The Complete Guide to Restaurant Kitchen Equipment

Building a successful restaurant starts long before the first dish is served, it begins with a strategic approach to every detail, and the true foundation of that success is the right restaurant kitchen equipment. 

A well-equipped kitchen is more than just a set of appliances; it’s the key to smooth operations, consistent quality, and an efficient workflow. But in today’s fast-paced restaurant industry, equipment alone isn’t enough. 

Technology, especially order management systems, is now just as vital to a modern kitchen setup. When you combine high-quality tools with smart tech solutions, your chefs can work efficiently, your dishes stay consistently excellent, and your guests enjoy a top-tier dining experience every time. 

This guide will walk you through everything you need to know to equip your restaurant kitchen, from essential tools and appliances to the advanced technology that will give your operation a true competitive edge.

Key considerations before buying restaurant kitchen equipment

Before you buy any kitchen equipment, it's a good idea to think through a few key things. You want to make sure you're getting the right stuff for your unique kitchen and business.

1. Budget

The first thing to think about is how much money you have to spend. This will help you determine whether you can afford to purchase new, top-of-the-line equipment or if you should seek good deals on used gear.

2. Size of your space

A big, powerful oven is great, but not if it doesn't fit in your kitchen. Measure your space carefully, including the height of your ceilings and the width of your doorways. You also need to consider how much counter space you'll have and where everything will be placed.

3. Menu

The kind of food you plan to serve is super important. If you're going to be baking a lot, you'll need a great oven. If you're a coffee shop, a high-quality coffee bar equipment is a must. Make sure your equipment matches what you're making.

4. Energy and utilities

Howstuffwort, an educational website, cited Madison Gas and Electric (MGE), an energy company, stated that running a gas range without a pilot light costs about $2.34 per month (at $1 per therm), while running an electric range costs around $5.94 per month (at $0.14 per kilowatt-hour).

Some equipment uses a ton of electricity, and some runs on gas. You need to check what kind of hookups you have and how much your power and gas bills will be. 

5. Staff's skills

If your kitchen team is full of experienced pros, they might be comfortable with complicated, high-tech machines. But if you have newer staff, you might want to pick equipment that's simple and easy for everyone to use.

What equipment is needed in a restaurant kitchen?

Here’s the key equipment your kitchen needs to run smoothly, keep food fresh, and make life easier for your staff. From cooking gear to storage and prep tools, the right setup makes all the difference.

1. Commercial range 

A commercial range is one of the most important pieces of equipment in the kitchen. It is where most of the cooking happens. While they have the same function as home stoves, commercial ranges are built to handle nonstop, high-demand cooking, making them perfect for restaurant equipment. 

• Gas ranges: If you’re looking for speed and control, gas is the way to go. You get that instant flame adjustment, you can actually see how hot it is, and as a bonus, it still works if the power goes out.
• Electric ranges: These are great if you don’t have gas or if you want something a little easier for beginners. No flames to worry about, which makes it feel safer and less intimidating. You can just focus on cooking without stressing about fire hazards.
• Induction ranges: These are kind of futuristic. Instead of heating the stovetop, they use magnets to heat your pan directly. That means your food cooks super fast while the surface stays cool. It’s safer and way more energy-efficient, a real win-win.
• Modular ranges: Modular ranges are like the “build-your-own” version of kitchen ranges. You can connect different cooking units to create a custom setup for your kitchen.

2. Ovens

An oven is another must-have in any restaurant kitchen, often complemented by a fryer or broiler for versatile cooking options. It’s where you bake, roast, and slow-cook food. There are different types of ovens, and choosing the right one depends on the type of restaurant you run and the food you serve.

• Gas ovens: These are super versatile and often come with a gas range on top. Just like gas ranges, they heat up quickly and give you great control over cooking. They’re perfect for roasting meats, baking, or just handling general cooking in a busy kitchen.
• Electric ovens: These are the kind you often see at home, but commercial versions are bigger and more durable. Electric ovens heat evenly and keep a steady temperature, which makes them ideal for baking bread, cakes, and pastries.
• Convection ovens: These ovens have a fan that blows hot air around, which helps food cook faster and more evenly. They are great for busy kitchens that need consistent results on every batch.
• Combination (Combi) ovens: A combi oven mixes convection heat with steam, so you can bake, roast, and steam all in one unit. They are perfect for kitchens that want flexibility without taking up extra space.
• Deck ovens: Have you ever noticed how Italians make pizza? They often use deck ovens with a stone or ceramic base. This makes the pizza or bread come out nice and crispy, which is a hallmark of a good commercial oven.
• Conveyor ovens: These ovens move food through on a conveyor belt, cooking it as it passes through. They’re perfect for pizza shops, fast-food spots, or any kitchen that needs to produce consistent results quickly.

