Collection: Benchtop Equipment

Benchtop equipment covers the small-but-essential cooking and prep machines that run from a 10A or 15A bench outlet — rice cookers, microwaves, induction plates, hot water urns, food warmers, conveyor toasters, contact grills and pie warmers. Hospitality Connect stocks Apuro, Benchstar, Birko, Bonvue, Cookrite and CookTec — the workhorse range for café, breakfast service, function and back-of-house prep.

Range overview

• Rice cookers (Apuro CB944 10L): Continuous-cook 10L commercial rice cookers for Asian cuisine and back-of-house staple production.
• Microwave ovens: Apuro FB862 25L programmable; Benchstar 4kW heavy-duty commercial microwaves.
• Hot water urns (Benchstar WB-20, WB-30): 20L and 30L for café and function tea/coffee service.
• Induction plates (Benchstar BH3500S, IW350): Glass-hob induction plates and induction wok hobs for chef tables and front-of-house cooking.
• Food warmers and lamps (Benchstar FW4L-092): 4-lamp heat lamps for pass and plating.
• Electric strip warmers: 1219mm to 1829mm strip warmers for plate-up and pass.
• Pie warmers (Benchstar PW-RT12001E, Birko 1040091): 50 and 100 pie capacity for café and bakery retail.
• Conveyor toasters (Benchstar TT-300E): Two-slice continuous toasters for breakfast service.
• Contact grills (Birko 1002102): Medium 10A grill for sandwich and panini service.
• Coffee percolators (Birko 1060084 20L): Function and event bulk coffee.
• Countertop fryers (Cookrite AT65G4F-C): Single-tube gas fryer for café and small-volume frying.
• Pizza bag chargers (CookTec PTDS200): 16 inch bag chargers for delivery operators.

Specifying for your venue

A café needs a hot water urn, a 25L microwave, a contact grill, a pie warmer and a conveyor toaster as baseline benchtop kit. Asian and noodle bars need a 10L rice cooker as additional capacity. Function and event venues lean on coffee percolators, electric strip warmers and bulk hot water urns. Match power draw to your bench outlet capacity — 4 high-draw units on a single circuit will trip breakers.

Pair benchtop equipment with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

All standard SKUs in this collection ship from our Melbourne warehouse, with freight to most metropolitan areas in 1–3 business days. Heavy and oversized items are dispatched on tail-lift trucks for ground-level delivery. We coordinate dispatch around your install date so equipment arrives when the kitchen is ready for it, not weeks ahead when it sits in the way. Trade accounts get consolidated freight pricing across multiple line items.

Round out the prep and pass section with food warmer bain maries, commercial food processors, teapots, kettles and coffee makers, and coffee machines.

Why buy benchtop equipment from Hospitality Connect

• Authorised distribution for major brands: Apuro, Birko, Benchstar direct from local distribution.
• Trade pricing on multi-unit packages: Specifying full benchtop kit at project pricing.
• Australian-owned showroom: Compare power draw and recovery time in person.
• Replacement elements and parts: Don't replace a hot water urn over a failed element.
• Real warehouse stock: Everyday SKUs ship from local stock.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Benchtop equipment care and longevity

• Descale hot water urns monthly: Hard water scales on the element. A monthly citric acid descale extends life by years.
• Empty rice cookers daily: Don't store cooked rice — bacterial risk and burnt-on residue. Strip and wash at end of service.
• Clean microwave cavity weekly: Splattered food absorbs microwave energy and reduces efficiency.
• Service induction zones annually: Power output drifts; annual service restores rated kW.
• Replace conveyor belts before they fail: Worn toaster belts mark bread and shorten warm-up time.

Need help choosing? Talk to us

Tell us venue type and bench layout and we'll spec a benchtop equipment kit. Trade accounts come with project pricing.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.