Making the Right Investment in Cooking Equipment
Commercial cooking equipment represents one of the largest capital investments for any restaurant. Ranges, fryers, griddles, and ovens form the backbone of your kitchen's production capacity. Making the wrong choice can bottleneck your entire operation.
This guide covers the essential factors to evaluate when purchasing commercial cooking equipment.
1. Gas vs. Electric
The first decision is fuel type. Each has advantages:
Gas Equipment
- Faster heat-up and recovery times
- More precise temperature control at the burner
- Lower operating cost in most regions
- Requires gas line installation and ventilation
Electric Equipment
- Easier installation — no gas line needed
- More even heat distribution in ovens
- Generally safer (no open flame)
- May have higher operating costs depending on local utility rates
Check your kitchen's existing utility connections before deciding. Converting from gas to electric (or vice versa) adds significant installation costs.
2. Commercial Ranges
A commercial range is the centerpiece of most kitchens. Key considerations:
- Size: 36-inch for small kitchens, 60-inch for high-volume operations
- Burner configuration: Open burners for wok cooking, sealed burners for easier cleaning
- Base options: Standard oven base, storage base, or cabinet base
- Construction: Stainless steel exterior with cast iron or steel grates
3. Commercial Fryers
Fryers are essential for any kitchen serving fried foods. Consider:
- Capacity: 35 lb oil capacity handles most restaurant volumes
- Tank type: Tube-style (better for breaded foods) vs. flat-bottom (easier to clean)
- Fuel: Electric fryers heat oil faster; gas fryers are more economical for continuous use
- Safety features: High-limit thermostat, automatic shut-off, cool-touch handles
4. Griddles and Flat Tops
Infrared griddles offer even heat distribution across the entire cooking surface. Look for:
- Thick steel plate (at least 1/2 inch) for heat retention
- Manual or thermostatic controls per zone
- Grease trough and collection drawer
- 36-inch width for standard commercial use
5. Combi Ovens
Combi ovens combine convection, steam, and combination cooking in one unit. They are versatile but represent a significant investment. Consider a combi oven if your menu requires:
- Steaming and roasting in the same unit
- Programmable cooking profiles
- Consistent results across batches
- Space savings (replaces multiple units)
Look for models with EasyTouch controls, which simplify operation and reduce training time for kitchen staff.
6. Strip Heaters
Often overlooked, strip heaters keep prepared food at safe serving temperatures. They are essential for any kitchen with a holding pass or food display area. Look for even heat distribution and adjustable temperature controls.
7. Ventilation and Fire Suppression
All commercial cooking equipment requires proper ventilation. Before purchasing any gas or high-heat equipment, verify that your kitchen has:
- A Type I hood system (required for grease-producing equipment)
- Makeup air to replace exhausted air
- Fire suppression system (Ansul or equivalent)
- Adequate clearance per local fire codes
8. NSF Certification and Code Compliance
All commercial cooking equipment must be NSF certified. Additionally, check that equipment meets:
- Local health department requirements
- State fire marshal codes
- Insurance company requirements
- ADA compliance (if applicable)
Conclusion
Choosing commercial cooking equipment requires balancing your menu needs, kitchen space, utility availability, and budget. At Food Equipment Warehouse, we carry a full range of commercial cooking equipment — all NSF certified, built with 304-grade stainless steel, and shipped free to any US address. Call us at (410) 738-7119 for help configuring your kitchen.
