Cooking Equipment

Browse commercial cooking equipment for restaurants, cafes, caterers, hotels and bakeries, from commercial ovens and combi ovens to commercial gas cooktops, commercial griddles, commercial char grills and commercial deep fryers.

Start with your menu, peak-hour volume and the services available on site: gas type and supply, power, water and exhaust ventilation. These decide which machines you can install and what you need to budget for. Compare commercial induction cooktops, commercial pizza ovens and commercial salamander grills in the sub-categories, or plan a full line with our commercial restaurant equipment page.

Commercial Ovens

Commercial Ovens

 Cooktops & Grills

Cooktops & Grills

 Heavy Duty Boiling

Heavy Duty Boiling

 Asian Cooking

Asian Cooking

 Ventilation

Ventilation

2853 products

How to choose commercial cooking equipment

With such a large range, the fastest route is to work from your menu and your site's services. These are the checks that narrow the range.

  • Menu and throughput: Map the dishes you cook at the same time in peak service, then size burners, plate area or oven tray capacity to match. Oversizing wastes energy and bench space.
  • Gas or electric: Gas gives fast, visible heat control; electric and induction suit sites without gas and are simpler to install. Compare on your supply and running costs, not the label.
  • Gas type and approval: Commercial gas appliances are built for natural gas (NG) or LPG, so specify the right type for your site. A licensed gas fitter must install and commission the appliance to AS/NZS 5601.1, and it should carry Australian gas appliance certification.
  • Power and water: Check the data plate for 10A, 15A or 20A single-phase or three-phase supply and have a licensed electrician confirm your board. Combi ovens and steamers also need a water supply and drain, with WaterMark-certified fittings.
  • Ventilation and fire safety: Equipment that produces heat, grease and steam normally needs a mechanical exhaust canopy designed to AS 1668.2 and the building code, and sometimes fire suppression. Confirm with your ventilation designer and council before you buy.
  • Cleaning and servicing: Look for removable parts and smooth stainless steel, and ask about spare parts, local service technicians and the manufacturer's cleaning instructions.

Plan the whole cooking line

Equipment is only as good as the line around it. Check clearances to combustible walls, bench heights, refrigeration nearby and the delivery route. Send the Atlantic team your menu and site details, or visit the Granville showroom at 151/153 Parramatta Rd to talk it through.

Related: commercial cafe equipment · commercial catering equipment · commercial kitchen equipment in Sydney · Rent–Try–Buy hospitality equipment finance

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Cooking Equipment FAQs

Should I choose gas or electric commercial cooking equipment?

Choose gas if you want instant, visible heat control and have a suitable gas supply. Choose electric or induction if gas isn't available, or you want simpler installation and less radiant heat. Check running costs for your tariff and gas type before you decide.

Do commercial cooking appliances need an exhaust canopy?

Most do. Appliances that produce grease, smoke, steam or combustion gases, such as fryers, char grills and ranges, and some ovens, generally need mechanical ventilation designed to AS 1668.2 and the building code. Confirm the exact requirement with your ventilation designer and local council before you buy.

What is the difference between natural gas and LPG commercial appliances?

Natural gas (NG) comes from the mains and LPG is bottled or tank supplied, and appliances use different injectors and pressures for each. Buy the correct gas type for your site; a licensed gas fitter can convert some models with the right kit.

Do commercial ovens and fryers need three-phase power?

Larger electric ovens, fryers and combi ovens often do, while compact benchtop models can run from a single-phase outlet. Check each model's data plate for voltage and amperage, and have a licensed electrician confirm your board and circuits.

How many GN trays does a commercial combi oven hold?

Combi ovens are sized by Gastronorm (GN) tray count, with 6, 10 and 20 tray models of 1/1 GN size common. Check each model's tray capacity and spacing against the pans you use, and see the combi ovens category to compare sizes.