Opening a restaurant means buying a lot of equipment, and the list can feel endless. Miss something important and you’re scrambling mid-service. Overbuy and you’ve blown your budget on a combi oven that sits unused.
This guide covers every category of commercial kitchen equipment—from cooking and refrigeration to smallwares and technology—plus what to consider before you buy.
New Restaurant Toolkit
Everything you need to know before your grand opening.
Essential cooking and ventilation equipment
A restaurant equipment list breaks down into a few major categories: cooking appliances (ovens, ranges, fryers), refrigeration (walk-ins, reach-ins, ice machines), food prep tools (mixers, slicers, processors), warewashing (sinks, dishwashers), storage (shelving, containers), and front-of-house items (POS systems, servingware). The cooking line is where everything starts. It’s the heart of your back-of-house operation, and getting it right sets the tone for everything else.
Ovens
Your oven choice depends entirely on your menu. Convection ovens use fans to circulate hot air, which means faster and more even cooking. Combi ovens combine convection, steam, and a mix of both, giving you flexibility to steam, bake, and roast all in one unit.
Pizza ovens come in deck, brick, or conveyor styles and reach the high temperatures a proper pie requires. Conveyor ovens move food through a heated chamber on a belt, delivering consistent results in high-volume sandwich and pizza operations.
Ranges and ventilation systems
Ranges are the workhorses of any kitchen line. Gas models offer instant heat and precise control, while electric ranges provide more even heat distribution. Most kitchens lean toward gas, but your utility hookups and local codes may influence the decision.
Ventilation isn’t optional. Commercial hoods and exhaust systems remove smoke, grease, and heat from the cooking area. Without proper ventilation, you’re looking at fire hazards, poor air quality, and a failed health inspection.
Grills and griddles
Charbroilers use radiant heat to create classic grill marks and a smoky flavor. Flat-top griddles provide a solid cooking surface for pancakes, smash burgers, and cheesesteaks. Salamanders, which are high-temperature overhead broilers, handle melting cheese, toasting bread, and finishing dishes.
Deep fryers
Floor-model fryers offer high capacity for restaurants with a heavy focus on fried foods. Countertop models work for lower-volume operations. Look for units with built-in oil filtration systems, as they extend the life of your cooking oil and simplify daily maintenance.
Commercial microwaves and toasters
Commercial models are built for durability and can handle constant use throughout a busy service. Residential versions won’t last a month in a working kitchen.
Steam tables and holding equipment
Steam tables keep food at safe serving temperatures on buffets and service lines. They’re critical for food safety, ensuring items stay above the danger zone (140°F or 60°C). If you’re running a buffet or catering operation, steam tables are non-negotiable.
Refrigeration and ice equipment
Cold storage keeps your ingredients safe and your health inspector happy. The right mix of refrigeration depends on your volume, menu, and kitchen layout.
Walk-in coolers and freezers
Walk-ins are the backbone of cold storage for high-volume operations. They handle bulk storage of produce, meat, and frozen goods. Plan carefully because walk-ins require significant space and proper installation, including dedicated electrical circuits and drainage.
Reach-in refrigerators and freezers
Reach-ins come in single, double, and triple-door configurations. Position them near cooking stations so your line cooks can grab ingredients without leaving their posts. That small operational efficiency adds up over a busy service.
Refrigerated prep tables
Refrigerated prep tables combine a cold storage base with a workspace on top. They’re especially common in pizza and sandwich operations, where cold ingredients stay within arm’s reach while you build orders.
Ice machines
Ice requirements vary dramatically by restaurant type. A bar or fast-food operation burns through ice far faster than a small cafe.
- Modular units: High-capacity machines that sit on top of a separate ice bin
- Undercounter models: Fit under a standard bar or counter
- Countertop dispensers: Smaller units for self-service ice and water
Food prep equipment
Before anything hits the heat, it goes through prep. Food prep equipment cuts, mixes, and processes ingredients into usable forms.
Food processors
Batch bowl processors handle smaller quantities like sauces, chopping, and quick tasks. Continuous feed processors let you add ingredients constantly while they’re ejected into a separate container, making them ideal for high-volume shredding and slicing.
Commercial mixers
Hand mixers handle light-duty, small-batch tasks. Countertop mixers cover general-purpose mixing. Floor mixers are the heavy-duty workhorses essential for bakeries and pizzerias producing large volumes of dough.
Meat slicers
Manual slicers require the operator to move the product across the blade. Automatic slicers feature a motorized carriage for faster, more consistent results. Either way, proper safety training is a requirement for any staff using slicers.
