A category hub for prep equipment
Food Preparation at Hospitality Connect is a parent page covering the full prep chain — gastronorm storage, dicing/grating accessories, sauce dispensing, and portioning tools. Use this category as a hub to drill into specific sub-categories, each priced and sized for commercial throughput. Featured suppliers include Jiwins (poly GN pans and accessories), Dito Sama (P4U dicing/grating discs and prep machines), and Prince Castle (commercial sauce and portion dispensers). The depth of stock here is what you'd expect from a 21-year-old commercial supplier — most line items hold steadily so set replacement is routine rather than a redesign exercise across multiple seasons.
Sub-categories to explore
- Mixers, slicers, choppers: Robot Coupe, Hobart, Anvil — see the full appliance range across planetary mixers, vertical cutters, and bench slicers.
- GN pan storage: polycarbonate, polypropylene, and stainless in 1/1 to 1/9 sizes with matching lids in clear and black poly.
- Cutting tools: see cutters and dockers and santoku knives for blade-side prep tools.
- Salad and washing: salad spinners and food washers for washed-leaf and herb prep.
- Mixing and measuring: mixing bowls graded from 1.5 L to 13 L in 18/8 stainless.
Specifications and standards
Gastronorm sizing follows the EU/AU NSF standard — 1/1 = 530 × 325 mm, scaling down through 1/2, 1/3, 1/4, 1/6, and 1/9. Depth options run 20, 40, 65, 100, 150, and 200 mm. The Australian-style GN range (GN12000 series) matches local prep bench standards. Polycarbonate is dishwasher-safe, microwave-safe, and BPA-free; black poly is preferred for ingredient identification under bright kitchen lighting. Stainless GN pans suit hot service and oven-to-table; lids are sold separately to mix and match across cold storage and hot-line wells.
Workflow planning
Plan the prep section by mapping ingredient flow from cool room to assembly. The shortest path between cold storage, prep bench, and cook line saves walking time at peak. Wall-mount shelving above the bench keeps utensils within reach without cluttering the work surface. For high-volume kitchens, secondary mise-en-place fridges integrated into chef bases reduce the number of cool-room runs per service. Hospitality Connect can spec the full layout against your floor plan and cover count.
Working with our team
Hospitality Connect's catalogue depth in this category reflects 21+ years of supplying Australian commercial venues — single-supplier convenience across appliances, smallware, and consumables means fewer purchase orders, consolidated freight, and consistent specification advice from a team that's seen most operational scenarios before.
Pair with
Round out the prep section with work benches with splashback, stainless wall shelves, mixing bowls, utensils and gadgets, and ladles. For the cold side, see commercial fridges and salad spinners.
