Global Guide to Commercial Kitchen Equipment for Foodservice Businesses
Cafés & Coffee Shops
Bakeries & Dessert Shops
Ghost Kitchens & Food Trucks
Hotels & Catering Companies
Food Manufacturers & Central Kitchens
Whether you run a small café, a high‑volume restaurant, a bakery, a hotel kitchen or a central production facility, the right commercial kitchen equipment determines your capacity, consistency, food safety and profitability. This global guide explains the main types of commercial kitchen equipment, when you need them, and how to choose models that match your menu, space and budget.
This article focuses on universal equipment types such as commercial refrigerators, freezers, ovens, ranges, fryers, steamers, food processors, slicers, food warmers and dishwashers for professional foodservice operations.
What types of commercial kitchen equipment does a modern foodservice business need?
Every professional foodservice operation relies on six core equipment categories: refrigeration and freezers, cooking equipment, food preparation and processing, holding and display, warewashing, and stainless steel furniture or workstations.
The mix you need depends on your concept: an ice cream shop focuses on freezers and display, a bakery invests heavily in ovens and dough equipment, while a full‑service restaurant needs a balanced setup across all categories.
| Category | Examples | Best For | Key Buying Questions |
|---|---|---|---|
|
Refrigeration & Freezers
commercial refrigerator |
Reach‑in refrigerators and freezers, undercounter units, prep table fridges, display fridges and freezers, walk‑in coolers and freezers. | Restaurants, cafés, bars, bakeries, ice cream shops, hotels, ghost kitchens, food manufacturers. | How much chilled and frozen storage do you need? Do you serve guests from display units or store mainly in back‑of‑house? How important are energy efficiency and footprint? |
|
Cooking Equipment
commercial oven |
Ranges, cooktops, convection ovens, pizza ovens, combi ovens, grills, griddles, fryers, steamers, kettles and specialty equipment for regional cuisines. | Full‑service restaurants, quick‑service and fast‑casual concepts, bakeries, pizzerias, hotels, central kitchens, catering operations. | Which cooking methods does your menu require? How many portions per hour? Do you prefer gas, electric or induction, and what are your ventilation constraints? |
|
Food Preparation & Processing
food processor |
Food processors, vegetable cutters, slicers, mixers, meat grinders, dough mixers, dough sheeters and other prep equipment. | Any operation that cuts, mixes, slices, blends, grinds or forms ingredients on site, from cafés and restaurants to bakeries and food factories. | Which prep tasks take the most time? Can automation improve consistency and labor productivity? How easy are machines to clean between batches? |
|
Holding, Warming & Display
food warmer |
Food warmers, hot holding cabinets, bain maries, steam tables, soup kettles, hot and cold display counters, salad bars and beverage dispensers. | Buffets, hotels, catering companies, quick‑service lines, bakeries, cafés and any business that holds food hot or cold before service. | How long do you need to hold food at safe temperature? Are you displaying for self‑service or serving staff‑side? How much space do you have at the front‑of‑house? |
|
Warewashing & Sinks
commercial dishwasher |
Undercounter dishwashers, hood‑type machines, conveyor dishwashers, glass washers, pot washers, hand‑wash sinks and mop sinks. | Any foodservice business that uses reusable plates, glasses, utensils, cookware or sheet pans. | What are your peak dish volumes? How quickly must you turn around plates and glassware? Do you have space for a dedicated warewashing area? |
|
Worktables & Storage
stainless prep table |
Stainless steel worktables, prep tables, wall shelves, storage racks, ingredient bins and utility carts. | All commercial kitchens, from food trucks and small cafés to hotels and food plants. | How can you create safe, ergonomic workspaces and efficient storage within your footprint? Where do you need splash guards and overshelves? |
How should your equipment mix change for different foodservice concepts?
A global chain, a neighborhood café and a frozen dessert shop all need commercial kitchen equipment, but their priorities differ. The best way to plan your purchases is to start from your menu, production volume and service style.
| Concept | Typical Equipment Priorities | Key Questions Before Buying |
|---|---|---|
|
Restaurant or Bistro
front & back kitchen |
Balanced investment in refrigeration, ranges, ovens, fryers, grills, prep equipment, food warmers and dishwashers for dine‑in and takeaway. | How many seats and services per day? Which dishes drive revenue and require the most cooking capacity? How can you reduce bottlenecks on the line? |
|
Café & Coffee Shop
light cooking |
Undercounter and display refrigeration, small convection ovens, panini grills, back bar coolers, cake display fridges and compact dishwashers. | Do you bake on site or finish pre‑baked goods? How important is visual merchandising for cakes, desserts and ready‑to‑eat snacks? |
|
Bakery & Dessert Shop
baking & display |
Bakery ovens, proofers, dough mixers, dough sheeters, chilled display cabinets, blast chillers, ice cream or gelato display freezers. | What product mix do you offer (bread, pastries, cakes, frozen desserts)? How many baking cycles per day? Do you need overnight proofing or freezing? |
|
Ice Cream or Frozen Dessert Business
frozen desserts |
Ice cream or frozen yogurt machines, display freezers, storage freezers, refrigerated prep tables for toppings and beverage coolers. | Do you produce frozen desserts on site or buy ready‑made? How many display flavors and how much back‑up storage do you require? |
|
Ghost Kitchen & Food Truck
compact & flexible |
Compact refrigeration, combi ovens or multifunction equipment, countertop fryers or grills, prep tables and efficient dishwashing solutions. | What is your exact footprint and utilities access? Can you consolidate functions with combi ovens or induction to save space and simplify ventilation? |
|
Central Kitchen & Food Manufacturer
high volume |
High‑capacity refrigeration and freezers, walk‑ins, industrial cookers, kettles, mixers, industrial food processing equipment and blast chilling or freezing. | What batch sizes do you need? Which steps can be automated to stabilize product quality and reduce labor hours? How will you expand capacity over time? |
How do you choose commercial refrigeration and freezers for safe food storage?
