Main kitchen
Main kitchen equipment for hotels requires robust, high-capacity cooking and holding solutions that handle volume production and varying menus simultaneously. Combi-steamers, kettles, tilting pans, and griddles form the backbone of professional hotel kitchens.
Whether you operate a small boutique hotel or a large property, ecaterstore supplies commercial-grade equipment scaled to your output and energy infrastructure—gas or electric—with full Ireland and EU delivery.
Main kitchen equipment for hotels comprises high-capacity cooking and steaming units. A Giorik combisteamer—available in electric (7.9 kW) or gas (5.5 kW)—suits large-volume operations requiring simultaneous cooking of multiple dishes. Capacity and fuel type are the decisive factors.
Nothing matched your filters
Try resetting the filters or browse the full catalog.
Reset filtersWhen selecting main kitchen equipment, prioritise capacity (GN pan compatibility), energy efficiency (kW ratings), and cooking flexibility. Combi-steamers are essential for consistent batch cooking; gas models offer lower running costs in high-volume settings, whilst electric units provide precise environmental control.
Consider space constraints, existing utility connections, and warranty/service availability. Many hotels upgrade to equipment with programmable cycles to reduce skill variance and increase consistency across shifts.
- GN pan capacity and stack height for your menu production
- Energy source compatibility (gas, electric, 3-phase supply)
- Control interface (manual, LED touchscreen, networked)
- Cooking modes and ramp-up times for typical service windows
- Cleaning and maintenance access for high-turnover kitchens