Catering Equipment

Commercial Catering Equipment covers the core appliances and machines that keep professional kitchens, cafes and food trucks running smoothly. This range includes cooking equipment, hot holding, food prep machinery, display units, extraction and specialist items for every style of menu. Designed for heavy commercial use, these units help you maintain food safety, speed of service and consistent results in busy Irish hospitality operations.

• Cooking equipment such as combi ovens, fryers, grills, pizza ovens, chargrills and induction cookers for high-output kitchens.
• Food preparation machinery including mixers, slicers, dough machines, processors and chippers to speed up mise en place.
• Hot holding and service gear like bain maries, hot cupboards, chip scuttles, soup kettles and plate warmers for reliable temperature control.
• Specialist appliances including waffle makers, crepe makers, popcorn and candy floss machines for events, bars and concessions.
• Outdoor and front-of-house cooking solutions such as barbecues, tandoor ovens and hot food carts for live cooking and street food.
• Supporting equipment like extraction canopies, food display cabinets, gantries and vacuum packing machines to complete your line-up.

How to choose the right Commercial Catering Equipment

• List the cooking, holding and prep tasks you need to cover, then match equipment types to your current and future menu.
• Measure available space carefully, allowing for safe clearances, access routes for delivery and any required extraction or ventilation.
• Check power supply on site, including single or three-phase availability and breaker capacity, before selecting high-load appliances.
• Consider output and capacity based on peak service periods so ovens, fryers and grills can keep up without slowing the pass.
• Look at build quality, warranty and availability of spares to minimise downtime in busy restaurants, hotels and catering sites.
• Plan your budget in phases, prioritising essential line equipment first and adding specialist or seasonal units as trade grows.

Care and maintenance

• Follow manufacturer cleaning schedules daily, paying attention to fryers, grills and ovens where grease build-up is common.
• Use appropriate non-abrasive cleaners on stainless steel surfaces and avoid harsh pads that can damage finishes and harbour bacteria.
• Schedule regular servicing for gas and electric appliances, including safety checks, calibration and replacement of worn parts.
• Keep ventilation and extraction canopies clean and filters changed to protect equipment performance and meet fire regulations.
• Train staff on correct start-up, shutdown and loading procedures to reduce misuse, energy waste and unnecessary breakdowns.
• Document maintenance and inspections to support warranty claims and demonstrate compliance with food safety standards.

Explore complementary ranges such as refrigeration, dishwashers, stainless steel fabrication and smallwares to build a complete kitchen solution.

Need help choosing? Call Caterboss on (01) 687 5772.