Product Category
Cooking Equipment
Ranges, burners, tandoors and high-flame cooking systems built for volume.
Cooking equipment is the heat line of a commercial kitchen. Ranges, burners, tandoors and griddles put out the high, steady flame that volume service needs. Hotels, restaurants, cloud kitchens, canteens and banquet halls run these units through long back-to-back shifts. Steelkraft fabricates open-burner ranges, Chinese ranges with blowers, gas and clay tandoors, flat and grooved griddles, idli and dosa stations and deep fat fryers. Every unit is built in food-grade 304 stainless steel with heavy cast-iron burners and individual controls. Heat spreads evenly across the surface. Bodies are welded, not bolted, so there are no gaps to trap grease. We size each line to your menu and floor space, then fire-test it before it ships.
High-flame cooking lines throw a lot of heat, so most kitchens pair them with matched exhaust hoods and ventilation and gas and steam equipment for bulk output. Every range is built to order through our in-house build process, and our guide to servicing kitchen equipment explains how to keep it running.
Every unit here is built to FSSAI hygiene standards - see our FSSAI compliance checklist for the requirements, or the equipment glossary if any term here is unfamiliar.
