Airedale Catering Equipment is our principle commercial catering design and project delivery division, including the supply and installation of individual items of commercial catering equipment.

Employing some of the most experienced professionals in our industry, Airedale Catering Equipment delivered over £28m of commercial catering projects last year alone. We procure over £22m of commercial catering equipment annually, which enables us to have preferential trading terms with our supply partners, savings we pass on to our clients.

In 2018 we joined Ense to further strengthen the relationships with our suppliers. Airedale Catering Equipment is split into national key accounts, pub retail, regional south and regional north projects sales departments, each led by a senior manager or director of The Airedale Group and supported by our award winning customer service team and 15-strong design department. Both pub retail and key accounts have dedicated customer service team members to assist the account manager and clients in resolving any issues that can arise, responding promptly and professionally, minimising any disruption. We have created a series of sector-specific Presenters.

Please download using the drop-down function below and click onto Design Journey, which takes you through the four main stages of the design process.

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Recent Case Studies
Ruby Lucy Hotel

Ruby Lucy Hotel

First of at least three Ruby hotels set to be opened in the next year Partnership with...

Sandycroft County Primary School

Sandycroft County Primary School

Design and installation of large primary school’s commercial kitchen. All fabrication including bespoke canopy and extraction system...

QEStudio-Queen Elizabeth School

QEStudio-Queen Elizabeth School

 Inspiring project that is the result of a two year consultative-led process with the School.  Training Kitchen...

Rivers Edge & Ullswater Holiday Parks

Rivers Edge & Ullswater Holiday Parks

First couple of brand new Restaurant/Bars for aspiring Holiday Home and Lodges client Template design/spec’ affords cost...

With uncertainty the new normal in the energy market, what can hospitality and food service operators do to keep their costs in check? In this new guide, we explore advice and best practices to help reduce energy consumption in a commercial kitchen -