Quotation Software for Commercial Kitchen Equipment Suppliers

What this page covers

A typical commercial kitchen fitout has 25-50 line items spanning cooking, refrigeration, prep, and warewashing — each carrying gas ratings, three-phase electrical loads, BTU contributions, dimensional clearances, and AS/NZS compliance references. This page explains how Quotejam handles those specifications on a structured catalog so your quotes pass through builders, mechanical engineers, kitchen consultants, and council certifiers without rework.

Built for: Equipment suppliers serving restaurants, hotels, hospitals, aged-care facilities, schools, catering kitchens, and chain food-service rollouts. Used by suppliers across Australia, New Zealand, Singapore, Malaysia, Thailand, and the Philippines.

Kitchen equipment quoting is an engineering exercise with a hospitality deadline

If you’re supplying commercial kitchen equipment in Australia or Southeast Asia, you’re not selling appliances. You’re specifying a production system. Every piece of equipment in a commercial kitchen has electrical requirements, gas ratings, ventilation dependencies, drainage needs, and dimensional constraints that interact with every other piece of equipment on the line.

A combi oven that draws 30 amps on three-phase power can’t share a circuit with the dishwasher. An extraction hood rated at 4,000 m³/h needs to match the cooking equipment beneath it — not approximately, but exactly, because undersized extraction fails the building inspection and oversized extraction wastes energy and money. A prep bench that’s 50mm too wide means the kitchen hand can’t open the coolroom door.

Your quote documents these specifications, or it doesn’t. If it doesn’t, the problems surface during installation — when the electrician discovers the power supply is wrong, when the gas fitter finds the BTU load exceeds the main supply, or when the hood manufacturer asks what cooking appliances it needs to cover and nobody has a definitive answer.

What makes commercial kitchen quoting uniquely complex

Every item carries multiple specification domains

A floor-standing combi oven — the workhorse of any serious commercial kitchen — carries specifications across at least five domains simultaneously:

Cooking: Capacity (GN pan size and quantity), temperature range, humidity control, cooking modes (steam, convection, combination), programmable menu count.

Electrical: Voltage (single-phase 240V or three-phase 415V), amperage (30-60A depending on size), connection type, total power input (kW).

Gas (for gas models): Gas type (natural or LPG), BTU/hour or MJ/hour rating, connection size, gas pressure requirements.

Physical: External dimensions (W × D × H), weight, clearance requirements, caster or leg options, door swing direction.

Compliance: AS/NZS 5601.1 for gas installations, AS/NZS 3000 for electrical wiring, AS 1668.2 for ventilation, HACCP layout compliance.

When your quote includes a combi oven, a range, a salamander, a fryer battery, and a tilting braising pan — and each carries specifications across all five domains — the total specification load on a kitchen fitout quote is substantial. A spreadsheet either includes everything (and becomes unreadable) or omits critical specifications (and becomes dangerous).

In Quotejam, you define spec templates per equipment category. Combi ovens get cooking capacity, power input, gas rating, dimensions, and compliance fields. Fryers get oil capacity, recovery time, and gas connection specs. Each product carries the right specifications for its category, and they appear automatically on the quotation document.

Extraction and ventilation are coupled to the cooking line

The extraction hood isn’t a standalone product. It’s specified by what sits beneath it. AS 1668.2 dictates exhaust rates based on the type and BTU output of the cooking equipment. A hood over a chargrills and fryers needs a different exhaust rate than a hood over steamers and bain-maries. Type I hoods handle grease-laden vapour from cooking equipment. Type II hoods handle steam and heat from dishwashers and steamers.

This coupling means your quote for the cooking line and your quote for the extraction system need to be consistent. If you quote a higher-output range than originally planned, the extraction specification may need to change too. In a spreadsheet, these relationships exist only in the salesperson’s head. In a structured catalog with specification fields, the data is visible on the quote for the mechanical engineer to verify.

Gas and electrical load calculations affect the entire project

Every piece of gas-fired equipment contributes to the total gas load on the premises. Every electrical appliance contributes to the electrical load. These totals determine whether the existing gas supply and electrical infrastructure can support the kitchen — or whether the building needs an upgraded gas main or a new three-phase power supply, adding thousands to tens of thousands of dollars to the project cost.

When your quote carries the gas rating and electrical specifications for every item, the total load can be calculated from the quote document. The gas fitter doesn’t need to look up specifications for each model. The electrician doesn’t need to call you asking for the amperage on the dishwasher. The information is on the document your customer already has.

Project-based purchasing with tight deadlines

Restaurant and hotel fitouts

Commercial kitchen equipment is almost always project-driven. A new restaurant fitout. A hotel kitchen renovation. A hospital dietary services upgrade. A chain restaurant rolling out a new kitchen design across multiple locations.

