Commercial Cooking

Gas or electric decides more than the cooking

It decides what your site can actually take. Gas needs a supply and a compliant flue; three-phase electric needs the switchboard to have the capacity. Both need extraction sized to the appliance, which is why rangehoods and canopies sit in this range rather than being a fit-out afterthought. Settle the services before you settle the model.

The bench line first, then the specialities

Oven ranges and cooktops, griddles and chargrills are the backbone of most kitchens and are sized in modules, so the line gets designed as a run rather than as separate boxes. Widths here go from 255 mm benchtop units to 2,200 mm modular banks. Fryers, woks and stockpots, steamers and salamanders hang off that line as the menu demands.

Combi ovens are a different decision

A combi or convection oven replaces several appliances and changes how the kitchen is staffed, so it is worth speccing with someone rather than off a size chart. They also want water treatment in most of Sydney — hard water is the commonest cause of an early failure.

What we carry

Luus, Cookrite, Gasmax, Jasper, Benchstar, Modular Systems and Atosa — 288 models from $351 to $18,716 ex-GST, all in stock. This range is agency stock; refrigeration is where we manufacture.

Prices shown are ex-GST trade rates. Every unit is fully tested before it leaves us — which is why we don't promise same-day on everything. Sydney metro is next day; we deliver Australia-wide.