Refrigeration and freezing protect your ingredients, finished dishes and desserts. The core decision is how to balance back‑of‑house storage, prep‑line refrigeration and front‑of‑house display.
| Equipment Type | Main Use Cases | Selection Tips |
|---|---|---|
|
Reach‑In Refrigerators & Freezers
commercial refrigerator |
General storage of meat, dairy, produce and prepared items in restaurant kitchens, hotels and catering facilities. | Check interior capacity and shelving flexibility. Consider door swing direction, clearance and how often staff access the unit during service. |
|
Undercounter & Worktop Units
undercounter refrigerator |
Storing ingredients directly under prep areas, bar counters and service stations in tight spaces. | Measure under‑counter height and ventilation space. Ensure doors or drawers open fully without blocking circulation paths. |
|
Prep Table Refrigeration
sandwich prep table |
Keeping toppings and fillings within arm’s reach for pizzas, sandwiches, salads and fast‑casual assembly lines. | Plan pan layout based on your menu. Choose models with solid temperature control and easy‑to‑clean interiors and cutting surfaces. |
|
Display Fridges & Freezers
display fridge |
Presenting bottled drinks, desserts, cakes, pastries, grab‑and‑go items and packaged frozen products to guests. | Pay attention to glass clarity, lighting and shelf adjustability. Make sure guests can easily see and reach the products you want to promote. |
|
Walk‑In Coolers & Freezers
walk in cooler |
High‑volume chilled or frozen storage in hotels, central kitchens, commissaries and food manufacturing facilities. | Work with a specialist to size the room for current and future needs. Plan shelving, air flow and door placement carefully to support safe operations. |
Which commercial cooking equipment matches your menu and production volume?
Cooking equipment defines your core production capacity. The right combination of ovens, ranges, fryers, grills, steamers and kettles should match your menu, ticket volume and kitchen layout.
| Equipment | Typical Applications | Buying Considerations |
|---|---|---|
|
Ranges & Cooktops
commercial range |
Sautéing, boiling, simmering and pan‑frying in restaurants, hotels and catering kitchens. | Decide between gas, electric or induction based on local utilities, ventilation and desired heat control. Plan burner count for peak service. |
|
Ovens (Convection, Deck, Combi)
commercial oven |
Baking, roasting, finishing and re‑thermalizing in bakeries, restaurants, pizzerias and central kitchens. | Look at tray capacity, temperature range and programmability. Consider combi ovens if you need both dry heat and steam in one footprint. |
|
Pizza Ovens
pizza oven |
Producing pizzas and flatbreads in pizzerias, casual dining and food trucks. | Choose between deck, conveyor or stone‑style ovens depending on your style, speed requirements and space for ventilation. |
|
Fryers
commercial fryer |
Frying potatoes, chicken, snacks and appetizers in quick‑service, casual dining and catering operations. | Evaluate oil capacity, recovery time and number of baskets. Plan for safe oil handling and filtration to maintain product quality. |
|
Grills & Griddles
commercial grill |
Cooking burgers, steaks, vegetables, breakfast items and sandwiches in a wide range of foodservice concepts. | Decide between charbroilers and flat griddles. Check plate thickness, cooking surface size and grease management features. |
|
Steamers & Kettles
commercial steamer |
Cooking vegetables, rice, dumplings, soups and sauces in high‑volume kitchens and institutions. | Consider whether you need pressure or atmospheric steam. Review capacity and how easily staff can load, unload and clean the unit. |
How can food preparation and processing equipment improve consistency and labor efficiency?
