Commercial Kitchen Equipment Supplier Sydney

Liteco Hospitality is a Sydney commercial kitchen equipment supplier for hotels, pubs, clubs, cafes and multi-site restaurant groups. We specify, supply and install complete cooking lines, refrigeration, warewashing and food preparation equipment — quoted against your menu, your covers and your available footprint, not against a generic catalogue.

Commercial kitchen equipment we supply

Every line we supply is drawn from equipment specified for the way your kitchen actually operates: peak-hour throughput, menu complexity, staff skill level and service model.

• Cooking suites: ranges, combi ovens, chargrills, fryers and induction lines
• Refrigeration: upright and undercounter fridges, blast chillers and cold rooms
• Warewashing: passthrough dishwashers, glasswashers and pot wash stations
• Food preparation: benches, sinks, mixers, slicers and vacuum sealers
• Exhaust and ventilation: canopies, ductwork and make-up air

How our supply process works

We work from drawings and a schedule of equipment, so pricing is comparable line by line and nothing arrives that will not fit the room.

• 1. Brief and site measure — footprint, services, council requirements
• 2. Equipment schedule with trade pricing and lead times
• 3. Delivery coordination, install and commissioning
• 4. Handover with manuals, warranties and service contacts

Serving Sydney and wider NSW

We supply kitchens across Greater Sydney — the CBD, Surry Hills, Parramatta, Alexandria, the Northern Beaches and Western Sydney — and deliver to regional NSW hospitality projects. When you need equipment replaced mid-week, we prioritise fast-moving lines so your service is not lost to a broken fridge or a dead fryer.

Frequently asked questions

Do you supply equipment only, or also install it?

Both. Most Sydney clients take supply plus installation and commissioning so gas, electrical and water connections are signed off by the same team, and warranty responsibility sits in one place.

Can you match an equipment schedule prepared by our consultant?

Yes. Send the schedule or drawings and we will price it line by line, flag any discontinued models and propose equivalent equipment at the same performance specification.

Do you supply small venues and single-site cafes?

We do. There is no minimum project size — a single undercounter fridge or a full 40-line kitchen fitout both go through the same specification and delivery process.

What are typical lead times for commercial kitchen equipment?

Stocked lines in Sydney are usually available within days. Imported cooking and refrigeration equipment typically runs four to twelve weeks depending on brand and specification, so early specification matters.

Which brands do you work with?

We are not tied to a single manufacturer. We specify by performance, budget and service support in Australia, which keeps the schedule honest and avoids over-specifying equipment your menu does not need.

Talk to Liteco Hospitality about your project: equipment procurement, design and build, commercial kitchen planning, or contact the team in Sydney.