Functional, hard working commercial kitchens and bars
Our aim is to design and install the highest quality commercial kitchen and provide ongoing technical support to keep your kitchen operational.
Our aim is to design and install the highest quality commercial kitchen and provide ongoing technical support to keep your kitchen operational.
Founded in 1994, Sprint handles turnkey commercial kitchen and bar projects with ease and supplies a wide range of cost effective and outstanding quality products from leading manufacturers.
Equipment specialists and engineers operate a spot replacement service to minimise any disruption that equipment breaking down may have on your business.
Sprint supplies a wide range of cost effective and efficient products from the best manufacturers, plus all the services needed for a successful installation.
Designing a commercial kitchen requires planning skills and technical knowledge, which is why we use Computer Aided 3D Design (CAD) and Building Information Modelling (BIM).
We supply high performance commercial kitchen, bar, refrigeration and ventilation equipment to the biggest and best names on the High Street including Brasserie Blanc, Bill’s, Giraffe and Las Iguanas.
Our client list also includes the White Brasserie Company, the Ivy Collection, Tesco, Robinsons Brewery, YHA, Hotel Chocolat, Tortilla and Jackson + Rye. We also supply the NHS, schools and colleges nationwide.
for more information on how we can design and fit the perfect commercial kitchen for your business.
for more information on how we can design and fit the perfect commercial kitchen for your business.
The equipment supplied by Sprint is fabulous and built to last. Our vision of how a kitchen should be organised and work is interpreted by the team and turned into a magnificent design. Having a one stop shop is fabulous. We know that from the first plans coming through to shaping and modifying the design to the installation of the kitchen that everything works and fits. There are no mistakes and any chef would be proud to work in it. I won’t need to call Sprint out because I know everything will work for years to come. They allow us to deliver between 1,000 and 2,000 dishes per week, week in, week out.
Clive Fretwell, Executive Chef, Brasserie Blanc