Industries · Vegetarian & Plant-Based
Vegetarian Equipment
Commercial vegetarian equipment for plant-based and veg-forward kitchens — veg prep machines, food processors, high-speed blenders, induction cooking and salad prep refrigeration, curated for Australian vegetarian restaurants, vegan cafes and health-focused venues. When the menu is built on fresh produce rather than a chargrill full of meat, the kitchen equipment list changes shape: prep capacity does the heavy lifting, cold storage holds ingredients that wilt rather than age, and the cook line leans on speed and control instead of raw heat. This range pulls that equipment into one place so you can spec the whole kitchen together. It sits alongside our other industry equipment ranges; for full category depth, browse the food preparation and commercial refrigeration hubs.
Shop Vegetarian Equipment by Category
Food processors
Shop the food processors range →
Blenders
Shop the blenders range →
Vacuum sealers
Shop the vacuum sealers range →
Salad prep fridges
Shop the salad prep fridges range →Who this vegetarian equipment range is for
A vegetarian restaurant kitchen runs a different rhythm to a conventional one — more raw ingredient handling, more knife-and-machine prep per dish, and a service pass that plates fresh rather than resting proteins. This range is built for dedicated vegetarian and vegan restaurants, plant-based takeaway and fast-food concepts, salad and grain-bowl bars, health cafes, and juice bars growing into a proper food offering — the juice bar equipment range covers that beverage-first trade in full. It also suits restaurant owners adding a serious plant-based menu line who need prep capacity that keeps vegetarian dishes separate. If your venue is a general full-service operation, start with the broader restaurant equipment range; start here when vegetables are the menu, not the side.
FED-X
FED-X 218 L Three Door Salad Prep Fridge XGNS1300D1368(W) x 700(D) x 1020(H)mm
$2,152.50 +GST$2,870.00
Boston Commercial
Boston Commercial Blender with Quiet Closed Case ST1222220(W) x 480(H) x 240(D)mm
$1,199.00 +GST$2,499.00
Hamilton Beach
Hamilton Beach 2L Tempest Bar Blender BBT0650178(W) x 203(D) x 457(H)mm
$1,151.00 +GST$1,430.00
Hamilton Beach
Hamilton Beach Manual Citrus Juicer HBJ0932178(W) x 230(D) x 495(H)mm
$435.00 +GST$540.00
What a vegetarian kitchen fit-out covers
Zone by zone — every line links to the matching range so you can build your kit as you read.
Veg prep machines and food processors
Prep is where a plant-based kitchen wins or loses its labour budget, so this is the station to spec first. Veg prep machines work as the commercial salad maker of the line — slicing, grating, dicing and julienning at a rate no knife roll matches — while food and veg processors handle the bowl work: dips, pestos, falafel mix, nut pastes and sauces. If you're comparing food processors for greens and vegetables specifically, look at cutter-disc variety and hopper size rather than motor wattage alone — the discs decide what the machine can actually process.
Blending, juicing and cold drinks
Smoothies, cold-pressed juice and house-made plant milks are core revenue on most vegetarian menus, not an add-on. Commercial bar blenders handle the front-of-house drinks volume — sound-enclosed models keep the counter conversation possible — and commercial stick blenders finish soups, dressings and purées straight in the pot, saving transfer time and washing up in a kitchen that blends every day.
The cook line — induction, steam and wok
Vegetables punish slow, uneven heat, so the vegetarian cook line favours control. Induction cooking equipment gives instant, precise pan response and a cooler, cleaner kitchen — a genuine efficiency gain for venues chasing lower running costs and a smaller environmental footprint. Combi steam ovens cook and bake with humidity control that keeps colour and texture in green vegetables where a dry commercial oven flattens them, and a wok burner covers high-heat stir-fry menus. A grill still earns a spot where char is on the menu — halloumi, corn, skewers — but it stops being the centre of the kitchen.
Salad and prep refrigeration
Fresh produce turns over faster than almost any other stock, so refrigeration is sized to the delivery cycle, not just the menu. Salad bar fridges keep service-ready ingredients visible and at temperature through the rush, while prep fridges with refrigerated wells and worktops put mise en place directly under the chef's hands. Back-of-house, allow more cold storage than a conventional kitchen of the same covers — washed greens, cut fruit and soaked legumes all need chilled space that raw-protein kitchens simply don't carry.
Washing, benches and warewashing
Volume produce handling needs somewhere to happen: deep wash sinks with proper drainage for washing vegetables by the crate, and stainless steel benches arranged so washed and unwashed produce never cross paths — clean workflow is the cheapest food-safety control there is. At the other end of service, a commercial dishwasher sized to your plate count keeps the pass moving; menus heavy on bowls, jars and blender jugs generate more warewashing than their cover count suggests.
How to plan a vegetarian kitchen in three steps
1
Map the menu to prep stations
List every dish you'll serve and group the work into stations: raw prep, blending and drinks, hot line, salad assembly, wash-up. In a plant-based kitchen the raw prep station usually claims the most bench space and the most machine capacity — if a station can't clear its prep before service, streamline the menu before buying equipment around it.
