Australian Owned & Operated
Industries We Supply
Every food business cooks differently, so the equipment that matters differs too. A cafe lives or dies on its espresso machine and milk fridge; a central production kitchen is limited by how fast it can blast chill; a butcher needs a bandsaw and a cryovac before anything else. The trades below are grouped by how the kitchen actually operates.
12Industries supplied
AUWide delivery
NSWGranville showroom
One supplier for every commercial kitchen in Australia
New Kitchen Fit-Outs & Refurbishments
161 productsOpening or refitting a venue: stainless benching, sinks, extraction and the warewashing corner.
See the full range →Food Production & Central Kitchens
241 productsCook-chill and bulk production: rapid chilling, bulk prep, vacuum packing and transport.
See the full range →Supermarkets, Delis & Food Retail
273 productsMerchandising food to walk-in customers: multideck display, deli cabinets and hot food display.
See the full range →Cafes & Espresso Bars
185 productsCoffee-led service: espresso machines, grinders, milk refrigeration and cake display.
See the full range →Bakeries & Patisseries
110 productsDough through to display: spiral and planetary mixers, sheeters, provers and deck ovens.
See the full range →Warewashing & Dishrooms
79 productsSized by racks per hour: underbench, passthrough and conveyor machines plus the benches around them.
See the full range →Catering & Event Companies
108 productsFood that has to travel: holding cabinets, bain marie trolleys and portable service gear.
See the full range →Butchers & Smallgoods
62 productsBreak, process, pack and display: mincers, slicers, bandsaws, cryovac and dry-age.
See the full range →Ice Creameries & Dessert Bars
77 productsBatch freezing and scooping display, plus ice and frozen beverage equipment.
See the full range →Asian, Tandoor & Charcoal Kitchens
38 productsHigh-heat cooking: waterless wok burners, tandoor ovens, kebab grills and rice cooking.
See the full range →Restaurants & Commercial Kitchens
294 productsPlating to order: the cookline, prep refrigeration and warewashing that carry a service.
See the full range →Pubs, Hotels & Bars
92 productsBar refrigeration, glasswashing and ice, plus the bistro line behind it.
See the full range →Commercial kitchen equipment FAQs
Can you supply an entire commercial kitchen, or only individual pieces?
Both. Most of our work is whole-site: the stainless benching, sinks, shelving and extraction that form the shell, then the cooking line and refrigeration that go inside it. You are equally welcome to buy a single replacement unit. If you are fitting out from scratch, send us a floor plan and menu and we will spec the whole line rather than have you piece it together yourself.
What order should equipment be bought in for a new kitchen?
Services first, then the things that are hardest to move. Confirm gas, three-phase power, water and drainage; set the extraction canopy position; place the warewashing corner, since it dictates plumbing and drainage runs; then benching and storage; and finally the cooking line. The cookline is the part people want to choose first, but it should be the last thing locked in, because extraction and drainage constrain where it can physically go.
Do you deliver outside Sydney?
Yes, we deliver Australia-wide. Orders dispatch from our Sydney base and partner warehouses in 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 and refrigeration ship on pallets, so confirm site access and unloading before delivery day.
Is finance available on commercial kitchen equipment?
Yes, through SilverChef, with approvals up to around $65,000 in roughly five minutes. It is worth considering for the items you least want to under-buy to fit a cash budget — typically the espresso machine in a cafe, the blast chiller in a production kitchen, or the dishwasher in any high-volume venue.
Are prices shown ex-GST?
Yes. Prices across the site are shown ex-GST, which is the convention for trade buyers who claim it back. Factor GST in when comparing against consumer-facing retailers, whose prices usually include it.
My venue crosses more than one of these industries. Which page should I use?
Start with whichever page matches your main output, then use the equipment links to branch out. A cafe with a production kitchen out the back, a butcher running a hot food counter, or a club with both a bistro and a function room all cross trade lines. Rather than working through several pages, send us your site details and we will quote across trades in one go.
Running more than one kind of operation?
Plenty of venues cross trade lines — a cafe with a production kitchen out the back, a butcher with a hot food counter, a pub running both a bistro and a function room. Our team can spec across trades and quote the whole site in one go, including finance through SilverChef.
Talk to our fit-out team











