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Commercial Kitchen Equipment

Commercial Kitchen Equipment covers the working core of a restaurant, cafe, bar or institutional kitchen: fryers, convection and conveyor ovens, rapid cook ovens, ranges, steamers, walk-in and reach-in refrigeration, ice makers, food warmers, slicers and mixers, plus the replacement parts that keep them running. The catalog holds more than 8,600 items, and most fall between about $46 for parts and accessories and $27,900 for full-size cooking and refrigeration units.
How to choose commercial kitchen equipment
Match fuel and power to your building
Confirm utilities before you pick a model. Gas equipment is sold for natural gas or liquid propane, and the two are not interchangeable without a conversion kit, so check what is plumbed to your line. For gas units, compare the total BTU rating against your meter and supply pipe capacity. Electric equipment lists voltage (120V, 208V or 240V) and phase (single or three phase); a 208V three phase oven will not run on a 240V single phase circuit. Have your electrician confirm amperage and receptacle type, since many units ship with a specific NEMA plug or are hardwired.
Size for peak volume, not average volume
Plan around your busiest hour. For fryers, oil capacity in pounds and production per hour tell you how many baskets of fries you can turn; a 40 to 50 lb fryer suits most full service lines. For refrigeration, think in cubic feet and shelf count, and leave room for sheet pans. Ice makers are rated in pounds per 24 hours at specific air and water temperatures, so a hot kitchen will produce less than the label figure. When in doubt, size up one step.
Measure the space and the path in
Measure the footprint, the clearance required to combustibles, and the height under your hood. Then measure every door, hallway and corner the unit must pass through on delivery day. Ventilated cooking equipment generally has to sit fully under a listed hood, and local code sets the overhang requirement. Leave space behind refrigeration for airflow, or choose a remote condensing unit if the room runs hot.
Plan for cleaning and service
Stainless steel exteriors, removable racks, coved interiors and drain valves cut daily cleaning time. Ask how filters, gaskets and burners are accessed, and stock common wear parts such as thermostats, gaskets and fan motors so a single failure does not take a station down during service.
Main product types
The range here spans frying equipment from Pitco and BKI, rapid cook and speed ovens from Turbochef and Merrychef, holding and warming equipment from Hatco, Cadco and Carter-Hoffmann, walk-in coolers and reach-in refrigeration from Master-Bilt, steam cooking from Crown Steam Group, ovens from Blodgett and Lang, cooking lines from Comstock-Castle and food prep machines from Univex. Countertop units suit small cafes and concession stands, while floor models and walk-ins serve high volume restaurants, schools and commissaries.
Orders of $999 or more ship free within the United States; a $200 flat rate applies below that. Questions about sizing, fit or lead times? Call 866-777-2590, Monday to Friday, 9 AM to 6 PM Pacific, or email support@theeverythingdepot.com.

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