3. Grill

A grill cooks food by getting it really hot and using that heat to create the sear marks, caramelization, and smoky flavors we all love. How it does that depends on the type of grill.

• Gas grills: These use a gas flame under the grates. The flame heats the metal, which cooks the food. They’re quick, easy to control, and perfect for busy kitchens that need consistent results.
• Charcoal grills: Charcoal is the classic choice. The burning coals get super hot and produce both heat and smoke, giving food that signature grilled flavor. Charbroilers are great for adding that smoky touch.
• Electric grills: These use metal heating elements powered by electricity. The elements heat the grill surface, cooking the food directly and enhancing its flavor. They’re convenient for kitchens that don’t want an open flame but still want that grilled taste.

4. Steam tables

Steam tables keep cooked food at the right temperature, so it’s ready to serve without losing flavor, texture, or quality. They’re especially useful during busy service periods when multiple dishes need to stay warm at the same time.

• Wet steam: These tables use water trays to produce steam. They’re perfect for foods that need to stay moist, like soups, sauces, or stews.
• Dry steam: These use heated plates or electric elements without water. They’re ideal for keeping foods warm while maintaining crispiness, like fried items, baked goods, or roasted meats.

5. Deep Fryer

Deep fryers are the shortcut to golden, crispy magic. They cook food fast and evenly by dunking it in hot oil, making them perfect for fries, chicken, onion rings, tempura, or anything that tastes better with a little crunch. 

6. Commercial toaster

Commercial toasters make it quick and easy to toast bread, bagels, buns, and sandwiches evenly and consistently. Unlike regular household toasters, commercial models are built for high-volume use and can handle dozens of slices without slowing down

7. Refrigerators and freezers

You can’t run a kitchen without a good fridge or freezer. They keep your ingredients fresh, stop food from going bad, and give you space to store everything. 

• Reach-in refrigerators: These are the classic tall units you see in most kitchens. Everything is easy to reach and organize, making it simple to grab ingredients when you need them.
• Undercounter: This is a small unit that fits under counters. Great for busy prep stations where chefs need ingredients close at hand.
• Walk-in refrigerators and freezers: Big kitchen? Big restaurant? Walk-ins are a lifesaver. Tons of storage, easy to stock, and built to handle high volumes without breaking a sweat.
• Display:  Often used in cafés or bakeries to show desserts, drinks, or ready-to-eat items while keeping them cold.

8. Ice makers

Ice makers ensure cold drinks, chilled ingredients, and proper food storage when you need them. In a restaurant or bar, running out of ice can slow down service or affect food quality, so having a reliable ice machine is critical.

• Flake ice: These machines produce soft, flaky ice that’s ideal for seafood displays, salads, or keeping perishable items chilled without damaging them. 
• Cube ice: The most common type of ice, these machines produce solid cubes perfect for drinks, blending, or cooling large containers. 
• Nugget ice: Soft, chewable, and fun to crunch. Cafés, juice bars, and casual spots love this one because it gives drinks a little extra character.

9. Mixers

Mixers are basically your kitchen sidekick when it comes to handling big batches of dough, batter, or sauces. They save your arms, save time, and make sure everything comes out smooth and consistent. No lumps, no uneven mixing.

• Stand mixers: This is a free-standing machine with attachments for whisking, beating, and kneading. Great for dough, cake batter, or whipped cream.
• Planetary mixers: The attachment spins around the bowl so everything gets mixed evenly. Bakeries and pizzerias love these for getting consistent results every time.
• Spiral mixers: This is made for bread dough, these have a rotating bowl and spiral hook that kneads like a pro without overworking the dough.
• Hand mixers: Small, lightweight, and portable, these little guys handle quick jobs like whipping cream or stirring sauces.

10. Food Processors

Food processors are a total time-saver. They can chop, dice, slice, shred, grind, or puree just about anything in seconds, which is way easier than doing it all by hand.

• Compact or countertop models: These are great for small tasks like chopping onions, making sauces, or blending a few ingredients at a time.
• Commercial heavy-duty models: Built for big kitchens, these can handle huge batches, tough veggies, or even thick dough. They’re perfect for restaurants or catering operations where there’s a lot to prep.

