Shop Pizza/Pasta Equipment

Commercial Kitchen Company supplies pizza and pasta equipment — conveyor pizza ovens, deck ovens, pasta and noodle cookers, dough rollers, dough dividers, pastry sheeters and proving cabinets for pizzerias, Italian restaurants, pubs, clubs and quick-service venues.

The range covers Middleby Marshall and Lincoln impingement conveyor ovens, Woodson and Anvil countertop conveyors and deck ovens, Mecnosud dough rollers, dividers and sheeters, and pasta cookers from Waldorf, Cobra, Trueheat and Hatco. We display working equipment across our Gold Coast showroom and Brisbane showroom.

Every unit is configured for high-volume daily operation, with stainless construction and parts available locally. Delivery, installation arrangement, gas connection, pasta-cooker plumbing and ventilation consultation can be quoted alongside the equipment, and SilverChef finance is available on eligible equipment. Call us on 1300 CKC 000 to talk specifications.

How to Choose the Right Pizza and Pasta Equipment

Pizza and pasta production asks for equipment that general-purpose cooking gear does not deliver — a base that cooks from underneath, a pot that refills and skims itself, and dough handled the same way every time. Choose the oven first, because it sets the shape of the rest of the line.

Pizza ovens: conveyor or deck

Conveyor (impingement) ovens drive jets of hot air onto the product as it travels through, so the result is the same regardless of who is on the bench — set the belt speed and temperature and walk away. They are the mainstay of pizza-shop, pub and quick-service production, they run on gas or electric, most are stackable so you can double output without taking more floor, and many have a reversible belt so the oven can load from either side. Deck ovens bake on a ceramic tile base, which draws moisture out of the dough and gives a crisper, more traditional base; they take more skill and more attention, but they give the operator control the conveyor deliberately removes.

Sizing a conveyor oven

Two numbers matter: the usable belt width, which decides how many pizzas run side by side, and the length of the heated chamber, which sets the bake time available at a given belt speed. Countertop conveyors suit cafes, pubs and clubs adding pizza to an existing menu. Full-size and wide-body conveyors are for dedicated pizza production. Also check the adjustable opening height — deep pans and stuffed product need clearance a thin-base belt setting will not give you.

Ventilation and installation

A gas conveyor oven needs a canopy and a gas connection, and that cost belongs in the project budget from day one. There are also ventless electric countertop conveyor ovens designed to run without a hood, which is often the deciding factor in a tenancy where extraction is not practical or the landlord will not allow a penetration. If you are planning the space, our commercial kitchen fitout team can advise on extraction and layout.

Pasta and noodle cookers

A commercial pasta cooker is a heated open pan holding around 40L of water, with an integrated fill faucet and starch-skimming overflow so the water stays clear through service instead of turning to glue. Look for a heavy stainless pan, a boil-dry safety cut-out, and baskets supplied with the unit. Gas models use an infrared burner for fast recovery when a full basket goes in; electric models are simpler to install and come in single-phase or three-phase depending on element rating. Countertop electric pasta cookers suit a cafe or a small line, and noodle-cooker versions are configured with taller, narrower baskets for Asian menus. All of them need a water supply and a drain, so plumbing has to be planned, not retrofitted.

Dough rollers, dividers and sheeters

Dough rollers press a portioned ball into a consistent base in seconds — the fastest way to take variability out of a pizza line. They are specified by the dough portion weight they handle and the base diameter they produce, and a foot pedal keeps both hands on the dough. Parallel-roller models handle heavier portions and larger bases. Dough dividers cut a bulk batch into equal portions in one press, which is where portion consistency (and food cost) is actually won. Pastry sheeters roll pastry, croissant dough and pasta sheets to a set thickness, with folding arms so the machine stores against a wall.

Proving

A proving cabinet gives dough a warm, humidity-controlled environment so proving is consistent instead of weather-dependent. Look for one that takes standard bakery trays or GN 1/1 trays so it works with the racks you already own.

Brands we supply

Middleby Marshall and Lincoln build the impingement conveyor ovens that most volume pizza production runs on, in gas and electric, countertop through to wide-body, with stackable bodies and energy-management controls. Woodson makes compact countertop pizza conveyors, and Anvil covers conveyor ovens, a twin-deck ceramic-tile pizza oven and a proving cabinet. Mecnosud supplies the dough side — rollers, dividers and benchtop pastry sheeters. Pasta cookers come from Waldorf and Cobra in gas and electric with integrated water management, Trueheat with a stainless pot and cast iron burner, and Hatco in countertop, freestanding and built-in formats.

Why Commercial Kitchen Company

Our team has 35 years specifying pizza and pasta equipment into pizzerias, Italian restaurants, pubs, clubs and quick-service venues across Queensland and Australia. Both showrooms have working equipment. SilverChef finance is available on eligible equipment. Delivery, installation arrangement, gas connection, plumbing for pasta cookers and ventilation consultation can be quoted alongside the equipment.