Ranges, ovens, fryers and cooking equipment for commercial kitchens.
Cooking equipment is specified against menu, cover numbers and available energy source. Layout and extraction requirements are confirmed as part of kitchen design.
Cooking equipment is specified against menu, cover numbers and available energy source. Layout and extraction requirements are confirmed as part of kitchen design. Machinery should be selected from the duty, material or process, required output and operating environment—not from the product name alone.
The listed applications are Hotel and restaurant kitchens, Institutional and contract catering, Hospital and school kitchens and Bakery and production kitchens. Describe the primary duty, feed or load, operating hours, site conditions and upstream/downstream equipment so capacity is assessed in context.
Compare configurations against Menu and cover numbers per service, Energy source: gas, electric or solid fuel, Available kitchen footprint, Extraction and ventilation provision and Delivery and installation requirements. Ask the proposed manufacturer to document the selected model, performance basis, included controls and accessories, and the inspection or acceptance tests required for that project.
Confirm utilities, voltage/frequency or fuel where relevant, packed dimensions and weights, foundations, lifting and site access, installation, commissioning, operator handover, initial wear parts, recommended spares and maintenance responsibilities.
Send the material/process and duty, Menu and cover numbers per service, Energy source: gas, electric or solid fuel, Available kitchen footprint, Extraction and ventilation provision and Delivery and installation requirements, target output, operating hours, utilities, site and environmental conditions, quantity, destination, installation/commissioning scope and support needs.
Specifications vary by manufacturer and configuration. Confirm the points below when you enquire and we will quote against them.
Send the material/process and duty, Menu and cover numbers per service, Energy source: gas, electric or solid fuel, Available kitchen footprint, Extraction and ventilation provision and Delivery and installation requirements, target output, operating hours, utilities, site and environmental conditions, quantity, destination, installation/commissioning scope and support needs.
Compare configurations against Menu and cover numbers per service, Energy source: gas, electric or solid fuel, Available kitchen footprint, Extraction and ventilation provision and Delivery and installation requirements. Ask the proposed manufacturer to document the selected model, performance basis, included controls and accessories, and the inspection or acceptance tests required for that project.
Confirm utilities, voltage/frequency or fuel where relevant, packed dimensions and weights, foundations, lifting and site access, installation, commissioning, operator handover, initial wear parts, recommended spares and maintenance responsibilities.
Duara Group supports the sourcing and bulk supply of commercial cooking equipment from suitable African production regions. Depending on product availability and buyer requirements, sourcing may include markets such as Kenya, Uganda, Tanzania, Rwanda and Ethiopia.
Food products are supplied for wholesale, institutional and export requirements, with packaging and documentation agreed per consignment.
Availability, origin and documentation are confirmed per inquiry.
Mixers, slicers, processors and preparation equipment.
Work tables, sinks, shelving and fabricated kitchen furniture.
Complete and modular processing lines for food manufacturing.
Tell us the specification, quantity and destination and our sourcing team will come back with availability and a quotation.