11. Slicers

Slicers turn cutting meats, cheeses, and veggies into a fast, precise, and uniform process. Perfect for delis, sandwich shops, or any kitchen that cranks out high volumes and needs consistency.

• Manual slicers: Staff push the food against a rotating blade, making it a simple option for smaller kitchens or lighter slicing tasks.
• Electric slicers: Powerful and automated, electric models tackle big batches quickly while letting you adjust blade speed and thickness for the perfect slice.

12. Sharpening Stones

Sharpening stones are used to maintain knives, slicer blades, and other cutting tools. Sharp knives are safer and more efficient, reducing the risk of slips or uneven cuts.

13. Smallwares

These tools really live up to the phrase “small but terrible.” Smallwares are all the little gadgets and utensils that make a huge difference in a restaurant kitchen. They help you prep, cook, and serve food, making everything faster, safer, and more consistent. Even the best chefs would struggle to keep up without them.

• Pots and pans (all sizes) with lids
• Chef’s knives
• Paring knives
• Mixing bowls
• Spoons and ladles 
• Spatulas and tongs
• Whisks
• Baking sheets and pans
• Cutting boards
• Kitchen towels and rags
• Measuring cups and spoons
• Colanders and strainers
• Peeler and grater 
• Thermometers
• Rolling pins
• Measuring cups and spoons

14. Shelves

Shelves are a kitchen lifesaver. They keep everything organized so you’re not tripping over boxes or digging through piles to find what you need. When things get busy, having a place for everything saves time and makes your whole workflow a lot smoother.

• Wire shelving steel 
• Stainless steel shelving 
• Wall-mounted shelves 
• Mobile or rolling racks

15. Storage containers 

Storage containers protect ingredients, prevent spills, and help chefs find what they need quickly, ensuring efficient supply management. Choosing the right container depends on what you are storing, how often you access it, and whether it needs to stay fresh or move around the kitchen.

• Storage boxes
• Ingredient bins
• Food storage containers
• Liquid containers
• Portion-control containers
• Prep bins and trays

Labeling and lids are important for organizing kitchen equipment and ensuring food safety in a restaurant, particularly with commercial cooking equipment.

16. Washing tools

Washing tools are what keep a commercial kitchen clean, safe, and sanitary. In a restaurant, dishes, utensils, pots, and pans are constantly in use, and having the right washing setup makes sure everything comes out spotless and ready for the next round of service.

• Soap and detergents
• Gloves
• Scrub brushes and sponges
• Squeegees and dish racks
• Sanitizers and spray bottles.
• Scrapers and scouring pads
• Towels and drying cloths
• Buckets and soak tanks

17. Dishwasher

If you don’t want to spend all day washing dishes by hand, a dishwasher is a total time saver. These machines are built to handle large volumes of plates, glasses, utensils, and pots while making sure everything comes out clean and sanitized.

• Undercounter dishwashers: Small units that fit neatly under counters. Perfect for quickly washing plates, glasses, and small trays without taking up much space.
• Door-type or rack-type dishwashers: Bigger machines where you load racks of dishes and pull them through a wash cycle. Great for mid-sized kitchens that need more capacity than an undercounter can handle.
• Conveyor dishwashers: These move dishes automatically through washing, rinsing, and sanitizing cycles. Ideal for busy operations where speed and efficiency are key.
• Glass washers: Specially designed for delicate glassware. They use gentle jets and careful temperature control to clean glasses without chipping or breaking them.
• Pot and pan washers: Heavy-duty machines that use strong jets and high heat to tackle stuck-on food and grease. Perfect for large pots, pans, and trays that won’t fit in a standard dishwasher.

18. Sinks

Sinks are a fundamental part of any commercial kitchen. They keep the kitchen clean, help prevent cross-contamination, and provide a dedicated space for washing ingredients, utensils, and cookware.

• Three-compartment sinks: These are a staple for manual dishwashing. One section is for washing with detergent, one for rinsing, and one for sanitizing with hot water or chemicals.
• Prep sinks: Smaller sinks designed for washing fruits, vegetables, and other ingredients.Keeping them separate from dishwashing sinks helps prevent cross-contamination and keeps prep work organized.
• Handwashing sinks: Hygiene is key, and dedicated handwashing sinks make it easy. Usually placed near prep areas, entrances, and restrooms, they come stocked with soap, paper towels, and sometimes touchless faucets to keep hands clean.
• Mop or janitorial sinks: These deep sinks handle filling mop buckets, disposing of dirty water, and other heavy-duty cleaning tasks. They keep cleaning separate from food prep areas to maintain a safe kitchen environment.
• Specialty sinks: Some kitchens go a step further with sinks that have built-in garbage disposals, peelers, or cutting boards. These make prep faster and help keep ingredients separated from waste.

