Cooking Equipment

Cooking Equipment • Commercial Kitchens • UK

Commercial Cooking Equipment

Shop professional cooking equipment for commercial kitchens across the UK. Whether you run a restaurant, takeaway, café, pub, hotel or catering trailer, the right commercial cooking equipment helps you cook faster, serve consistently and handle peak service with confidence. Our range includes commercial ovens, cooking ranges, hobs, fryers, grills, salamanders, microwaves, hot holding and prep-to-pass solutions built for daily use.

From single equipment replacements to full kitchen fit outs, choose the right capacity, power type and output for your menu. You will find options for high volume kitchens, compact sites and space saving counter top cooking equipment.

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Quick tip: Start with your menu and output. Pick the core cookline first (oven or range, hob, fryer or grill), then add finishing and holding equipment to protect speed of service.

Built for service

Commercial grade performance

Gas or electric

Choose to suit your site

Compact options

Countertop to full size

Kitchen fit outs

Single units to full lines

Types of cooking equipment for commercial kitchens ▾

Commercial ovens and convection ovens ▾

Core equipment for baking, roasting and batch cooking. Great for consistent results and multi tray service output.

Ranges and cookers ▾

All in one cookline solutions combining burners with an oven. Ideal for restaurants and high output kitchens.

Hobs and hotplates ▾

From induction to electric and gas, hobs support fast pan work and flexible menu cooking. Choose outputs and zones to match service pace.

Commercial fryers ▾

Essential for chips, fried chicken and quick service menus. Choose tank size and recovery performance for peak periods.

Grills, griddles and chargrills ▾

Great for burgers, breakfast, steaks and fast searing. Pick smooth plates for breakfast and burgers, or chargrills for flame style finish.

Salamanders and finishing grills ▾

Designed for browning, melting and finishing. Perfect for cheese melts, gratins and pass ready plating.

Microwaves and rapid reheat ▾

Commercial microwaves support fast reheat and prep efficiency. Ideal for cafés, pubs and high turnover service.

Hot holding and pass equipment ▾

Keep food at serving temperature with hot cupboards, holding cabinets and bain marie style solutions to protect speed of service.

How to choose the right commercial cooking equipment ▾

Gas or electric ▾

Gas offers responsive heat and is common in restaurants. Electric can be simpler for installation in some sites. Choose what suits your utilities and kitchen setup.

Capacity and output ▾

Match equipment size and recovery performance to peak covers, basket loads, tray capacity or number of burners. Undersized equipment creates bottlenecks during service.

Space and layout ▾

Measure your cookline and service flow. Consider countertop vs freestanding units, door swing clearance, and where prep meets pass for best efficiency.

Ventilation and heat load ▾

High output equipment may require suitable extraction. Plan your canopy and airflow so your kitchen stays comfortable and compliant during long shifts.

Installation, safety and compliance ▾

Gas safety and connections ▾

Gas cooking equipment should be installed by a suitably qualified professional. Confirm the gas type and connection requirements before ordering.

Electrical supply and power requirements ▾

Check if your equipment runs on standard plug power or requires hardwiring or higher supply. Confirm phase and amperage so installation is smooth.

Extraction and positioning ▾

Position equipment to support safe service flow. Consider heat, fumes and access for cleaning, and ensure your extraction setup suits the cookline output.

Care and maintenance for cooking equipment ▾

Daily cleaning routines ▾

Keep surfaces clean, empty crumb trays, and remove grease buildup. Consistent cleaning supports hygiene and helps equipment perform reliably.

Preventing downtime ▾

Follow operating guidelines, avoid overloading, and schedule periodic checks. Good habits extend service life and reduce unexpected faults.

Replacing consumables ▾

Filters, fryer oil, seals and small wear items affect performance. Keeping spares helps maintain speed of service and food quality.

Cooking equipment FAQ ▾

What cooking equipment do I need to start a commercial kitchen ▾

Most kitchens start with an oven or range, a hob or hotplate, and either a fryer or grill depending on the menu. Add finishing and hot holding equipment to protect speed of service.

Is gas or electric better for catering equipment ▾

Both work well. Gas is responsive and popular for cooklines. Electric can be simpler for some sites. The best choice depends on your utilities, ventilation and kitchen workflow.

Do I need extraction for cooking equipment ▾

Some equipment types and outputs may require suitable extraction. Plan your canopy and airflow based on the cookline, menu and heat load.

What should I check before ordering cooking equipment ▾

Confirm dimensions, power type, electrical supply, gas type if applicable, and where the equipment will sit on your cookline. Checking these details helps avoid installation issues.

Commercial cooking equipment for professional kitchens

Build a reliable cookline with the right output, capacity and power type for your menu and peak service.