Collection: Electric Cooking Equipment

Electric cooking equipment offers a clean, efficient, and controllable alternative to gas in commercial kitchens. From ovens and cooktops to grills and fryers, electric units are increasingly popular in modern foodservice operations thanks to their consistent heat delivery, precision, and ease of installation—particularly in locations without access to gas.

Used in cafés, restaurants, hotels, aged care facilities, and institutional kitchens, electric equipment is ideal for operators seeking energy-efficient, safe, and low-maintenance cooking solutions.

Key Equipment Types:

• Electric Ranges & Cooktops – Smooth-top, solid plate, or coil-style models with precise temperature control.

• Electric Ovens – Static or fan-forced options for baking, roasting, or reheating.

• Electric Fryers – Fast heat-up and accurate oil temperature control for consistent frying results.

• Electric Griddles & Grills – Even heat distribution across flat plates for searing meats, vegetables, and eggs.

• Induction Units – High-efficiency, instant-response technology ideal for precision cooking.

• Bain Maries & Hot Food Displays – Maintain food at safe serving temperatures with consistent, gentle electric heating.

• Bratt Pans & Tilting Skillets – Multifunction units for frying, stewing, braising, and boiling with thermostat controls.

Key Features:

• Plug-and-play installation (single or three-phase)

• Precise heat regulation for consistent cooking

• Safer operation with no open flame

• Easy to clean and maintain

• Suitable for indoor, low-ventilation environments

• Energy-efficient options available with advanced controls and timers