Stainless Steel Commercial Kitchen Equipment

Start with how many bowls you need and how deep they have to be. A pot sink needs depth; a hand sink does not. Then check whether you want a drainboard on one or both sides, and a splashback if it sits against a wall.

Measure the gap it has to fit before you order. Sinks are the one thing people get wrong by 50mm.

They are modular, so you build the run you need from standard sizes. Widths go from 300mm to 2400mm, depths are 600mm or 700mm, and everything is 900mm high so the bench line stays level.

That covers most kitchens without paying for custom fabrication.

Size it to the cooking equipment underneath it, not to the room. The canopy has to overhang the gear, and the airflow has to match what you are cooking - a chargrill and a fryer put out far more than a pasta cooker.

Filtration and ducting have to meet your local council and fire rules, so check those before you buy. A canopy that does not comply gets picked up at inspection.

No. There are rental and finance options that keep the cash in the business while you get the kitchen running, and which one suits depends on how much you are fitting out and when. Request a callback and we will go through the options with you.

Sometimes, depending on the item and its condition. Check our return policy or ask our support team before you send anything back.

Not ourselves, but we can arrange it. We use installation partners around the country, and we will tell you what a fitter needs to know before they turn up.

Fill in the in-store delivery form with your details and our team will sort out the rest, including the day and the access. We deliver anywhere in Australia.

Tell us up front if there are stairs, a narrow door or no loading dock. It saves a failed delivery.

We run specials on stainless steel from time to time. Follow us on Facebook and Instagram and you will see them when they go up.

Every piece of stainless steel we sell comes with a warranty. The terms and how to lodge a service request are on our warranty page.

Mild detergent, a soft cloth or pad, and wipe along the grain rather than across it. Keep bleach and other harsh chemicals off it - they pit the surface and leave marks you cannot polish out.

Steel wool is the other thing to avoid, because it leaves iron behind and that is what rusts. Check the maker's instructions for anything with a brushed or coated finish.

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