35 / Fast food & catering
A kitchen line sized to your menu, your space and your power
Fryers, griddles, grills, rotisseries, ovens, refrigeration and front-of-house sourced direct. The question that decides most of this fit-out is gas or electric — and in South Africa that is not really a cooking question. We go through it with you before we quote.
Machines we are currently placing
Every price below is landed, cleared and delivered. Ask about anything not listed — most of this class is available to order.
Undercounter & prep fridges (1 – 3 door)
Deep fryers (8 – 40 L, single & double)
Chip cutters & potato prep (Manual & powered)
Griddles & flat tops (600 – 1200 mm)
Chargrillers (600 – 1200 mm)
Chicken rotisseries (8 – 40 bird)
Pressure fryers (8 – 24 L)
Pizza ovens (Deck & conveyor)
Convection & combi ovens (4 – 10 tray)
Bain maries & hot displays (2 – 6 pan)
Soft serve & ice cream (12 – 30 L/hr)
Slush & juice dispensers (2 – 3 bowl)
Extraction canopies & fans (Made to size)
Stainless prep & front of house (Benches, sinks, shelving)
What we source in this line
Capacities below are the common bands. Tell us your menu and your covers at peak and we'll size the line to it — including the pieces you can add later.
| Equipment | Typical range | Worth specifying |
|---|---|---|
| Deep fryers | 8 – 40 L, single & double | Gas or electric, recovery time, drain tap, basket count |
| Chip cutters & potato prep | Manual & powered | Blade sizes included, mounting, body material |
| Griddles & flat tops | 600 – 1200 mm | Plate thickness, chrome vs steel, burner rating |
| Chargrillers | 600 – 1200 mm | Lava rock or radiant, grease management, grate material |
| Chicken rotisseries | 8 – 40 bird | Gas vs electric, motor duty, glass type |
| Pressure fryers | 8 – 24 L | Safety certification, cycle capacity, filtration |
| Pizza ovens | Deck & conveyor | Stone type, belt width, bake time range |
| Convection & combi ovens | 4 – 10 tray | Humidity control, tray spacing, water treatment |
| Bain maries & hot displays | 2 – 6 pan | Wet or dry heat, gastronorm fit, glass guard |
| Undercounter & prep fridges | 1 – 3 door | Refrigerant, compressor, saladette wells |
| Soft serve & ice cream | 12 – 30 L/hr | Single or twin flavour, air vs water cooled, pump feed |
| Slush & juice dispensers | 2 – 3 bowl | Bowl capacity, cooling type, spare taps and seals |
| Extraction canopies & fans | Made to size | Extraction rate m³/h, filter type, fire damper |
| Stainless prep & front of house | Benches, sinks, shelving | 304 grade, steel gauge, castors, counter layout |
Not on the list? Send a photo or a model number — most catering kit in this class is available.
What actually decides whether the kitchen works
Price is the easy part. These are the points that determine whether you are trading through a two-hour outage or standing in a dark shop.
In South Africa this is a trading-hours decision
An electric fryer is cheaper to buy and simpler to install. A gas one keeps serving when the power is off, which in a takeaway is the difference between a normal evening and a closed shop. Most operators here end up with gas on the cooking line and electric on refrigeration and prep. We will tell you where the split makes sense for your menu.
Gas equipment must match South African fittings
Regulators, hose connections and jetting differ by market, and a machine built for a different gas pressure will not perform the way the specification says. We confirm the equipment is supplied for the LPG pressure and fittings used here, and specify the regulator with the order rather than leaving you to find one.
Plate thickness is where the corners get cut
Two griddles can look identical and cost very differently. The difference is usually the thickness of the cooking plate — a thin one warps within a year and never sits flat again. Same story with fryer tanks and the gauge of a prep bench. We ask for the number, in millimetres, and we put it on the quote.
Ventilation and gas sign-off happen here, not there
The machine ships with its specification; the canopy, ducting, make-up air and the gas installation are done locally and signed off locally. Budget for it as part of the project rather than discovering it the week the equipment lands.
The gas inside the fridge decides whether it clears
Refrigerant rules change and some units need approval before they are allowed in. It is the one category on this page that can leave stock at the port. We confirm what applies to the specific unit before we quote it rather than after it arrives.
You're trading the dealer network for the price
That's the honest trade. There is no branded technician on standby. Budget for a relationship with a good local gas and refrigeration man, and buy with that in mind — which is an argument for simple thermostats and standard burners over proprietary control boards.
Takeaway owners ask these
Should I go gas or electric?
For anything on the cooking line — fryers, griddles, grills, rotisseries — gas is usually the right answer here, because it keeps you trading when the power is not there. Refrigeration, prep and front of house stay electric. Tell us your menu and your outage pattern and we will size the line around it rather than selling you one of each.
Will it run on South African power and gas?
Yes, if it is specified correctly. We specify 50 Hz equipment for a 50 Hz country, so motors and timers run at the right speed, and we confirm voltage and phase against your actual supply. For gas we confirm the equipment is supplied for the pressure and fittings used here and specify the regulator with the order.
Can you kit out a whole shop, or only single machines?
Either. A full fit-out is usually better value because the cost of getting a container here is much the same whether it is half full or full — the fixed costs are per shipment, not per machine. Send us the layout and the menu and we will quote the line.
What happens when something breaks?
You use a local technician, and we make that easier by choosing equipment with standard components where we can and by shipping a spares kit with the original order. Thermostats, elements, seals and burner jets are cheap to send with the machine and expensive to chase afterwards. We say up front which parts we would stock.
Tell us the menu, not the model number
What you sell, your covers at peak, the space and the power you have — that's enough for us to come back with options, a landed price in Rand and a realistic delivery date.
- No obligation and no cost to quote
- Options at more than one build quality
- Landed price — duty, VAT and delivery included
- We reply within one working day