CAT // 5299 — CATEGORY
Cooking Equipment
Commercial cooking equipment forms the backbone of any professional kitchen. Whether you operate a restaurant, hotel, café, or catering facility, you need reliable ranges, griddles, fryers, ovens and prep tables that withstand high-volume service.
Our cooking equipment range includes refrigerated bases, chilled prep tables, and multi-temperature storage designed for GN pan compatibility and consistent performance across Irish and EU kitchens.
Cooking equipment encompasses commercial refrigerated bases, chefs' tables, and work stations. Suited to kitchens needing integrated chill/freeze storage under prep surfaces. Key factor: width (900–1200mm) and temperature range (multi-temp or fixed chill/freeze) must match your line layout and menu demands.
Ovens
Ranges & Cookers
Fryers
Griddles
Chargrills
Induction equipment
Pasta cookers
Bain maries
Cooking line accessories
Boiling & tilting pans
Pans & cookware
Gas hobs
Waffle irons & contact grills
[ 56.01.535 ]
[ MPF820220900 ]
When selecting cooking equipment, consider your kitchen layout, daily covers, and menu requirements. Most commercial units are built to withstand 8–10 hour shifts and integrate with standard GN pan systems for consistency and interchangeability.
Key buying factors include capacity (measured in millimetres width and GN pan depth), temperature range (chill vs. freeze vs. multi-temp), drawer or cupboard configuration, and power requirements. Refrigerated bases and chefs tables are ideal for prep-heavy kitchens where staff need quick access to ingredients during service.
- GN pan compatibility and dimensions (900mm, 1200mm, etc.)
- Temperature control: single range (2–5°C) or multi-temp capabilities
- Drawer vs. cupboard storage and access points
- Power supply and installation space requirements
- Warranty and local service support across Ireland
FREQUENTLY ASKED
Common questions
Will these bases fit under standard cooking equipment or prep lines?▾
Yes. Models range 900–1200mm width in GN-compatible configurations, designed to integrate under standard kitchen lines. Confirm your space width before ordering.
What temperature ranges do these units offer?▾
Options include fixed 2–5°C chill or multi-temperature chill/freeze bases. Choose based on your ingredient storage needs—chill for fresh stock, multi-temp for flexibility.
Are these drawer or flat-top access?▾
Models vary: drawer-access bases (EBDCF) provide organised ingredient storage; flat-top chefs' tables (MGF8448) offer work surface plus integrated refrigeration below.
What's the typical price range?▾
Equipment base models range €2,090–€2,705 inc. VAT, depending on width and chill/freeze specification. Request quotes for your exact requirements.
Are these GN-pan compatible?▾
Yes, specified models support GN-compatible storage. Confirm GN pan depth and quantity needed for your menu prep cycle.