Recently Viewed

Gasmax RB-1E Cooktop - 915149
570W x 770D x 470Hmm

Gasmax JUS-TRG60 Griddle - 843626
605W x 650D x 1025Hmm

GasMax KB-3 Kebab Machine - 868628
353W x 615D x 835Hmm

Gasmax JUS-TRGH60 Griddle Char Grill + Griddle - 844573
600W x 650D x 980Hmm

Gasmax QR-24E Char Grill - 823204
610W x 770D x 1020Hmm

GasMax KB-4 4 Burner Kebab Machine - 916297
530W x 700D x 1000Hmm

Gasmax JUS-TRGH60 Griddle + Stand - 907932
600W x 650D x 980Hmm

Gasmax JUS-TRG60E Griddle - 923418
605W x 650D x 550Hmm

Gasmax GG-12 Griddle - 818173
335W x 820D x 1110Hmm

Gasmax GG-24 Griddle - 884691
610W x 815D x 1130Hmm

Gasmax GG-12 Griddle - 868022
330W x 825D x 1120Hmm

FlashGrill ZEE-GE8090L1C Griddle - 869213
800W x 900D x 1085Hmm

Federal WTL-1/17 Superwok Stockpot - 845835
710W x 860D x 620Hmm

FM ST-F21 Speed Oven - 864335
425W x 660D x 600Hmm

FED RG-2 Kebab Machine - 852619
535W x 650D x 1015Hmm

Federal GH-610E Countertop Electric Griddle - 867234
610W x 500D x 265Hmm

Fagor Ikore APW-061-E Combi Oven - 845403
910W x 830D x 860Hmm

Fagor CG760H Cooktop - 798416
1050W x 780D x 860Hmm

Fagor APE-061 Combi Oven - 830437
900W x 930D x 840Hmm

Fagor C-E740 Cook Top - 919220
800W x 730D x 310Hmm

Electrolux E7GCGH400APDP Cook Top & Griddle - 843564
1200W x 730D x 950Hmm

Fagor APE-061 Combi Oven - 777483
900W x 920D x 885Hmm

Fagor B-G9051 Chargrill - 837804
400W x 960D x 965Hmm

EKA Tecnoeka EKF664TC Combi Oven - 870171
930W x 920D x 825Hmm

Electmax EGP800 Griddle - 865629
800W x 700D x 980Hmm
Cooktek Heritage MC3502S Dual Hob Induction Cooktop - 839840
700W x 415D x 126Hmm

