Restaurant and catering equipment

Restaurant Equipment Catalogue

In our catalogue you will find everything you need to equip and fit out your professional kitchen. Only top-quality products at competitive prices, because our goal is to supply food service professionals with products that meet high quality standards at fair prices, for excellent value for money.

If you have any difficulty or need help, you can use our online or telephone channels to request a personalised quote and buying advice.

Cornerchef restaurant equipment covers the entire range of equipment for professional food service: from cooking to refrigeration, from preparation to washing and storage, all selected to deliver reliability and excellent value for money to restaurants, pizzerias, bars and food production kitchens.

Frequently asked questions about restaurant and catering equipment

What does restaurant and catering equipment include?

Restaurant and catering equipment covers the complete range of equipment for professional food service: cooking appliances (ranges, ovens, fryers), refrigeration (fridges, blast chillers, refrigerated counters), food preparation (dough mixers, slicers, planetary mixers), warewashing (dishwashers, sinks) and stainless steel kitchen furniture. In short, everything you need to equip and fit out a professional kitchen.

How do you choose the right catering equipment for your business?

The choice starts from the type of venue and the workload: a pizzeria focuses on ovens and preparation counters, a bar on coffee machines and refrigeration, a restaurant on cooking and blast chilling. Consider the space available, the electrical power or gas connection, the number of covers per day and compliance with HACCP rules. It is better to size equipment for peak service, not for the average.

Why is stainless steel the standard for catering equipment?

AISI 304 stainless steel is the reference material because it is hygienic, non-porous, corrosion-resistant and easy to sanitise, all essential requirements for food safety. AISI 316 is sometimes used for areas in constant contact with water and salt. Stainless steel also offers a long service life and withstands the knocks typical of intensive professional use.

What is the difference between professional and domestic equipment?

Professional equipment is designed for continuous, intensive use: sturdier motors and components, higher power, materials certified for food contact and compliance with HACCP and CE requirements for food service. For the same function, it offers far greater output, capacity and durability than domestic models, and it is designed for quick cleaning and routine maintenance.

How do you equip a professional kitchen from scratch?

It is best to organise the kitchen into work areas: storage and refrigeration, preparation, cooking and washing, following the forward-flow principle that stops clean and dirty paths from crossing. Start with the basic equipment (cooking, refrigeration, warewashing and stainless steel worktops), then add specific machines according to your menu. A well-planned layout optimises space, energy consumption and service times.

Does catering equipment need regular maintenance?

Yes. Besides daily sanitising, catering equipment needs regular maintenance: cleaning filters and gaskets, checking refrigerant gases in refrigeration units, descaling dishwashers and coffee machines, and inspecting burners and heating elements in cooking equipment. Regular maintenance extends the life of the equipment, cuts energy consumption and prevents breakdowns during service.

Is it worth buying catering equipment from leading brands?

Relying on established brands means greater reliability, availability of spare parts and long-term support, which are decisive for equipment used every day. Cornerchef selects products from the leading brands in the sector with good value for money; for complete set-ups or tailored supplies you can request a personalised quote through our online or telephone channels.