The team that keeps kitchens moving
KZN Catering Equipment was founded in 2007 and the business has grown through steady work in Durban, from Glen Anil and Durban North to Umhlanga, Pinetown, Ballito and Pietermaritzburg. We design and supply cooking, food-prep, storage and refrigeration equipment for restaurants, hospitals and canteens, with one aim in mind: a kitchen that works under pressure, during load-shedding, in coastal humidity, and on a busy service shift.
We keep the process practical. That means site visits, correct measurements, clear equipment schedules, and installation teams that know how to work around municipal requirements, extractor routes and tight back-of-house spaces. It also means you speak to people who understand the job, not just the order.
- Based in Glen Anil, Durban
- Serving KwaZulu-Natal sites of all sizes
- Commercial kitchens for food service, healthcare and institutional catering
Mandla Sibusiso Dlamini, Managing Director
Mandla Sibusiso Dlamini leads the business with a hands-on approach shaped by years of commercial kitchen work in the Durban area. He keeps the focus on reliable supply, proper planning and practical decisions that suit the site, the budget and the way the kitchen will actually operate.
Clients value his direct way of working. He is the person who makes sure a project stays on course when timelines are tight, access is limited, or a school, hospital or restaurant needs equipment fitted without interrupting daily operations. If a job needs calm direction, Mandla sets that tone from the start.
Priya Naidoo, Kitchen Design Lead
Priya Naidoo turns a brief into a kitchen layout that makes sense for the flow of staff, ingredients and equipment. She works on kitchen layouts, equipment specification and extractor planning, always keeping cleaning access, ventilation and safe working space in mind.
Her planning work is especially useful where every metre matters. In a small restaurant, a school servery or a hospital prep area, she balances production capacity with practical movement so people are not constantly crossing paths. She also knows how to allow for real conditions like heat, coastal corrosion and the quirks of older buildings.
- Kitchen layouts that suit daily operations
- Equipment schedules matched to actual usage
- Extractor planning for cooking lines and ventilation needs
Siyabonga Mkhize and Annelise van Wyk, projects and procurement
Siyabonga Mkhize manages projects with a steady eye on site work, deadlines and the sequence of trades. He keeps installation teams moving in the right order, from preparation and delivery through to commissioning and handover, so fewer things are left hanging at the end.
Annelise van Wyk handles procurement with the kind of care that saves trouble later. She checks specifications, confirms supply details and makes sure the equipment ordered suits the job on site, not just the catalogue line. On busy projects, her follow-through helps avoid delays and wrong-fit items.
- Project coordination from survey to handover
- Procurement matched to specification and site conditions
- Attention to schedules, deliveries and change requests
Luyanda Zungu, service and maintenance supervision
Luyanda Zungu oversees service work with a practical eye on keeping kitchens working after installation. He manages preventive maintenance, breakdown repairs and follow-up on equipment that gets pushed hard every day in restaurants, hospitals and canteens.
His job is about reducing downtime. A failed fridge, a tired burner or an extractor that is not pulling properly can stall service quickly, so he responds with clear fault-finding and workable solutions. In kitchens where power interruptions happen, he also helps clients prepare equipment routines that make recovery quicker.
Jared Pillay and the site installation team
Jared Pillay leads site installation with a firm grasp of what happens once equipment arrives on the premises. He coordinates placement, connections and final fitting so the kitchen is ready for use, not just unpacked. He knows the pressure of working around live sites, narrow access points and tight opening dates.
His team handles stainless fabrication, equipment installation and comissioning with care, checking levels, clearances and working order before sign-off. That matters in Durban and along the coast, where salt in the air, heat and heavy use can expose poor workmanship fast.
- Stainless fabrication for custom kitchen needs
- Safe positioning and installation of equipment
- Final checks before handover and staff use