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Full range · Cooking, prep, cooling, washing, pantry and stainless
Commercial Kitchen Equipment in Dubai
Commercial kitchen equipment is the cooking, preparation, refrigeration, washing and pantry machinery, plus stainless steel counters, hoods and shelving, that a professional kitchen runs on. FIAMMA supplies the full range from its Al Qusais base in Dubai, with custom SUS304 stainless items made to your drawing, to restaurants, hotels and caterers across all seven emirates.
Search for commercial kitchen equipment in the UAE and you will find three kinds of company with the same words on the website: factories, suppliers and turnkey contractors. They do different jobs, and the one you need depends on whether you are buying a single hood, a whole equipment list, or an entire kitchen with approvals.
This page is the starting point for FIAMMA's range. It lays out the equipment zone by zone, explains in plain terms how to tell a manufacturer from a supplier from a turnkey contractor (and where we sit), then covers how to plan and brief a kitchen project, what to send for a quotation and what to compare when quotations arrive. Each zone links to the page that goes deeper. If you already know your list, go straight to the quote request.
What does a commercial kitchen need, zone by zone?
Every commercial kitchen is made of the same few zones, whether it feeds 30 diners or 3,000. Going zone by zone is the quickest way to check that nothing is missing, and the table below shows which FIAMMA category or page covers each one.
A note on words. People often search for kitchen equipment and supplies as if they were one thing. Equipment means the machines and fixed items: cookers, ovens, fridges, dishwashers, tables, hoods. Supplies usually means smallwares and consumables: utensils, crockery, gastronorm pans, cutlery, cleaning products. This site covers equipment and custom stainless fabrication.
| Zone | Equipment | FIAMMA category and pages |
|---|---|---|
| Cooking | Ranges, ovens, combi ovens, fryers, griddles, bratt pans, shawarma machines | Cooking equipment, commercial cooking ranges, commercial ovens |
| Ventilation | Extraction hoods with grease filters, and optional water mist | Custom-fabricated equipment, kitchen hoods, water mist hoods |
| Food preparation | Dough mixers, food processors, slicers, vegetable cutters, fries warmers | Preparation equipment, food preparation equipment |
| Bakery | Deck ovens, dough mixers, display | Preparation equipment, bakery equipment |
| Refrigeration and display | Chillers, freezers, prep tables, pastry display | Cooling and display equipment, chillers and freezers, display chillers |
| Washing and drainage | Dishwashers, sinks, pre-rinse sprays, grease traps | Washing equipment, commercial dishwashers, grease traps |
| Stainless steel fabrication | Work tables, counters, shelves, cabinets, passes | Custom-fabricated equipment, custom fabrication, kitchen cabinets, stainless steel kitchen equipment |
| Beverage and pantry | Espresso machines, juicers, blenders, slush machines | Pantry equipment |
Kitchen equipment manufacturer, supplier or turnkey contractor: how do you tell them apart?
The same company can describe itself differently on different pages, so judge by what it can show you, not by the label. These are the four roles you will meet in Dubai, what each normally does and what to ask for as proof.
| Role | What it does | What to ask to see | Best when |
|---|---|---|---|
| Manufacturer | Builds the equipment itself in its own plant and sells it under its own brand | Where it is made, the process, materials and a way to see the production | You need volume, your own specification or a specific brand's products |
| Supplier or distributor | Sources equipment, often from established brands, and sells it with delivery and sometimes service | Brand authorisation letters, service arrangements, what is in stock | You know what equipment you want and need it delivered |
| Fabricator | Cuts, welds and finishes stainless steel pieces to a customer's drawing | Material grade and gauge, welding and finishing quality, a sample or drawings of previous work | You need custom sizes: hoods, tables, counters, shelves, cabinets |
| Turnkey contractor | Takes the whole project: design, equipment, MEP, installation, approvals and handover | References, the exact scope in writing, the programme and who is responsible for each item | You want one party responsible for the entire kitchen |
Where does FIAMMA fit?