19. Safety equipment

Safety gear isn’t something you can skip. It protects you from cuts, burns, slips, and other accidents. It also keeps the kitchen running smoothly and makes sure you’re following the rules of using commercial cooking equipment. Bottom line, having the right safety tools is just smart.

• First aid kits
• Fire extinguishers
• Non-slip mats and shoes for restaurant workers 
• Oven mitts and heat-resistant gloves
• Cut-resistant gloves
• Aprons and protective clothing
• Eye protection and face shields
• Emergency signage and equipment
• Temperature and fire monitoring devices

20. Janitorial equipment

A spotless kitchen not only prevents foodborne illness but also creates a safer workspace for staff, reducing slips, falls, and contamination risks. Janitorial equipment keeps a commercial kitchen clean, safe, and compliant with health regulations. 

• Mops and mop buckets
• Brooms and dustpans
• Wet floor signs
• Scrub brushes and sponges
• Trash cans and liners
• Cleaning chemicals and dispensers
• Vacuum cleaners or wet-dry vacs
• Protective gear

Knowing the State Retail and Food Service Codes and Regulations by State is crucial because it ensures that food handlers, restaurants, and other establishments comply with the specific rules of their jurisdiction.

21. Coffee maker

Coffee makers keep kitchens, cafés, and breakfast service smooth by providing a steady supply of fresh, hot coffee. In commercial settings, speed, consistency, and volume matter just as much as taste, and the right coffee maker makes it easy to serve every cup perfectly.

• Single-serve machines: These brew one cup at a time with pods or capsules. Perfect for small cafés, offices, or spots where everyone wants their own flavor without waiting around.
• Espresso machines: If you’re serving lattes, cappuccinos, or fancy coffee drinks, this is your go-to. They pull shots fast and keep the flavor spot-on so every cup hits just right.

22. Kitchen Display System (KDS)

This one is under restaurant technology, but can be kitchen equipment. A KDS is like a digital command center for the kitchen. Instead of paper tickets, orders show up on a screen in real time, letting chefs and line cooks see exactly what to make and when. 

More advanced systems can track prep times, prioritize complicated orders, and even warn if an ingredient is out of stock. This helps the kitchen stay organized, reduce mistakes, and make every dish consistent.

23. Point of Sale (POS) systems

A POS system does a lot more than take payments. It keeps track of orders, sends them directly to the kitchen, and gives managers insights into sales, busy hours, and staff performance.

When paired with a restaurant order system and KDS, it ensures orders move smoothly from the dining area to the kitchen, cutting down mistakes and speeding up service.

24. Digital menus

Digital menu let diners see your offerings on a tablet, smartphone, or tabletop screen. They’re interactive, so customers can customize meals, check allergens, and see specials instantly. Orders go straight to the POS or KDS, which keeps things accurate and fast.

For restaurants, these menus also make it easy to update items or prices without printing new menus.

• Tablet or QR code menus: Restaurants often provide tablets at the table or QR codes for customers to scan with their smartphones. 

• Self-service Kiosks: Interactive kiosks in the restaurant allow customers to browse the menu, customize items, and place orders themselves. Common in fast-casual and high-traffic settings.

• Web-based Menus: Accessible through a restaurant’s website, these menus let customers check offerings before visiting. They are especially useful for takeout, delivery, or catering orders and can integrate with online ordering systems.

25. Ventilation

A kitchen without good ventilation is like a car without windows — hot, smoky, and uncomfortable. Ventilation keeps the air fresh, the heat under control, and the staff fresh and safe. It sweeps out smoke, grease, and cooking smells so the kitchen feels way more breathable.

• Hoods and exhaust systems: These hang over the stoves and fryers, catching smoke, steam, and fumes before they take over the room. Some send the air outside, while others clean it and send it back in.
• Fans and ductwork: They act like the kitchen’s lungs, moving air around so it doesn’t get stuffy and smells don’t linger.
• Filters: Grease and charcoal filters are the unsung heroes, trapping particles before they clog the ducts or create fire risks. A little maintenance goes a long way.
• Make-up air systems: Every exhaust needs a partner. Make-up air systems bring fresh air back in to keep airflow balanced, doors easy to open, and Heating, Ventilation, and Air Conditioning (HVAC) systems running smoothly.