Prep tables and cutting boards
Stainless steel prep tables are the industry standard because they’re durable and easy to sanitize. For cutting boards, use a color-coded system to prevent cross-contamination:
- Green: Produce
- Red: Raw meat
- Blue: Raw fish
- Yellow: Poultry
- White: Dairy and general use
Knife sharpening tools
Sharpening stones (whetstones) grind and reshape the blade’s edge. Honing steels realign the edge and can be used daily. Dull knives are more dangerous than sharp ones because they require more pressure, increasing the risk of slippage.
Storage and shelving for restaurant items
Organization keeps your kitchen running smoothly and your health inspector satisfied.
Wire shelving and storage racks
Shelving used in food storage areas typically requires NSF certification to meet health code standards. Options include freestanding units for flexibility and wall-mounted shelves to save floor space.
Food storage containers
Use Cambro-style containers, ingredient bins, and portion cups for organized storage. Label everything with the product name and date, and implement a FIFO (First In, First Out) system to ensure older stock gets used first.
Dry storage solutions
Dry storage includes shelving for canned goods, dry ingredients like flour and sugar, and paper products. Health codes typically require all food items to be stored at least six inches off the floor. Check your local requirements.
Sinks and warewashing equipment
Sanitation isn’t negotiable. Warewashing equipment keeps your dishes clean and your operation compliant.
Three-compartment sinks
A three-compartment sink handles the manual wash-rinse-sanitize process. Many health departments require one, even if you also have a commercial dishwasher.
Handwashing stations
Health departments mandate dedicated handwashing stations near food prep areas, restrooms, and service areas. Handwashing stations require soap and paper towels, no exceptions.
Commercial dishwashers
High-temp dishwashers use hot water (180°F) to sanitize. Low-temp models use chemical sanitizers instead. Choose from door-type, conveyor, or undercounter models based on your volume.
Mop sinks and utility sinks
Often overlooked during planning, mop sinks are required for filling mop buckets and properly disposing of dirty water. Don’t forget them in your layout.
Smallwares and kitchen supplies
Smallwares are the items that fill your drawers and stations, the tools your team reaches for dozens of times per shift.
Pots, pans, and sheet pans
Sauté pans, stockpots, sauce pans, and sheet pans form the core of your cookware. The quantity depends on your menu and projected volume.
Knives and cutting tools
A core set includes chef’s knives, paring knives, and bread knives. Add specialty knives as your menu requires.
Kitchen utensils and hand tools
Some common utensils and hand tools for the kitchen include:
| Category | Examples |
|---|---|
| Turning and lifting | Spatulas, turners, tongs (various lengths) |
| Portioning | Ladles, measuring cups, spoons, portion scales |
| Mixing | Whisks (balloon and flat), mixing bowls |
| Safety | Instant-read thermometers for checking food temps |
Servingware and dinnerware
Plates, bowls, glassware, and flatware directly affect the guest experience. The style and quality of your servingware sets the tone for your front-of-house presentation.
Beverage equipment
Hot and cold drinks require their own set of equipment.
Commercial coffee makers
Options range from simple drip brewers and airpots to complex espresso machines. Your coffee program’s complexity determines your equipment needs.
Beverage dispensers and soda systems
Fountain systems require CO2 tanks and bag-in-box syrup lines. Juice dispensers and iced tea brewers round out most beverage stations.
Blenders and drink mixers
Commercial blenders handle smoothies, frozen cocktails, and purées. Bar blenders are designed for liquids, while heavy-duty models tackle ice and frozen fruit.
Safety and sanitation equipment
Safety equipment keeps your team protected and your operation compliant.
Fire suppression systems
An integrated fire suppression system in your ventilation hood is required by law. Class K fire extinguishers handle kitchen fires, while ABC extinguishers cover the rest of the building.
First aid kits and safety supplies
OSHA requires accessible first aid supplies. Stock burn kits, bandages, and cut-resistant gloves.
Slip-resistant floor mats
Anti-fatigue mats provide cushioning for line cooks who stand for hours. Drainage mats in dishwashing areas prevent slips and allow water to drain.
Cleaning supplies and chemicals
Sanitizers, degreasers, and glass cleaners are daily necessities. Store chemicals away from food and food-prep areas, as required by health codes.
Restaurant technology and point of sale systems
Modern restaurants run on technology. Restaurant management systems handle orders, payments, and operations.
Point of sale (POS) systems
Your POS is the central hub for processing orders and payments. Modern systems include stationary terminals, handheld devices for servers, and integration with other restaurant technology.
