Bench
Cabinets
Shelving
Canopies
Bar Fridge
FRIDGE
Undercounter Fridge
Upright Fridge
Ice Machine
Deli Display Fridge
Wine Fridge
Salad Bar Fridge
Pizza Prep Fridge
Custom Cool Room
Custom Display Refrigeration
Custom Salad Prep Fridge
Custom Upright Fridge
Custom Meat Cabinet and Butcher fridge
FREEZER
Under Bench Freezer
Display Freezer
Blast Chiller
Upright Freezer
Chest Freezer
Custom Freezer Room
Custom Display Freezer
Custom Upright Freezer
Cooking Equipment
Cooktop
Deep Fryer
Griddle
Pasta Cooker
Combi Oven
Chargrill
Stock Pot Burner
BBQ
Convection Oven
Deck Oven
Warewashing
Passthrough Dishwasher
Underbench Dishwasher
Conveyor Dishwasher
Glasswasher
Dishwasher Rack
Dishwasher Accessory
Benchtop Equipments
Microwave
Fryer
Warmer
Cooker
Grill
Griddle
Toaster
Peeler
Slicer
Filler
Grinder
Vacuum Sealer
Holding Cabinet
Warming Cart
Prep Machine
Food Processor
Food Dehydrator
Custom Hot Display Bar
Restaurants
Cafes
Bars and Nightclubs
Hotels
Bakeries
Juice Bars
Supermarkets
Butchers
Food Truck
Medical
School and centers
Age-Care
Commercial Builders
Franchies
Pizza Shops
Dessert Shops
Designing a Commercial Kitchen That Works as Hard as You Do
Kitchen Design • Commercial Kitchens • Melbourne & Australia-Wide
Designing a Commercial Kitchen That Works as Hard as You Do
Every great venue starts with a kitchen that's been thought through long before the first service. For nearly 50 years, Brandon has designed and built commercial kitchens across Australia — and the difference between a kitchen that flows and one that fights you is almost always in the planning.
It's About Workflow, Not Just Equipment
A well-designed commercial kitchen isn't just about fitting equipment into a room. It's about workflow: how a dish moves from cool room to prep bench to cooktop to pass without staff crossing paths or doubling back. It's about compliance with council and food-safety regulations. And it's about leaving room to grow.
Get the layout right and your kitchen feels effortless on a busy Friday night. Get it wrong, and every service is a fight against your own floor plan.
What We Consider When Designing Your Kitchen
- Workflow zones — receiving, storage, prep, cooking, plating and wash-up arranged to minimise wasted steps.
- Ventilation and exhaust — sized correctly from day one to keep your kitchen cool, safe and compliant.
- Power, gas and drainage — mapped before fabrication, not patched in afterwards.
- Future capacity — building in space for the second fryer or combi oven you'll want in year two.
Built Around Your Business
Cafés & Restaurants
Compact, efficient layouts that get the most from tight footprints and keep service moving.
Multi-Site Groups
Repeatable kitchen specs that deliver consistent output and training across every venue.
Production Kitchens
High-volume layouts engineered for throughput, hygiene and durable, long-life equipment.
Ready to Plan Your Next Kitchen?
Whether you're opening a single café or rolling out a restaurant group, our design team works with your menu and your space to deliver a commercial kitchen that performs — anywhere across Melbourne or Australia-wide.
Call: 03 9555 3333 | Email: enquiry@brandon.com.au
