Restaurant Cooking Equipment Buying Guide
Buying Guide · Restaurants
Build a Restaurant Cooking Line Around Your Menu
A restaurant cookline works when the menu, the volume at your busiest service, and the building's gas, electrical and ventilation all agree. Choosing equipment one piece at a time makes it easy to overbuy in one spot and run short in another.
Use the Quick Picker for a starting point, or send Russell Hendrix your menu, expected peak volume and kitchen footprint. Our specialists can help balance the line before you buy.
Quick Picker: Find Your Cooking Starting Point
Start With the Menu, Not the Model
List what the menu actually asks the kitchen to do: sauté, simmer, fry, grill, griddle, roast or bake. Then decide how much of each you need at the same moment during your busiest service. That is what sizes the line.
Fuel type, electrical service and ventilation vary by building. Confirm them early, because they can narrow the options before you compare any model.
Best-Fit Restaurant Formats
This guide is written for kitchens that cook to order and run a full line.
Match Your Menu to Your Line
Most restaurant cooklines are a few core pieces plus one or two specialists.
Find the row closest to your kitchen and use it as a starting checklist. It is a typical starting point, not a specification. Your menu mix, volume at peak and floor plan decide the final line.
How to use this table
- Pick the row nearest your menu.
- Open the matching sections below for sizing and comparisons.
- Run the Quick Picker for each piece you plan to buy.
| Restaurant type | Core pieces | Often added | Watch for |
|---|---|---|---|
| Breakfast and diner | Griddle, range with oven, fryer | Convection oven for baked items | Griddle width at the breakfast rush; grease and ventilation load |
| Burgers, grills and steakhouses | Charbroiler, griddle, fryer for sides | Range for sauces and sides; oven for finishing | High heat and grease from open grates; hood capacity |
| Casual dining | Range with oven, floor fryer, convection oven | Griddle or charbroiler | Fried appetizers hitting at the same time as entrées |
| Bistro and sauté-driven kitchens | Range (36 in or 60 in), convection oven | Countertop or small floor fryer; hot plate for extra burners | Burner count at peak; oven space for finishing |
| Pub kitchens | Floor fryer (often more than one vat), range or hot plates | Griddle or charbroiler; convection oven | Fry volume on busy nights; shared hood and gas supply |
Our starting point, by size of restaurant
| Restaurant size | Range | Fryer | Griddle or charbroiler | Oven |
|---|---|---|---|---|
| Small: up to about 40 seats | 24 to 36 in range | Countertop fryer, or a small floor fryer | Up to 24 in griddle or charbroiler | Countertop or half-size convection |
| Mid-size: about 40 to 100 seats | 36 in range | Floor fryer, about 30 to 50 lb | 36 in griddle or charbroiler | Full-size convection |
| Large or high volume: 100 seats or more | 60 in range, or a range plus hot plates | 50 lb or more, or two or more vats | 48 in or more griddle or charbroiler | Double-deck convection, or ask about combi |
Seat counts are only a rough guide. Menu mix and peak volume matter more, so check the line with a specialist for anything beyond a small kitchen.
Not seeing your format? Talk to a specialist and share your menu.
Ranges & Stovetop
Start with how many pans need to be on heat at the same time.
The range is the center of most restaurant lines: sauté, sauces, soups and pasta all happen here. Restaurant ranges combine open burners with an oven base, while countertop hot plates add burners to a line that already has an oven.
Width sets how many burners fit, and it also sets how much wall or line space you need. Measure the line before you choose.
Recommended starting points
- 24 in and 36 in restaurant ranges: the usual starting point for a single cookline.
- 60 in restaurant ranges: for kitchens that need more burners and oven space in one unit.
- Countertop hot plates: extra burners on a bench, or a small secondary station.
Shop Commercial Ranges
Restaurant ranges, hot plates, induction and stock pot ranges.
Match the Fuel
Gas ranges are sold for natural gas or propane. Electric models list their voltage and phase. Confirm which your building supplies.
Check the Footprint
Check width, depth, backguard and the clearances your local requirements call for before you commit to a size.
Plan the Ventilation
Anything cooking on the line needs ventilation. Involve your hood and gas trades early.