EKA MKF 511 TS Combi Oven + Stand - 904380
130W x 850D x 700Hmm

Cooktek MCD3500 Induction Cooktop - 871343
350W x 450D x 115Hmm

Cookrite AT80G6B-F Cooktop - 895402
900W x 800D x 1120Hmm

Cooktek MCD5500 Induction Cooktop - 871347
350W x 450D x 115Hmm

Cookrite AT80G6B Cooktop - 810224
900W x 800D x 1120Hmm

Cookrite AT80G4B-F Cooktop - 870472
600W x 800D x 1120Hmm

Cookrite AT80G9C-F Chargrill - 892643
900W x 800D x 560Hmm

Cookrite AT80G9C-F Chargrill - 880672
900W x 800D x 560Hmm

CookRite AT80G6B-C-NG Cooktop - 865602
900W x 800D x 1120Hmm

Cookrite AT80G4B-F Cooktop - 881611
600W x 805D x 1110Hmm

Cookrite AT80G4B-C Cooktop - 879325
900W x 800D x 1120Hmm

Cookrite AT80G4B-C Cooktop - 848236
600W x 800D x 1115Hmm

Cookrite AT80G4B-C 4 Burner Cooktop - 880701
600W x 800D x 1120Hmm

Cookrite AT80G4B-C Cooktop - 905169
600W x 800D x 1115Hmm

Cookrite AT80G4B-C 4 Burner Cooktop - 877851
600W x 800D x 1120Hmm

Cookrite AT80G4B-C 4 Burner Cooktop - 880675
600W x 800D x 1120Hmm

Complete WTF-1/14 1 Hole Wok Table - 856025
620W x 900D x 1325Hmm

Cookrite AT80G4B-C 4 Burner Cooktop - 880687
600W x 800D x 1120Hmm

Cookrite AT80G4B-C Cooktop - 903777
600W x 800D x 1115Hmm

Cobra CSP6 Waterless Stockpot Boiler - 882200
600W x 800D x 1240Hmm

Cookrite AT80G12G-C Griddle - 881604
1200W x 800D x 1120Hmm

Cleveland SGL40TR-PT2-NG Bratt Pan - 841387
1225W x 970D x 1070Hmm

Cibo WEE/FG0049TZ Speed Oven - 816704
440W x 635D x 370Hmm

Convotherm CMX ET 10.10.ES 10 Tray Combi Oven - 822895
880W x 860D x 1120Hmm

Convortherm Cmaxx10.10 Oven w/Stand - 935866
900W x 860D x 1110Hmm

Complete WTF-2/14 Wok Burners - 856024
1175W x 900D x 1320Hmm
When it comes to cooking, you want equipment that’s reliable, performs well, and gives you the versatility you need to cater to and expand on your menu, and our range of commercial kitchen cooking equipment comes in. With a broad range of options spanning everything from compact benchtop appliances to large options like ovens, deep fryers, pasta cookers and more, no matter what your kitchen looks like, you’ll find what you need here. Explore options suitable for every kind of establishment, whether that’s a compact cafe or food truck to large venues like hotel restaurants or catering businesses.
Shop the range at Restaurant Equipment Online now and transform the way you cook with our collections of top quality appliances from the best brands in the commercial industry. Order today with comprehensive Australia-wide shipping.
Choosing the right commercial cooking equipment should generally start with your menu plan and looking at what you want to be preparing on a regular basis and figure out what kind of equipment you need to deliver that. Next, you’ll also want to calculate what kind of volume you need based on your seating volume and average dining time. From there, you can start a list. If you want to be able to expand on your current menu in the future and experiment more, but also need high capacity, your kitchen will likely benefit from versatile solutions like combi steam ovens that can steam, roast and bake in a single unit, reducing the need for multiple appliances.
If you’re more in the business of fast turnover options, including anything like grilled, charred or fried menu inclusions, you’ll want to look at things like char grills or griddles, and of course deep fryers with a high capacity to handle peak periods. When you’re unsure which commercial ovens, fryers, or grills are best for you or you need help with sizing, please contact the team at REO and we can help you with a personal recommendation.
If you’re refurbishing or building from scratch, getting the layout when it comes to cooking equipment is important. Consider the flow of how food will get prepared, starting with any storage like commercial refrigeration, through to prep zones, finishing with your cooking equipment. It should be arranged in a sequence that minimises backtracking and congestion as much as possible, while also leaving space for staff to move through the kitchen as needed.
Having your oven, grill, or deep fryer near the collection spot for waitstaff is also advisable to make serving faster and reduce the need for too much movement within the kitchen. Equally, you’ll want to make sure you have proper ventilation over your cooking equipment for health and safety to keep your staff more comfortable so installing additional exhaust canopies may be necessary.
Having reliable temperature control and quick heat recovery ensures equipment returns to the optimal temperature you need it to be at even between batches of cooking. This is important in preventing uneven cooking or irregularities in texture and is ideal when you’re getting through a high volume of batches in a short space of time. When it comes to controls, those with a digital thermostat help give you a more accurate reading so you can be confident whatever commercial cooking appliance you’re using is at the right temperature for your needs.
Another feature to look for is having zoned cooking surfaces or multiple options in things like chargrills and griddles, one with a plate and a ridged area for example. This allows you to make multiple items at once, with each having a slightly different finish or texture.
Each has its own benefits and the right one for your commercial kitchen will come down somewhat to preference but also depends on what you’re cooking. Gas equipment is often a chef favourite due to its quick heat response and the fact you can monitor the temperature visually with the flame. When you’re using anything like a grills or wok stations for example, gas is often a popular choice.
When you’re using an electric appliance, you’ll benefit from precise temperature readings and controls and even heat distribution. This makes for an ideal power source when it comes to baking and roasting.
Finally, induction cooking delivers rapid heat-up, is often better in terms of energy efficiency and can help to keep your kitchen a more comfortable temperature. It’s a great choice when you’re cooking on the stovetop a lot, doing anything from sautéing to boiling, particularly in open plan kitchens.
When you switch to a higher powered method of cooking, your ventilation needs will change. If you have appliances that utilise 8kW of power, any deep fryers, or gas appliances, you’ll need proper ventilation though it’s worth checking local legislation to ensure you’re compliant with current health and safety guidelines.
Cleaning and maintenance is important when it comes to delivering the best possible results with your cooking, but also when you’re trying to maximise the return on your investment. Each commercial cooking appliance will have slightly different maintenance requirements and you’ll get all that information in the manufacturer’s guidelines. As a standard, routine daily cleaning like checking filters, sanitising any dishwasher safe parts, and filtering oil for deep fryers is a good place to start. Long term, you should check the connections, do proper boil-outs for your deep fryer, and get periodic servicing for appliances that need more intensive maintenance.
Along with choosing the right kind of commercial cooking equipment, selecting the right capacity matters too. You’ll want to look at features like burner output for things like grills to get an idea of how much power a unit can deliver, with a higher number being better for essential for rapid searing, boiling or high-volume production. Equally, the actual dimensions of the plate area on grills and griddles determines how many portions you can cook at any one time. Oven chamber size and deep fryer well capacity are two other things to look at. For ovens, check if the racks are adjustable so you can rearrange or remove trays as and when needed and for deep fryers, ensure you have enough space for oil volume but make sure you account for displacement when you actually cook your food as well.