2
Size prep machines and refrigeration to produce volume
Work out the kilograms of vegetables the kitchen handles on its busiest day, and choose the veg prep machine throughput and processor bowl size that clear that load in the prep window. Do the same for cold storage: produce deliveries per week set the fridge capacity a menu of fresh ingredients demands — under-speccing here shows up as wilted stock and daily waste.
3
Confirm power, water and bench space before you order
Benchtop appliances mostly run on standard outlets, but higher-output induction units, combi ovens and pass-through dishwashers can need dedicated circuits, and wash stations need water supply and drainage runs. Measure the bench, then check each product page for the model's exact electrical, water and clearance requirements before committing the layout.
Vegetarian Equipment FAQs
What equipment does a vegetarian restaurant need?+
A typical vegetarian restaurant equipment list starts with prep: a veg prep machine with a spread of cutter discs, a food processor for bowl work, and generous stainless benches with wash sinks. Add a cook line suited to the menu — induction hobs, a combi steam oven, a wok burner or grill where char features — plus salad and prep refrigeration, bar and stick blenders, a commercial dishwasher, and cold storage sized to your produce deliveries. Map the menu to stations first and let that set the list.
What is a commercial salad maker?+
"Salad maker" usually refers to a commercial veg prep machine — a motorised unit that slices, grates, dices and juliennes produce through interchangeable cutter discs. It replaces hours of knife work per day and delivers consistent cuts that portion predictably. Choose by hourly throughput and the disc range available for the cuts on your menu.
Which food processor is best for vegetables and greens?+
For predominantly green and vegetable prep, prioritise a processor (or combined veg prep unit) with a wide feed hopper, a disc set covering slicing and grating thicknesses you'll actually use, and a bowl capacity matched to your batch sizes — dips and pestos in small batches suit a compact 6–9L bowl, while high-volume operations step up from there. Cutter-disc availability matters more than headline power for produce work.
Do I need a commercial vegetable washer?+
Most Australian vegetarian kitchens handle produce washing with deep commercial sinks and a workflow that separates unwashed from washed product, stepping up to dedicated washing equipment only at high processing volumes. If you're washing crates of vegetables every day, plan the wash station first — sink depth, drainage and bench flow.
Can vegetarian prep share equipment with a meat line?+
In a mixed kitchen it's best practice — and what vegetarian customers expect — to keep dedicated boards, containers and ideally dedicated prep machines for plant-based dishes, with a workflow that prevents cross-contamination from raw meat areas. Colour-coded smallwares, separate bench zones and a clear wash-down process let one kitchen serve both menus credibly.
Is second-hand vegetarian kitchen equipment worth buying?+
Second-hand can look cheap upfront, but it typically comes without warranty, with unknown service history, and with motors and compressors nearest end of life — risky for a kitchen that leans hard on its prep machines every day. Everything in this range is new commercial equipment with manufacturer warranty; see our warranty and service information for cover details.
What power supply does this equipment need?+
Most benchtop prep appliances, blenders and single-zone induction hobs run on standard outlets, while high-output induction ranges, combi steam ovens and larger dishwashers commonly need dedicated circuits or three-phase power. Requirements vary by model, so check each product page for exact electrical, water and clearance specs and have your electrician confirm the site before ordering.
Do you deliver vegetarian restaurant equipment across Australia?+
Yes. Commercial Kitchen Store delivers Australia-wide — benchtop units ship on standard freight and larger machines on palletised delivery, with free pickup from our Granville showroom in Sydney if you're local. Australian-based phone support is on 1300 111 901 if you'd like help speccing a full fit-out list against your menu.
Vegetarian equipment finance and pricing
Plant-based venues often open lean, and the prep-heavy equipment list front-loads the spend at exactly the wrong moment for cash flow. SilverChef Rent-Try-Buy is available on eligible equipment — a weekly-payment option that gets the kitchen operating without the full upfront investment; eligibility shows on each product page. The range mixes workhorse commercial brands with premium kit at competitive prices, so spend where the menu is judged — the prep line — and save on the back-of-house standards.
Weighing up the processor itself? Our commercial food processor buying guide walks through features, attachments and sizing in plain terms.
Popular picks: the FED-X 218L three door salad prep fridge XGNS1300D puts chilled mise en place and bench space in one footprint, and the Yasaki 9L compact food processor HR-9 covers the daily bowl work — dips, doughs and sauce bases — from a compact benchtop unit.
Why buy from Commercial Kitchen Store
Free kerbside delivery
To metro SYD, MEL, BNE & ADL on eligible items only — plus free pickup at our Granville showroom.
Finance available
Spread the cost of your fit-out with SilverChef Rent-Try-Buy weekly payments.
Reviews & support
Genuine customer reviews on our product pages, plus warranty and service support after the sale.
Fitting out more than one space?
See all industries, or get a tailored fit-out quote from our team.