Kitchen display systems (KDS)
Digital screens replace paper tickets in the kitchen, improving order accuracy and timing. A KDS also improves communication between front and back of house.
Employee scheduling software
Scheduling software replaces spreadsheets and whiteboards for creating staff schedules. Many scheduling tools integrate with payroll and time tracking. Tools like 7shifts connect scheduling, team communication, and payroll in one place, which saves managers hours each week.
Inventory management tools
Software and hardware (like barcode scanners) track stock levels, monitor food costs, and reduce waste.
Payroll Implementation Checklist
Use this handy checklist so you don’t miss a thing.
What to consider before buying restaurant equipment
Smart purchasing decisions save money and prevent headaches down the road. Consider the following:
| Factor | Questions to Ask |
|---|---|
| Quality | Is this commercial-grade? What’s the warranty? Is it NSF-certified? |
| Size | Will it fit through my doorways? Does it fit the allocated space? |
| Ease of cleaning | Can staff easily take it apart for daily cleaning? |
| Total cost | What are the long-term costs of installation, energy, and maintenance? |
| Support | Does the supplier offer local service and readily available parts? |
Where to buy commercial restaurant equipment
Restaurant supply stores
Local dealers and national chains let you see equipment in person and build relationships with suppliers who can offer ongoing service.
Online equipment retailers
Sites like WebstaurantStore often offer competitive pricing, but factor in shipping costs and lead times for large items.
Restaurant auctions and liquidators
Buying from closed restaurants can offer significant savings, but items are sold as-is with no warranty.
Equipment leasing companies
Leasing preserves capital and makes sense for technology that becomes outdated quickly, like POS systems.
New vs. used restaurant equipment
When choosing between new and used equipment, consider the pros and cons of each:
| New Equipment | Used Equipment | |
|---|---|---|
| Pros | Full warranty, latest features, energy efficiency | Lower upfront cost, faster availability |
| Cons | Higher cost, rapid depreciation | Unknown history, no warranty |
| Best for | Critical equipment (refrigeration, ovens, dishwashers) | Non-mechanical items (prep tables, shelving, sinks) |
How long commercial kitchen equipment lasts
Lifespan depends on quality, usage, and maintenance. Here are some reasonable timelines for commercial equipment types:
| Equipment Type | Typical Lifespan |
|---|---|
| Commercial ovens | 10-15 years |
| Refrigerators/freezers | 10-15 years |
| Dishwashers | 8-12 years |
| Ice machines | 8-10 years |
| Deep fryers | 8-10 years |
| Smallwares | 2-5 years |
Build your restaurant the right way
The right equipment is a long-term investment that sets your team up for success. Once the kitchen is equipped, staffing and scheduling become the next challenge. To simplify scheduling for your new team, start a free trial with 7shifts.
FAQs about restaurant equipment
What is the 30/30/30/10 rule for restaurants?
The 30/30/30/10 rule is a budgeting guideline that suggests allocating revenue as follows: 30% for cost of goods sold (food costs), 30% for labor costs, 30% for overhead (rent, utilities, equipment), and 10% as profit.
How much does it cost to fully equip a commercial restaurant kitchen?
Costs range from around $20,000 for a small cafe using some used equipment to over $250,000 for a large, full-service restaurant buying all new. Your final number depends on size, concept, and menu.
What restaurant equipment requires permits or inspections?
Gas-fired cooking equipment, hood ventilation systems, fire suppression systems, and grease traps typically require permits and inspections. Always check with your local health, building, and fire departments before purchasing and installing.
Can you use residential kitchen equipment in a commercial restaurant?
No. Health codes require commercial-grade equipment certified by organizations like NSF International. Residential equipment isn’t built for commercial use and won’t meet public health and safety standards.
What equipment does a small restaurant need to open?
At minimum: cooking equipment appropriate for your menu, refrigeration, a three-compartment sink and/or commercial dishwasher, stainless steel prep tables, essential smallwares, and a POS system. Start with the essentials and add specialized equipment as the business grows.
Rebecca Hebert, Sales Development Representative
Rebecca Hebert
Sales Development Representative
Rebecca Hebert is a former restaurant industry professional with nearly 20 years of hands-on experience leading teams in fast-paced hospitality environments. Rebecca brings that firsthand knowledge to the tech side of the industry, helping restaurants streamline their operations with purpose-built workforce management solutions. As an active contributor to expansion efforts, she’s passionate about empowering restaurateurs with tools that genuinely support their day-to-day operations.
