Choose Equipment That Matches the Way You Work
Our equipment catalogue is arranged for kitchens that need gear to work hard from first service to closing time. If you run a takeaway in Benoni, a canteen in Boksburg or a training kitchen in Kempton Park, the right choice usually comes down to space, output and cleaning time. Start with the job the unit must do, then check the footprint, finish and access for staff.
Stainless steel is often the first choice because it handles daily wiping, hot pans and coastal humidity better than painted surfaces. For sites with heavy fryer smoke or steam, think about where extractor canopies, holding units and prep areas sit in relation to each other. That makes the line-up easier to use and helps keep service moving when power or water supply is not ideal.
Prep Stations For Faster, Cleaner Service
Prep tables, sinks and mobile trolleys carry the work before food reaches the pass. A good prep station gives staff enough room to cut, portion and plate without crowding the sink or the fridge door. In smaller shops, a custom layout can save more time than buying a larger unit that does not fit the room properly.
- Custom prep tables for chopping, packing and plating
- Custom sinks sized for wash-up, rinsing or handwash points
- Mobile trolleys for pans, trays and ingredient movement
- Counter modifications for tighter serving spaces
We also look at practical details such as splash backs, leg clearance and whether the unit needs to fit against a wall or under an existing service counter. In some jobs, a few extra millimetres makes all the difference when staff are moving fast.
Cooking And Holding Equipment For Daily Output
Gas ranges, bain-maries and display units need to cope with long trading hours and regular heat. Gas cooking remains useful where load-shedding is a regular part of trading, while holding units help keep food at serving temperature during lunch rushes and weekend peaks. The right mix depends on your menu, the number of covers and how much food you turn over in an hour.
Bain-maries work well for gravy, veg, sauces and prepped portions, while display bases support counter service in takeaways and deli counters. If the serving area gets busy, it is worth planning how staff refill pans, where cables or gas lines run, and how the customer side stays neat.
- Gas ranges for high-output cooking
- Bain-maries for hot holding and service lines
- Display unit bases for counters and food presentation
- Servery counters for front-of-house use
Stainless Build Quality That Holds Up In Busy Kitchens
Our catalogue focuses on stainless construction because it suits daily commercial use and is easier to keep clean than mixed materials. For sites near the coast or kitchens with heavy wash-down routines, the right grade and finish can make a real difference to service life. A solid frame, neat welds and well-fitted joins matter more than fancy extras.
We look at how the unit is going to be used on site, whether it needs open shelving below, and if it will sit on level flooring or on an older tiled surface. If the floor slopes or drains unevenly, the base design has to allow for that or the unit will never sit right. A practical fit saves call-backs and keeps the kitchen running better day after day.
How To Select The Right Unit For Your Site
Before you choose from the catalogue, measure the available wall length, doorway widths and clear working space around the unit. Check where the power, gas and water points are already placed, then decide whether you need a standard size or a custom build. For many East Rand kitchens, the smartest option is to match the equipment to the room instead of forcing the room to fit the equipment.
- Measure the space in metres, not just roughly by eye
- Confirm gas, water and power positions before ordering
- Allow space for staff movement and cleaning access
- Think about future menu changes, not only today’s trading
If you are fitting out a new takeaway in Springs or replacing older gear in Germiston, it helps to plan the full working line before placing the first item. That way prep, cooking, holding and service all link up properly.
Benoni Base, East Rand Support, National Delivery
CaterKraft is based in Benoni and works with clients across the East Rand, including Boksburg, Brakpan, Springs, Kempton Park and Germiston. We also deliver nationally for projects that need equipment supplied beyond Gauteng. For sites that need more than a standard unit, we can support site measuring, counter changes, stainless recladding and related fabrication work.
Founded in 2016, the business is run by Lerato Khumalo with support from Ayesha Naidoo, Pieter van der Merwe, Sibusiso Dlamini and Megan Jacobs. The team handles sales, projects, fabrication, service and customer support from first enquiry through to final fitment. For catalogue queries or a quote, contact sales@caterkraftsa.co.za.