Which type of range?
| Type | What it is | Best for | Trade-off |
|---|---|---|---|
| Restaurant range | Open burners on top, oven base below | The main sauté and simmer station on a full line | Uses a full width of line; the oven is one more thing to keep clean |
| Countertop hot plate | Burners only, sits on a bench or stand | Extra burners, small stations, kitchens with ovens elsewhere | No oven; needs a safe, level, ventilated surface |
| Stock pot range | High-output burners sized for large pots | Stocks, soups, pasta and big-batch cooking | Less versatile for everyday sauté work |
| Induction range | Electric, heats compatible cookware directly | Kitchens that want less ambient heat and fast response | Needs induction-compatible pans and adequate electrical service |
Gas or electric for the stovetop?
| Consideration | Gas | Electric |
|---|---|---|
| Heat control | Visible flame, fast adjustment. The usual choice for many chefs. | Steady heat; response depends on the model and element type. |
| What the building needs | Gas supply, correct fuel type and connection, ventilation | Right voltage, phase and circuit capacity for every unit on the line |
| Kitchen heat | Releases more heat and combustion products into the room | Less combustion; induction adds little ambient heat |
| Cleaning | Burner grates and pans to lift and clean | Smooth or enclosed surfaces can be quicker to wipe |
| Before you buy | Confirm natural gas or propane for the exact model | Confirm voltage and phase for the exact model |
How wide, and how many burners?
| Kitchen | Typical range | Why |
|---|---|---|
| Small kitchen or secondary station | 24 in range, or a countertop hot plate | Smaller line, lighter peak, tight space. A 24 in range commonly has about four burners. |
| Standard full-service line | 36 in range | The common middle: a 36 in range commonly has about six burners plus an oven base. |
| High-volume or burner-heavy menu | 60 in range, or a range plus hot plates | More pans on heat at once. A 60 in range commonly has about ten burners. |
Burner counts and layouts vary by model. Always read the product page for the exact configuration.
Range or hot plate?
A restaurant range gives you burners plus an oven in one footprint. A hot plate gives you burners only, so it suits a line that already has ovens elsewhere, or a smaller station.
Open burners, hot top or griddle top?
Open burners give the most flexibility for pans of different sizes and are the usual choice. Some ranges swap a section for a flat griddle or a hot top, which adds a flat cooking zone but gives up burners. Choose those layouts only if the menu uses them every service.
Should the oven base be a standard or convection oven?
Standard ovens heat evenly for general roasting and finishing. Convection bases add a fan for faster, more even results, which suits baking and high-volume roasting. If you already plan a separate convection oven, a standard base is often enough. Check the product page for what each model offers.
Fryers
Fryers are usually sized by oil capacity. Production also depends on what you fry and how often.
Floor fryers are the usual choice when frying is a regular part of the menu. Countertop electric fryers suit lighter, occasional frying or a small station.
If fried food drives sales, think about the whole fry station: how many vats, where the basket and oil handling happen, and how the station sits beside the rest of the line.
Recommended starting points
- Countertop electric: occasional frying or a small secondary station.
- Floor fryers around 30 to 50 lb: regular frying on a full line.
- Fry-heavy menu: ask a specialist about multiple vats before you size from one fryer.
Shop Commercial Fryers
Gas and electric floor and countertop models.
Oil Capacity
The listed capacity in pounds is the common way to compare fryers. Use it as a starting measure, not a promise of output.
Gas or Electric
Floor fryers are available in both. Confirm fuel, voltage and phase against what the building supplies.
Ventilation
Fryers sit under the hood. Plan their position with the rest of the line and your ventilation contractor.
How much fryer for how much frying?
| Frying on your menu | Typical choice | Notes |
|---|---|---|
| Occasional: a few items, a side or garnish | Countertop electric fryer | Check voltage and the circuit it will plug into. Oil capacity is much smaller than a floor unit. |
| Regular: a core part of the menu | Floor fryer, roughly 30 to 50 lb of oil | The common workhorse on a full line. One vat can limit you if you fry different foods. |
| Heavy: fried items drive sales | Floor fryer at 50 lb or more, or two or more vats | Capacity plus recovery matters. Share the menu and peak volume with a specialist. |
Which type of fryer?
| Type | Strengths | Trade-offs |
|---|---|---|
| Countertop electric | Small footprint, no gas line, easy to place | Small oil volume; slower to keep up at peak |
| Floor gas fryer | High heat output, common on restaurant lines | Needs correct gas supply and ventilation |
| Floor electric fryer | No gas connection; steady temperature control | Needs correct voltage, phase and circuit capacity |
| Open pot vs tube-fired | Open pot: wide, easy-to-clean vat. Tube-fired: heat tubes inside the vat with a cooler zone beneath. | Match the style to how often you fry and how you filter oil |
How much oil capacity do I need?
