Commercial Kitchen Equipment
Cooking, preparation, washing and storage lines built to your layout
- Hotel Kitchen Equipment
- Restaurant Kitchen Equipment
- Cooking Range
- Bulk & Canteen Equipment
- +7 more
We manufacture commercial kitchen equipment, display counters, refrigeration, food carts and custom stainless-steel products — built to your layout, your dimensions and your process, and installed by the team that made them.
Browse productsEvery category is built in the same unit, to the same grade and joint standard, and every item in it can be dimensioned to your layout.
Cooking, preparation, washing and storage lines built to your layout
Refrigerated, heated and ambient counters that sell the product
Commercial cold storage sized for real kitchen duty cycles
Street-food carts and food-truck fit-outs that survive daily use
Banquet, live-cooking and portable service counters
Fabrication to your drawing, your site and your process
Everything we sell, we make — which means the specification you approve is the specification that gets fabricated, and the people who install it can answer for it.
Nearly every unit we build is dimensioned from your layout rather than pulled from a catalogue, so awkward runs and tight corners are used properly instead of lost.
Grade, sheet thickness and joint detail are chosen against the real load case and cleaning regime — not defaulted to whatever is cheapest that week.
Reinforced, sound-deadened tops, welded gusset corners, ground and polished seams and adjustable feet on equipment that has to last a decade of daily service.
Multi-area kitchens are drawn, scheduled and phased against your site programme, not delivered as a pile of loose items on one truck.
Dimensional and visual inspection against the approved drawing before packing, with material test certificates and inspection records available on request.
Set out, levelled, connected, run and verified on site — then handed over with a training session for your team and a joint snag list.
Because we fabricate the units, spares can be made again to the original drawing years later. Preventive maintenance contracts are available.
Cutting, forming, welding, finishing, assembly and inspection all happen in our own unit, which is why our schedules hold and our specifications do not drift.
Layouts, general arrangement drawings and item-level fabrication drawings issued for your approval before anything is cut.
Laser cutting and CNC press-brake forming to drawing tolerances, so panels fit at assembly rather than being persuaded to.
TIG and MIG welding with full-penetration joints where strength or hygiene requires it.
Welds ground back and polished, surfaces finished to satin brush, mirror, bead-blast or electro-polish standards.
Units assembled, fitted with hardware and refrigeration, and trial-run before packing.
Dimensional and visual inspection against the approved drawing, then protected packing and sequenced dispatch.
Drawn, manufactured, installed and commissioned by the same team. Client names are shown where consent has been given.
Franchise fleet manufacture
Twenty-five identical branded street-food carts built from one approved prototype for a franchise rollout.
Multi-outlet retail rollout
Fourteen refrigerated and ambient display counters across six retail outlets, built to one frozen specification so every store front reads identically.
Turnkey hotel kitchen
Complete fabricated kitchen scope across banquet, à la carte, bakery and wash-up for a 120-key business hotel, delivered in three site phases.
Standard sizes exist for our convenience, not yours. Send a drawing, a sketch, a photograph or a set of site measurements and we will build to it.
Design, planning, gas installation, consulting, installation and after-sales support — so a project has one accountable party from drawing to handover.
A kitchen plan that works on the day it opens, not just on the drawing
Capacity planning for kitchens that have to scale
Gas distribution designed, installed and pressure-tested
Independent advice at the point where decisions are expensive
Delivered, installed, tested and handed over to your team
Made to your drawing, your dimensions and your process
Spares, service and preventive maintenance after handover
Hospitality groups, retail chains, cloud-kitchen operators, institutional caterers and industrial manufacturers. [Client names and logos shown are placeholders — replace once consent is confirmed.]
[Placeholder testimonials — replace with real quotes and obtain written consent before publishing names.]
They took our consultant’s drawing, found three clashes we had missed, and still delivered the banquet kitchen in phases without pushing our opening date. The wash-up route change alone was worth the engagement.
Fourteen counters across six stores and every one of them is identical. That sounds like a small thing until you have tried to hold spares for six different counters bought from six different suppliers.
We asked them to build one cart and trial it for a month before committing. They agreed without argument, made the four changes our operator asked for, and then built twenty-five that were genuinely the same.
The refrigeration was specified against our actual store ambient rather than a catalogue figure. Two summers on, we have not lost stock once — which was not true of the units they replaced.
Cleanroom fabrication is unforgiving and most vendors do not want the documentation. They released sixty-four items against drawings and test certificates with no dimensional rejections.
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Costing, planning, equipment selection and materials — written to answer the questions that come up before a purchase, not to sell one.
A step-by-step planning sequence from brief to handover, with the decisions that must be made before each stage.
What it costs to equip a delivery-only kitchen, and why the economics differ sharply from a dine-in restaurant.
What a commercial kitchen actually costs to equip, broken down by category, with the variables that move the number most.
If your question is not here, message us on WhatsApp — the fastest way to get a specific answer.
Send us the drawing, the site measurements or just the menu and the cover count. We will come back with a schedule and an indicative budget.
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