Commercial hospitality equipment advice from the Port Macquarie region, NSW
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Precision Commercial Hospitality Equipment

Commercial cooking equipment

Build a dependable cooking line with ovens, ranges, fryers, grills and specialist equipment selected for the pace and output of a professional kitchen. Compare fuel, electrical phase, capacity and footprint, then check the services and ventilation required before ordering.

What this range covers

  • Combi, convection, deck and specialty ovens
  • Cooktops and ranges
  • Fryers
  • Grills and hotplates
  • Salamanders
  • Steamers, pasta cookers, boiling pans and bratt pans
  • Asian and specialty cooking
  • Pizza ovens
Cooking Equipment supplied by Precision

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Choosing cooking equipment

Start with the menu and peak output, then confirm energy source, electrical phase, gas type, extraction, clearances and cleaning access. Two appliances with similar cooking capacity may place very different demands on the site.

What to confirm before you order

  • The external dimensions, plus the clearance the manufacturer requires around the unit.
  • The access route from the delivery point to the final position, including doorways, corners and steps.
  • The electrical, gas, water and drainage services already available at the position.
  • Who will carry out any licensed connection work, and when they are available.

Discuss your cooking line

Tell us the venue, the output you need and what you are replacing. We will shortlist suitable models and confirm what each one requires.

Request a quote Call 0488 111 152

Common questions

The decision usually comes down to what is already connected at the site, the extraction available, recovery speed and running cost. Gas equipment needs a compliant gas supply and appropriate ventilation; electric equipment may need a higher electrical capacity or three-phase supply. Send us the site details and we will confirm what each option would require.

Single-phase equipment runs from a standard commercial power circuit, generally 10 or 15 amp. Three-phase equipment needs a dedicated supply installed by a licensed electrician. Higher-output cooking equipment is frequently three-phase only, so confirming the available supply early avoids a delivery that cannot be connected.

No. Prices cover supply of the equipment. Delivery, positioning, connection and commissioning are separate and must be expressly included in a written quote before they form part of your order.

Ventilation depends on the appliance type, output and the canopy already installed. Check the manufacturer installation document for the specific model and have the canopy assessed by a qualified party. We can supply the relevant documents for any model we quote.

Other equipment ranges

Commercial Refrigeration supplied by Precision Commercial Refrigeration

Upright, underbench, prep counters and display.

View range Dishwashers and Warewashing supplied by Precision Dishwashers and Warewashing

Undercounter, pass-through, glass and pot washing.

View range Bakery and Pizza Equipment supplied by Precision Bakery and Pizza Equipment

Mixers, provers, deck ovens and dough preparation.

View range Food Display and Servery supplied by Precision Food Display and Servery

Heated and refrigerated display, bain-maries, food bars.

View range

Discuss your cooking line.

Share the model, equipment type, site details or plans you have. We will help identify the next useful step.

Request a Quote Call the team