- Measure the Sydney site before the equipment order is locked.
- Hoods, benches and penetrations are one drawing, not three suppliers.
- A residential kitchen in the same city is a different brief, even in the same grade.
Commercial kitchen fabrication in Sydney is a coordination job that happens to be made of stainless steel. The cook line, the refrigeration, the gas, the hydraulics and the certifier all want a different clearance. If those decisions land after the benches are cut, the workshop in Moorebank is remaking panels while the restaurant is trying to open. We would rather walk the floor in Surry Hills, Parramatta or a club in Wollongong while the equipment list can still change.
The package is usually the same set: flat benches and wet benches, sink benches, an exhaust hood built to the mechanical plan, hot and cold bars, wall cladding, shelving, and the trolleys that have to pass the door. Residential work can use the same 304 sheet and still be a different job, because it has to sit beside joinery and stone. Do not brief them as one price.
What we need before a kitchen price
- The floor plan, plus photographs of the services already in the slab and the walls.
- Equipment cuts: fryer, oven, refrigeration, and the gas and power they need.
- Who owns the hood: us to the mechanical drawing, or a supplied canopy we only hang.
- The council or certifier path, so penetrations and coving are on the drawing, not argued on install day.
- When the floor will take a finish, and when we can actually get in.
Why the hood and the bench are one drawing
A hood that is the right size on a mechanical plan can still miss the bulkhead, the fire collar or the make-up air. A bench that is the right length on a joinery plan can still cover the floor waste. In a Sydney fit-out those two mistakes meet at the servery. We draw the hood, the bench and the penetrations together, then cut them in Moorebank. Welds on food surfaces are ground and linished. Film stays on until the install crew, who measured the site, sets the line.
Cutting and bending sits underneath the kitchen
Most of a commercial kitchen is folded sheet: trays, upstands, hood skins, plinth returns. The 135 tonne press brake and the guillotine in Moorebank are there so those parts match the benches, not so they arrive from a second workshop a week late. If you only need trade folding, send the flat and the folded sizes. If you need the kitchen, send the site.
A commercial kitchen that fits on opening night was decided on a measuring tape, not on the day the stainless turned up.