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Your cooking line decides how fast food leaves the pass. Build it around your menu.
Every menu needs a different mix of cooking equipment. A café might run on a microwave, a panini grill and a convection oven. A burger bar lives on its griddle and fryers. This guide explains each type of commercial cooking equipment, so you can pick the right mix for yours.
A fan spreads the heat for even results on every shelf. Great for baking and roasting.
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Countertop electric fryers are the easiest to install and suit cafés, pubs and kitchens frying in smaller batches. Twin tank models let you fry two foods at once, or keep chips separate from fish and allergens.
Freestanding gas fryers heat a large tank fast and recover quickly after each basket goes in, which matters when you are frying chips all evening. They need a gas supply and installation by a Gas Safe registered engineer.
| If you serve… | Start with… |
|---|---|
| Breakfasts, burgers and wraps | A griddle, a contact grill and a twin tank fryer |
| Pizzas | A pizza oven, a dough mixer and a refrigerated prep counter |
| Roasts, bakes and pastries | A convection or combi oven |
| Ready meals and reheated dishes | A heavy-duty commercial microwave |
| Fish and chips | Freestanding gas fryers and a chip scuttle |
| Steaks and grills | A gas chargrill and a salamander for finishing |
Not sure about microwaves? Read our commercial microwave buying guide.
Check whether it plugs into 13 amp, needs a hard-wired or three-phase supply, or runs on natural gas or LPG.
Measure your counter depth and the space either side. Leave room for air to circulate around hot equipment.
How quickly the equipment gets back to temperature matters more than its maximum heat.
Removable grease trays, crumb trays and drain taps save time at the end of every shift.
Most commercial kitchens need extraction above the cooking line to remove heat, steam and grease. Gas appliances usually need an interlock between the gas supply and the extraction. Ask your installer what your site needs.
A convection oven uses a fan to circulate hot air. A combi oven adds steam, so it can roast, steam and bake in one cavity and keep food moist when regenerating.
Both work. A griddle gives an even sear and is easy to clean. A chargrill adds flame-grilled flavour and char lines.
Many countertop electric fryers plug into a 13 amp socket, but larger twin tank models may need two sockets or a hard-wired supply. Check the power source on the product page.
