Common Restaurant Equipment Names: The Ultimate Guide to Commercial Kitchen Essentials

You know, I’ve spent more time in commercial kitchens than I care to admit. There’s this one time—I swear it was like a scene from a bad sitcom—when I was trying to figure out why our fryer wasn’t working. Turns out, we’d been calling it the “hot oil thing” for months, and no one actually knew its real name. That’s when I realized how little most people know about the common restaurant equipment names that keep these places running.

If you’re new to the restaurant industry or just curious about what goes on behind those swinging kitchen doors, you’re in the right place. By the end of this guide, you’ll be able to name-drop equipment like a seasoned chef. And who knows? Maybe you’ll avoid a “hot oil thing” situation of your own.

So, let’s dive into the world of commercial kitchen equipment, where everything has a name, a purpose, and—if you’re lucky—a warranty.

Main Content: The A-Z of Restaurant Equipment Names

1. The Backbone: Cooking Equipment

First up, the heavy hitters—the equipment that actually cooks the food. You’ve got your commercial ranges, which are like the stoves you have at home but on steroids. These bad boys can have anywhere from four to twelve burners, and they’re built to handle the constant abuse of a busy kitchen.

Then there are the commercial ovens. Convection ovens, deck ovens, conveyor ovens—each with its own specialty. Convection ovens use fans to circulate hot air, making them great for baking and roasting. Deck ovens, on the other hand, are perfect for pizzas and bread. And conveyor ovens? They’re like little assembly lines of heat, ideal for high-volume operations.

And let’s not forget the commercial fryers. These are the workhorses of any kitchen serving fried foods. They come in different sizes and can be electric or gas-powered. Some even have built-in filtration systems to extend the life of the oil. Speaking of oil, did you know that some fryers can hold up to 100 pounds of it? Yeah, it’s a lot.

2. The Cool Side: Refrigeration Equipment

Now, let’s talk about keeping things cool—literally. Commercial refrigerators and freezers are essential for any restaurant. They come in all shapes and sizes, from reach-in units to walk-in coolers. And if you’ve ever worked in a kitchen, you know that a walk-in freezer can feel like the Arctic tundra.

There are also under-counter refrigerators, which are great for saving space, and prep tables with built-in refrigeration. These are like the Swiss Army knives of the kitchen—versatile and efficient. And let’s not forget the blast chillers, which can rapidly cool down hot food to safe temperatures, preventing bacterial growth.

3. The Prep Zone: Food Preparation Equipment

This is where the magic happens—or at least where the chopping, slicing, and dicing happen. Commercial food processors are like the kitchen’s version of a multitool. They can chop, slice, shred, and puree with the flick of a switch. And if you’ve ever tried to slice 50 pounds of onions by hand, you’ll understand why these are a godsend.

Then there are the commercial mixers. These aren’t your grandma’s stand mixers. They’re powerful machines that can handle everything from whipping cream to kneading dough. And if you’re running a bakery, you might even have a dough sheeter, which rolls out dough to a consistent thickness.

And let’s not forget the commercial slicers. These can range from small deli slicers to massive machines that can slice through a whole ham in seconds. Just be careful—these things are sharp!

4. The Cleanup Crew: Warewashing Equipment

Every kitchen needs a way to clean up the mess, and that’s where commercial dishwashers come in. These aren’t like the dishwashers you have at home. They’re high-powered machines that can blast through grease and grime in seconds. Some even have built-in sanitizing cycles to ensure everything is safe and clean.

There are also three-compartment sinks, which are a staple in any commercial kitchen. These sinks are used for washing, rinsing, and sanitizing dishes by hand. And if you’re dealing with a lot of pots and pans, you might have a pot and pan washer, which is designed specifically for those bulky items.

5. The Unsung Heroes: Smallwares and Utensils

These are the little things that make a big difference. Commercial knives come in all shapes and sizes, each designed for a specific task. There are chef’s knives, paring knives, boning knives, and more. And if you’ve ever tried to cut a tomato with a dull knife, you know how important a good blade can be.

Then there are the cutting boards. These come in different materials, like plastic, wood, and rubber. Each has its own benefits, but they all serve the same purpose: to protect your counters and your knives. And let’s not forget the measuring cups and spoons, which are essential for consistency in any kitchen.

6. The Specialty Equipment: For Specific Needs

Not every piece of equipment is a one-size-fits-all solution. Some kitchens have specific needs that require specialty equipment. For example, if you’re running a pizzeria, you might have a pizza oven. These can be deck ovens, conveyor ovens, or even wood-fired ovens, each giving a unique flavor and texture to the pizza.

