Commercial Kitchen Equipment & Stainless Steel Fabrication
Quest designs and builds heavy-duty ranges, ventilation, hot-holding/ servery, stainless tables & sinks, and bar fixtures. Founded in 1938 and purchased that same year by K.S. Russell, Quest grew alongside Russell Food Equipment and today operates within Russell Hendrix, pairing in-house design, laser-cut fabrication, QA, and installation to deliver equipment that fits your plan. Quest delivers equipment that fits your plan, stands up to daily service, and cleans fast.
Modular Chef Centre flexibility
Combine open burners, fry tops, ovens, and refrigerated bases into a single Quest Chef Centre lineup that fits your space and menu, instead of forcing your menu to fit the equipment.
High-output, line-ready performance
Quest ranges, fryers, charbroilers, and hot plates are designed for fast recovery and consistent heat so cooks can push through rushes without sacrificing quality or ticket times.
Durable, easy-clean construction
Heavy-gauge stainless, welded frames, and accessible components make Quest cooking equipment easier to sanitize, service, and keep in spec across multi-shift operations.
Quest cooking equipment gives you a modular, line-ready platform for ranges, fryers, ovens, and specialty stations that plug into a Chef Centre or stand alone. Built for Canadian foodservice in Canada, each piece is engineered for high output, easy cleaning, and long-term reliability on busy lines and in production kitchens.
Ranges
Quest gas ranges are built for heavy-duty line cooking, with modular options from single-oven ranges to wok ranges that drop into a Chef Centre lineup.
Fryers
Quest gas fryers deliver consistent recovery and output for high-volume frying, from everyday menus to specialty programs.
Ovens
Pair Quest standard and convection ovens to handle everything from roasting to high-volume baking, or integrate them into a modular Chef Centre lineup.
Charbroilers
Quest charbroilers use stainless radiants and heavy grids for high heat, fast recovery, and true char-grilled performance on the line.
Cheese Melters
Quest gas cheese melters and salamanders finish, brown, and reheat quickly with powerful infrared burners and adjustable rack positions.
Open Burners
High-output open burner modules drop into the Chef Centre system to handle sauté, stock, and everyday pan work on a compact footprint.
Fry Tops
Quest laminated and modular fry tops give you even heat and fast recovery for breakfast, burgers, and searing on a smooth steel surface.
Closed Tops
Closed top sections spread gentle, even heat across the surface—ideal for stock pots and low-simmer applications.
Hot Plates
Compact Quest gas hot plates add extra burner capacity anywhere on the line or in satellite prep areas.
Modular bar workstations
Bar Units and Bar Sink Units are built as modular stations that can be used on their own or combined into longer, custom runs to match your bar layout and service style.
Cold storage built in
Bar Units and Bar Sink Units are built as modular stations that can be used on their own or combined into longer, custom runs to match your bar layout and service style.
Stainless, efficient and easy to clean
All-welded stainless construction, integral backsplash and accessible speed rails make Quest bar units durable, easy to wipe down and maintain between services.
Quest bar units are designed as modular bartender stations that drop neatly into any bar lineup. Each unit combines an insulated ice bin, speed bottle rail and rear service chase in an all-stainless body that’s easy to clean and built for high-volume service. Pair standard Bar Units with Bar Sink Units to create complete work zones that keep ice, bottles and utilities exactly where your team needs them.
Bar Units
Modular Quest bar units with insulated ice bins and speed rails create efficient, easy-to-clean bar stations for high-volume cocktail, beer and service bars.
Bar Sink Units
All-stainless Quest bar sink units combine a utility sink and faucet with an insulated ice bin, speed rail and scrap chute to create a compact, full-service bartender station.
Options for every sink station
Deluxe, Econo, Super Econo and standard sink lines cover pot sinks, dish sinks and prep sinks, so you can spec the right combination of bowl depth, drainboards and gauge for each area.
Hands-free hygiene where it matters
Hands-free Quest hand sinks support health-code compliance and internal hygiene standards at the line, in bar areas and near washrooms with pedal or sensor-activated designs.
Rugged stainless, easy to clean
All-stainless construction, coved corners and smooth welds make Quest sinks durable, sanitary and quick to clean, even in high-volume dish and prep environments.
Quest sinks are built for the real work of commercial and institutional kitchens – from heavy pot washing to quick handwash stations on the edge of the line. With Deluxe, Econo and Super Econo series plus hands-free and standard models, you can match bowl size, gauge and features to each station while keeping a consistent, easy-to-clean stainless look throughout the kitchen.