These projects have hard deadlines. A restaurant opening date doesn’t move because the equipment quote took too long. A hotel renovation has a closure window that doesn’t extend because someone quoted the wrong dishwasher.

Supply chain realities compound the pressure. Lead times for commercial-grade equipment run 12-16 weeks for popular models — up from the historical 6-8 weeks. A quote that specifies the right equipment early in the project gives the customer time to order. A quote that arrives late, or that specifies equipment that’s subsequently changed, compresses the supply chain and risks the opening date.

Quotejam’s revision tracking maintains version history through the inevitable design changes. When the chef decides to swap the six-burner range for an induction suite mid-project, the revision is documented — new quote number, previous version superseded, full specification update. Everyone knows what’s current.

Equipment tags reference kitchen layout drawings

Commercial kitchens are designed from layout drawings prepared by kitchen consultants or architects. Your quote needs to reference the same position identifiers used on the drawings: “COOK-01” for the primary range, “COOK-02” for the combi oven, “PREP-01” for the main prep bench, “WASH-01” for the dishwasher, “REF-01” through “REF-03” for the refrigeration units, “HOOD-01” for the main extraction canopy.

Quotejam’s equipment tag field on every line item carries these references. Your quote reads like a professional equipment schedule that the kitchen consultant, the builder, and the trades can all work from — not a product list that someone has to manually match to the drawings.

Bundles for cooking stations and prep areas

Commercial kitchen equipment is frequently quoted as stations. A cooking station is a range, an oven, and an extraction hood. A prep station is a bench, a mixer, and an under-bench refrigerator. A warewashing station is a dishwasher, pre-rinse sink, and drain tables.

Quotejam’s product sets let you define these stations as bundles. A “Wok Station” bundles the wok range, wok burners, and the corresponding extraction hood section. A “Pastry Prep Station” bundles the marble-top bench, dough mixer, and proving cabinet. Add the station to a quote in one action. The component breakdown appears on the customer’s document, but the station stays together as a logical unit that matches the kitchen layout.

The APAC hospitality market

Australia’s compliance landscape

Australian commercial kitchen installations must comply with AS/NZS 5601.1 (gas installations), AS/NZS 3000 (electrical wiring rules), and AS 1668.2 (ventilation). Installation must be performed by licensed tradespeople. Council DA/BA submissions require equipment specifications and layout documentation.

Energy Safe Victoria notes that commercial kitchen gas installations are a specific focus area, with updated requirements in the 2022 standard. Equipment must be gas-certified for the Australian market — a unit certified for the US or European market cannot be legally installed without Australian certification.

When your Quotejam catalog carries compliance fields — gas certification number, electrical standard reference, ventilation classification — your quotes automatically document the compliance position for every piece of equipment. The builder’s certifier can verify compliance from your quote rather than requesting separate documentation.

Southeast Asian hospitality boom

Hotel and restaurant construction across Thailand, Indonesia, Malaysia, and the Philippines creates demand for commercial kitchen equipment from Australian and regional suppliers. These projects often involve international brands — Rational combi ovens, Winterhalter dishwashers, Hoshizaki ice machines, Robot Coupe food processors — specified by international hotel chains with global equipment standards.

Quoting for these projects means handling specifications that meet both the international brand standard and local installation requirements. Your Quotejam catalog carries the manufacturer’s specifications alongside the compliance data for the target market, so every quote is specification-complete for whoever needs to evaluate it.

What commercial kitchen equipment suppliers get with Quotejam

• Structured product catalog — Ovens, refrigeration, dishwashers, prep equipment, extraction — each with full specification fields. Gas ratings, electrical requirements, dimensions, and compliance data
• Spec templates per category — Power input (kW), gas rating (MJ/h), capacity, dimensions, compliance references. Specifications appear automatically on quote documents
• Product sets — Cooking stations, prep areas, warewashing setups as bundled items with component breakdowns
• Equipment tags — Kitchen layout references (COOK-01, PREP-01, WASH-01) on every line item, matching the consultant’s drawings
• Revision tracking — Full version history as kitchen designs evolve. Previous versions superseded, current version always clear
• Approval workflows — Discount thresholds by role. Sales reps quote standard pricing, managers approve project-level discounts
• Professional PDFs — Branded equipment proposals with specifications, pricing, and validity terms. Ready for the builder or kitchen consultant
• Customer portal — Customers review equipment proposals via a secure link. Download tracking shows when the quote has been opened

From catalog to kitchen proposal

Import your product catalog from Excel. Quotejam auto-detects columns, creates categories, and maps specification fields — gas ratings, power requirements, dimensions, capacity. Most kitchen equipment suppliers are quoting their first real fitout within an hour.

Free for up to 25 products and 15 customers. Pro starts at $19/month for unlimited everything.

See also: Product Specifications on Quotations, Product Bundling for Equipment Quotations, and B2B Quoting in Asia-Pacific.