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.
- Specialty RefrigerationVaccine, medical, wine and chocolate refrigeration where the temperature tolerance is tight.
- Ice & BeverageIce machines, coffee equipment, drink dispensers and everything behind the bar.
- Cooking EquipmentOvens, ranges, griddles, cooktops and the hot line.
- Warewashing & HygieneCommercial dishwashers, detergents, waste handling and kitchen ventilation.
Latest guides
- Vaccine fridge requirements for Australian clinicsDomestic fridges cannot meet Strive for 5. Here is what a compliant vaccine fridge needs and what it costs to get it wrong.
- Commercial oven types and how to match one to your menuThe oven decision follows the menu, not the budget. Combi flexibility costs more to install than most fitout budgets allow for.
- 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.
- Ice machine maker sizing: why most venues buy one too smallRated output is measured in conditions your venue does not have. Derate by 25 to 35 percent for an Australian summer before you size anything.
- Deli display fridge selection for delis, butchers and providoresServe over cabinets fight physics all day. Air curtain design, deck temperature and glass angle are what separate a good one from a warm one.
- 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.
- Glass door upright freezer: what to check before you buyFreezer glazing works across a 40 degree gap instead of 25. Without a heated frame and triple glazing, the door fogs and the cabinet struggles.
- 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.
- Glass door commercial refrigerator buying guideGlass doors lift sales but add 15 to 25 percent to running cost. The glazing spec decides whether that trade is worth making.
- 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.
- Undercounter fridge and freezer setups that actually speed up servicePutting refrigeration under the bench saves steps, but the wrong depth or a blocked condenser will cost you more than it saves.