Cooking Catering Equipment

Bulk preparation of stews, soups and vegetables. Ideal for large quantity liquid heating and boiling in event and institutional kitchens.

For large quantity liquid heating and boiling. 250lt capacity gives 1100 x 8 fl oz soup portions simultaneously.

Suitable for very large quantities and mass catering. Extremely versatile - can be used for shallow frying, boiling, poaching, stewing, braising.

No production kitchen producing large volumes of batch cooking is complete without a Bratt Pan. Suitable for every meal - perfect for braising, sealing, shallow frying and general cooking.

Suitable for smaller catering establishments. Ideal for burgers, chops and steaks.

Suitable for any type of catering establishment. This heavy duty chargrill is ideal for steaks, chops and burgers.

Designed to roast up to 60 chickens at once. Ideal for supermarkets, butchers, high capacity production kitchens and large events.

One of the most versatile items of equipment - dry heat and steam combination can steam, poach, braise, reheat, roast, bake or blanch. Different foods can be cooked at the same time without cross contamination of taste.

Most kitchens can't do without one - dry heat and steam combination can steam, poach, braise, reheat, roast, bake or blanch. Cook from 250 to 2,500 meals using gastronorm containers. Regenerates food safely and in bulk.

A fantastic time and energy saving addition to any kitchen. The Combination Regeneration Oven enables easy and efficient regeneration of all food types and already plated meals. Ideal for any caterer.

Enables easy and efficient regeneration of food, saving both time and energy. Ideal for banquets and large scale event catering.

Ideal for frying bulk quantities of chips, spring rolls, sausages, mushrooms, scampi etc. even deep fried deserts.

High volume griddle, ideal for hotels, restaurants and grill houses.

Ideal for fast food restaurants and event caterers. A fantastic front of house display.

Ideal for overhead grilling of steaks, fish, gammon, chops, sausages, etc. and for gratin work. Enables flash heating and browning of dishes prior to serving.

Single most widely used item of kitchen equipment - bake, roast, fry, boil. Suitable for small to bulk catering.

A favourite piece of catering equipment - large cooking surface and oven space. Ideal for use in hotels, hospitals, restaurants and for event catering. Burner is designed for large pots and pans which are unsuitable for six burner ovens.

The 5 Ring Turbo Wok is designed for oriental cuisine. Five high capacity cooking rings allow fast production of many items simultaneously.