FIAMMA Kitchen Equipment, in Industrial Area 5, Al Qusais, Dubai, supplies commercial kitchen equipment and custom-fabricated stainless steel items made to your drawing. In the table above, that makes us a supplier of equipment and a source of custom stainless. We do not present ourselves as a turnkey contractor for civil works, MEP or authority approvals.
That keeps the conversation simple. You tell us what the kitchen needs, we supply and fabricate the equipment side, and your consultant, MEP contractor and main contractor handle the rest. Here is what that means in practice:
- Standard material. SUS304 stainless steel is our standard for fabricated work. The product pages state the specification of each item.
- Custom to your drawing. Hoods, tables, counters, shelves and cabinets are made to the size of your kitchen.
- Work from your layout. Kitchen layout design is normally done by your consultant or designer. We work from their drawings and flag anything that does not fit.
- Ask how an item is made and sourced. For any specific product, ask us how it is produced and where it comes from, and compare the answer with other quotations.
- Supply across the UAE. We deliver to all seven emirates.
How do you plan and brief a commercial kitchen project?
A kitchen briefed well gets quoted accurately and installed without surprises. This is the order that works for most projects. Our commercial kitchen setup checklist goes through it in more detail.
- Define the concept and the menu. What you cook, how many covers at peak, how many hours a day and how much is prepared in advance. Everything else follows from this.
- Get the space and the services. A dimensioned floor plan, ceiling height, and what the building can supply: gas, power, water, drainage and exhaust routes.
- Map the equipment zone by zone. Start with the cooking line, because it decides the hood, the gas and a large share of the power load.
- Hand the loads to the consultant and MEP contractor. Give them the utility needs of every item before the services are designed, not after.
- Ask two or three suppliers to quote the same list. An identical list is the only way to compare prices fairly.
- Compare like for like and decide. Look at material, specification and scope, not just the total.
- Order in sequence. Place long-lead items, such as hoods and fabricated stainless, first, and plan delivery after the building finishes.
What information should you send for a quotation?
The more of this you send, the closer the first quotation is to the final one. If you do not have it all, send what you have and say what is still open.
- Concept and covers. The menu or a description of the food, the number of seats and the peak covers per hour.
- Floor plan. A PDF or CAD drawing with dimensions. A hand sketch with measurements is acceptable for small kitchens.
- Equipment list. Your list or the consultant's equipment schedule, with quantities.
- Utilities. Gas type (LPG or natural gas), power supply (phase and voltage) and water and drainage positions.
- Access. Ceiling height, door and lift sizes and the delivery route into the kitchen.
- Custom items. Drawings or dimensioned sketches, the material and finish you want, and any items that must match existing stainless.
- Location and timing. The emirate, the site address, your opening date and any programme from the main contractor.
- Comments from others. Notes from your consultant, landlord or the authorities, if you have them.
What should you compare when quotations arrive?
Two quotations for the same list can differ by a wide margin, and the cheaper one is often not like for like. Check these points line by line:
- Same scope, same quantities. Make sure each quotation covers the same items and counts, and note anything that is excluded.
- Model and specification per line. Capacity, power rating, dimensions and for stainless the grade and thickness. A generic line such as stainless table with no grade or thickness is not comparable.
- Material and build. SUS304 or something cheaper, welded or riveted seams, reinforced shelves, adjustable feet. Our SUS304 vs SUS316 guide explains the grade question.
- Utility data. Does the quotation give the gas, power, water and drain connection of each machine so the MEP team can plan?
- Delivery, installation, commissioning and training. Is each included, excluded or priced separately?
- Lead time. Ask for it in the quotation, per item, rather than as a general promise.
- Warranty and service. Get the terms in writing: what is covered, for how long, and who does the repair.
- Price drivers. Our kitchen equipment cost guide explains what moves the total so you can judge a quotation fairly.
What should you check on stainless steel and custom fabrication?
Stainless steel is the surface of a commercial kitchen. It is what tables, counters, shelves, cabinets and hoods are made of, and it takes the daily wear. A stainless steel kitchen equipment page covers material choices in detail. Briefly, check:
Grade. SUS304 is our standard and is widely used for food areas. SUS316 is chosen where salt, chlorine or harsh cleaning chemicals are a concern. Gauge. Thicker sheet resists denting and drumming. Welds and finish. Fully welded, ground and finished seams are easier to keep clean than riveted or sealed joints. Details. Upstands, rounded edges and adjustable feet matter every day.
