Refrigeration
Depending on model and configuration, refrigeration can include stainless steel interiors and exteriors, ventilated cooling, automatic defrost with digital controls and self-closing doors.
Commercial Kitchen Equipment
BUILT AROUND THE KITCHEN.
Professional equipment for kitchens that never stand still.
ZAT Kitchen Equipment is the dedicated professional-kitchen business rooted in ZAT's Dubai hospitality-supply experience since 2001.
It brings the equipment side of that experience — cooking, refrigeration, warewashing, stainless infrastructure and more — under one focused identity.
THE KITCHEN NEVER WORKS IN ISOLATION.
Preparation, heat, refrigeration, holding, beverage, stainless infrastructure and warewashing are not separate purchases. They are stages of one operating system, and a weak stage shows up everywhere else in service.
ZAT Kitchen Equipment organizes its range around that reality: divisions that map to what a kitchen actually does, so equipment can be considered as a working line rather than a list of items.
ONE KITCHEN. EVERY STAGE EQUIPPED.
Eleven equipment categories covering the professional kitchen from first prep to final wash.
Cooking Equipment
The heat line: cookers, fryers, griddles, grills and warming equipment.
View categoryOvens & Bakery Equipment
Combi ovens in Touch, Snack and Dual configurations, pastry ovens and accessories.
View categoryFood Preparation Equipment
Meat processing, vegetable preparation, stick blenders, cutters and mixers.
View categoryRefrigeration & Freezers
Counters, saladettes, displays, freezers and upright cabinets.
View categoryIce Machines
Cube, granular and bullet ice makers.
View categoryDishwashing & Water Treatment
Glasswashers, dishwashers, pot washers, options, water treatment and racks.
View categoryCoffee & Beverage Equipment
Espresso machines, coffee grinders and barista accessories.
View categoryVacuum & Packaging Equipment
External vacuum sealers, chamber vacuum sealers, tray sealers and MAP tray sealers.
View categoryStainless Steel & Storage Equipment
Work tables, cabinets, sinks, shelves, storage racking and trolleys.
View categoryWaste Bins
Pedal bins, wheeled and mobile waste bins, swing-top and lockable-lid bins.
View categoryBuffet Equipment
Panini machines, crepe makers, a waffle maker, shelf toasters and conveyor toasters.
View categoryFROM FIRST PREP TO FINAL WASH.
How the divisions connect across a working service.
- 01PREPSlicers · Mincers · Vegetable Cutters
- 02COOKRanges · Fryers · Griddles · Ovens
- 03HOLDBain Maries · Food Warmers · Heated Gantries
- 04COOLRefrigeration · Freezers · Ice Equipment
- 05SERVECoffee Equipment · Stainless Steel · Service Equipment
- 06WASHGlasswashers · Dishwashers · Pot Washers
BUILT AROUND THE OPERATION.
Professional equipment decisions are shaped by the demands of the operation — from required output and workflow to space, temperature and available utilities.
01
Capacity & Output
Service volume and peak output establish the capacity the equipment must support.
02
Workflow
The relationship between prep, heat, hold, service and wash shapes equipment placement.
03
Available Space
Depth, height and circulation define what can fit without interrupting movement.
04
Temperature Requirements
Chilled, frozen and hot-holding stages each carry distinct operating needs.
05
Gas & Electrical Requirements
Available utility types and power configurations narrow the appropriate options.
06
Cleaning & Daily Operation
Wash volume, access and daily routines affect practical equipment choices.
DIFFERENT KITCHENS. DIFFERENT DEMANDS.
The same division list, read very differently by each operation.
Hotels
Multiple outlets, banqueting peaks and long service windows across one property.
Restaurants
A defined menu run at speed, where the cook line and wash cycle set the rhythm.
Cafés & Coffee Shops
Counter-paced service built around espresso equipment, grinders and refrigerated display.
Catering
Production off-site and holding in transit, with preservation and mobile stainless equipment.
