Benchtop Equipment

Benchtop Equipment is essential for any high-output kitchen aiming to maximise space without sacrificing performance. From commercial griddles to benchtop combi ovens and induction cooktops, these compact units deliver reliable results in cafés, restaurants, food trucks, and catering operations.
Benchtop Cooking

Benchtop Cooking

 Holding & Warming

Holding & Warming

 Toasters & Reheating

Toasters & Reheating

 Specialty Benchtop

Specialty Benchtop

183 products

More About Benchtop Equipment

Benchtop equipment is designed to provide full-scale functionality in a compact footprint, perfect for kitchens with limited space. These units include compact fryers, benchtop ovens, salamanders, induction burners, and bain-maries. Choosing the right unit depends on your cooking volume, energy source preferences, and available utilities.

Key Factors to Consider When Buying Benchtop Equipment

  • Power Type: Gas models deliver rapid heat and are ideal for traditional kitchens, whereas electric units provide consistent cooking and easier installation.
  • Connection Requirements: Some models need direct connections to water (e.g., benchtop steamers) or ventilation, depending on local codes and design.
  • Construction: Units built with 304 stainless steel offer more durability and corrosion resistance, critical for heavy-duty commercial use.
  • Control Type: Digital controls offer programmable functions which help ensure consistency, particularly in ovens and fryers.

Streamlining Workflow with Modular Flexibility

Benchtop designs allow chefs to mix and match machines within tight prep areas, delivering a flexible solution that can scale as your kitchen evolves. With height-adjustable feet and plug-and-play interfaces, benchtop equipment adapts to diverse layouts and prep requirements.

Compliance and Maintenance

Compliance with HACCP safety standards is ensured through easy-to-clean surfaces and removable components. Routine maintenance, such as deliming combi ovens or emptying oil from fryers, can reduce operating costs and prolong the lifespan of your equipment.

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Benchtop Equipment FAQs

What’s the difference between gas and electric benchtop equipment?

Gas benchtop equipment provides faster heat-up times and responsiveness preferred by traditional chefs, but it requires ventilation and licensed installation. Electric models offer precise temperature control, are easier to install, and are better for locations without a gas connection. Electric units also pair well with modern kitchen designs and typically comply better with energy regulations.

Does benchtop equipment require a water connection or a hood?

Some benchtop equipment, like combi steam ovens and pasta boilers, requires a cold water connection and drainage for proper operation. Additionally, units that generate grease-laden vapours—such as griddles or fryers—may require a Type 1 extraction hood to meet local fire and ventilation codes. Always consult with your local health authority before installation.

How should I clean and maintain commercial benchtop equipment?

Daily cleaning involves wiping down stainless steel surfaces with a non-abrasive cleaner and descaling steam-producing units weekly. Fryers should have oil filtered and replaced as recommended, while griddles need regular scraping and seasoning. Preventive maintenance, like inspecting heating elements and replacing gaskets, can extend service life and reduce downtime.

What’s the typical capacity of benchtop cooking equipment?

Capacity varies based on type, but for example, most benchtop combi ovens hold between 3 to 6 GN 1/1 trays. Compact fryers may hold 4–6L of oil per tank, and benchtop griddles typically offer 400–600mm of cooking width—enough for several orders simultaneously. Ensure the unit can handle your menu’s peak volume before choosing a model.

Why choose benchtop equipment over full-size alternatives?

Benchtop units offer excellent ROI due to their low upfront cost, energy efficiency, and spatial flexibility. They enable kitchens to expand capabilities—like adding a griddle or induction burner—without significant renovations. These units also allow culinary teams to trial new menu items or expand prep stations in fast-paced environments without compromising workflow.