Cooking Equipment

Commercial cooking equipment is any appliance designed to prepare food at the volumes and speeds a foodservice kitchen demands. That spans everything from heavy-duty ranges and combi ovens down to countertop fryers and contact grills. The core difference from domestic gear is that these units are built to run through multiple services a day, every day, with the power ratings and construction to match.

You'll find gear across every main cooking method. Chefs Depot carries cooktops and induction, fryers, griddles, chargrills and salamanders, combi ovens, convection, bake and specialty ovens, commercial ranges, pizza and conveyor ovens, pasta cookers, bratt pans and kettles, bain maries and food warmers and countertop cooking equipment.

A convection oven moves hot air around the cavity for even dry heat — solid for baking, roasting and finishing. A combi oven adds steam injection, so you can roast, steam, regenerate and hold all in one unit. Combis from brands like Rational, UNOX, MKN and Convotherm cost more upfront but can replace several pieces of equipment. If your menu is narrow and bench space is tight, a quality convection oven from UNOX or Goldstein will often do the job for less.

Count your burners or zones against your peak-hour cover count and menu complexity. A busy à la carte kitchen generally needs more independent zones so multiple dishes can run simultaneously. Bench depth and gas or electrical supply at the point of installation also set hard limits. Most units in the Waldorf and Blue Seal Evolution ranges come in several widths, so you can match the footprint to your pass without over-specifying.

Most units ship as self-contained appliances. Gas equipment requires connection by a licensed gasfitter, and hard-wired electrical units need a qualified electrician. Countertop pieces on a standard plug are the exception — they're ready to use once they're on the bench. Check the product listing for the connection type before you buy, and factor installation into your timeline.

Purpose-built countertop cooking equipment from trade brands is rated for continuous commercial use. Contact grills, small fryers and induction units in this range are common in café kitchens, food trucks and smaller restaurants where floor space is limited. They won't match the output of a full floor-standing range, but for focused menus they're a practical, lower-cost option that fits most benches.

Fryers should be boiled out regularly — fill with water and a dedicated fryer cleaner, heat, drain and rinse before refilling with fresh oil. Griddles need scraping down after each service while still warm, then a light oil wipe to protect the plate. Avoid abrasive pads on polished steel surfaces. Always follow the manufacturer's instructions for your specific unit, as cleaning agents that suit one surface can damage another.

Descaling frequency depends on your water hardness and how heavily you use steam functions. In hard-water areas, many operators descale every few weeks. Most modern combis from Rational, Convotherm and UNOX have built-in alerts that prompt you when a clean or descale cycle is due. A scheduled service by a qualified technician once or twice a year is also good practice to keep the unit running at its best.

Yes. The cooking equipment accessories and parts and oven accessories and stands sections carry consumables and replacement parts to keep your equipment running. Stocking a few fast-wearing items — pilot igniters, oven trays, fryer baskets — means a minor failure doesn't shut down service while you wait for a part to arrive.

Prices span a wide range depending on the category and brand. A countertop induction unit sits at a very different price point to a full combi oven from Rational or MKN. Chefs Depot members save off RRP across the cooking equipment range, which adds up quickly on larger purchases. Creating a free account before you buy is the straightforward way to make sure you're getting the trade price.