Food preparation equipment – from simple vegetable cutters to advanced industrial food processors – helps you standardize cuts, reduce manual labor and increase throughput while maintaining product quality.
| Prep Task | Equipment Options | What to Check Before You Buy |
|---|---|---|
|
Cutting & Slicing
vegetable cutter |
Vegetable cutters, mandoline‑style slicers, meat slicers and bread slicers for uniform slices and dice. | Confirm the available disc or blade options and how quickly they can be changed. Review safety features and cleaning steps between ingredients. |
|
Mixing & Blending
food processor |
Food processors, planetary mixers and immersion blenders for sauces, batters, doughs and fillings. | Match bowl volume to batch sizes. Decide if you need multiple speeds or programmable recipes to maintain consistency. |
|
Grinding & Mincing
meat grinder |
Meat grinders and mincers for burgers, sausages, meat fillings and other minced products. | Evaluate grinding plates, feed rate and how easily you can disassemble, clean and reassemble the unit between batches. |
|
Dough Handling
dough mixer |
Dough mixers, dividers, rounders and sheeters for bread, pizza, pastries and other bakery items. | Match motor power and bowl size to your dough hydration levels and batch size. Check space and safety guards around moving parts. |
|
Industrial Processing
industrial food processor |
Industrial food processing equipment such as large‑scale mixers, cutters, forming machines, cookers, coolers and packaging lines. | Map your full process from raw material to finished product. Identify where automation will bring the greatest benefits to quality and throughput. |
How do you keep food hot, safe and visually appealing before service?
Holding and display equipment bridges the gap between cooking and service. It helps maintain safe temperatures and attractive presentation in restaurants, buffets, cafés, bakeries and catering operations.
| Holding Scenario | Recommended Equipment | Planning Tips |
|---|---|---|
|
Buffet & Self‑Service
bain marie |
Bain maries, steam tables, chafing dishes, soup kettles and salad bars for hot and cold self‑service stations. | Plan pan sizes and layout around guest flow. Consider clear labeling and sneeze guards where appropriate. |
|
Quick‑Service & Takeaway
food warmer |
Countertop food warmers, hot holding cabinets and display warmers for fried items, baked goods and hot sandwiches. | Keep products in view without drying them out. Match holding capacity to peak demand to avoid long holding times. |
|
Bakery & Dessert Display
cake display fridge |
Refrigerated display cabinets, ambient bakery cases and dessert refrigerators for cakes, pastries and chilled desserts. | Use good lighting and adjustable shelving. Arrange products so that best‑sellers are at eye level and easy to reach. |
|
Catering & Transport
insulated food transport |
Insulated food transport carts, portable food warmers and beverage dispensers for off‑site catering. | Choose units that are easy to load, clean and move. Plan routes and timing so food arrives at safe temperatures and in good condition. |
How should you plan warewashing, ventilation and stainless steel workspaces?
A reliable warewashing setup, effective ventilation and hygienic workspaces are essential for any commercial kitchen. They do not generate revenue directly, but they protect your staff, guests and brand.
| Area | Core Equipment | Key Considerations |
|---|---|---|
|
Warewashing
commercial dishwasher |
Undercounter dishwashers, hood‑type machines, conveyor dishwashers, glass washers, pot washers, dish tables and racks. | Separate dirty and clean zones. Ensure enough rack capacity and landing space on both sides of the machine during peak hours. |
|
Ventilation & Extraction
kitchen hood |
Kitchen hoods, extraction systems and, where appropriate, filtration units for ranges, fryers, grills and ovens. | Work with local specialists to plan airflow, duct routing and access for cleaning. Consider heat and noise levels in open kitchens. |
|
Worktables & Storage
stainless steel table |
Stainless steel worktables, wall shelves, storage racks, ingredient bins and carts across prep, cooking and plating stations. | Provide enough clear work surface for each station. Place shelves and racks so staff can work safely without overreaching or lifting heavy loads awkwardly. |
How can you plan a commercial kitchen equipment roadmap that grows with your business?
Instead of buying everything at once, many operators build an equipment roadmap. Start with the essential commercial kitchen equipment you need to launch, then add capacity or new capabilities as your menu and volume grow.
A clear plan helps you avoid buying items that do not fit your long‑term concept and makes it easier to standardize equipment across multiple locations or regions.
| Stage | Focus | Practical Actions |
|---|---|---|
|
1. Define Menu & Volume
|
Align equipment with dishes, production batches and service style. | List your top menu items and estimate portions per day. Identify which cooking and holding methods each item requires. |
|
2. Map Layout & Workflow
|
Design efficient prep, cooking, holding, service and wash areas. | Sketch the kitchen layout. Place refrigeration near prep, cooking near service, and dishwashing in a dedicated zone away from plating. |
|
3. Prioritize Essential Equipment
|
Acquire critical commercial refrigeration, cooking and prep equipment. | Start with items required to produce your core menu safely and consistently. Plan power, gas, water and ventilation connections early. |
|
4. Add Capacity & Specialization
|
Expand production or introduce new offerings as demand grows. | Consider additional ovens, fryers, prep machines or display units that support your most profitable menu categories. |
|
5. Standardize & Maintain
|
Keep equipment in good condition and harmonize models across sites. | Develop cleaning routines and maintenance schedules. Where possible, standardize models and spare parts to simplify training and service. |
Disclaimer: This guide is for general information only. Always follow local regulations, safety guidance and manufacturer instructions when selecting, installing and operating commercial kitchen equipment.
