Think in bands rather than exact prices:
- Entry / Countertop (3–6 GN 1/1 pans)
Around AUD 12,000–22,000, suited to cafés, wine bars, or very small kitchens. - Mid-range Floor Models (6–10 GN 1/1 pans)
Around AUD 22,000–45,000, the sweet spot for many 80–150 seat restaurants. - High-Capacity / Roll-in (10–20+ pans)
Around AUD 45,000–75,000+, for high-volume venues, banqueting, or production kitchens.
Plan for Extras
- Delivery and installation: roughly AUD 1,500–7,000
(more if major electrical or gas works are needed). - Water filtration, softening, and (where required) reverse osmosis (RO):
typically AUD 800–3,000+ per year. - Cleaning chemicals and servicing:
several hundred to over a thousand per year.
Look at the total cost of ownership over 7–10 years, not just the sticker price. A slightly more expensive oven with good efficiency and strong support usually beats a “cheap” unit with no local backup.