KITCHO · Commercial Countertop Equipment
Friday, 6:04pm. The queue is out the door.
Three machines. One countertop. Built for the hour that pays for all the others.
"Every day, your equipment either makes you money — or costs you money."
Real. Verifiable
“Friday rush used to mean the fryer deciding our queue length. The recovery on this thing — we stopped thinking about it.” — Head Fryer, Fish & Chip Shop
DEMO KITCHEN TRIAL, DARTFORD
The Fryer Column
The machine your Friday depends on.
If warming is 10 seconds slower each time, you’ll serve 6–8 fewer orders per hour at peak. The fryer isn’t just equipment—it’s the cash register metronome of your store.
Griddle Series
Breakfast pays the rent before lunch starts.
A plate that’s evenly heated across the whole area holds all the secrets from the breakfast line to the burger line.
Panini Press
The £5–8 line your menu is missing.
One outlet, one press and bake—another profit line appears on the lunch menu.
PRE-LAUNCH · FOUNDER BATCH
The Big One Is Coming.
Standing Fryer
Floor-standing fryer · First batch
The landing mainstay built for Friday rush: bigger oil tank, stronger reheating, dual-cylinder temperature control. First batch limited to 20 units, application required—Early Adopter members get first dibs.
- First batch limited to 20 units · Application required, not first-come, first-served
- Starting price Free extended warranty
- Priority scheduling for production and installation
Where Next?
Starting from the fryer
Fryer Column: Written for people who deal with 180°C every day—category insights, selection logic, and engineering realities.
Look at the data first
Why Kitcho: TCO Calculator and Measured Reports – The Gateway for Digital Pioneers.