The right tools ensure smooth kitchen operations, reduce downtime and enhance the dining experience. This guide covers essential restaurant equipment—from cooking appliances to sanitation tools—providing insights on making informed purchasing decisions tailored to your restaurant’s needs.
- Commercial oven: A versatile workhorse used for baking, roasting, and more. Costs range from $1,000 to $10,000 depending on size and features.
- Walk-in cooler: Essential for storing bulk ingredients. Prices typically range from $5,000 to $15,000.
- Gas range: Preferred for its quick heat control, essential in most kitchens. Costs between $2,000 and $8,000.
- Conveyor dishwasher: Ideal for high-volume operations. Costs range from $10,000 to $20,000.
- Floor mixer: Crucial for high-volume dough and batter mixing. Prices range from $3,000 to $10,000.
- Gas fryer: Quick recovery time, ideal for consistent frying. Costs range from $1,000 to $4,000.
1. Cooking Equipment
When choosing cooking equipment for your restaurant, you’re going to have to do quite a bit of research. Commercial restaurant equipment pricing is much different than your regular home appliances.
And so, commercial kitchen equipment is one of the biggest investments you’re going to have to make early on to get your business up and running. It’s something you need to calculate carefully and include in your restaurant business plan.
Ranges and Griddles
The first things you should consider when making your restaurant kitchen equipment list are ranges and griddles. There are gas, electric, and induction ranges, each coming with different pros and cons. The choice will often depend on local energy prices, government regulations, business grants, and local suppliers.
- Range Types:
- Gas range provides immediate heat and precise temperature control, making it ideal for professional kitchens where quick adjustments are essential.
- Electric range offers even heating and is easier to clean, though it can be slower to adjust temperatures, making it better suited for baking and low-intensity cooking.
- Induction range heats cookware directly through electromagnetic fields, providing the fastest heating times and highest energy efficiency, which is perfect for kitchens that prioritize quick, precise cooking.
- Griddle Types:
- Flat-top griddle offers a large, smooth cooking surface, ideal for cooking a variety of foods like pancakes, eggs, and burgers with consistent heat distribution.
- Grooved griddle, on the other hand, provides a ridged surface, which is perfect for grilling meats and vegetables, giving them grill marks and allowing excess fats to drain away.
- Dual-sided griddles combine both flat and grooved surfaces, offering versatility for a range of cooking needs in a single piece of equipment.
In essence, gas ranges offer immediate heat control, making them ideal for fast-paced environments, while electric ranges provide even, consistent heat suited for baking and simmering. Induction ranges are the most energy-efficient and offer rapid heating.
Flat-top griddles provide versatile cooking surfaces, whereas grooved griddles are specialized for grilling meats.
A Few words on Commercial Outdoor Grills
If you’re in the barbeque or catering business, you will also have to consider getting a commercial outdoor grill so that you can cook food outside when a need arises. And also, make sure to use proper catering software to support your everyday operations.
When picking an outdoor grill, think about what suits your cooking style—gas grills are more convenient, while charcoal gives that classic smoky flavor. Make sure the grill size fits your space and can handle the number of people you usually cook for.
Look for sturdy materials like stainless steel or cast iron so it holds up outdoors. Lastly, check out extra features like side burners, temperature gauges, and storage options to make your grilling experience even better.
- Heat control: Opt for ranges that offer precise heat control, allowing for various cooking techniques, from simmering to searing.
- Durability: Select equipment built to withstand heavy use, with strong materials like stainless steel.
- Size and configuration: Ensure the range or griddle fits your kitchen layout and has enough burners or surface area to meet your cooking needs.
Ovens
The next thing you’ll likely need to consider when buying restaurant kitchen equipment is an oven. It’s pretty much a must in any commercial kitchen. As it is with all the kitchen equipment you’re going to stumble upon, ovens come in many different shapes and forms.
Similar to ranges, you should do research in regard to energy prices and local government grants.
- Commercial oven: Versatile, used for a wide range of cooking tasks, including baking, roasting, and broiling. Ideal for general-purpose use in most restaurants.
- Convection oven: Circulates hot air with a fan, promoting even cooking and reducing baking times. Best for baking pastries, bread, and roasting meats.
