Australia Commercial Cooking Equipment Market Overview, 2030

The commercial cooking equipment market in Australia is experiencing steady growth, driven by the expansion of the foodservice industry, increasing consumer demand for diverse cuisines, and the adoption of advanced cooking technologies. Australia has a highly developed restaurant and hospitality sector, with a strong presence of quick-service restaurants, fine dining establishments, cafes, and institutional catering services. The country’s multicultural food culture has created demand for a wide range of cooking appliances, from traditional grills and deep fryers to specialized Asian woks, pizza ovens, and sous-vide machines. The increasing popularity of international cuisine, including Japanese, Italian, Middle Eastern, and American-style fast food, has influenced kitchen operators to invest in specialized equipment that enhances efficiency and food quality. The adoption of energy-efficient and environmentally friendly cooking appliances is growing as businesses seek to reduce operational costs and comply with government regulations on energy consumption and emissions. High-efficiency induction cooktops, low-energy convection ovens, and water-saving dishwashers are becoming standard features in commercial kitchens. Many Australian restaurants and catering businesses are also investing in smart kitchen technology, such as automated cooking stations, IoT-enabled monitoring systems, and AI-driven food preparation tools that help streamline kitchen operations and improve consistency in food quality. The rise of cloud kitchens and food delivery services is further reshaping the commercial cooking equipment market, leading to a greater demand for high-speed cooking appliances, compact kitchen setups, and automated food packaging solutions.

According to the research report ""Australia Commercial Cooking Equipment Market Overview, 2030,"" published by Bonafide Research, the Australia Commercial Cooking Equipment Market is anticipated to grow at more than 7.82% CAGR from 2025 to 2030. The growing presence of food trucks, pop-up restaurants, and mobile catering services in Australia has also contributed to increased demand for portable and multi-functional cooking equipment. Food entrepreneurs and small-scale catering businesses require lightweight, durable, and high-performance appliances such as portable griddles, compact fryers, and propane-powered cooking units that allow them to serve fresh meals efficiently in outdoor settings. The increasing preference for sustainable and locally sourced ingredients has also influenced the commercial cooking equipment industry, with many businesses opting for equipment that preserves food freshness and reduces waste. Refrigeration units with advanced temperature control, vacuum-sealing machines, and smart inventory management systems are becoming integral to food storage and preparation processes. In addition, as Australia faces labor shortages in the hospitality sector, automation and robotics are gaining traction to alleviate workforce challenges. Robotic kitchen assistants, automated food dispensers, and AI-driven order management systems are being integrated into commercial kitchens to improve efficiency and reduce labor costs. The competitive landscape of the Australian commercial cooking equipment market includes both domestic and international brands offering innovative solutions tailored to the evolving needs of the foodservice industry. Manufacturers are focusing on developing durable, easy-to-clean, and user-friendly kitchen appliances that comply with stringent food safety regulations. Flexible financing and leasing options for commercial cooking equipment have made it easier for small and medium-sized businesses to upgrade their kitchens without incurring significant upfront expenses.

Commercial kitchens in Australia require a wide range of advanced cooking equipment to meet the diverse needs of the country’s food service industry, which spans fine dining, quick-service restaurants, catering services, and institutional kitchens. Braising pans and tilting skillets are essential in large-scale operations, such as catering businesses and hospitals, where chefs need to prepare soups, sauces, and slow-cooked meats in large quantities with minimal manual effort. The tilting feature of these skillets ensures easy transfer of food, reducing wastage and improving kitchen efficiency. Broilers are widely used in steakhouses and grill-focused restaurants, where high-heat cooking is crucial for achieving the perfect sear on meats like Wagyu beef, lamb chops, and seafood. Many Australian restaurants prefer gas broilers for their precise temperature control, while electric broilers are commonly used in commercial kitchens looking for energy-efficient alternatives. Grills and griddles play a key role in cafes and casual dining establishments, where they are used to prepare everything from classic Australian breakfasts with eggs and bacon to grilled barramundi and gourmet burgers. The popularity of open-flame cooking has also driven demand for charcoal grills and smoker-style grills in high-end restaurants and food trucks. Cook-chill systems are increasingly adopted in large-scale food production units, including aged care facilities and airline catering services, ensuring that food remains fresh while maintaining nutritional value. Commercial refrigeration units are indispensable in restaurants, supermarkets, and catering businesses, providing optimal storage for fresh produce, dairy, seafood, and pre-prepared meals. With Australia’s stringent food safety regulations, many businesses are investing in energy-efficient refrigeration systems with smart temperature monitoring.

Australia’s food service industry is highly diverse, encompassing a wide variety of establishments that require specialized commercial cooking equipment tailored to their operational needs. Full-service restaurants, ranging from high-end steakhouses and seafood restaurants to modern fusion eateries, rely on premium-quality grills, broilers, and induction cooktops to deliver consistently high food standards. Many fine dining establishments invest in sous vide machines, steam ovens, and precision-controlled cooktops to ensure consistency in gourmet dish preparation. Quick-service restaurants (QSRs), including burger chains, fried chicken outlets, and fast-casual eateries, prioritize efficiency and speed, using conveyor ovens, high-speed fryers, and automated cooking stations to maximize output while maintaining food quality. These businesses often invest in compact, energy-efficient appliances to optimize limited kitchen space and reduce operational costs. Catering services for corporate events, weddings, and festivals require portable cooking equipment, such as mobile warming trays, portable grills, and refrigerated transport units, to maintain food quality during off-site operations. Railway dining services, particularly on long-distance and luxury train routes, depend on compact, high-performance kitchen appliances, including induction cooktops, steam ovens, and space-efficient refrigeration, to prepare and serve fresh meals during transit. Hotels and resorts catering to both local and international tourists utilize diverse cooking appliances, such as buffet warmers, multi-functional ovens, and high-capacity steamers, to accommodate various cuisines and high dining volumes. Hospitals and aged care facilities focus on dietary compliance and food safety, employing commercial-grade steam ovens, portion-controlled food dispensers, and automated food preparation systems to meet specific nutritional requirements. Institutional food service providers, such as university cafeterias, corporate canteens, and military kitchens, depend on industrial-grade cooking equipment for large-scale meal production.


Considered in this report
• Historic Year: 2019
• Base year: 2024
• Estimated year: 2025
• Forecast year: 2030

Aspects covered in this report
• Commercial Cooking Equipment Market with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Product Type
• Braising Pans/Tilting Skillets
• Broilers
• Grills and Griddles
• Cook-Chill Systems
• Refrigerators
• Ovens
• Dishwashers
• Other Products

By End-User
• Full Service Restaurants
• Quick-Service Restaurants
• Catering
• Railway Dining
• Resorts & Hotel
• Hospitals
• Other End Users
 
The approach of the report:
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, annual report of companies, analyzing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources.

Intended audience
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to agriculture industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.