A stainless steel table is the surface every commercial kitchen is built around. Prep, plating, packing, holding and washing all happen on it, which makes the table, sink and shelving choices some of the first you make in a new fit-out or refit. This guide explains stainless steel grades and

A commercial fryer is the engine room of most takeaways, fish and chip shops and pub kitchens. Get the fuel, tank layout and oil capacity right and a single unit will turn out chips, chicken, fish and doughnuts all day without dropping temperature. Get it wrong and you lose covers

A commercial oven is the heart of the kitchen. It bakes, roasts, steams, regenerates and finishes more food than any other piece of kit on the line. Getting the choice right means picking the format that matches your menu, the fuel that matches your site, and the size that matches

A commercial griddle is the workhorse of breakfast service, burger sections, takeaways and food trucks. Pick the right size, fuel and plate type and a single unit can turn out hundreds of covers a service. Pick the wrong one and you lose time on slow recovery, scorched plates or a

A commercial fridge is one of the longest-running pieces of kit in any kitchen. It works 24 hours a day, holds your stock between 2 and 8°C, and has a direct effect on food safety, waste and electricity bills. Get the type right and the kitchen runs cleanly. Get it

Choosing the right commercial freezer is one of the bigger kit decisions a kitchen makes. Get it right and your stock holds steady at -18°C through every busy service. Get it wrong and you waste money on running costs, lose product to freezer burn, or run out of space mid-week.