Our custom fabrication service produces work tables, infill tables, counters, shelves and kitchen cabinets, plus extraction hoods in SUS304 at 1.2 mm with removable baffle filters. A hood is one of the first items to settle on any project, because its airflow decides the duct, the fan and the make-up air.
Which page should you read for your type of kitchen?
Pick the page closest to your project. Each one goes into equipment, sizing and questions specific to that kind of kitchen.
- Restaurants and cafés: restaurant kitchen equipment, with a worked equipment list by zone, cuisine and covers.
- Hotels and resorts: hotel kitchen equipment, by department, with redundancy and phasing.
- Events and banquets: catering equipment.
- Central and production kitchens: industrial kitchen solutions.
- Bakeries and pastry: bakery equipment.
- Cooking line: cooking ranges and commercial ovens, plus our oven types guide.
- Cold side: chillers and freezers, with a chiller vs freezer guide, and display chillers.
- Preparation and washing: food preparation equipment and commercial dishwashers.
- Category pages: cooking, preparation, cooling and display, washing, pantry and custom-fabricated equipment.
Where it is used
Hotels and resorts
Department-by-department supply against a consultant's schedule, with custom stainless to the shop drawings.
Catering companies and central kitchens
High-output cooking, chilling and washing, with work tables and shelving sized to the production floor.
Bakeries and pastry shops
Deck ovens, dough mixers and display chillers, laid out for daily production.
Cloud and dark kitchens
A compact cooking line, strong cold storage and stainless that fits a small unit.
Contractors and consultants
A supplier who works from your drawings, gives utility data and quotes against your schedule.
Benefits
Equipment and stainless from one supplier
Cooking, prep, cooling, washing and pantry equipment together with custom stainless, so the kitchen matches.
Custom to your drawing
Hoods, tables, counters, shelves and cabinets are made to the size of your kitchen.
SUS304 as standard
A consistent, food-area-friendly stainless grade across fabricated items.
Plain answers on scope
We say clearly what we supply and what belongs to your consultant, MEP and main contractor.
Supply across all seven emirates
One contact for projects in Dubai, Abu Dhabi, Sharjah and the northern emirates.
Related products
Equipment from the FIAMMA range that goes with this page.
Commercial Gas Cooking Range
Heavy-duty open-burner gas cooking range built on a fully welded SUS304 stainless steel frame for continuous high-volume service. Cast-iron pan supports, independent burner valves, and an optional oven base combine high-heat output with the durability commercial kitchens demand day after day.
Cooking EquipmentView details →
Commercial Combi Oven
High-performance smart combi oven combining convection heating and steam injection for versatile cooking, roasting, baking, and steaming. Features an advanced touch-screen control panel, automated washing cycle, precise humidity control, and multi-point core temperature probe. Ideal for high-end restaurants, hotels, and catering centers demanding consistency and speed.
Cooking EquipmentView details →
Commercial Bakery Deck Oven
Multi-deck stone-hearth bakery oven engineered for consistent, even bake floors across bread, pastries, and Arabic flatbreads. Independent temperature control per deck, a heavy-duty insulated chamber, and a robust stainless steel exterior deliver reliable daily output for bakeries, hotels, and central production kitchens.
Preparation EquipmentView details →
Stainless Steel Kitchen Extraction Hood with Water Mist Suppression
Heavy-duty SUS304 stainless steel extraction canopy engineered for high-heat commercial cooking lines. Integrated baffle grease filters, welded drip channels, and an optional built-in water mist fire suppression manifold contain grease-laden vapor and suppress flare-ups at the source, keeping kitchens compliant with UAE Civil Defence fire-safety codes.
Custom Fabricated EquipmentView details →
Stainless Steel Infill Work Table
Custom manufactured stainless steel infill work table. Ideal for filling gaps between heavy cooking appliances or creating dedicated prep stations. Constructed from premium heavy-gauge SUS304 stainless steel with sound-deadening under-panel reinforcement, adjustable bullet feet, and a rear backsplash to keep walls clean.
