Ranges, ovens, fryers, griddles, chargrills and everything else on the hot line — supplied, installed and commissioned across the UAE by the contractor who builds the kitchen around them.
A catalogue can sell you a range. What it cannot tell you is whether that range is configured for the gas your site actually runs on, or what has to sit above it before it can be switched on. That is the part we deal with.
WhatsApp us about cooking equipmentEverything that produces heat, from the range to the holding cabinet:
Combi ovens, convection ovens, deck and pizza ovens, charcoal ovens, holding and cook-and-hold cabinets.
Gas and electric ranges, open burners, solid tops, induction hobs, wok ranges, pasta cookers, tilting pans and bratt pans.
Chargrills, griddles, salamanders, deep fryers and pressure fryers.
Bain-maries, heated gantries, hot cupboards and pass-through holding.
Combi ovens have their own page — sizes, water treatment, installation and lead times: combi oven supplier in Dubai.
Gas supply differs from emirate to emirate. Dubai runs largely on LPG. Abu Dhabi is mostly natural gas, and so is Sharjah. Across the UAE you will meet both, and supply pressure varies from site to site as well.
That matters because a burner is built for one gas or the other. The injectors and the operating pressure differ, and a unit set up for natural gas will not run correctly on LPG. Equipment can be converted on site after it arrives. That is routine work, but it is still work, and usually avoidable.
So before we order, we establish the gas type and the supply pressure at the site, and where the option exists we bring the equipment configured for the right gas from the start. This is worth particular attention on a multi-emirate rollout: the same range specified for a Dubai outlet and a Sharjah outlet is not the same order.
Usually decided by the tenancy before anyone gets to prefer one. Worth knowing what each actually costs you.
Still the default for most cooking, and what many chefs specify by instinct. Needs a gas supply, an isolation valve, and a burner configured for the gas type at the site. Not permitted at all in some locations — airports, petrol stations, food trucks and container kitchens among them, and in parts of some industrial areas.
Opens the sites gas cannot take, and removes the gas-type question entirely. The trade-off is the electrical load, which has to exist in the tenancy before it can be specified. Some cooking results are also harder to reproduce on electric than the datasheet suggests — worth testing.
Fast, controllable, and it puts far less heat into the room, which matters in a UAE kitchen where the air conditioning is already fighting the line. Needs compatible pans and the electrical capacity to match. Best where the menu suits it.
Where a unit has no extraction at all, ventless equipment is a separate route worth understanding before you rule the site out: when ventless cooking works, and when it doesn't.
Leave a number and we will call back. No forms to fill in afterwards, no obligation.
Cooking equipment is rarely held up by the equipment. It is held up by what was not sized for it.
Extraction. An exhaust hood sized to the exhaust volumes the equipment beneath it actually produces. A hood that simply fits the wall is a different thing. Undersize it and the kitchen fills; oversize it and you are paying to condition air you then throw away.
Services to the right place. Power to a local isolator, gas to an isolation valve, water and drainage at the positions the equipment needs. Most of the delay we see on hot lines is terminal points landing in the wrong position.
Room for the hot line to be serviced. Equipment that cannot be pulled out does not get cleaned behind, and does not get repaired quickly when it fails.
Installation is included in the price we quote unless we tell you otherwise, and the quote is itemised so you can see what makes it up.
Everything here ships through authorised channels with the full manufacturer warranty registered to the operator, and a local service and parts path behind it.
Convotherm, Electrolux Professional, Rational, UNOX
Lincoln, MAM Forni, Moretti Forni, Salva, Woodstone
Josper, Kopa, Southern Pride
Merrychef, TurboChef
Angelo Po, Baron, Electrolux Professional, Garland, Lotus, Mareno, Offcar, Ozti, Southbend, Vulcan
Frymaster, Offcar Superfry, Pitco, Vulcan
APW Wyott, Bartscher, Faba, Magikitch’n, Neumarker, Roller Grill, Star, Vulcan
Alto-Shaam, APW Wyott, Hatco, Scanbox, Vulcan
Several brands appear in more than one group, because they are specified across more than one part of the line. If the brand you need is not listed, ask — we source through authorised channels either way.
Which one belongs on your line comes down to what the concept needs: the menu, the covers at peak, the space and the services available. Where a cheaper unit does the job, we will say so.
Both are normal. A single replacement fryer is as welcome as a full hot line, and we will quote one unit without trying to turn it into a project.
Where it differs: on a single unit we need to know what it is replacing and what services are already at that position. On a full line we work from the menu and the covers at peak, because that is what decides the equipment schedule, and the schedule decides the layout. How the design stage works →
We hold stock in Dubai, but we do not publish what is on the floor. It changes day to day, and a list here would be out of date by the time you read it. Ask about the specific model and we will tell you directly: whether it is in stock now, and if it is not, what the lead time is. You get the real answer before you commit.
A hot line is rarely specified on its own. If food comes off it to be chilled and held, the blast chiller and cold storage have to be sized alongside the cooking, not bolted on afterwards: refrigeration and cold rooms. And what reaches the line has usually been through a machine first — food preparation equipment.
Single items are fine. A replacement fryer, one combi, a salamander — we quote it as a unit. There is no minimum and no requirement to take the rest of the kitchen with it.
For gas equipment, yes. Dubai runs largely on LPG, while Abu Dhabi and Sharjah are mostly natural gas. A burner is built for one or the other — the injectors and operating pressure differ — so we establish the gas type and pressure before ordering and bring the equipment configured correctly where we can. Converting on site afterwards is possible, but it is extra work. On a multi-emirate rollout, the same range is not the same order in each emirate.
Sometimes. Ventless equipment treats grease and smoke internally and needs no duct to roof, which makes some units viable that otherwise are not. It suits bake, roast, finish and reheat menus at moderate volume, and is the wrong tool for high-volume open flame. We will tell you honestly which case you are in.
For some brands there are demo kitchens in the UAE — tell us the model you are considering and we will say whether seeing one can be arranged. We do not run a showroom; our Dubai office is set up for meetings and drawings, and you can see finished kitchens in service in our project films.
We deliver, position, connect to the services terminated at each position, commission to the manufacturer's requirements and hand over with the documentation. Installation is included in the price we quote unless otherwise specified.
Yes. Equipment is supplied through the manufacturer's own channel and ships with the full manufacturer warranty registered to you, with the local service and parts path intact. Where the warranty is shorter than you need, we can build the gap into a maintenance contract.
Yes. Our technicians work across all major commercial kitchen brands, not only what we sold. Maintenance contracts →
Send us the menu, the covers at peak and where the site is. We will come back with the hot line that fits it — and flag anything about the unit that changes the specification.
WhatsApp us about cooking equipment