- Combination oven: Combines convection cooking with steaming, providing flexibility for various methods like roasting, baking, and steaming. Ideal for kitchens needing versatility.
- Pizza oven: Reaches high temperatures quickly, perfect for cooking pizzas, flatbreads, and other high-heat dishes.
- Conveyor oven: Uses a conveyor belt to move food through the oven, ensuring consistent cooking. Ideal for fast-food establishments and high-volume operations like sandwich shops.
While commercial ovens offer general versatility, convection ovens are better suited for even cooking and faster baking times. Combination ovens provide flexibility by incorporating steam, while pizza ovens are specialized for high-temperature cooking. Conveyor ovens excel in high-volume settings, offering consistent, automated cooking.
The choice between induction, electric, and gas stoves and ovens is a delicate one and should be researched thoroughly. Apart from the obvious, like safety maintenance, usability, and durability, make sure you’ve done thorough work researching local energy prices and business grants.
Local governments often offer higher grants for more energy-efficient elements, so make sure you think carefully before deciding between a gas or electric grill or oven. Learn more about restaurant financing.
- Energy efficiency: Choose ovens with energy-efficient ratings to lower long-term operational costs.
- Temperature control: Look for models offering precise temperature settings, crucial for dishes requiring exact cooking conditions.
- Capacity: Ensure the oven size aligns with your kitchen’s volume needs. High-capacity ovens are necessary for large-scale operations, while smaller models suit specialty establishments like bakeries.
- Energy costs & government grants: Research local energy costs and government grants and choose equipment accordingly. Make sure to include this in your restaurant business plan.
2. Additional Cooking & Food Preparation Equipment
Another type of kitchen equipment you’ll likely have to consider would be various food processors, mixers, cutters, and slicers. Your restaurant kitchen equipment list will largely depend on what you’re planning on serving as well as your initial budget.
Food preparation equipment is particularly important for restaurants that offer a variety of foods, like bistros and catering businesses.
Keep in mind that these kinds of equipment are best bought new; used mixers and food processors usually come from busy restaurant kitchens and have usually seen their best years. Unlike commercial ovens, grills, or freezers, these are more prone to breakage.
Mixers and Food Processors
Mixers and food processors are essential for efficient food preparation, particularly in bakeries and kitchens that handle large volumes of prep work.
Good food processors can handle steam cooking, air frying, and deep frying, all the while keeping the prepped food warm for hours.
- Types of Mixers:
- Floor mixer: Large and powerful, designed for high-volume mixing, ideal for bakeries and restaurants that prepare large quantities of dough or batter.
- Countertop mixer: Smaller and more compact, suitable for lighter tasks in kitchens with less space or lower output needs.
- Types of Food Processors:
- Batch bowl processor: Best for small batches of ingredients, such as chopping vegetables or making sauces.
- Continuous feed food processor: Designed for high-volume operations, allowing continuous input of ingredients, perfect for large-scale food preparation.
- Other:
- Charbroilers: Provide intense, direct heat, ideal for grilling meats and vegetables, imparting a smoky flavor that’s difficult to replicate with other methods. Perfect for steakhouses, barbecue restaurants, or any establishment specializing in grilled dishes.
- Fryers: Available in gas or electric models, used for deep-frying foods like fries, chicken, and seafood.
Floor mixers are designed for heavy-duty use and large batches, making them ideal for high-output bakeries. Countertop mixers are more compact and versatile for smaller tasks. Batch bowl processors handle smaller quantities efficiently, while continuous feed processors are better suited for large-scale operations.
Charbroilers deliver high heat for grilling, which is ideal for achieving smoky, charred flavors. Fryers are specialized for deep frying, with gas fryers heating faster and recovering temperature quicker, making them suitable for high-volume frying, while electric fryers are easier to maintain and offer more consistent heat.
- Capacity: Ensure the mixer or food processor can handle the volume your kitchen requires. Large-capacity units are necessary for high-output kitchens.
- Versatility: Choose equipment with multiple attachments or settings to handle various tasks like mixing, chopping, and slicing.
- Ease of use and cleaning: Select models that are user-friendly and easy to disassemble for cleaning, saving time during busy shifts.
Cutting Tools and Slicers
Sharp, reliable cutting tools are essential for precision and consistency in food preparation. Most importantly, however, they make everyone’s life much easier.
