Restaurant Kitchen Equipment List with Price: Complete 2024 Guide: 1 Minute to Check Every Essential Equipment & Cost Breakdown

Opening or upgrading a restaurant kitchen hinges on selecting the right equipment at the right price. I’ve built, specified, and optimized kitchens across quick service, casual, and chef-driven concepts, and the same truth holds: smart equipment choices improve workflow, safety, and profitability. In Gensler’s workplace research, environments designed around task efficiency can raise performance metrics by double digits; in kitchens, that translates into fewer steps, less heat stress, and faster ticket times (Gensler Research Institute). WELL v2 further highlights thermal comfort and ventilation as critical to health and performance, which ties directly to your hood system, make-up air, and equipment load (WELL v2).

The National Kitchen & Bath Association (NKBA) reports typical commercial ranges operate between 25,000–35,000 BTU per burner; understanding those numbers helps right-size ventilation and energy usage. Steelcase research shows well-organized work zones reduce cognitive load and decision time—a principle I apply to kitchen flow: prep, cook, plate, and clean should function as a low-friction loop (Steelcase Research). These validated insights guide the equipment selections and pricing benchmarks below.

Core Cooking Line: Pricing Benchmarks and Specifications

Gas Range (6-burner with oven): $3,500–$7,500. Look for 25k–35k BTU burners, continuous grates, and a convection base for even baking.

Restaurant Griddle (36"–48"): $2,200–$5,000. Prioritize 1" plate thickness for heat retention and zoned controls for breakfast-lunch-dinner flexibility.

Charbroiler (24"–36"): $2,000–$4,800. Cast iron grates, adjustable radiants, and rear/side splashes to manage flare-ups.

Induction Range (countertop, 2–4 hobs): $800–$2,800. Rapid response, cooler ambient heat, ideal for sauté stations with tight ventilation allowances.

Convection Oven (full-size): $3,000–$7,000. Dual-speed fans and programmable cycles save time and ensure consistency.

Specialty Ovens and High-Output Appliances

Combi Oven (6–10 pan): $8,000–$20,000. Steam + convection = flexible production; humidity control preserves yield and speeds service.

Pizza Deck Oven (two-deck): $6,000–$16,000. Stone decks, balanced recovery, and proper BTU sizing ensure crisp bottoms and tender crumb.

High-Speed/Accelerated Oven: $6,500–$15,000. Useful for QSR or café concepts; combines impingement, microwave, and convection for sub-60s heat cycles.

Microwave (commercial): $350–$1,200. Stainless cavity, simple controls, and consistent wattage improve retherm tasks.

Ventilation, Hoods, and Fire Safety

Type I Grease Hood (10'): $6,500–$14,000. Includes lights, filters, and duct transitions; install costs vary with building height and route.

Make-Up Air Unit: $3,000–$8,000. Balances kitchen pressure, improves comfort, and reduces odor migration.

Fire Suppression System (UL 300): $2,500–$6,500. Mandatory over solid fuel and grease-producing appliances; annual inspections required.

Utility Distribution System (UDS): $7,500–$18,000. Consolidates gas, electric, water, and data for flexible line changes.

Cold Line: Refrigeration and Holding

Reach-In Refrigerator (2-door): $2,500–$5,500. Look for LED lighting, top vs bottom mount compressors based on ambient conditions, and stainless interior for durability.

Reach-In Freezer (2-door): $3,000–$6,800. Focus on door seals, adaptive defrost, and energy ratings.

Undercounter/Prep Fridge: $1,300–$3,200. Integrate with prep stations to minimize travel and maintain HACCP temps.

Blast Chiller (5–10 pan): $7,000–$18,000. Essential for food safety in high-volume prep; rapid pull-down protects texture and reduces bacterial growth.

Dishwashing and Sanitation

Dishmachine (door-type): $4,000–$9,000. Heat recovery models cut energy; ensure final rinse at required temps for sanitation.

Undercounter Glasswasher: $2,200–$4,800. Valuable for bar programs; balanced chemical dosing prevents etching.

Three-Compartment Sink + Pre-Rinse: $1,200–$3,000. Specify ergonomic faucet heights to reduce strain.

Grease Trap (under-sink or in-ground): $1,000–$5,000. Capacity driven by fixture count; schedule regular pumping.

Prep, Fabrication, and Smallwares

Worktables (stainless, 6'): $350–$900 each. Choose 14-gauge tops for heavy-duty prep; consider marine edge near wet zones.

Cutting Boards (color-coded): $25–$80 each. Supports food safety and quick visual management.

Food Processor (3–4 qt): $350–$900. Enables mise en place at scale.

Planetary Mixer (20 qt): $2,000–$4,800. Dough, batters, and sauces; add bowl lifters for safety.

Slicer (12"): $1,200–$3,800. Automatic feed improves consistency, reduces operator fatigue.

Holding, Warming, and Serving

Hot Holding Cabinet: $1,800–$4,800. Humidity control prevents desiccation.

Heat Lamps/Strip Warmers: $180–$750. Specify glare shields and dimmers to reduce visual fatigue; use warmer placement to maintain plate aesthetics without drying.

Steam Tables (4–6 wells): $1,800–$4,200. Wet vs dry options impact pan flexibility and recovery time.

