Chef cooking on compact stainless steel commercial equipment at an outdoor mobile kitchen

Portable Foodservice Equipment

Big Kitchen Capability. Small Footprint.

Professional cooking equipment designed for outdoor events, catering, pop-ups and mobile foodservice — without the footprint of a full commercial kitchen.

Shop Portable Equipment Build Your Mobile Kitchen

Shop Portable Equipment

Equipment categories

Compact commercial equipment organised by what it does — with fuel type, format and output visible from the start.

All equipment

Portable Cooking

Burners, ranges, hot plates and cooktops

12 equipment types

Portable Ovens

Countertop convection, pizza and deck ovens

7 equipment types

Bakery Equipment

Mixers, proofers, dough and pan handling

10 equipment types

Frying

Countertop, propane and electric fryers

7 equipment types

Grilling & Griddles

Flat tops, charbroilers and cooking stations

6 equipment types

Hot Holding & Service

Warmers, steam tables and holding cabinets

7 equipment types

Prep Equipment

Mixers, processors, slicers and prep tables

8 equipment types

Beverage

Coffee, hot beverage and dispensing

5 equipment types

Outdoor & Event

Complete equipment for temporary kitchens

10 equipment types

Shop by Application

Start with what you're trying to do

You don't need to know the appliance. Start from the service you're running and work back to the equipment.

Catering

Cook and serve wherever the event takes you.

Explore

Pop-Up Restaurants

Build a serious kitchen without building a permanent kitchen.

Explore

Outdoor Events

Bring commercial cooking capability outdoors.

Explore

Food Trucks & Mobile Food

Make every square foot work harder.

Explore

Bakeries & Bakers

Professional baking capability in compact spaces.

Explore

Restaurant Overflow

Add cooking capacity without rebuilding your kitchen.

Explore

Featured Equipment

Specification-first shopping

Fuel, format, capacity, output and dimensions on every card — so you can rule equipment in or out quickly.

Bakers Hat Field Series

Two-Burner Propane Countertop Range

Model BH-R2P

PropaneCountertop2 open burners

Output: 2 × 25,000 BTU/hr
Dimensions: 24" W × 27" D × 13" H
Power: No electrical connection required

$749

Ships from supplier

Bakers Hat Bake Series

Half-Size Countertop Convection Oven

Model BH-CV4

ElectricCountertop4 half-size sheet pans

Output: 2,800 W
Dimensions: 24" W × 25" D × 21" H
Power: 208–240V, single phase, 15A

$1,295

Available to order

Bakers Hat Field Series

Double-Tank Countertop Electric Fryer

Model BH-F2E

ElectricCountertop2 × 15 lb oil

Output: 2 × 3,250 W
Dimensions: 23" W × 18" D × 15" H
Power: 208–240V, single phase, 30A total

$899

Ships from supplier

Bakers Hat Field Series

36" Propane Flat-Top Griddle

Model BH-G36P

PropaneCountertop36" × 20" cooking surface

Output: 90,000 BTU/hr total
Dimensions: 36" W × 28" D × 15" H
Power: No electrical connection required

$1,150

Ships from supplier

Guided Shopping

Build Your Mobile Kitchen

Work through cooking method, menu, capacity and footprint, and we'll point you at the equipment categories worth considering. No fake recommendations — just a structured way to narrow a large catalogue.

Start the builder

Step 1
Choose Your Cooking Method
Gas / Propane / Electric / Induction
Step 2
Choose Your Menu
Frying / Grilling / Baking / Boiling / Holding
Step 3
Choose Your Capacity
Small / Medium / Large / High Volume
Step 4
Choose Your Footprint
Countertop / Compact / Mobile / Station

Featured Collection

The Bakers Hat Portable Kitchen

Cook, fry, grill, bake, hold, prep and serve — a complete temporary kitchen rather than a random collection of appliances.

View the collection

Bakers Hat Field Series

Two-Burner Propane Countertop Range

Model BH-R2P

PropaneCountertop2 open burners

Output: 2 × 25,000 BTU/hr
Dimensions: 24" W × 27" D × 13" H
Power: No electrical connection required

$749

Ships from supplier

Bakers Hat Field Series

Double-Tank Countertop Electric Fryer

Model BH-F2E

ElectricCountertop2 × 15 lb oil

Output: 2 × 3,250 W
Dimensions: 23" W × 18" D × 15" H
Power: 208–240V, single phase, 30A total

$899

Ships from supplier

Bakers Hat Field Series

36" Propane Flat-Top Griddle

Model BH-G36P

PropaneCountertop36" × 20" cooking surface

Output: 90,000 BTU/hr total
Dimensions: 36" W × 28" D × 15" H
Power: No electrical connection required

$1,150

Ships from supplier

Bakers Hat Bake Series

Half-Size Countertop Convection Oven

Model BH-CV4

ElectricCountertop4 half-size sheet pans

Output: 2,800 W
Dimensions: 24" W × 25" D × 21" H
Power: 208–240V, single phase, 15A

$1,295

Available to order

Bakers Hat Service Series

Three-Pan Countertop Steam Table

Model BH-ST3

ElectricCountertop3 × full-size GN pans

Output: 1,500 W
Dimensions: 37" W × 21" D × 10" H
Power: 120V, single phase, 15A

$625

Available to order

Bakers Hat Field Series

48" Folding Stainless Prep Table

Model BH-PT48

ElectricPortable48" × 24" work surface

Output: Not applicable
Dimensions: 48" W × 24" D × 34" H
Power: Not applicable

$495

Available to order

Why Bakers Hat

Built around how service actually runs

Portable

Equipment designed for flexible foodservice environments.

Professional

Commercial-grade solutions selected for demanding applications.

Compact

Serious cooking capability without the footprint of a full kitchen.

Flexible

Designed for events, catering, pop-ups and changing service demands.

Sizing

How much kitchen do you need?

Equipment should be selected based on menu, expected volume, available power or fuel, footprint and service environment.

Light Service

Small events, markets, demonstrations and limited menus.

Single cooking zone
Countertop format
Limited holding
Minimal utilities

Event Service

Catering, weddings, festivals and medium-sized events.

Multiple cooking zones
Dedicated holding
Prep surfaces on site
Planned fuel and power supply

High-Volume Service

Large crowds, major events and intensive foodservice.

Parallel cooking stations
High-output frying and grilling
Mobile holding cabinets
Confirmed utility capacity and ventilation

Outdoor & Event Safety

Confirm requirements before you set up

Portable does not automatically mean suitable for every outdoor location. Customers are responsible for confirming the requirements that apply to their location, venue and event.

Local regulations
Fire requirements
Ventilation
Fuel requirements
Electrical requirements
Clearance
Stable placement
Weather conditions
Food safety requirements
Venue requirements

For Foodservice Professionals

Need help choosing equipment?

Tell us what you're cooking, how many people you're serving and where you're operating. We'll help you identify the equipment categories and specifications to consider.

Request a Quote Commercial buyers

Resource Centre

Educational resources

Practical guidance on planning, sizing and selecting portable commercial equipment.

All articles

Planning

How to Build a Portable Commercial Kitchen

A practical sequence for assembling a temporary kitchen: menu first, then output, utilities, footprint and service flow.

7 min read

Equipment

Gas vs Electric vs Induction for Mobile Foodservice

How fuel choice changes what you can cook, where you can cook it, and what the venue has to supply.

6 min read

Equipment

How to Choose a Commercial Portable Fryer

Oil capacity, recovery, fuel type and footprint — the four specifications that decide whether a fryer keeps up.

5 min read