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Kitchen Appliances

Kitchen Appliances

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You can get the whole kitchen here. The commercial kitchen appliances in this range run from spice grinders and sausage fillers to food processors, holding cabinets and even food delivery robots. Delivered anywhere in Australia.

That means one order to track and one number to call if something goes wrong, instead of chasing several suppliers. Butchers, bakers, delis, food trucks, caterers and big venues all buy from this range, from small benchtop machines for a small shopfront up to large industrial kitchen appliances for a production site, so you can buy the size that suits your business at its current size, then size up as your business grows.

Fitting out a whole kitchen? Get a quote and we will price the full line together.

These are the top FAQs for Kitchen Appliances

Which appliances save the most prep time?

The ones that chop and blend. Vegetable prep machines slice and dice in a fraction of the time it takes by hand, which is what you want if you are getting through boxes of onions, potatoes or pizza toppings every morning.

For the wet work, stick blenders and food processors handle soups, sauces, gravies and jams straight in the pot.

What size appliances do I need?

Work out what you get through on an average day, then check it against your busiest hour. Buy appliances that can do about 20% to 30% more than that. You get room to grow and you are not flogging the machine every service, but you are not paying for capacity you never use either.

At a minimum, match your peak. If the appliances you want will not fit, prep ahead and store it instead: good refrigeration buys you the same result with less bench space.

What is the difference between light duty and heavy duty?

How long it can run and how often. Light duty appliances are for smaller batches, finer work, or jobs that only come up now and then. They suit a small cafe or a boutique caterer.

Heavy duty appliances are the ones running all day, every day. Thicker parts, bigger motors, and they keep going through a full rush. If a machine is on for hours at a time, buy heavy duty - a light duty unit doing a heavy duty job wears out fast.

What safety features should I look for?

It depends on the machine. Meat slicers should have a blade guard, an emergency stop and feet that grip so the machine cannot slide on the bench.

Anything with a flame needs a flame failure device. If the flame blows out, the gas shuts off instead of filling the kitchen. Where there is no gas connection, benchtop electric griddles install without one.

Is it easy to clean?

Look for grease gutters, removable crumb and drip trays, and stainless steel. Stainless wipes down, sanitises properly and does not rust. Some appliances have parts that go straight in the dishwasher, which saves a lot of scrubbing.

Think about where your staff spend the most time cleaning now, and buy something that fixes it. If you want a hand picking between models, contact the team at REO.

What power and space do I need?

Decide on gas or electric first. If it is electric, check whether the model is single phase or three phase, because three phase often needs an electrician in before the machine can be used. No gas on site means a gas fitter has to run it in.

Then measure. Check the floor or bench space, the clearance around the machine, and where it sits in the flow of the kitchen. A machine in the wrong spot costs you more time than a slow one.

Multi-function or single-purpose?

It comes down to your menu and your bench space. Some jobs only a dedicated machine does properly - an ice cream machine or a sausage filler, for example. Single-purpose machines are usually the most reliable too, because they only do one thing.

Multi-function appliances earn their place where bench space is tight or the menu changes often. One machine doing three jobs is one machine to clean, service and find room for.

What maintenance keeps them working?

Check the maker's instructions first, because they vary a lot. The usual list is filter changes, oil or grease on moving parts, and sharpening blades before they go blunt. Bigger machines need a service booked in now and then.

Doing it on a schedule costs less than a breakdown mid-service, and the machine lasts years longer.

What is the difference between commercial and professional kitchen appliances?

In practice, nothing. Commercial kitchen appliances, professional kitchen appliances and professional cooking appliances all describe equipment built for trade use: heavier construction, faster recovery and parts that stand up to a full service every day. Industrial kitchen appliances usually means the larger, production-scale end of the same range.

Start with the core line: commercial cooking equipment, commercial fridges and commercial dishwashers. Then add benchtop units from commercial benchtop appliances and prep machines like food processors.