Australia’s commercial food industry has entered a new era. In the post-COVID landscape, delivery-first brands, dark kitchens and shared commercial kitchen spaces are now firmly embedded in how food businesses operate. From suburban start-ups to multi-brand operators supplying major cities, commercial kitchens today are designed for flexibility, efficiency and scale.
Chef Collective supports this shift by providing purpose-built cloud kitchen environments that reduce upfront costs while enabling food businesses to grow sustainably. Regardless of where you operate, choosing the right commercial kitchen equipment remains essential to meeting demand, complying with Australian regulations and delivering consistent, high-quality food in 2026 and beyond.
Your commercial kitchen equipment requirements
Before investing in equipment, it is important to assess exactly what your commercial kitchen needs — and what it does not. The right setup will depend on your menu, production volume and operating model. For example, a burger brand may prioritise grills and griddles, while an Asian concept may require wok burners, steamers, or noodle boilers.
To help clarify your requirements, consider the following:
- Are you specialising in a particular cuisine or cooking method?
- Are you operating at high delivery volumes or planning to scale?
- How much budget can you realistically allocate without overcapitalising?
- Are there Australian health, safety, or fire regulations that affect your choices?
In 2026, many food businesses also need kitchens that support multi-brand operations, menu testing and franchise expansion. Shared and centralised facilities, such as Chef Collective’s central production units, require equipment choices that balance versatility with consistency across brands.
With these fundamentals in mind, let us explore the essential commercial kitchen equipment every modern operation should consider.
#1. Ovens
Commercial ovens are among the most significant long-term investments for any kitchen. Built for durability and continuous use, they far exceed the performance of domestic ovens and play a central role in service speed and food quality.
When selecting an oven, consider:
- Is an oven essential to your menu?
- Do you need a standard or specialist model?
- How much space does your kitchen layout allow?
- Which oven type best suits your cuisine?
Popular options in 2026 include convection ovens for speed and consistency, deck ovens for stone-based cooking, steam ovens for moisture control, and conveyor ovens for high-volume output. Choosing the right oven can significantly improve workflow and reduce bottlenecks during peak periods.
#2. Stoves
Stoves remain a cornerstone of commercial kitchen operations. Australian businesses typically choose between:
- Gas stoves, which offer precise temperature control but require proper ventilation and maintenance
- Electric stoves, which are energy efficient, easier to clean and increasingly common in modern commercial kitchens
High-capacity range systems are particularly useful for kitchens producing large volumes of food, allowing multiple appliances to operate within a single, efficient cooking line.
#3. Fridges and freezers
Reliable refrigeration is critical for food safety and operational efficiency. According to the Australian Institute of Food Safety, food must be stored at –18°C in freezers and no more than 5°C in refrigerators.
When choosing refrigeration equipment, consider:
- Required storage capacity
- Energy efficiency and running costs
- Ease of access during busy service periods
Modern refrigeration systems often include temperature sensors, multiple cooling zones and automated alerts, helping operators reduce spoilage and maintain compliance. Walk-in fridges are ideal for bulk storage, while reach-in units support daily preparation and service.
#4. Ventilation system
Proper ventilation is essential in any commercial kitchen. Without adequate airflow, heat, grease and airborne contaminants can quickly create unsafe working conditions.
When selecting a ventilation system, assess:
- Kitchen size and layout
- Compliance with Australian fire safety standards
- Sufficient airflow to manage heat, smoke and odours
Most commercial kitchens require grease hoods over cooking equipment and heat hoods above dishwashers and steamers to maintain air quality and staff comfort.
#5. Safety equipment
Safety should never be an afterthought in a commercial kitchen. All operations must meet Australian workplace health and safety requirements.
Essential safety equipment includes:
- Fire extinguishers
- First aid kits
- Security cameras
Commercial kitchens must also use Class K fire extinguishers, which are specifically designed to handle grease and oil fires commonly caused by cooking equipment.
#6. Food preparation and storage equipment
Beyond major appliances, food preparation and storage equipment play a vital role in maintaining hygiene and efficiency. This includes stainless steel prep benches, shelving units, food storage containers, drying racks, mixers, slicers and food processors.
Investing in durable, easy-to-clean materials such as stainless steel helps reduce contamination risks and ensures equipment can withstand the demands of high-volume service.
#7. Commercial kitchen technology
Technology has become an integral part of modern commercial kitchens. Point-of-sale systems with kitchen display screens improve order accuracy and speed, while inventory management software tracks stock levels in real time. Reporting and analytics tools provide insights into demand patterns, equipment usage and staffing needs, allowing operators to optimise performance and reduce waste.
Now you are cooking!
Once your commercial kitchen is fully equipped, you will be well-positioned to operate efficiently and scale with confidence. Many shared kitchen providers offer core infrastructure as part of their facilities, allowing businesses to focus investment on equipment that directly supports their menu and growth strategy.
To make this process shorter and less arduous, we have provided a list of some of the best commercial kitchen equipment suppliers in Australia. With this in hand, you can find everything you need to kickstart your central production kitchen and ensure it is a roaring success.
By selecting high-quality, fit-for-purpose equipment, Australian food businesses can build scalable operations that thrive in 2026’s competitive dark kitchen and franchise landscape.
Still have questions about production kitchens? Contact us, and we can help answer your enquiries and get you started on your new food business venture.
