Commercial Cooking Range
Heavy-duty gas cooking range with high-pressure or low-pressure burners, built on a fully welded stainless-steel frame.
Complete back-of-house equipment for hotels, restaurants, canteens and institutional kitchens — cooking ranges, preparation benches, dish and pot wash lines, exhaust systems, trolleys and storage. Every unit is fabricated in 304-grade stainless steel and sized to the drawing rather than to a fixed catalogue dimension.
Banquet, à la carte and room-service kitchen lines for hospitality projects.
Compact, high-throughput lines for standalone and chain restaurants.
Gas and induction ranges, bulk burners, tandoors and griddle plates.
High-volume cooking for industrial canteens, hostels and institutions.
Wash-up, cutting, portioning and mise-en-place stations.
Deck ovens, proofing racks, dough benches and cooling racks.
Sink units, drain boards, soiled and clean dish landing tables.
Plain, undershelf, backsplash and sink-integrated work tables.
Service, platter, bussing, tray and utility trolleys.
Baffle-filter hoods, ducting and fresh-air systems.
Hot and cold service equipment for outdoor catering and QSR formats.
Filter by product type, or browse the whole category. Every item can be built to your dimensions.
Showing 11 of 11 products
Heavy-duty gas cooking range with high-pressure or low-pressure burners, built on a fully welded stainless-steel frame.
Preparation tables with sound-deadened tops, undershelves and optional sinks, backsplashes and drawers.
Wall-mounted or island exhaust hoods with stainless-steel baffle filters, integrated lighting and grease collection.
Wash, rinse and sanitise sink line with integrated drain boards, undershelf and pre-rinse provision.
High-output bulk cookers, tilting bratt pans and steam-jacketed vessels for canteen and institutional volumes.
Deck ovens, proofing chambers, dough benches and cooling racks arranged as one production flow.
Two and three-tier service, platter, bussing and utility trolleys on braked castors.
Wash, cut and portion station with integrated sink, waste chute and cutting-board recess.
Complete hotel kitchen scope — banquet, à la carte, bakery, cold kitchen, wash-up and stores, delivered as one project.
Compact, high-throughput kitchen line for standalone restaurants and chain outlets, sized to the covers you actually serve.
Hot and cold service equipment for outdoor catering, banqueting and high-volume fast-food service.
Send the drawing, the site measurements or a photograph of what you have in mind. We will come back with a specification and an indicative price.
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