How CaterKraft Started in Benoni
CaterKraft began in 2016 with a clear idea: food businesses needed equipment that could take hard use, fit properly and keep working when the pressure is on. From our Benoni base on the East Rand, we started supporting local kitchens, takeaways and small food service operations that wanted proper stainless fabrication instead of off the shelf pieces that did not suit the space.
Over time, word spread from Benoni into Boksburg, Brakpan, Springs, Kempton Park and Germiston. The work stayed practical. Measure the space, understand the cooking line, check the workflow and then build or supply what will actually help the team on site. That approach has shaped how we still work today.
What We Make and Supply
Our focus is catering equipment for daily operation, not showpieces. We work with stainless prep tables, gas ranges, bain-maries, display units and related fittings for kitchens, takeaways, service counters and food prep rooms. When a client needs a specific size or layout, we also handle custom fabrication so the finished unit fits the room and the job.
- Custom prep tables for kitchen lines and back-of-house areas
- Custom sinks sized for washing, rinsing and prep
- Servery counters for canteens, tuck shops and takeaways
- Extractor canopies to suit cooking positions and site layouts
- Shelving and racking for stock rooms and prep areas
- Counter modifications, stainless recladding and mobile trolleys
- Display unit bases and site measuring before fabrication
We keep the range practical because most food businesses need equipment that is easy to clean, can handle heat and moisture, and keeps its shape under steady use. In coastal humidity or in busy kitchens where equipment is cleaned many times a day, material choice and finish matter a lot.
How We Work on Site
Good fabrication starts with proper measuring. Our team visits site where needed, checks clearances, notes services and looks at how the kitchen or serving area actually moves. That helps avoid costly changes later and reduces the chance of equipment arriving that is too wide, too tall or awkward to use.
For many clients, the work happens while they are trying to keep trading, so timing matters. We plan around delivery access, municipal requirements where relevant, and the practical realities of working in active food spaces. If a takeaway in Germiston needs a counter alteration or a prep area in Boksburg needs rework, we keep the process direct and well coordinated.
We also know that power interruptions are part of daily life in South Africa. So when clients choose gas-based cooking or equipment that needs less dependence on electricity, we help them think through layout, ventilation and service access. The aim is simple: make the operation easier to run, not harder.
The People Behind the Work
CaterKraft is built by a team that understands both fabrication and customer service. Lerato Khumalo leads the business as Managing Director and also coordinates projects, keeping an eye on detail from first enquiry through to handover. Ayesha Naidoo handles sales and helps clients choose the right equipment for the job. Pieter van der Merwe supervises fabrication in the workshop, Sibusiso Dlamini handles service work on equipment, and Megan Jacobs keeps customer support moving.
That mix matters because catering equipment is not just about steel and heat. It is about communication, turnaround times and making sure the finished item works where it should. When a client calls from Springs about a counter change or asks from Kempton Park for a quote on a new prep table, they are speaking to people who understand the pressure of opening on time.
- Clear communication from enquiry to installation
- Practical advice based on site conditions and use
- Work checked before it leaves the workshop
- Support for service, adjustments and follow up questions
Values That Guide Every Order
We keep to a few simple values. Build it properly. Measure carefully. Use materials that can cope with food service conditions. And do not promise what cannot be delivered. Those rules sound basic, but they help clients avoid delays, waste and repeat call-outs.
Durability matters because equipment is expected to work through lunch rushes, staff changes and long trading hours. Hygiene matters because food businesses need surfaces and fittings that are easy to clean and maintain. Fit matters because a few millimetres can affect access, cleaning and workflow. That is why we pay attention to thickness, finish, support points and how each item will be used day after day.
We also believe in giving honest guidance. If a stainless recladding job is the better option for a counter, we will say so. If a display base needs a different support layout, we will explain why. Clients value that straight answer because it saves time and money over the life of the equipment.
Serving the East Rand and Delivering Nationally
Our home is Benoni, but our work reaches across the East Rand and throughout South Africa. We regularly assist clients in Boksburg, Brakpan, Springs, Kempton Park and Germiston, and we also deliver nationally where the order and logistics suit the job. That makes it easier for operators opening a new site, upgrading a kitchen or replacing equipment that has reached the end of its service life.
Some clients need one custom prep table. Others need a full kitchen package with canopies, counters, sinks and shelving. We are set up to handle both. The point is to keep the process practical, from the first site measure to the final placement of the unit. If an order needs to fit a small takeaway in town or a larger food prep space serving a school, canteen or retail kitchen, we build around the real use.
If you need catering equipment that fits the space and lasts, CaterKraft is ready to help. Send your drawings, measurements or site photos and we will work from there.