Custom Fabricated EquipmentView details →
Commercial Upright Freezer
Single-door commercial upright freezer with forced-air ventilated cooling. Built with thick cyclopenthane insulation, self-closing magnetic door gaskets, digital control panel, and adjustable heavy-duty shelves. Designed to operate efficiently in hot kitchen environments up to 43°C ambient temperature.
Cooling and Display EquipmentView details →
Industrial Hood Type Dishwasher
Heavy-duty commercial pass-through hood type dishwasher designed for inline installations with entry and exit tables. Features a high-pressure wash pump, automated dosing pump for rinse aid and detergent, 3 wash programs (60, 90, 120 seconds), and built-in booster heater for 85°C sanitizing final rinse.
Washing Equipment and Sink UnitView details →
Stainless Steel Grease Trap Interceptor
Under-sink or in-line stainless steel grease trap engineered to intercept fats, oils, and grease before wastewater reaches municipal drainage. Baffled internal chambers slow flow to separate FOG from water, helping commercial kitchens meet UAE municipality drainage compliance and avoid blocked lines.
Washing Equipment and Sink UnitView details →
Professional Espresso Coffee Machine
Professional 2-group espresso machine with automated electronic volumetric dosing, high-capacity copper boiler, independent heat exchangers, dual steam wands, and hot water outlet. Delivers exceptional thermal stability and continuous steaming power for busy specialty cafes.
Pantry EquipmentView details →
Frequently asked questions
What is commercial kitchen equipment?
It is the machinery and fixed items used to prepare, cook, store and serve food in a professional kitchen: ranges, ovens, fryers, refrigeration, dishwashers, prep tables, hoods and stainless steel counters and shelving. It is built for longer hours and heavier use than domestic equipment.
What is the difference between a kitchen equipment manufacturer and a supplier?
A manufacturer builds the equipment in its own plant. A supplier sources and sells equipment, often from established brands. A fabricator makes stainless pieces to drawing, and a turnkey contractor runs the whole project. Our manufacturer vs supplier vs turnkey guide explains the differences and what to ask.
Is FIAMMA a manufacturer?
FIAMMA supplies commercial kitchen equipment and custom-fabricated stainless steel items made to your drawing. For any specific item, ask us how it is made and sourced, and compare the answer with other quotations.
What is the difference between kitchen equipment and kitchen supplies?
Equipment is the machines and fixed items, such as ovens, fridges, dishwashers, tables and hoods. Supplies usually means smallwares and consumables such as utensils, crockery and gastronorm pans. Our range here is equipment and custom stainless fabrication.
What equipment do I need for a commercial kitchen?
Cold storage, preparation tables and sinks, a cooking line under an extraction hood, a wash-up with a dishwasher and a grease trap, and any pantry or display items. The exact list depends on your menu and covers. See our restaurant kitchen equipment and hotel kitchen equipment pages for worked examples.
How much does commercial kitchen equipment cost?
It varies with the menu, the size, the specification and the finish. We do not publish prices on this page. Send your list and floor plan for an itemised quotation, and read the cost guide to see what drives the total.
Can you make stainless steel items to a custom size?
Yes. Hoods, tables, counters, shelves and cabinets are custom-fabricated to your drawing in SUS304 stainless steel. Product pages list the specification of each item.
Do you design the kitchen layout?
Layout design is normally done by your consultant or kitchen designer. We work from their drawings and equipment schedule, and flag anything that does not fit or needs clarification.
What approvals does a commercial kitchen need?
Commercial kitchens commonly need food-safety review, fire and life-safety review and utility approvals. Requirements depend on the emirate, building and type of cooking. Confirm the route with your consultant and the authority.
Do you supply outside Dubai?
Yes. We supply across the UAE, including Abu Dhabi, Sharjah, Ajman, Ras Al Khaimah, Fujairah and Umm Al Quwain.
Related guides and solutions
Ready to price your commercial kitchen?
Send your equipment list or menu and floor plan. We will come back with an itemised quotation and tell you where custom stainless can help.
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