Cutting tools and slicers can save a lot of space that would otherwise have to be used for prep tables while saving a lot of preparation time and effort. They’re a worthy position on your restaurant equipment list.
- Manual slicers: Best for small-scale operations, offering control and precision for slicing meats, cheeses, and vegetables.
- Automatic slicers: Designed for high-volume kitchens, automating the slicing process to increase efficiency and reduce labor.
- Mandoline slicers: Perfect for precise, uniform slices of vegetables and fruits, often used in salads and garnishes.
Manual slicers provide greater control and are suited for smaller operations, while automatic slicers excel in high-volume settings where speed is essential. Mandoline slicers are specialized for creating thin, uniform slices, making them ideal for presentation-focused dishes.
- Blade sharpness: Ensure blades are made from high-quality materials like stainless steel to maintain sharpness and precision.
- Safety features: Choose tools with safety guards and ergonomic handles to reduce the risk of injury.
- Ease of cleaning: Look for slicers that are easy to disassemble and clean, ensuring hygiene and prolonging their lifespan.
3. Refrigeration and Storage
Refrigeration and storage are as important as getting the right cooking equipment. For some types of restaurants, perhaps even more. Proper storage and refrigeration is a matter of life and death; after all, you do not want to serve expired food and end up paying massive fines… not to mention losing your business!
Refrigerators and Freezers
Refrigerators and freezers keep perishable items fresh, prevent spoilage, and reduce waste. Proper refrigeration preserves the flavor, texture, and nutritional value of ingredients, which is essential for delivering high-quality dishes to customers.
Additionally, reliable refrigeration makes kitchen operations much easier by granting easy access to ingredients and supporting the overall efficiency of your restaurant.
- Walk-in cooler: Provides ample storage for bulk ingredients and large quantities of perishables. Ideal for large kitchens and operations with significant storage needs.
- Reach-in refrigerator: Offers convenient access to frequently used ingredients, typically placed near prep stations. Suitable for medium-sized kitchens needing quick access to chilled items.
- Under-counter unit: Compact and efficient, ideal for small kitchens or bar areas where space is limited.
- Blast chiller: Rapidly cools cooked foods to safe temperatures, essential for food safety in kitchens that prepare food in advance.
Walk-in coolers offer extensive storage capacity for large-scale operations, while reach-in refrigerators provide quick access to commonly used items. Under-counter units are perfect for tight spaces, and blast chillers are specialized for rapidly cooling food, which is absolutely key for food safety in high-volume kitchens.
- Energy efficiency: Choose ENERGY STAR-rated units to reduce energy consumption and lower utility bills.
- Temperature stability: Look for models with reliable temperature control to maintain consistent cooling, crucial for food safety.
- Capacity and configuration: Ensure the refrigerator or freezer has sufficient storage space and is configured to fit your kitchen’s layout.
Shelving and Storage Racks
Proper shelving and storage organization are vital for maintaining an efficient, safe, and clean kitchen. Keeping your storage organized will make the entire restaurant work far smoother.
That’s because keeping essential restaurant supplies organized and at hand will allow your staff to build muscle memory and save a lot of time they’d otherwise have to spend searching for ingredients. Make sure to include a good bit about organization in your restaurant training!
- Stainless steel shelving: Durable, easy to clean, ideal for heavy equipment and bulk food storage.
- Wire shelving: Lightweight, affordable, and well-ventilated, perfect for dry goods and lighter items.
- Epoxy-coated shelving: Moisture and corrosion-resistant, ideal for refrigerated environments or dishwashing areas.
- Mobile storage racks: Versatile and movable, ideal for transporting supplies or rearranging storage areas as needed. Be careful, however, as they might prove to be a source of a lot of chaos when your staff is overwhelmed.
Stainless steel shelving offers the highest durability and load capacity, making it suitable for heavy-duty storage. Wire shelving is more cost-effective and provides better airflow, while epoxy-coated shelving is designed to withstand moisture, making it ideal for wet areas or walk-in coolers.
- Material durability: Choose materials like stainless steel that resist rust and are easy to clean.
- Load capacity: Ensure shelves can support the weight of stored items without bending or breaking.
