Commercial Kitchen Equipment

This category offers InoxAir equipment for restaurants, canteens and commercial kitchens: stainless steel cabinets, tables, sinks and shelving, plus installation accessories and parts for kitchen exhaust boxes. Much of the furniture belongs to the ECOline and PROFIline ranges and is made from chromium nickel steel (material 1.4301).

Furniture for preparation, serving and washing up

The range includes wall cabinets, open or with doors, wall shelves with one or two shelves, drawer units, crockery cabinets and preparation tables with a welded-in sink. For serving there are heated cabinets and pass-through cabinets, which depending on the version can be used from both sides and come with hinged or sliding doors. In the washing area, sink cabinets, sink centre cabinets, hand wash and slop sinks, traps and drain accessories complete the fit-out. A 400 litre cleaning tank with trolley is available for cleaning filters and components.

What to consider when choosing

Start by planning workflows and routes: where is food prepared, where is it served, where is washing done? Dimensions, door type and whether a cabinet needs heating follow from that. Heated cabinets require an electrical supply on site. Matching hoods and fans are listed under Kitchen Extraction, the full manufacturer range under InoxAir.

Frequently asked questions about commercial kitchen equipment

What material is the stainless steel furniture made of?

According to the manufacturer, the ECOline and PROFIline furniture is made of chromium nickel steel 1.4301. The exact specification is given in the technical data of each product.

What is the difference between a heated cabinet and a pass-through cabinet?

A pass-through cabinet can be used from the front and the back. It is available without heating or as a heated pass-through cabinet, while a heated cabinet keeps food and crockery warm.

How do I plan a commercial kitchen sensibly?

Consider ventilation, hoods and furniture together. Our guide Planning a commercial kitchen summarises the key steps.