Coastal Metal

Cooking equipment

Coastal Metal supplies cooking equipment for working kitchens across Cape Town and the Western Cape, with freight available nationwide. This section covers grillers, shawarma machines, heavy duty gas ranges, fryers, pizza equipment, convection ovens and proofers, plus guidance on choosing the right setup.

a row of stainless steel gas burners and a flat griddle on a commercial cooking line with a cook in a black apron tending a pan

Cooking equipment for busy commercial kitchens

In a food service kitchen, cooking equipment needs to match the menu, the rush periods and the space available. We supply stainless steel cooking equipment for restaurants, hotels, canteens, takeaways and production kitchens from our Cape Town base, with options suited to front of house service areas as well as back of house line cooking.

Our range in this section covers open flame and contact cooking, frying, baking, roasting, proving and pizza prep. Some kitchens need one core piece to handle a small menu, while others need a full cooking line that can keep service moving through lunch and supper. If your site is close to the coast, stainless steel is often the sensible choice for easier cleaning and better day to day durability in humid conditions.

What falls under our cooking range

This section brings together the main equipment groups used for hot food production. Each type has a different job, and the right mix depends on whether you are grilling meat, finishing takeaway orders, baking trays, proofing dough or turning out pizzas to order.

Grillers and shawarma machines for quick, high heat cooking and service counters.
Heavy duty gas ranges and fryers for line cooking, pot work and fried menu items.
Pizza ovens and prep tables for pizza assembly, baking and fast handover.
Convection ovens and proofers for tray baking, roasting and dough preparation.

Where needed, we can also help you plan the cooking side around adjacent prep, wash and stainless work areas so the kitchen flows properly during service. A cramped line causes delays and heat build-up, so a bit of planning early on can save trouble later.

How to choose between grillers, ranges and ovens

Start with the menu, not the machine. A burger takeaway and a hotel breakfast kitchen do not need the same layout, even if both serve high volumes at certain times. Think about what must be cooked to order, what can be batch cooked, and what needs dry heat rather than direct flame.

Choose a griller if your menu depends on fast searing, char marks and quick turnaround.
Choose a gas range if you need pots, pans and multiple cooking methods in one line.
Choose a fryer if fried items are a core seller and speed matters at peak times.
Choose a convection oven if you need even airflow for trays, bakes or roasts.
Choose a proofer if dough work is part of daily production.
Choose pizza equipment if your service depends on a dedicated prep-to-oven station.

Power supply and fuel choice also matter. Some sites prefer gas cooking for recovery and continuity during power cuts, while others work better with electrically heated ovens and bakery equipment. A qualified installer must handle the final installation, and municipal and compliance requirements apply.

Comparing gas cooking and oven baking

Many kitchens use both, because they solve different problems. Gas line equipment is often favoured where speed, flame control and pan work matter most. Ovens come into their own where consistency across trays is more important than direct contact heat.

Gas ranges and grillers: good for quick response, sauté work, boiling, grilling and flexible service cooking.
Fryers: suited to repeat fried items where timing and product finish need to stay consistent.
Convection ovens: useful for baking, roasting and cooking multiple trays with even heat circulation.
Proofers: used alongside baking equipment where dough handling needs controlled warmth before the bake.
Pizza ovens: best where pizzas are a main product and baking speed affects the queue.

If your menu changes through the day, a mixed setup is often the better choice. For example, a café may use a range for breakfast, a convection oven for bakes, and a pizza station for evening trade. That kind of setup keeps the line flexible without making the kitchen too crowded.

Planning the cooking line properly

A good cooking line is not only about the equipment itself. You need safe clearances, workable landing space and sensible movement between prep, cooking, pass and washing areas. Staff should not cross over one another just to reach a fryer basket or pull trays from an oven, this slows service and raises the risk of spills.

Think about extraction, heat build-up and cleaning access from the start. In Cape Town, many older premises have tight back rooms and limited service access, so the footprint of each unit matters. Floor levels, doorway widths and drainage points can affect what can realistically be brought in and fitted. Gas, electrical and ventilation work must be done by qualified installers in line with municipal and compliance requirements.

Support for Cape Town and beyond

We supply cooking equipment from Cape Town across the Western Cape, and we can arrange freight to the rest of South Africa. Whether you are fitting out a takeaway in the Southern Suburbs, updating a hotel kitchen along the Atlantic Seaboard, or planning a canteen further inland, we focus on practical equipment that suits trade use.

If you already know which category you need, move into the section pages for grillers and shawarma machines, heavy duty gas ranges and fryers, pizza equipment, or ovens and proofers. If you are still comparing options, send us your kitchen requirements through the enquiry form on the contact page and we can point you to a suitable starting mix for your menu and floor space.

Explore the range

a vertical shawarma machine with a stack of meat turning in a takeaway kitchen, a cook shaving it onto a tray, soft side light

Grillers and shawarma machines

Commercial grillers and shawarma machines for takeaway service, grilled meat lines and stainless steel kitchen fit-outs.

a six burner gas range with stock pots on top beside a twin tank gas fryer in a hotel kitchen, steam rising

Heavy duty gas ranges and fryers

Gas ranges, boiling tables and fryers for long shifts, busy service and practical commercial kitchen use.

a stainless steel pizza oven with a glowing interior beside a refrigerated prep counter with blank dough balls in a small pizzeria

Pizza ovens and prep tables

Commercial pizza ovens and cold prep tables for steady service, compact sites and custom counter runs.

a stainless steel convection oven with trays of golden rolls being slid out by a baker in a white cap, proofer cabinet beside it

Convection ovens and proofers

Baking and proving equipment for bakeries, canteens and busy kitchen finishing lines.

What our Catering Equipment customers say

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Questions we get asked

How do I decide between a gas range and a convection oven?

Choose based on your menu and service style. Gas ranges suit pan work, boiling, grilling and fast line cooking, while convection ovens are better for tray baking, roasting and even cooking across batches.

Can you help with a full cooking line for a new kitchen?

Yes. We can help you look at the cooking side of the kitchen in relation to prep, washing and serving areas so the layout is practical for service and cleaning.

Do you handle installation?

We supply the equipment, but gas, electrical, plumbing and ventilation work must be carried out by a qualified installer. Municipal and compliance requirements apply to the final installation.

Ask for a quote

Send a note through our contact form with the equipment you are looking at, the kind of kitchen it is for and your delivery town, and our sales team will reply with a quote.

Open the contact form