- Mobility and flexibility: Opt for adjustable or mobile racks to adapt to changing storage needs.
Remember to balance your budget and buy restaurant equipment according to your business needs. For example, if you’re serving a lot of perishable and processed food that requires minimal refrigeration, consider getting more food storage containers or food prep counters instead.
If you’re, say, betting on bubble tea to bring in big bucks, consider getting a quality ice machine instead of the latest blast chiller. In other words, choose carefully and plan ahead through your restaurant business plan, depending on your restaurant business model.
4. Beverage Equipment
Beverage equipment is important whether you own a coffee shop or a fast-food restaurant. Beverages are a significant source of additional revenue for all types of restaurants, so it only makes sense to provide a good selection of drinks.
If you’ve not yet developed your drink and beverage menu, consider doing so with our guide on menu engineering.
Coffee Machines
Offering popular options like specialty coffees, smoothies, and cocktails can not only better the overall dining experience but, as we’ve already mentioned, give you a solid boost in revenue. By serving high-quality coffee and creative blended drinks, you can attract more customers, meet diverse tastes, and keep guests coming back for more.
- Espresso machines: Essential for offering high-quality coffee drinks; consider manual models for barista control or automatic for consistency.
- Drip coffee makers: Ideal for high-volume coffee production, suitable for restaurants serving large quantities of regular coffee.
- French press: Offers a different brewing method for customers who prefer richer, stronger coffee.
Espresso machines are essential for quality-focused coffee service, offering customization for each cup, while drip coffee makers handle bulk brewing efficiently. High-speed blenders are powerful and versatile for a variety of beverages, whereas immersion blenders are more portable and suited for smaller tasks.
- Capacity: Select machines that can handle your expected volume, especially during peak hours.
- Versatility: Look for equipment that can handle multiple tasks, such as blending, frothing, and brewing.
- Durability: Choose machines made from robust materials to withstand constant use in a busy environment.
Blenders, Juicers, and Ice Machines
Blenders, juicers, and ice machines are key to improving your drink offerings. Blenders help you make smooth, consistent smoothies and cocktails. Juicers let you offer fresh, healthy juices that are a big draw for customers.
The right ice machine can produce the perfect type of ice—whether cubed, crushed, or flaked—to enhance the presentation and quality of your drinks. These machines make your menu more versatile and appealing, helping to attract more customers and boost sales.
- Types of blenders:
- High-speed blenders: Perfect for smoothies, milkshakes, and purees, capable of handling ice and tough ingredients.
- Immersion blenders: Portable and convenient for quick blending tasks like soups and sauces.
- Types of juicers:
- Centrifugal juicers: Fast and efficient, best for quick juice extraction from fruits and vegetables.
- Masticating juicers: Operate more slowly but produce higher-quality juice with more nutrients, ideal for health-focused menus.
- Citrus juicers: Specialized for oranges, lemons, and limes, offering quick and easy juice extraction for cocktails and fresh drinks
- Types of ice machines:
- Cubed ice machines: Produce standard-sized cubes, ideal for general beverage service.
- Crushed ice machines: Perfect for cocktails and specialty drinks that require smaller ice pieces.
- Flaked ice machines: Often used for seafood displays and buffet presentations, offering a soft, moldable ice texture.
Centrifugal juicers are quick and efficient for fast service while masticating juicers focus on quality and nutrient retention. Citrus juicers are specialized for citrus fruits. Cubed ice is versatile for most drinks, crushed ice adds texture to cocktails, and flaked ice is perfect for displays.
When it comes to blenders, high-powered blenders are essential for creating smooth, consistent beverages, especially when processing tough ingredients like ice, frozen fruits, or fibrous vegetables, making them ideal for smoothies and frozen cocktails.
- Power output: Opt for machines with enough power to efficiently process larger chunks of fruits, vegetables, ice, and other hard ingredients.
- Ease of use: Choose blenders, juicers, and ice machines that are simple to operate and maintain, minimizing downtime and training needs.
- Production capacity: Ensure the equipment can meet your demand during peak times.
- Noise level: Consider machines that operate quietly, especially if they are used in customer-facing areas.
5. Dishwashing and Sanitation
Effective dishwashing and sanitation are essential for keeping your kitchen safe and running smoothly. Properly sanitized dishes prevent health issues and ensure compliance with regulations.
