Here's a kitchen inventory list & pics of the layout to help with your planning. 

• Wide gas oven with two shelves and assortment of shallow baking trays. ( 900 wide.) 

• Food processor, grater, mixer, chopper, chipper, julienne (See photo below)

• Planetary Bowl mixer, mixer, dough hook, whisk.  (See photo below)

• 5 Burner stove top. 

• Small oven in the other kitchen, ( 600 wide.) 

• Assortment of pots and pans. 2 x 10 litre pots.

• A small microwave. 

• Instant on demand boiling water for coffee and tea

• Average sized refrigerator with top freezer

• Large assortment of cooking utensils. (We advise to bring your own knives as the in house ones are 'average' sharpness.) 

• A small assortment of baking trays and dishes. Two for lasagne (serves 12 each tray)

• One very large rice cooker up to 50 serves. 2 Small rice cookers. ( Brown rice 2 parts water to 1 part rice. White rice 1.5 parts water to 1 Part rice)

• Refrigerator and freezer.

• Hand sanitise and gloves will be provided, and must be used by law.

• There is a Coles almost next door to the venue, so dont worry if you forget anything. Almost every team that has cooked, has had to dart over for something.

• 3 Pie makers that can cook 48 pies per hour. Good for Pies, quiches, and desserts.

• Pie warmer that holds up to 100 pies.

• 2 x 10  liter soup kettle /warmers / servers.