Behind The Kitchen

Mattys supplied and commissioned commercial kitchen equipment for the new Volcanos Steakhouse in Werribee, helping the growing restaurant group secure proven equipment and a smarter Zanolli conveyor oven solution that reduced project costs without compromising quality.

Mattys is proud to have contributed to the delivery of Winnie’s Sydney, the first phase of the Opera Bar precinct transformation at the Sydney Opera House. Discover how this landmark hospitality project was brought to life.

Why every commercial ice machine in Australia needs water filtration. State-by-state water hardness guide, the three filtration stages you need, and how skipping filtration can void your warranty. Expert advice from Mattys.

The right commercial ice machine for your venue — café, restaurant, bar, hotel, healthcare, QSR, or seafood display. Specific ice type, capacity, format and brand recommendations for every Australian hospitality setting. Expert advice from Mattys.

Your complete Australian guide to buying a commercial ice machine. Ice type selection, capacity sizing for hot climates, machine format, cooling method, water filtration, and real 2026 AUD pricing. Expert advice from Mattys.

Your complete Australian guide to buying a commercial deep fryer. Fryer types, gas vs electric, sizing by volume, oil management, 7-year cost comparison, and brand comparison across Pitco, Frymaster, Blue Seal and more. Expert advice from Mattys.

Complete equipment guide for opening a fish and chip shop in Australia. Full equipment list with 2026 pricing, fryer bank configuration, open pot vs tube fryer, hot display strategy, compliance requirements, and a Cronulla case study that went from $4K to $15K per week.

Pitco, Frymaster or Blue Seal — which commercial deep fryer is right for your Australian kitchen? Honest three-way comparison with 7-year cost modelling, real Sydney pub case studies, and a clear decision framework based on your volume and priorities.

How to size a commercial deep fryer for your Australian kitchen. The 1L-per-kg formula, benchtop vs floor-standing, single vs twin tank, and a full cost breakdown by capacity — so you stop losing $200 a week to the wrong size fryer.