READY TO GO PACKAGES
Take Away Packages
Build a fast and efficient takeaway kitchen around your menu, peak order volume and service model.
Choose your starting point
Package contents are indicative and tailored after reviewing your menu, space, budget and services.
Explore each package level
GOOD / THE ESSENTIALS
A practical opening package
Start with the core equipment needed for safe, efficient service. Final models are matched to your menu, space and expected volume.
Enquire about GoodBETTER / ROOM TO GROW
More capacity and flexibility
Add greater storage, preparation and service capacity for a venue expecting steady growth and busier trade.
Enquire about BetterBEST / BUILT FOR BUSY
A high capacity venue package
Build around demanding service with higher output equipment, added redundancy and a more complete stainless fitout.
Enquire about BestRecommended equipment
Select an item to view specifications, pricing and availability.
FED-X Chef Base Refrigeratied Drawer Bench 360L - XCB-60
FED-X XSS7C18S3V 3 Door Sandwich Prep Fridge – 400L
FED-X XCB-72 4 Drawer Refrigerated Chef Base – 450L
FED-X S/S Two Door Sandwich Counter - XSS8C15S2V
FED-X Chef Base Refrigerated Drawer Bench 184L - XCB-36
FED-X S/S Single Full Door Upright Freezer XURF600SFV
FED-X XURC1200G2V 2 Glass Door Upright Display Fridge – 791L
FED-X S/S Two Door Bench Fridge - XUB7C13S2VSuggested products are subject to availability and final package requirements.
Before we quote
- Confirm extraction for the cooking line
- Check gas and electrical services
- Design a clear cook, assemble and dispatch flow
- Allow cold, frozen and dry storage
Let us plan your kitchen
Tell us about your menu, space, budget and opening date.
Get my kitchen planREADY TO GO PACKAGES
Take Away Packages
Build a fast and efficient takeaway kitchen around your menu, peak order volume and service model.
Choose your starting point
GOOD / THE ESSENTIALS
|
BETTER / ROOM TO GROW
|
BEST / BUILT FOR BUSY
|
Package contents are indicative and tailored after reviewing your menu, space, budget and services.
Before we quote
- Confirm extraction for the cooking line
- Check gas and electrical services
- Design a clear cook, assemble and dispatch flow
- Allow cold, frozen and dry storage
Let us plan your kitchen
Tell us about your menu, space, budget and opening date.
Get my kitchen plan