Food Production Cooking Centres

Orders placed after 3pm, on Fridays, weekends, or public holidays will begin processing on the next business day. For example, an order placed on Friday at 4pm will start processing on Monday (or the next working day if Monday is a holiday).

All standard orders are processed within 3-5 business days if placed before 3pm from Monday to Thursday (excluding weekends and public holidays). Your order confirmation marks the start of this processing period.

Yes, we ship to UK, Ireland, Channel Islands. Shipping costs will apply, and will be added at checkout. We run discounts and promotions all year, so stay tuned for exclusive deals.

For urgent requirements, please contact our sales team before placing your order. They can advise on available options, especially for Rational Accessories which have longer processing times.

Yes. Stephens Catering Equipment offers full delivery, commissioning, operator training and ongoing technical support. We can assist with integrating machines into your workflow, calibration and preventive maintenance, and supply replacement parts.

Some of our equipment are listed as POA (Price on Application) because prices can vary depending on configuration, accessories, installation requirements and current manufacturer promotions. We always aim to offer the most competitive pricing on the market. If you see a lower price elsewhere, please call our sales team. Our goal is to ensure you receive exceptional value with the trusted Stephens Catering Equipment service and support.

A food production cooking centre (or modular cooking suite) is a large integrated kitchen system combining multiple cooking modules — such as steamers, boiling pans, food production kettles, bratt pans — arranged to support high throughput, batch cooking, and consistent output in commercial or central kitchens.

They are often used in institutional catering (schools, hospitals, prisons), hotel banquet kitchens, centralised or commissary kitchens, contract food production and large-scale hospitality. Anywhere you need to scale up from “cook-to-order” to “cook-ahead, batch output” is a good fit.