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Single Door 650L Upright Freezer 74cm 10Amp
740(W) x 830(D) x 2000(H)mm
Sale price$199.00Sale price$218.90In stock, 100 units -
Single Door 650L Upright Fridge 74cm 10Amp
740(W) x 830(D) x 2000(H)mm
Sale price$199.00Sale price$218.90In stock, 100 units
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You can fit out the whole Indian kitchen here: commercial tandoori ovens for naan and tikka, gas stock pot burners and commercial gas woks for curries and dals, and rice cookers for volume. Delivered anywhere in Australia.
That means one order to track and one number to call if something goes wrong, instead of chasing four suppliers. The Indian cooking equipment here runs from the tandoor and the curry line to the refrigeration behind it and the shelving for the spice store, so you can start with the areas that need covering now and add more as your business grows.
Fitting out a new kitchen, or adding tandoori restaurant equipment to one that is already running? Get a quote and we will price the line.
These are the top FAQs for Indian Restaurant Equipment
Gas or charcoal tandoor?
Gas is faster to light, easier to hold at temperature and simpler to run through a busy service. Charcoal takes longer to manage and needs more attention to ventilation, and it gives the smoky flavour you cannot get from gas. Both reach the high temperatures naan and tikka need.
Extraction over a tandoor is essential; see commercial kitchen exhaust hoods.
What burners suit curry cooking?
High-output burners that hold large pots: stock pot burners for batches, 6 burner gas cooktops for the line.
Holding curries through service is a job for commercial bain maries.
How do I cook rice at volume?
Commercial rice cookers cook and hold, so rice stays ready through service. Size to your peak, not your average.
For bulk batches, commercial boiling pans handle even larger volumes.
What refrigeration does it need?
Marinated meats and prepared bases need space: commercial under bench fridges at the line and commercial upright fridges behind.
Spice and dry stores sit on modular shelving.
What ventilation does a tandoor need?
A tandoor runs extremely hot and needs dedicated extraction sized for it. Requirements are set locally, and it is worth confirming before the oven is ordered.
How do I hold curries through a long service?
Batch-cook and hold in a bain marie rather than keeping pots on the burner, which reduces catching and keeps temperature even.
