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Indeed, as the iconic commercial and domestic kitchen company, Burns & Ferrall, celebrates its anniversary there is much cause for congratulatory pats on the back. What started with a handshake between one Mr Burns and Mr Ferrall in 1948 is now a huge enterprise, known for quality and consistency.

Describing themselves as the “stainless steel people”, and operating out of the Auckland suburb of Penrose, the original Burns & Ferrall began with a modest operation of strong basic sheet metal fabrication skills. However, even then the company recognised the importance of investment in equipment and people, purchasing a major hydraulic press of 400 tonnes’ capacity within the space of just eight years.

Similarly the company addressed the design and manufacture of a significant range of commercial cooking equipment, pressure vessels and hospital autoclave sterilisers early on in its development phase.


Restaurant Schwass

Christchurch, New Zealand

“Every day we discover new ways in which the SelfCookingCenter™ makes us, and above all our guests, happier”

Jonny Schwass - Owner & Chef


Rendezvous Hotel

Auckland, New Zealand

“The SelfCookingCenter™ 202 has revolutionised our banquet kitchen forever. With Finishing™ we achieve consistency across all menus, especially for large numbers”

Paul Clarke - Executive Chef


Coronet Peak

Queenstown, New Zealand

“Feeding the hoardes of hungry skiers and snowboarders at Coronet Peak is now a whole lot easier, thanks to Burns & Ferrall’s extensive kitchen, bar and restaurant fit-outs”

Trends Ideas Magazine