Wildfire
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Wildfire
  • Home/
  • Design/
  • Services/
  • What's new/
    • Induction Cooking
    • Fusion Chef - Sous Vide
    • Multivac
  • Specialty Products/
    • Mibrasa Charcoal Ovens
    • Ambrogi Pizza Ovens
    • AOM Extraction Hoods
    • Woodstone
    • Clay Oven Company
    • Beech Ovens
    • Rotisol Rotisseries
    • Phoenix Rotisseries
    • MKN Equipment
    • Swedlinghaus Slicers
    • Southbend Broilers
  • Core Products/
    • Cambro Shelving & Equipment
    • Hobart Equipment
    • Modular Stainless Steel
    • Moffat Cooking Equipment
    • Washtech Dishwashing Equipment
    • Skope Refrigeration
    • Rational Combi Ovens
    • Halton Extraction Hoods
    • True Refrigeration
    • Fusion Chef - Sous Vide
    • Multivac
  • Projects/
  • Finance Options/
  • Our Brands/
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Wildfire

Commercial Kitchens & Bars

Le Cordon Bleu & WelTec School of Hospitality

Wildfire
  • Home/
  • Design/
  • Services/
  • What's new/
    • Induction Cooking
    • Fusion Chef - Sous Vide
    • Multivac
  • Specialty Products/
    • Mibrasa Charcoal Ovens
    • Ambrogi Pizza Ovens
    • AOM Extraction Hoods
    • Woodstone
    • Clay Oven Company
    • Beech Ovens
    • Rotisol Rotisseries
    • Phoenix Rotisseries
    • MKN Equipment
    • Swedlinghaus Slicers
    • Southbend Broilers
  • Core Products/
    • Cambro Shelving & Equipment
    • Hobart Equipment
    • Modular Stainless Steel
    • Moffat Cooking Equipment
    • Washtech Dishwashing Equipment
    • Skope Refrigeration
    • Rational Combi Ovens
    • Halton Extraction Hoods
    • True Refrigeration
    • Fusion Chef - Sous Vide
    • Multivac
  • Projects/
  • Finance Options/
  • Our Brands/
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Le Cordon Bleu & WelTec School of Hospitality
One of the worlds most prestigious cooking schools, Le Cordon Bleu has opened in Wellington with state-of-the-art, purpose-built training kitchens. Supplied and installed by Wildfire, the various kitchens offer the latest technology available from premium brands of kitchen equipment.
“Wildfire’s designers really understood the work flow of a kitchen environment” – statement from the head of the school.

  • Home/
  • Design/
  • Services/
  • What's new/
    • Induction Cooking
    • Fusion Chef - Sous Vide
    • Multivac
  • Specialty Products/
    • Mibrasa Charcoal Ovens
    • Ambrogi Pizza Ovens
    • AOM Extraction Hoods
    • Woodstone
    • Clay Oven Company
    • Beech Ovens
    • Rotisol Rotisseries
    • Phoenix Rotisseries
    • MKN Equipment
    • Swedlinghaus Slicers
    • Southbend Broilers
  • Core Products/
    • Cambro Shelving & Equipment
    • Hobart Equipment
    • Modular Stainless Steel
    • Moffat Cooking Equipment
    • Washtech Dishwashing Equipment
    • Skope Refrigeration
    • Rational Combi Ovens
    • Halton Extraction Hoods
    • True Refrigeration
    • Fusion Chef - Sous Vide
    • Multivac
  • Projects/
  • Finance Options/
  • Our Brands/

Wildfire

Contact us

For more information or to discuss innovative design, sourcing or supply of kitchen equipment, contact:

Wildfire Commercial Kitchens & Bars
3 McDonald Street, Sandringham
PO Box 56-358 Dominion Road
Auckland
Tel +64 9 815 1271
Fax +64 9 815 1274
Skype | wildfire.ckb

Nils Danielsen – Managing Director

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Wildfire Commercial Kitchens & Bars

3 McDonald Street | Sandringham | PO Box 56-358 | Dominion Road | Auckland 1446 | New Zealand
Tel +64 9 815 1271 | Fax +64 9 815 1274

Website - Mint Ideas