Beverage, Bar, and Coffee

Ice Machine (500–700 lb/day): $3,200–$6,500. Match bin size to peak service; include filtration to extend lifespan.

Draft System (2–4 taps): $2,500–$6,000. Balance line runs and glycol power for consistent pours.

Espresso Machine (2-group): $6,000–$14,000. PID control, pre-infusion, and energy management; pair with a commercial grinder ($900–$2,200).

Ergonomics, Lighting, and Acoustic Comfort

Task lighting at 500–750 lux with 4000–4500K neutral white supports color rendering and reduces eye strain; the Illuminating Engineering Society (IES) recommends adequate vertical illuminance to improve visibility of faces and surfaces in high-activity areas (IES Standards). I control glare with shaded LED strips under shelves and specify matte finishes on nearby stainless. For ergonomics, 34"–36" counter heights accommodate most tasks; anti-fatigue mats reduce joint stress. Where kitchens adjoin dining rooms, acoustic panels over dish drop zones temper clatter without compromising sanitation.

Layout Strategy and Workflow

I organize the plan into four lanes: receiving/storage, prep, hot line/finishing, and dish. Minimizing cross-traffic keeps raw and ready-to-eat apart. If you’re iterating the plan, a room layout tool helps visualize equipment footprints, clearances, and service aisles before purchasing. Keep 48" main aisles and 36" secondary aisles; pass-throughs near expo cut steps. Utility drops behind the line reduce tripping hazards and improve change-outs.

Installation, Utilities, and Hidden Costs

Budget 10%–20% of equipment spend for installation, permitting, and utility upgrades. Gas lines, dedicated electrical circuits, GFCI placements, and floor drains add up. Hood shaft routing, roof penetrations, and structural reinforcement can exceed equipment costs in older buildings. Calibration, commissioning, and staff training pay off quickly—consistent temperatures and proper chemical dosing cut waste and rework.

Sustainability and Total Cost of Ownership

Energy-efficient ovens, demand-controlled hoods, and induction cooktops reduce utility loads and ambient heat. WELL v2 encourages source capture and filtration strategies, improving indoor air quality while saving energy. Track total cost of ownership: energy, maintenance, consumables, and lifespan. Select repairable designs, standardized parts, and filter systems to extend equipment life.

Sample Budget Scenarios

Small Café (20–40 seats): $35,000–$75,000 for essentials: range, griddle, reach-ins, undercounter fridge, door-type dishmachine, smallwares.

Fast Casual (60–120 seats): $85,000–$180,000 including combi oven, larger hood, expanded refrigeration, hotter line output, and accelerated ovens.

Full-Service Restaurant (80–150 seats): $150,000–$350,000 with deck or combi ovens, robust UDS, blast chiller, and expanded dish and prep zones.

Purchasing Checklist

- Confirm menu and projected peak volumes.

- Size ventilation to BTU loads and appliance types.

- Map workflow and clearances; lock in aisle widths.

- Verify electrical phases, gas pressure, and water quality.

- Plan for sanitation: sinks, dish, grease management.

- Compare warranties, service networks, and parts availability.

- Model utility costs and maintenance intervals.

FAQ

Q1: What are the most critical first purchases for a new kitchen?

A: The hot line (range, griddle or charbroiler), reach-in refrigeration, a dishmachine, and a compliant hood/fire suppression. These anchor production, safety, and food integrity.

Q2: How do I right-size my hood to my equipment?

A: Use appliance BTU totals and cooking method (grease-producing vs non), then apply local code capture and overhang requirements. A mechanical engineer or vendor can model airflow and balance make-up air.

Q3: Is a combi oven worth the premium?

A: If your menu spans roast, steam, bake, and reheat, yes. It consolidates equipment, improves yield, and speeds service. For single-focus menus, a convection or deck oven can be more cost-effective.

Q4: Gas vs induction—what’s better for line cooking?

A: Gas offers familiar control and high BTUs; induction delivers faster response, lower ambient heat, and easier cleaning. If ventilation is constrained, induction helps maintain comfort and energy efficiency.

Q5: How much should I budget for installation and utilities?

A: Typically 10%–20% of equipment cost, but older buildings or long duct runs can push higher. Factor in gas, electrical, drainage, hood shafts, and commissioning.

Q6: What lighting levels work best in kitchens?

A: Aim for 500–750 lux at task surfaces with 4000–4500K LEDs, diffused to control glare. Good vertical illumination improves visibility and reduces errors.

Q7: Do I need a blast chiller?

A: For high-volume prep, delicate proteins, or HACCP compliance, a blast chiller is valuable. It improves food safety by rapidly pulling down temperatures and preserves texture.

Q8: How do I reduce noise without compromising sanitation?

A: Use washable acoustic panels in non-food-contact areas, rubber feet under equipment, and soft-close hardware where possible. Separate dish drop zones from expo to limit clatter.

Q9: What are typical aisle widths in a commercial kitchen?

A: 48" for main aisles and 36" for secondary aisles support two-person traffic and safe turning, especially during peak service.

Q10: How should I plan for future menu changes?

A: Choose a utility distribution system, modular equipment on casters, and reserve electrical/gas capacity. This lets you swap appliances or reconfigure stations quickly.