soaking into wall linings. |
| Stainless drawers | Turns dead under-bench space into fast-access storage for the prep line. |
| Kitchen cabinets | Enclosed storage where an open under-shelf would collect grease. |
2
Warewashing corner
Plan this before the cookline - it dictates plumbing and drainage.
| Dishwasher inlet and outlet benches | Dirty-in, clean-out flow. Skipping the outlet bench is the most common fit-out mistake. |
| Single and double sink benches | Double bowls for pot wash; sized to your largest stockpot, not your average one. |
| Pre-rinse spray taps | Cuts pre-scraping time and reduces load on the dishwasher. |
| Tap sets | Match the tap to the bench - deck-mount and wall-mount are not interchangeable. |
3
Extraction and ventilation
The item most likely to fail a council inspection if specified wrong.
| Exhaust canopies | Must overhang the cooking surface on every exposed side. Size to the cookline, not the room. |
| Ductless exhaust canopies | For tenancies where ducting to roof level is not possible - see the comparison below. |
4
Storage and shelving
Vertical space is the cheapest space in any kitchen.
| Overshelves and undershelves | Doubles usable bench area without adding a square metre of floor. |
| Wall shelves | Keeps daily-use items off the bench and within reach of the pass. |
| Commercial shelving | Dry store and cool room. Check the shelf load rating against carton weight. |
5
Handwashing and compliance
Small spend, non-negotiable at inspection.
| Hand wash basins | A dedicated handwash basin is required - a prep sink does not satisfy it. |
| Mop and cleaners sink | Separates cleaning water from food-prep water. Inspectors look for this. |
Ducted vs ductless exhaust canopy
This is the fit-out decision with the biggest cost swing, and it is usually settled by your tenancy rather than your budget. Ducted moves air outside; ductless filters and recirculates.
| Ducted canopy | Ductless canopy | |
|---|---|---|
| How it works | Extracts grease-laden air to atmosphere via ductwork to roof level | Filters air through grease and carbon stages, then returns it to the room |
| Best suited to | Ground-floor or standalone sites with a clear duct path | Shopping-centre and multi-storey tenancies where ducting is not available |
| Heat handling | Removes heat as well as grease and odour | Returns heat to the room - factor in extra cooling load |
| Install cost | Higher - ductwork, roof penetration and make-up air | Lower - no ductwork, but the unit itself costs more |
| Ongoing cost | Periodic duct and canopy cleaning | Regular carbon and grease filter replacement |
| Suits heavy frying or chargrilling | Yes - the default for high-grease cooklines | Limited - check the unit rating against your appliance mix first |
What drives the cost of a fit-out
We have not published dollar ranges, because a credible figure depends on your tenancy and how much bespoke fabrication you need - and a generic number would mislead more than help. What we can tell you is what moves the total.
The single biggest variable is whether extraction can be ducted or has to be ductless, because that is a step change rather than an incremental cost. After that: whether the tenancy already has adequate gas, three-phase power and drainage; how much benching can be standard-size rather than custom fabricated, which is a material saving; and how much of the warewashing bench run you fit, which is the area most often cut and most often regretted.
For a real figure on your own project, send us your floor plan and menu and we will quote the line. Finance is available through SilverChef, with approvals up to around $65,000 in about five minutes.
Australian standards your fit-out has to meet
Food premises and equipment are governed by Food Standards Code 3.2.3, which requires surfaces in food-handling areas to be smooth, impervious and easy to clean - which is why 304-grade stainless is the default rather than a preference.
Mechanical ventilation for commercial kitchen exhaust falls under AS 1668.2. Canopy sizing, overhang and airflow all get checked at inspection, and an undersized canopy is one of the more expensive things to correct after the fact.
Gas appliances must be installed to AS/NZS 5601.1 by a licensed gasfitter. Any three-phase or hardwired electrical work needs a licensed electrician - confirm your tenancy actually has the supply before you specify the cookline.
Always confirm requirements with your local council, since food-premises approval is administered locally and fit-out details can vary between jurisdictions.
Commercial kitchen fit-out FAQs
What order should I fit out a commercial kitchen in?
Work services-first. Confirm power, gas, water and drainage, then set the extraction canopy position, then the warewashing corner, then benching and storage, and finally the cooking line. Extraction and drainage are the hardest things to move later, so they should drive the layout rather than fit around it.
Why is 304 stainless steel used instead of 430?
304 contains nickel, which gives it far better corrosion resistance against salt, acids and cleaning chemicals - the everyday reality of a commercial kitchen. 430 is cheaper and magnetic but pits and stains much sooner. For food-contact surfaces, 304 is the sensible standard and what we stock for benching and sinks.
How much bench space does a commercial kitchen need?
Work from how many people are on the prep line at peak, not from the floor plan. Each person needs clear working space, plus dedicated landing space either side of the oven and fryer. Most under-ordering happens because benching gets calculated against available wall space rather than against how many hands are actually working at once.
Do I need a separate hand wash basin?
Yes. A dedicated handwashing basin is required in food-handling areas and cannot be substituted with a prep or pot sink. It needs to be easily accessible and kept clear for handwashing only. This is a routine inspection item and an inexpensive one to get right up front.
Can I use a ductless canopy in a shopping centre tenancy?
Often yes, and it is usually why ductless gets specified - many centre tenancies have no viable path to roof level. Check the unit rating against your actual appliance mix first, since heavy frying and chargrilling produce more grease than most ductless units are rated for, and confirm the approach with centre management and your council before ordering.
What is the difference between a dishwasher inlet bench and an outlet bench?
The inlet bench holds dirty crockery and usually carries the sink and pre-rinse tap; the outlet bench receives clean racks coming out of the machine so they can drain and be unloaded. Running both maintains a one-way dirty-to-clean flow. Fitting only an inlet bench is a common cost saving that creates a permanent bottleneck.
Do you deliver fit-out equipment outside Sydney?
Yes. We dispatch Australia-wide from warehouses in Sydney, Melbourne, Brisbane, Adelaide and Perth, which shortens transit for most capital-city deliveries. Local pickup from our Granville showroom can be arranged. Large stainless items ship on pallets, so confirm site access and unloading before delivery.
Supplying another kind of venue? We stock commercial kitchen equipment for every trade in Australian food service.
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