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Precision Cooking Suites Built for Demanding Back-of-House Operations
A central commercial cooking suite serves as the engine room of any modern professional kitchen. Unlike piecemeal line setups with dirt traps and mismatched working heights, a fully integrated commercial suite provides a continuous, hygienic worktop with flush-welded appliances.
Whether you require a traditional gas-fired island suite, a whisper-quiet full-induction suite, or a versatile hybrid configuration, each station is laid out to optimise brigade ergonomics and speed of service.
On-Site Consultation & Technical Survey Services
A successful commercial kitchen build begins long before equipment arrives on the loading dock. Our catering project managers and kitchen designers conduct end-to-end site audits to eliminate costly architectural or utility conflicts during fit-out.
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Comprehensive Spatial Audits
Detailed 2D and 3D CAD layout planning and BIM integration, balancing chef workflow, cross-contamination barriers, prep stations, and wash-up flow.
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Utility Load & Capacity Calculations
Independent assessment of gas pressure lines, three-phase electrical loads (essential for high-kilowatt induction banks), and water drainage fall rates.
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Extraction & Fresh Air Make-Up Checks
Airflow balancing assessments ensuring ventilation hoods and grease filtration systems comply fully with regulatory requirements (such as DW/172 standards).
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Delivery Route & Access Planning
Pre-delivery surveys covering door clearances, stairways, and lift capacities to ensure seamless transport of heavy, single-piece suite tops.
Unrivalled Choice of Prime Cooking Equipment
Every brigade operates differently. We source and integrate commercial equipment from world-class manufacturers—including Charvet, Ambach, MKN, Falcon, Blue Seal, and Rational—giving you total flexibility across thermal, induction, and refrigeration systems.
| Component Group | Available Integration Options | Primary Operational Benefit |
|---|---|---|
Induction & Electric |
Full-surface multizone induction, planchas, induction woks | Up to 90% energy efficiency; dramatically cooler kitchen ambient temperatures. |
Open Burners & Gas |
Solid tops (French tops), heavy-duty brass open burners, chargrills | Instant visual heat control; high thermal inertia for pan tossing and batch braising. |
Deep Frying & Boiling |
Integrated single/twin basket fryers, pasta cookers, bratt pans | Built-in filtration, rapid oil temperature recovery, and flush drainage valves. |
Under-Suite Utilities |
Pass-through hot cupboards, refrigerated prep drawers, warming ovens | Eliminates kitchen transit steps; keeps prep and hot holding within arm's reach. |
Finishing & Plating |
Rise-and-fall salamander grills, heat lamps, overhead gantries | High-speed caramelisation and plating staging without blocking pass lines. |
Recent suite installations
A look at kitchens we've surveyed, designed and fitted for restaurants, hotels and contract caterers.
End-to-End Certified Installation & Commissioning
Equipment performance depends entirely on installation quality. Our Gas Safe (COCN1 / CKR1) and NICEIC-certified commercial catering engineers manage every stage of final connection, testing, and handover.
Single-Piece Seamless Hygienic Welding
Heavy-gauge 304 or 316-grade stainless steel tops are welded, ground, and polished on-site to eliminate food debris traps and bacteria build-up.
Full Mechanical & Electrical Integration
Direct hook-ups to gas interlock systems, emergency stop circuits, water filtration units, and waste traps.
Live Commissioning & Calibration
Rigorous testing under load, including burner flame balancing, induction diagnostics, thermostat calibration, and extraction interlock verification.
Staff Handover & Operator Training
Comprehensive on-site briefing covering daily preventative maintenance, cleaning best practices, and warranty compliance.
See a suite go in
Follow one of our installs from delivery to first service — how the top is welded on site, connected, tested under load and handed over to the brigade.
- Single-piece top delivered and positioned
- Joints welded, ground and polished
- Commissioning and chef handover
Why Upgrade to an Integrated Cooking Suite?
Lower Long-Term Operating Costs
Swapping radiant gas for precision induction zones cuts heat dispersion, reducing kitchen ventilation loads and utility bills.
Superior Hygiene & Cleanability
With no gaps between modular units, grease and food waste cannot migrate beneath or between appliances, cutting cleaning time in half.
Higher Covers per Service
Ergonomic island layouts allow back-to-back brigade operation, streamlining ticket flow during peak service windows.
Request Your Kitchen Survey & Consultation
Ready to design or replace your venue's cooking suite? Contact our commercial kitchen design team to schedule an initial spatial survey and receive a custom CAD proposal tailored to your menu.