Deluxe Sinks
Quest Deluxe sinks feature deep bowls, coved corners and integrated drainboards for sanitary cleanup in high-volume dish and pot-wash areas.
Econo Sinks
Econo series sinks deliver heavy-duty stainless performance at a value price, ideal for everyday dishwashing and prep in busy commercial kitchens.
Hands-Free Sinks
Hands-free Quest hand sinks support hygiene programs with pedal or sensor activation, making compliant handwashing easy at the line, in bars and in back-of-house corridors.
Standard Sinks
Standard Quest sinks provide rugged, easy-clean stainless bowls for general dish, pot and prep-sink applications across the kitchen.
Super Econo Sinks
Super Econo sinks offer a budget-friendly option for lighter-duty or secondary washing stations, while still using stainless construction for durability and cleanability.
Hot-holding built for the line
Bain Marie units and electric hot food tables keep soups, sauces, sides and entrées at serving temperature, whether you’re running a buffet, cafeteria line or hot pass.
Prep and plating surfaces that last
Stainless steel and maple-top work tables give chefs and prep teams solid, easy-clean surfaces for chopping, assembling and plating across the kitchen and servery.
Storage and dish flow that makes sense
Tubular stands, cabinet bases and custom dish tables add smart storage and warewashing zones, so equipment, pans and racks live exactly where the team needs them during service.
Quest tables and hot-holding equipment are designed to keep service moving and layouts flexible. Bain Marie units, electric hot food tables and storage bases give you reliable hot-holding and under-counter storage, while stainless and maple-top work tables and custom dish tables create durable prep, plating and warewashing zones that tie the whole line together.
Bain Marie
Quest Bain Marie 30 Series units are designed for wet-well holding with powerful heaters, immersion elements and durable stainless construction.
Hot Food Tables
Electric hot food tables keep pans at serving temperature on the line or cafeteria servery, with economy and heavy-duty options.
Storage Bases and Stands
Tubular stands and cabinet bases provide sturdy equipment support with optional shelves and enclosed storage.
Work Tables
Quest work tables in stainless or maple top create reliable prep, plating and support surfaces throughout the kitchen.
Dish Tables
Custom Quest dish tables integrate with warewashers and sinks to create efficient soiled and clean dish landing zones.
Three hood styles for different lines
Overhead, Back Shelf and Make-Up Air Hoods cover wall-mounted lines, low-proximity backshelf applications and systems that need built-in supply air, so you can match the hood style to the equipment layout.
Efficient capture and comfortable kitchens
Tapered bodies, angled front aprons and formed filter racks help pull heat and grease-laden vapours into the hood, while Make-Up Air Hoods use perforated diffusers to introduce replacement air softly for a more comfortable work zone.
Stainless construction, easier cleaning
Lengths are formed from minimal seams with full-length welds, stainless filter racks and accessible filters, making Quest dry hoods durable, sanitary and faster to wipe down and maintain.
Quest dry hoods are engineered to capture heat, smoke and grease right at the source while keeping the cooking line comfortable and easy to work in. Overhead Hoods, Back Shelf Hoods and Make-Up Air Hoods are all built in heavy-gauge stainless with tapered bodies, angled front aprons and formed filter racks that improve capture and make day-to-day cleaning easier.
Overhead Hood
Quest Overhead Hoods provide high-efficiency capture for wall-mounted cooking equipment, using a tapered stainless body with an angled front apron and formed filter rack to keep grease and heat under control and cleaning straightforward.
Back Shelf Hood
Low-profile Back Shelf Hoods sit close to the cooking surface, with a low height, angled front and formed-in filter rack that improve capture on backshelf equipment and make the hood extremely easy to clean.
Make-Up Air Hood
Make-Up Air Hoods combine grease exhaust with perforated make-up air diffusers that introduce replacement air gently into the hood, helping maintain capture while keeping the cooking line more comfortable for staff.
Heavy-Duty Modular Chef Centre.
Choose the exact combination of components you need today, to provide the maximum utilization of space and cooking performance. Over time, if your requirements change, the components can be repositioned, changed or expanded economically without the need to replace the entire piece of equipment. Your kitchen can stay efficient to meet the needs of the ever-changing foodservice industry.
Quest can build the custom commercial kitchen you need.
Quest and Russell Hendrix work together to deliver kitchens that match your drawings. We can adjust equipment, build to size, and supply hoods, counters, sinks and holding so the whole line fits and cleans properly. Every Quest piece is designed for working foodservice operations and built to last.
Talk with a RH sales specialist to identify the Quest solution that best fits your commercial kitchen’s workload.
