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
Featured Collection
The Bakers Hat Portable Kitchen
Everything required to stand up a working temporary kitchen — organised by station, so you can see what each piece does before you buy it.
Complete collection
$6,333
7 stations · priced individually, buy only what you need
Cooking
Frying
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
Griddling
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
Baking
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
Holding
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
Prep
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
Service
Bakers Hat Service Series
Twin Airpot Coffee Brewer Station
Model BH-CB2
ElectricCountertop2 airpots, 2.5 L each
- Output
- 2,200 W
- Dimensions
- 18" W × 20" D × 32" H
- Power
- 120V, single phase, 15A
$1,120
Available to order
Equipment should be selected based on menu, expected volume, available power or fuel, footprint and service environment. Confirm local regulations, fire, ventilation and food safety requirements for your location before operating a temporary kitchen.