Commercial kitchen equipment is a significant investment for any restaurant, foodservice operation, or commercial kitchen. Choosing the right equipment requires more than comparing prices. Equipment should match your menu, production volume, available space, workflow, utility requirements, cleaning needs, and long-term operating costs.
GoChefSupply helps restaurant owners, chefs, contractors, and foodservice professionals compare Commercial Restaurant Equipment for new kitchens, renovations, expansions, and equipment replacements.
Determine Your Kitchen Equipment Needs
Start by identifying what your kitchen needs to produce on a daily basis. Your menu, cooking methods, production volume, and service style should guide your equipment decisions.
Consider the equipment required for cooking, refrigeration, food preparation, storage, holding, beverage service, and warewashing.
Avoid purchasing equipment simply because it offers more capacity or features than your operation requires. The best equipment is the equipment that fits your actual kitchen requirements.
Consider Your Menu and Cooking Methods
Your menu should be one of the first factors considered when selecting commercial kitchen equipment.
Different cooking methods require different equipment capabilities. Depending on your operation, you may need ranges, fryers, griddles, charbroilers, ovens, food preparation equipment, refrigeration, or holding equipment.
Consider how frequently each piece of equipment will be used and how it fits into your overall kitchen workflow.
Evaluate Equipment Capacity
Choose equipment based on expected production volume rather than simply selecting the largest available model.
Consider:
- Expected daily sales
- Peak service volume
- Batch sizes
- Cooking times
- Number of employees
- Frequency of replenishment
- Storage requirements
Equipment that is too small may create bottlenecks during busy periods. Equipment that is significantly larger than necessary may increase purchase and operating costs without providing a meaningful benefit.
Measure Your Available Space
Before purchasing equipment, carefully measure the available installation area.
Consider:
- Equipment width, depth, and height
- Door and drawer clearance
- Employee aisle space
- Work areas
- Equipment service access
- Delivery and installation access
- Ventilation requirements
- Utility connections
Remember that equipment dimensions are only part of the space requirement. Employees need sufficient room to safely operate, clean, and service the equipment.
Review Electrical, Gas, and Utility Requirements
Before ordering equipment, verify all installation requirements.
Depending on the equipment, these may include:
- Electrical voltage and amperage
- Gas type and BTU requirements
- Water supply
- Drainage
- Plumbing connections
- Ventilation
- Refrigeration requirements
Confirm that your facility can support the selected equipment before placing an order. Installation requirements should be reviewed with qualified professionals when necessary.
Consider Equipment Quality and Durability
Commercial kitchen equipment is used frequently and may operate for long periods each day. Durability should therefore be an important part of the purchasing decision.
When comparing equipment, consider:
- Construction materials
- Expected frequency of use
- Workload
- Manufacturer specifications
- Ease of cleaning
- Replacement parts
- Service requirements
- Warranty coverage
Equipment should be selected according to the demands of your operation rather than based solely on the lowest purchase price.
Compare Ease of Cleaning and Maintenance
Commercial kitchen equipment should be practical to clean and maintain.
Look for equipment with accessible surfaces, removable components where appropriate, practical drainage, and service access.
Consider how routine cleaning and preventive maintenance will fit into your daily operation. Equipment that is difficult to clean or service can create unnecessary problems over time.
Consider Energy and Operating Costs
The purchase price is only one part of the total cost of commercial kitchen equipment.
Consider the long-term costs associated with:
- Energy consumption
- Water usage
- Maintenance
- Replacement parts
- Installation
- Accessories
- Repairs
- Cleaning
Comparing both purchase price and expected operating requirements can help you make a better long-term equipment decision.
Evaluate Equipment Placement and Workflow
Equipment should work together as part of an efficient kitchen system.
Consider the movement of food, employees, supplies, and equipment through the kitchen. A typical workflow may include:
Receiving → Storage → Preparation → Cooking → Holding → Service → Warewashing
Position equipment according to how it will be used rather than simply filling available space. Proper placement can reduce unnecessary movement and improve efficiency during busy service periods.
Plan Refrigeration and Storage
Adequate refrigeration and storage are essential for commercial foodservice operations.
Consider the amount and type of ingredients your operation needs to store, including refrigerated, frozen, dry, and prepared foods.
When evaluating Commercial Refrigeration Equipment, consider capacity, temperature requirements, available space, accessibility, and expected usage.
Storage should also be organized so commonly used ingredients and supplies can be accessed efficiently without interfering with food preparation or cooking areas.
Consider Food Preparation Equipment
Food preparation equipment should match the amount of preparation performed in-house and the expected production volume.
Depending on your operation, this may include:
- Food processors
- Mixers
- Slicers
- Choppers
- Prep tables
- Cutting equipment
- Food storage containers
Explore our Food Preparation Equipment options when evaluating equipment for preparation and production tasks.
Review Ventilation Requirements
Cooking equipment can produce heat, smoke, grease, steam, and combustion products that may require appropriate ventilation.
Before purchasing cooking equipment, determine the ventilation requirements and make sure the planned kitchen layout can accommodate the necessary system.
Ventilation requirements can vary depending on equipment type, fuel source, installation, and local requirements.
Consider Installation and Service Access
Make sure equipment can actually be delivered, installed, and serviced in the planned location.
Before ordering large equipment, check doorways, elevators, corridors, loading areas, and other access points.
Also leave sufficient space around equipment where manufacturers require access for maintenance and service.
Compare Equipment Features and Specifications
When comparing similar equipment, review the specifications and features that directly affect your operation.
Consider factors such as:
- Capacity
- Dimensions
- Power requirements
- Temperature range
- Construction
- Controls
- Cleaning requirements
- Included accessories
- Warranty
- Service requirements
Focus on features that provide a practical benefit to your kitchen rather than paying extra for features that may not be necessary.
Build Your Equipment Budget
Create a realistic equipment budget before making purchasing decisions.
Remember to account for:
- Equipment purchase price
- Installation
- Electrical or gas work
- Plumbing
- Ventilation
- Delivery
- Accessories
- Maintenance
- Replacement parts
- Energy and operating costs
A complete budget helps prevent unexpected costs and makes it easier to compare equipment options.
Review Your Complete Equipment Plan
Before purchasing equipment, review your selections as one complete kitchen system.
Confirm that:
- Equipment fits the available space.
- Utilities are available.
- Equipment capacity meets expected demand.
- Workflow is practical.
- Refrigeration and storage are adequate.
- Ventilation requirements have been addressed.
- Employees have sufficient working space.
- Equipment can be delivered and installed.
- Equipment can be cleaned and serviced properly.
A complete review can help identify potential problems before equipment is purchased and installed.
Recommended Next Step
Before making your final equipment selections, review our Commercial Kitchen Equipment Planning Guide for additional guidance on planning your kitchen around space, workflow, utilities, production volume, and operating requirements.