Brand new vs. second hand restaurant kitchen equipment 

The decision to purchase new or used kitchen equipment is one of the most critical financial and operational choices a restaurant owner can make. 

This is a topic that requires careful consideration, as both options present distinct advantages and disadvantages that can impact a business's success, profitability, and long-term sustainability.

Buying secondhand equipment

For business owners who need to be careful with their money, buying used commercial kitchen equipment is a big win. It's exciting to find a high-quality piece of equipment for a low price. It's not about being cheap, it's about being smart with your resources.

Used equipment can cut your initial costs by half or even more. This extra money can be used for other important things, like marketing your restaurant or hiring great staff.

Buying secondhand is a smart way to stretch your budget, but it takes a little homework, because if you try to be careless, you will spend more on commercial kitchen appliance repair and this will be your biggest downfall.  There are a lot of steps you need to do just to be sure: 

• Inspect carefully
• Ask for maintenance history
• Check compatibility
• Negotiate warranties or guarantees
• Consider refurbishing

Investing in new equipment

A busy restaurant kitchen is like a well-oiled machine. If one part breaks, everything can stop. The main reason to buy new equipment is for peace of mind. 

There’s more to it than just reliability. It's an investment that protects you from the stress of a refrigerator or oven breaking down at the worst possible time.

This isn't just a one-time purchase; it's a long-term plan to save money and run your business better.

The facts are also on the side of new equipment. Newer appliances are much more energy-efficient. A new refrigerator with an ENERGY STAR label can save you a lot of money on your electricity bill over time. 

A balanced approach

There isn't one perfect answer. The best decision is a smart one that balances your money with your needs. Many successful restaurants use a mix of both.

For example, it makes sense to purchase secondhand items that do not undergo heavy mechanical use, such as shelving, storage containers, or decorative pieces.

However, the core equipment that directly serves customers, like ovens, ranges, espresso machines, or grills, must be highly reliable. 

These critical machines need to perform consistently, especially during peak hours, to avoid breakdowns that could disrupt service and affect the customer experience.

Outsourcing 

Outsourcing is a smart move when buying certain equipment just isn’t in the budget. Instead of spending big on a machine you’ll barely use, let someone else handle it for you.

For example, if you can’t afford a full-scale ice machine for cube ice, consider outsourcing your ice supply, or use your freezer to make ice for you. 

The key is knowing what makes sense to outsource and what’s better to have in-house. Done right, it’s a cost-effective strategy that keeps your kitchen running smoothly without breaking the bank.

Where to source restaurant kitchen equipment?

If you're after that shiny, never-been-used equipment, There are a lot of commercial kitchen equipment for sale, your best bet is to check out the following: 

• Restaurant supply stores: Places like Restaurant Depot and KaTom Restaurant Supply are huge and have a wide variety of equipment, from big ovens to small wares like plates and pans.

• Online shops: WebstaurantStore is a huge one, kind of like the Amazon of restaurant stuff. Speaking of which, you can also browse Amazon for certain items. And when you're ready for the tech side of things, you'll want to check out POS websites for things like cash registers, and MENU TIGER for restaurant ordering software.

• Directly from manufacturers: This is a bit more specific, but you'll see big names like Hobart for mixers and dishwashers, and Blodgett or Rational for ovens.

For Secondhand Equipment

• Online marketplaces: eBay is a classic. You can find everything from small kitchen tools to large appliances. 
• Facebook marketplace and local buy and sell groups: Many local communities have Facebook groups dedicated to buying and selling restaurant equipment. Searching for terms like “used restaurant equipment” or “restaurant equipment for sale” can yield local listings.

Upgrade your restaurant kitchen today!

At the end of the day, running a restaurant is all about creating great food, happy guests, and a smooth flow. And honestly? That all starts in the kitchen. Having the right restaurant kitchen equipment makes a huge difference. 

But a great kitchen setup is only half the story. These days, guests want your food wherever they are, and that’s where restaurant ordering software comes in. It’s like giving your customers a front-row seat to your menu without them having to leave their couch.

Invest in both, and you’re not just running a restaurant, you’re building an experience people will keep coming back to.