Work out what to buy before the sales call
Buying guides for people running commercial kitchens: what separates the cheap version from the expensive one, and the questions worth asking before you commit.
Browse by section
- Commercial RefrigerationUpright fridges, undercounter units, bar fridges and combination cabinets for commercial kitchens.
- Commercial FreezersChest freezers, upright freezers, blast chillers and undercounter freezer drawers.
- Display & MerchandisingCake, deli, meat and hot food display cabinets built to merchandise stock rather than just store it.
- Warewashing & HygieneCommercial dishwashers, detergents, waste handling and kitchen ventilation.
Latest guides
- Commercial dishwasher types and how to pick the right onePick a commercial dishwasher on racks per hour at your peak, then check whether your hot water and drainage can actually support it.
- Cake display fridge commercial buyers guideCake fails on humidity, not temperature. A cabinet that holds 4 degrees but dries the air will crack your buttercream inside two hours.
- Commercial blast freezer basics: why speed changes the productBlast freezing is about speed through the ice crystal zone, not about how cold the box gets. That distinction decides your product quality.
- Commercial chest freezer sizing and what the litre rating hidesCheapest storage per litre, worst to organise. Basket systems and a stock rotation habit are what make a chest freezer workable.
- Is a commercial 2 door fridge the right size for your kitchen?The two door upright is the workhorse of most Australian kitchens. Here is the capacity maths and the specs that separate a good one from a cheap one.
- Choosing a bar fridge that survives a real venueDomestic bar fridges die fast behind a busy bar. Here is what to look for in a commercial unit, and how to size it properly.