Commercial Food Preparation Equipment
Prep Faster. Work Smarter. Wholesale Pricing.
High-performance kitchens rely on high-performance prep tools. Whether you need heavy-duty mixers for a bakery or precision slicers for a deli, we source exactly what you need at wholesale rather than retail pricing.
Get a quoteWe skip the retail markups and go straight to the source, giving you access to wholesale pricing on every major brand. You tell us what you need — or what you want to achieve — and we deliver the right equipment for your volume and budget.
What we source
- Commercial Mixers (Planetary, Spiral & Immersion)
- Food Processors & Choppers
- Vacuum Sealers & Packaging
- Meat Grinders & Tenderizers
- Stainless Steel Work Tables & Shelving
- Slicers & Buffalo Choppers
- Dough Sheeters & Dividers
- Scales & Portioning Equipment
- Prep Sinks & Hand Sinks
How to specify it
Settle these before you ask anyone for a price. They are what separates a quote you can compare from a number you cannot.
Batch size, not machine size
A mixer is specified by the largest batch you will actually make, not the biggest number on the spec sheet. A bowl too large for your typical batch mixes badly; one too small means running the same recipe twice.
Duty cycle
Light-duty machines are built for intermittent use. A processor running continuously through a prep shift needs a heavier motor and a proper duty rating, or it will fail inside a year.
Bench space and the sink schedule
Prep equipment lives on tables, and those tables sit in a layout the health unit reviews. Work out bench runs, hand sink placement and prep sink count together, because the reviewer will.
Cleaning and stripping down
Anything touching food gets broken down and washed daily. A machine that takes fifteen minutes to strip is a machine your staff will clean badly. Check how it comes apart before you buy it.
Electrical, and single or three phase
Larger mixers and grinders may want three-phase power, which many retail units do not have. Confirm what the building supplies before specifying anything substantial.
Where operators lose money
Buying domestic-grade to save money
A domestic mixer in a commercial kitchen fails on duty cycle, usually lacks commercial certification, and gets flagged at inspection. It is the most reliably expensive saving on this page.
No allowance for bench space
Equipment gets specified, tables get whatever floor is left over. Prep space is where the labour cost of a kitchen is decided, and it is much cheaper to plan than to retrofit.
Forgetting the guarding and safety training
Slicers, grinders and choppers injure people. Guards are not optional, and staff training is a real operational requirement rather than a formality.
One machine trying to do everything
A single processor used for raw meat and ready-to-eat produce is a cross-contamination finding waiting to happen. Separation matters more than saving a footprint.
Common questions
Planetary or spiral mixer?
Planetary mixers are general purpose and handle batters, creams and lighter doughs well. Spiral mixers are built for bread dough and develop it better with less heat. A bakery producing bread daily wants a spiral; a kitchen doing a bit of everything wants a planetary.
Can I buy prep equipment used?
Often yes. Tables, shelving and simple machines are reasonable used buys. Anything with a motor under heavy load, or where parts are no longer made, is a bigger gamble. Certification still applies regardless of age.
How much stainless bench do I need?
More than you think, and it depends on how many people work at once. The usable measure is linear feet of clear bench per person during peak prep, not total square footage.
Does prep equipment affect my health inspection?
Yes, in three ways: certification, whether surfaces can actually be cleaned, and whether the layout keeps raw and ready-to-eat prep separate. All three are reviewed on the drawings before you build.
Other equipment categories
Walk-Ins
Custom boxes built to your exact dimensions — the single largest equipment line in most kitchens.
Smallwares
Knives, cookware, utensils, storage and front-of-house — bulk sourced so you are not paying retail per spoon.
Grocery & Convenience
Display refrigeration, shelving, beverage stations and checkout — a whole retail floor, sourced together.
Free Consultation
Tell us what you want to build.
The first consultation is free. You get a project review, a realistic timeline and a preliminary cost breakdown — including an honest answer if the project does not work as scoped.
Mon – Fri, 9:00 a.m. – 5:00 p.m. · No obligation