Capacity and demand do not map one to one. Product type, portion size, batch frequency and how quickly the fryer recovers all matter. If frying is a major menu category, share the menu and peak volume with a specialist rather than sizing from capacity alone.
Do I need oil filtration?
Filtering oil regularly keeps it usable longer and keeps food tasting consistent. Some floor fryers have built-in filtration, which saves labour and handling. Others rely on portable filters. If you fry every service, plan how oil will be filtered, moved and disposed of before you choose a model.
What belongs around a fry station?
Think about the fry station as a small work area: baskets and utensils within reach, somewhere to drain and season food, safe oil handling, and room to move. Where the fryer sits next to other equipment, check the clearances and splash risks. Your ventilation and fire suppression need to cover it.
Griddles & Charbroilers
Choose the surface that matches the food: flat for breakfast, burgers and sandwiches, grates for grill marks and flame-cooked flavour.
Both are usually countertop units, so measure the bench or line they will sit on. Width is the main sizing choice, in 12 in steps or so.
Both put heat and grease into the air, so treat ventilation as part of the equipment decision, not an afterthought.
Recommended starting points
- Griddle, 24 in or 36 in: the usual choices for a restaurant line.
- Charbroiler, 24 in or 36 in: for grilled proteins and vegetables.
- Both on one line: map how orders move between them before you size either.
Shop Cooktops
Griddles, charbroilers, hot plates and induction.
Surface Width
Pick the width that fits the bench and the number of items cooking at once at peak.
Gas or Electric
Check which fuels each model supports and match them to the building.
Cleaning and Grease
Look at how grease is collected and how the surface is cleaned. It affects daily labour.
Griddle or charbroiler?
| Consideration | Griddle | Charbroiler |
|---|---|---|
| Cooking surface | Flat plate | Grates over heat; food gets grill marks |
| Best for | Eggs, pancakes, burgers, sandwiches, vegetables | Steaks, chops, chicken, fish, burgers with a grilled finish |
| Flavour | Seared and browned in its own juices | Grilled, with flame or radiant-heat character |
| Grease | Collected in a trough or tray | Drips below the grates; flare-ups are a consideration |
| Cleaning | Scrape and wipe the plate daily | Grates and drip pans need regular, thorough cleaning |
| Ventilation | Needed for heat and grease vapour | Needed for heat, smoke and grease. Plan hood coverage early. |
How wide?
| Width | Typical use | Consider |
|---|---|---|
| Up to 24 in | Small stations, light use, a second unit for a specialty item | Quick to heat, limited items at once |
| About 36 in | The usual restaurant choice for steady, all-day service | Fits most lines; check the bench and hood width |
| 48 in or more | High-volume breakfast, burger or steak service | Needs more space, gas or power, and hood coverage. Often a specialist-sourced item. |
What should I look for in a griddle plate and controls?
Compare plate thickness, the surface material and how the plate is heated. Thicker plates hold heat better when cold food hits the surface. Thermostatic controls hold a set temperature, while manual controls are simpler. Some models split the plate into zones so you can run part of it at a time and save fuel.
What types of charbroiler are there?
Radiant models heat metal or ceramic elements under the grates, giving steady heat and fewer flare-ups. Other models use lava rock or similar materials for a more open-flame character. Look at the heat zones, grate design and how easy it is to remove and clean grates and grease pans.
Ovens
A convection oven is a flexible workhorse for roasting, baking and finishing dishes.
Fan-assisted heat suits a wide range of restaurant tasks, from finishing plated items to baking desserts and breads. Size by the pans you need to cook at the same time, and by whether you want one deck or two.
If the menu leans on steaming, high-volume roasting or programmed cooking, a combi oven may be the better fit. Our specialists can help you decide.