And if you’re serving up a lot of ice cream, you might have a soft serve machine or an ice cream dipper well. These machines are designed to keep ice cream at the perfect consistency for serving. And let’s not forget the espresso machines, which are a must-have for any coffee shop or café.

7. The Storage Solutions: Keeping Things Organized

Every kitchen needs a place to store its tools and ingredients. Commercial shelving is a great way to keep things organized and off the floor. These shelves are designed to handle the weight of heavy pots, pans, and ingredients. And if you’re dealing with a lot of dry goods, you might have a dry storage rack.

There are also ingredient bins, which are perfect for storing bulk ingredients like flour, sugar, and rice. These bins keep ingredients fresh and make it easy to scoop out what you need. And let’s not forget the spice racks, which keep your spices organized and within reach.

8. The Safety Equipment: Keeping Everyone Safe

Safety is a top priority in any commercial kitchen. Fire suppression systems are a must-have, designed to quickly put out fires that can start from grease or electrical malfunctions. And if you’re dealing with a lot of hot equipment, you might have heat-resistant gloves and aprons.

There are also first aid kits, which should be readily available in case of cuts or burns. And let’s not forget the on-slip mats, which help prevent slips and falls in a busy kitchen. Safety might not be the most exciting topic, but it’s one of the most important.

9. The Tech Side: Modern Kitchen Innovations

Technology has made its way into the kitchen, and it’s changing the game. Commercial kitchen display systems help streamline orders and communication between the front and back of the house. These systems can display orders, track cooking times, and even send alerts when an order is ready.

There are also smart ovens, which can be programmed to cook food to perfection every time. These ovens can even be controlled remotely, allowing chefs to monitor cooking progress from anywhere in the kitchen. And let’s not forget the inventory management systems, which help track ingredients and supplies, reducing waste and saving money.

10. The Extras: Equipment You Might Not Think About

Finally, there are those pieces of equipment that you might not think about but are essential nonetheless. Commercial ice machines are a must-have for any restaurant serving drinks. These machines can produce hundreds of pounds of ice a day, keeping your customers’ drinks cold and refreshing.

There are also commercial sinks, which are designed to handle the heavy use of a commercial kitchen. These sinks are deeper and more durable than residential sinks, making them perfect for washing large pots and pans. And let’s not forget the trash compactors, which help reduce the volume of trash, making it easier to manage waste.

Closing Thoughts: The Kitchen as a Symphony

You know, when I think about it, a commercial kitchen is like a symphony. Each piece of equipment is an instrument, and the chefs and staff are the musicians. And just like a symphony, it takes practice, coordination, and the right tools to create something beautiful.

So, whether you’re a seasoned pro or just starting out, I hope this guide has given you a new appreciation for the common restaurant equipment names that make it all possible. And who knows? Maybe next time you’re in a kitchen, you’ll be the one explaining what that “hot oil thing” actually is.

FAQ

Q: What’s the difference between a commercial range and a residential stove?

A: Commercial ranges are built to handle the constant use and abuse of a busy kitchen. They’re made with heavier-duty materials, have more powerful burners, and are designed for easy cleaning and maintenance. Residential stoves, on the other hand, are designed for home use and can’t handle the same level of demand.

Q: Why are commercial refrigerators so expensive?

A: Commercial refrigerators are built to last and handle the demands of a busy kitchen. They’re made with high-quality materials, have powerful compressors, and are designed for easy cleaning and maintenance. All of these factors contribute to the higher cost.

Q: What’s the most important piece of equipment in a commercial kitchen?

A: It’s hard to say, as every piece of equipment plays a crucial role. But if I had to choose, I’d say the commercial range is the heart of the kitchen. It’s where most of the cooking happens, and it’s essential for creating the dishes that keep customers coming back.

Q: How often should commercial kitchen equipment be serviced?

A: It depends on the equipment and how heavily it’s used. But as a general rule, most equipment should be serviced at least once a year. Regular maintenance can help prevent breakdowns, extend the life of the equipment, and ensure it’s operating safely and efficiently. Companies like Chef’s Deal offer professional installation and maintenance services, which can be a lifesaver for busy kitchens.

@article{common-restaurant-equipment-names-the-ultimate-guide-to-commercial-kitchen-essentials,
    title   = {Common Restaurant Equipment Names: The Ultimate Guide to Commercial Kitchen Essentials},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/what-is-it-common-restaurant-equipment-names/}
}