What this category covers

Cooking equipment is the hot side of the kitchen. This section holds commercial ranges and stoves, deep fryers, griddles, charbroilers, ovens, hot plates, stock pot ranges, salamanders, panini grills, waffle makers, rice cookers and warmers and more. Most kitchens need only a few of these. The trick is picking the ones your menu actually uses.

Choosing between the main equipment types

Range, griddle or charbroiler

A range gives you open burners for pots and pans, and many models add an oven below. It is the most flexible piece on a line: sauces, soups, sautes, boiling and pan frying all happen here. A griddle is a flat steel plate for food cooked directly on the surface, such as burgers, eggs, pancakes, bacon and grilled sandwiches. A charbroiler cooks over open grates and gives grill marks and a charred flavor to steaks, chicken, burgers and vegetables. Many ranges come with a griddle or broiler section built into the top, which saves space when you need a little of each.

Fryer sizing by oil capacity

Fryers are usually sized by how many pounds of oil the tank holds. Common practice is to start from your busiest hour: how many baskets of fries, wings or fish you need to drop, and how fast. Smaller countertop fryers suit side items and low volume. Floor fryers with larger tanks hold heat better when cold food goes in, so they recover faster during a rush. Many kitchens run two fryers so breaded items and fries stay in separate oil.

Gas or electric

Start with the utilities you already have. Gas equipment heats fast and is the common choice for ranges, fryers and charbroilers in full kitchens. Electric equipment is often easier in food trucks, kiosks, coffee shops and buildings without gas service. Countertop electric units like panini grills, waffle makers and rice cookers often plug into a standard outlet, while larger electric pieces may need a dedicated circuit or a higher voltage.

Natural gas or propane

Gas units are built for natural gas or liquid propane, and the two are not interchangeable without the right parts. Restaurants on a city gas line usually run natural gas. Food trucks, trailers and rural sites often run propane. Check which fuel each listing is set up for before you order.

How to size your cook line

Common practice is to build the line around the menu, not the other way around. List your top sellers and note which piece of equipment each one needs. Then estimate how many of each item go out in your busiest hour. That number, more than total daily sales, tells you how much burner space, griddle width or fry capacity you need.

• Group equipment by station so one cook is not crossing the kitchen.
• Leave landing space next to fryers and griddles for plates and holding pans.
• If one item is new or seasonal, a countertop unit can test demand before you commit to a floor model.
• Plan the full width of the line under the hood before buying, so every piece fits.

Before you order

• Gas type and inlet: confirm natural gas or propane, and check the gas inlet location and size on the spec sheet against your supply line.
• Electrical: match voltage, phase and amperage to your panel and outlets. Some units ship with a plug and some need hard wiring.
• Hood and ventilation: gas cooking equipment usually needs a commercial exhaust hood, and some kitchens also need fire suppression. Local code and a licensed installer decide what your space requires.
• Clearances: check the clearance to combustible and non-combustible walls listed for each unit, and measure doorways and hallways for delivery.
• Casters or legs: casters make it easier to pull equipment out for cleaning and service. Legs suit units that stay put. Gas units on casters typically need a restraint and a flexible gas connector.

Ordering from Express KitchQuip

Freight with liftgate delivery is included in the price to the 48 contiguous states and DC, with nothing added at checkout. Powered equipment, meaning anything that plugs in or connects to gas, has a 7-day return window. Lease-to-own financing is available on equipment from $500, and product pages show an estimated monthly payment. If you are not sure which model fits your kitchen, call us before you order.

Frequently asked questions

Can I convert a natural gas unit to propane?

Some units can be converted with a kit and a qualified technician, and some cannot. Check the product page and spec sheet, and order the fuel type you will actually use whenever it is offered.

Do I need a hood for electric equipment?

It depends on the equipment and on what it cooks. Many electric fryers, griddles and broilers that produce grease or smoke are still required to sit under a hood. Your local code official has the final say.

Should I buy a countertop or a floor model?

Countertop units suit small kitchens, add-on stations and modest volume. Floor models carry more capacity and recover faster under heavy use. If you choose countertop, plan a sturdy stand or work table rated for the weight and heat.

How do I know if a fryer is big enough?

Work from your busiest hour, not your daily total. If cooks are waiting on baskets during a rush, you likely need a larger tank or a second fryer.