Reliable dishwashing equipment, like commercial dishwashers and sanitizing stations, speeds up cleaning and reduces the risk of contamination, keeping your kitchen efficient and hygienic.
Dishwashers
A sturdy, commercial dishwashing machine can literally transform your restaurant. It’s also one of those things that don’t really break, so it can easily be added to your used restaurant equipment list.
- Conveyor dishwashers: Ideal for high-volume kitchens, processing large amounts of dishes continuously.
- Under-counter dishwashers: Compact and efficient, perfect for smaller operations or bars.
- Door-type dishwashers: Suitable for medium to large kitchens, offering a balance between capacity and space efficiency.
Conveyor dishwashers are best for high-volume settings due to their continuous operation, while under-counter models are more suited for limited spaces. Door-type dishwashers offer a versatile solution for mid-sized kitchens needing efficient dishwashing with a smaller footprint.
- Cycle speed: Ensure the dishwasher can handle the volume of dishes produced during peak hours.
- Water and energy efficiency: Look for models that conserve water and energy, reducing operational costs.
- Ease of maintenance: Choose dishwashers that are easy to clean and maintain to prevent downtime.
Sinks and Faucets
Sinks and faucets are vital in your restaurant to keep everything clean and safe. You need them for washing hands, cleaning produce, and sanitizing dishes—essential tasks that keep your kitchen running smoothly and up to code.
The right setup means your staff can work quickly and efficiently, reducing the risk of contamination. It’s not just about having them; it’s about making sure they’re reliable and easy to use so you’re not constantly dealing with breakdowns or slowdowns in your kitchen.
- Three-compartment sinks: Standard in most kitchens, used for washing, rinsing, and sanitizing dishes manually.
- Bar sinks: Smaller sinks designed for use in bar areas, ideal for cleaning glassware and utensils.
- Prep sinks: Used for washing vegetables and other food items, often located in the prep area.
Three-compartment sinks are essential for full-service kitchens needing to handle all aspects of dishwashing manually. Bar sinks are tailored for smaller, more focused tasks like glassware cleaning, while prep sinks are specifically designed for food preparation areas.
- Size and capacity: Ensure sinks are large enough to handle your kitchen’s cleaning and prep needs.
- Durability: Choose stainless steel for its resistance to corrosion and ease of cleaning.
- Pre-rinse capabilities: Look for sinks equipped with pre-rinse faucets to make dishwashing more efficient.
Things to Keep in Mind When Buying Restaurant Equipment
Whether you’re buying a commercial outdoor grill, safety equipment, cutting boards, prep tables, or a kitchen display system, there are certain things that apply universally across all kitchen equipment. Make sure you follow the below practices when buying your restaurant kitchen equipment.
- Budget and cost: Balance upfront costs with long-term savings. Energy-efficient models may cost more initially but save on utility bills over time. Durable equipment reduces frequent replacement needs. Leasing offers lower initial costs and easier upgrades, while buying may be more economical in the long run.
- Maintenance and care: Choose equipment that’s easy to clean and maintain. Regular maintenance prevents breakdowns. Make sure parts are readily available and affordable. Train staff on proper use and upkeep to extend equipment life.
- Compliance and safety: Ensure all equipment meets health and safety standards. Look for fire safety features like automatic shut-off valves. Conduct regular audits and inspections to maintain compliance and operational safety, addressing any issues immediately.
- Technology: While not an immediate part of restaurant equipment, you also have to consider purchasing relevant technological equipment, such as online ordering pos, a food ordering system, or a restaurant mobile app.
Key Takeaways
- Energy efficiency reduces long-term costs: Choose energy-efficient equipment to cut down on utility bills and enhance sustainability.
- Match equipment capacity to kitchen needs: Ensure your equipment can handle the volume of work in your kitchen for optimal performance.
- Select equipment that’s easy to maintain: This helps extend the lifespan of your tools and reduces downtime.
- Balance leasing versus buying: Consider both options based on your budget and long-term goals.
- Regular staff training is essential: Proper training on equipment usage and maintenance improves efficiency and safety.
- Ensure compliance with regulations: Regular audits and adherence to health and safety standards are crucial for smooth operations.