Bakeries & Pastry
Batch baking and pastry refrigeration, where oven capacity and tray format lead.
Foodservice Operations
Volume production and repeatability, with equipment specified around continuous output.
THE DETAIL BEHIND THE CATEGORY.
Specifications differ by model and configuration — a few examples of what that means in practice.
Warewashing
Depending on model and series, professional warewashing includes AISI 304 wash tanks, steel wash and rinse arms and double-skin construction, with different cycle times, basket production and water consumption.
Espresso
Depending on model, commercial espresso equipment is available in automatic configurations with stainless steel steam and water components.
ROOTED IN ZAT. FOCUSED ON THE PROFESSIONAL KITCHEN.
ZAT — Al Zaher General Facilities Supply LLC — is rooted in Dubai and has operated since 2001, with Hotel & Restaurant Supplies as its established business.
That material has always served hotels, restaurants and catering, and Kitchen Equipment has been an established category within it.
ZAT Kitchen Equipment gives that category a dedicated identity: one company reading the professional kitchen on its own terms, on an established ZAT foundation.
SELECTED CLIENTS.
ADNOC
Dubai Police
Target
Trojan General Contracting
IHG / InterContinental Hotels Group
Radisson Blu
Dubai Health Authority
Mövenpick Hotels & Resorts
ADNH Compass
Le Méridien
GASCO
Emirates Palace Abu Dhabi
Dubai Marine Beach Resort & Spa
Ramada
Crowne Plaza
The Cove Rotana
Sheraton Hotels & Resorts
Meraas
Hilton
Al Khoory Hotels
Kempinski Hotels & Resorts
Millennium Hotels and Resorts
Aldar
Jebel Ali Golf Resort & Spa
Nakheel
Kivuli
Riviera
Al Baraka
Four Points by Sheraton
Gulf Hotels Group
Dubai Properties
Meydan Hotels & Hospitality
Selected clients from the broader ZAT relationship and history, not Kitchen Equipment-specific project claims.
ONE INDUSTRY. TWO SPECIALISTS.
ZAT Kitchen Equipment
Professional kitchen operations: preparation, cooking, refrigeration, warewashing, stainless infrastructure and beverage equipment.
ZAT Hotel Supplies
Hotel operational and guest-facing requirements across the property.
Two focused companies. One established ZAT foundation.
QUESTIONS, ANSWERED.
- What types of commercial kitchen equipment does ZAT Kitchen Equipment supply?
- The range is organized in eleven categories: cooking; ovens and bakery; food preparation; refrigeration and freezers; ice machines; dishwashing and water treatment; coffee and beverage; vacuum and packaging; stainless steel and storage; waste bins; and buffet equipment.
- Who does ZAT Kitchen Equipment serve?
- Hotels, restaurants, cafés and coffee shops, catering, bakeries and pastry operations, and foodservice operations.
- Where is ZAT based?
- ZAT is rooted in Dubai, United Arab Emirates, and has operated since 2001 as Al Zaher General Facilities Supply LLC.
- What refrigeration equipment is available?
- Refrigerated counters in 700, 650 and 600 depths, pastry refrigeration counters, saladettes, refrigerated pizza tables, refrigerated displays, back-bar counters, chest freezers, upright refrigeration and ice cube machines including undercounter, water-cooled, digital, granulate and bullet types.
- What warewashing equipment is available?
- Glasswashers, front-loading dishwashers, passthrough and hood dishwashers, pot dishwashers, water treatment, and racks and accessories.
- Does the range include stainless-steel equipment?
- Yes. Work tables, tables with drawers, heated gantries, cabinets, wall cabinets, heating cabinets, sinks, hand-wash sinks, wall shelves, trolleys and storage racks.
WHAT DOES YOUR KITCHEN NEED TO DO?
Tell us about the operation — menu, volume, space and utilities — and we will take it from there.
Send an inquiry