Recommended starting points
- Countertop or half-size: small kitchens and secondary baking or finishing.
- Full-size single deck: the usual starting point for a full line.
- Double deck: more pans in the same footprint when volume is high.
Shop Commercial Ovens
Convection ovens, combi ovens and more.
Deck and Size
Choose by how many pans you need cooking together, and the floor space you can give up.
Gas or Electric
Gas models list their fuel type; electric models list voltage and phase. Confirm both against the building.
Beyond Convection
Combi, deck and high-speed ovens are specified against the menu. Ask a specialist.
Which type of oven?
| Type | Best for | Trade-off |
|---|---|---|
| Convection oven | Roasting, baking, finishing; the flexible default for most restaurant lines | No steam injection on most models; programming is limited |
| Combi oven | Steam, convection and combination cooking in one unit; high-volume roasting and programmed menus | Higher cost, plus water, drain and often descaling needs |
| Deck oven | Pizza, flatbreads and artisan breads baked on a stone or deck | Specialist item; see a specialist for sizing |
| High-speed oven | Fast finishing for small items from a tight footprint | Limited capacity; chosen against specific menu items |
How much oven?
| Size | Typical use | Consider |
|---|---|---|
| Countertop or half-size | Small kitchens, finishing, secondary baking. Half-size units are built around half-size sheet pans (about 18 x 13 in). | Smaller loads; check shelf count and pan fit on the product page |
| Full-size, single deck | The usual starting point for a full line. Full-size units are built around full-size sheet pans (about 18 x 26 in). | Check how many pans it holds and the floor space it needs |
| Double deck | More capacity in the same footprint when volume is high | Taller; check the clearance under the hood and the oven door swing |
Convection oven or combi oven?
If you roast, bake and finish dishes, a convection oven covers most of it for less money and fewer utilities. A combi earns its place when steam, programmed cooking or high volume are central to the menu, because it needs water and drain connections as well as power or gas. Ask a specialist before you commit to either on a menu that depends on it.
Do ovens need ventilation?
Gas ovens need proper flue and combustion air, and most commercial cooking is covered by local ventilation requirements. Whether a given oven needs a hood depends on the model and local code. Confirm with your ventilation contractor and local authority before you order.
Before You Order: Utilities, Ventilation & Installation
Most cooking-equipment surprises come from the building, not the equipment.
Walk this list with your contractor, gas fitter, electrician and ventilation supplier before you place an order. Requirements depend on your location and local authority, so treat this as a checklist of questions, not a rulebook.
Ask early
- What fuel and electrical service does the space already have?
- Does the hood cover every piece of the line?
- Who installs and commissions each unit?
| Check | What to confirm | Who to ask |
|---|---|---|
| Gas supply | Natural gas or propane, line size and capacity for the whole line, and the connection type each unit needs | Licensed gas fitter |
| Electrical | Voltage, phase and circuit capacity for each electric unit; outlets for countertop equipment | Licensed electrician |
| Ventilation and hood | Hood size and coverage over every cooking piece, make-up air, and any fire suppression needed | Ventilation contractor and local authority |
| Clearances | Distance to walls, combustible surfaces and neighbouring equipment, as stated on the product page and in the manual | Contractor and manufacturer documents |
| Floor and layout | Level floor, space to open doors and clean, and room to move through the line | Kitchen designer or contractor |
| Delivery access | Door and hallway widths, lift access and where the unit gets uncrated | Your site contact |
| Installation and start-up | Who connects, tests and commissions each unit, and when the building is ready for it | Contractor and Russell Hendrix |
| Certification and warranty | Approvals the local authority requires and what the warranty needs (such as installation by a qualified person) | Local authority and the product page |
The Real Cost of Owning Cooking Equipment
The price on the product page is only the first cost.
Two units with similar prices can cost very different amounts to run, clean and keep working. Compare these factors when two options are close.
Compare when options are close
- Energy use and heat output.
- Daily cleaning time.
