Opening a restaurant means dozens of decisions, but few matter as much as your commercial kitchen equipment. The right equipment affects food safety, kitchen efficiency, and ultimately the quality of what lands on the table. Use this checklist to plan your purchases before opening day.
What’s In This Guide
Cooking Equipment
Ranges and Ovens
The heart of your kitchen — make sure capacity matches your expected volume of dishes.
Fryers
Essential for most menus; consider gas vs. electric and oil capacity based on your fried-item volume.
Griddles and Charbroilers
Key for breakfast items, burgers, and grilled proteins depending on your concept.
Hood and Ventilation
Required by code for most cooking equipment; plan this early since it affects your kitchen layout.
Prep and Storage Equipment
| Category | Equipment | Why It Matters |
|---|---|---|
| Refrigeration | Walk-in coolers, reach-ins, prep tables | Keeps ingredients safe and accessible during service |
| Prep Surfaces | Stainless steel work tables, cutting boards | Durable, sanitary surfaces for daily food prep |
| Storage | Shelving, sheet pan racks | Keeps inventory organized and off the floor |
| Dishwashing | Commercial dishwasher, three-compartment sink | Required for health code compliance |
New vs. Used Equipment
New equipment comes with full warranties and the latest features, but it also carries the highest price tag. Used equipment, especially from a reputable auction supplier, can significantly reduce your opening costs while still delivering reliable performance — a major advantage when capital is tight during a restaurant launch.
Full Buying Checklist
- List your menu items and map each one to the cooking equipment it requires.
- Calculate expected peak-hour volume to size ranges, fryers, and refrigeration correctly.
- Plan hood and ventilation requirements early — they affect your kitchen layout and permitting.
- Budget separately for cooking, refrigeration, prep, storage, and dishwashing equipment.
- Decide which items make sense to buy used versus new based on your budget.
- Confirm all equipment meets local health code and NSF requirements.
Frequently Asked Questions
Start with the cooking equipment your menu depends on most, then build out refrigeration, prep, and storage around it. Ventilation and hood requirements should be planned early since they affect your layout.
It depends on your budget. New equipment offers full warranties, while used equipment from a reputable supplier can significantly lower your opening costs without sacrificing reliability.
Base your sizing on expected peak-hour volume for each menu category. Undersized equipment creates bottlenecks during rushes, while oversized equipment wastes money and kitchen space.
Yes. Auction sourcing through a supplier like Main Auction Services can significantly reduce your startup equipment costs, which matters when capital is tight before opening.
Ready to Equip Your New Restaurant?
Browse commercial kitchen equipment from Main Auction Services and find quality gear at auction prices.
Main Auction Services — Commercial Kitchen Equipment Auctions in Texas