Commercial Kitchen & Warewashing Equipment for Food Service
Restaurants, caterers and institutional kitchens need equipment that saves space and labor while keeping quality consistent from the first plate to the last. Cooking and warewashing are the two areas where the right machine changes the whole line.
Cooking more with fewer appliances
A combi oven can replace a convection oven, a steamer and part of the range. Multifunction cooking systems add frying, boiling and pressure cooking in one tilting pan. Fewer appliances mean shorter hood runs and more space on the line.
Dish rooms sized to the rush
Undercounter dishwashers suit bars and small kitchens. Door-type (hood) machines handle mid-size restaurants. Rack conveyor machines serve high-volume operations where racks must flow continuously. Glasswashers protect glassware in bars and front-of-house stations.
Utilities to confirm early
Electrical service and gas type, hot water supply, drain capacity, ventilation and, for steam equipment, water quality. These decide which model versions are possible on your site.
Equipment for food service
- Combi OvensA combi oven combines convection heat and steam in one cabinet, so a single unit can roast,…
- Commercial DishwashersCommercial dishwashers are sized by racks per hour in the busiest service, not by average v…
- GlasswashersGlasswashers are compact machines designed for the delicate glassware used in bars, restaur…
Common questions from food service buyers
Do combi ovens need a hood?
Ventilation requirements depend on the model, the fuel and your local code. Your mechanical engineer or code official decides; we provide the manufacturer data they need.
Undercounter or door-type dishwasher?
Undercounter machines fit low volumes and tight spaces. Door-type machines wash more racks per hour and suit mid-size kitchens.
Equipment quote for your food service facility
Share your volumes, space and utilities. We will propose suitable models and send a written quote.