- Service, parts and warranty.
| Factor | What to compare | Why it matters |
|---|---|---|
| Energy | Rated gas input (BTU) or electric load, and features like zoned heating | Cooking equipment runs for hours every day, so small differences add up |
| Cleaning labour | Removable grates, grease trays, smooth surfaces, how fast it cools to clean | Daily cleaning time is a real staffing cost |
| Oil and consumables | Oil volume, filtration, and any filters or parts that wear | Fryers have recurring costs well beyond purchase |
| Service and parts | Warranty length, parts availability and who can service it near you | Downtime on a core piece stops the line |
| Installation | Gas and electrical work, ventilation changes and delivery | These can outweigh a difference in equipment price |
| Fit to the menu | Whether the unit is sized for your real volume | Too small slows service; too large wastes fuel and space |
Common Mistakes to Avoid
Most cookline regrets are about planning, not about brands.
These come up again and again when kitchens are fitted out. Checking them now is cheaper than fixing them after installation.
Buying before checking utilities
A unit built for propane, or three-phase power, is no use if the building has something else.
Sizing for a quiet day
Size for your busiest service, when every station runs at once.
Leaving ventilation to last
The hood limits what can go on the line and where. Plan it with the equipment.
Choosing on price alone
A cheaper unit that costs more to run, clean or repair is not cheaper.
Ignoring the line layout
Equipment that fits on paper can still block the flow between prep, cooking and plating.
Overbuying one station
A big fryer line does not help if the range is the bottleneck. Balance the whole line.
Forgetting delivery access
Check doors, lifts and turns before a large unit arrives.
Skipping staff training
New equipment works best when the team knows how to run, clean and maintain it.
Frequently Asked Questions
Short answers to the questions we hear most from restaurant owners.
Do I need a hood over a range, fryer, griddle or charbroiler?
In most commercial kitchens, yes. Heat and grease-producing cooking equipment is usually covered by ventilation and fire-safety requirements. The exact rules depend on your location and the equipment, so confirm with your ventilation contractor and local authority.
Can I switch a gas unit from natural gas to propane?
Some models can be converted with a kit, but not all of them. Conversion is normally done by a qualified person. Check the product page, and ask a specialist before you order if you may need to convert.
What does a High Elevation model mean?
Some gas equipment is built for installations at high altitude, where the air is thinner. The Quick Picker leaves these models out. If your kitchen is at elevation, ask a specialist.
How many burners do I need?
Count how many pots and pans need heat at the same time at your busiest moment, then add a little room to grow. A 36 in range commonly has about six burners and a 60 in range about ten. Read the exact layout on the product page.
Is a combi oven worth it for a restaurant?
It can be, when steam, programmed cooking or high-volume roasting are central to the menu. For roasting, baking and finishing alone, a convection oven usually does the job with fewer utility needs. A specialist can help you decide.
Why does the Quick Picker not show a certain product?
The picker only shows products that are available now, priced, not final sale or clearance, and whose size and fuel could be read from the listing. If something is missing, it may be out of stock or listed without the details the picker needs. Browse the full collection or ask Sales.
Can Russell Hendrix source equipment that is not listed online?
Yes. A specialist can identify, source and quote cooking equipment that is not in the online assortment, including larger griddles and charbroilers, electric ranges and bigger fryers.
When to Involve a Specialist
Some cooking decisions should be made with the whole kitchen in view.
The picker shows what is available online today and fits the specs it can read. It does not replace a review of your menu, layout and utilities.
Bring in Sales when
- The menu needs more than one cooking method at high volume.
- Gas, electrical or ventilation capacity is uncertain.
- The size or fuel you need is not listed online.
- You are planning a full line, not one piece.
Not listed online? Here is what we can source
| Item | Why it may not be online | What to send us |
|---|---|---|
| Griddles and charbroilers, 48 in and wider | Large sizes are not always in the online assortment | Menu, available width, fuel, and the hood width |
| Electric ranges | Often specified to the building's electrical service | Voltage and phase, the menu and the line layout |
| Larger fryers and multi-vat batteries | Sized to the menu and peak volume | Fried items, peak volume, fuel and available width |
| Combi, deck and high-speed ovens | Specified against the menu | Menu items, pans cooked at once, and water and drain availability |
Plan the Line, Then Choose the Equipment
The strongest restaurant kitchens connect the menu, the line layout and the building's utilities before any purchase is final.
Working through an opening? The Opening Journey walks through the concept, menu, space, workflow and equipment list in order.
