A comprehensive restaurant kitchen equipment list includes major appliances (ovens, ranges, fryers, refrigeration), food preparation equipment (mixers, food processors, slicers), storage (shelving, containers), dishwashing stations, safety tools (fire extinguishers), small wares (knives, pots, pans, utensils), and potentially POS systems. The specific items and quantities needed depend on the restaurant's menu, volume, and layout.

Large Equipment:

• Ovens (convection, deck, pizza)

• Ranges and hobs

• Grills and griddles

• Deep Fryers

• Steamers

• Salamander Broilers

• Refrigerators and freezers

• Steam Tables

• Sinks

Mechanical Equipment:

• Mixers (planetary, spiral)

• Slicers

• Food Processors

• Peelers

• Dishwashers

• Exhaust systems

Small Equipment & Utensils:

• Chef's knives: and other cutting tools

• Cutting boards

• Mixing bowls

• Measuring cups and spoons

• Scales

• Sieves and strainers

• Can openers

• Scoops

• Frying pans

• Pots and boiling pans

• Spatulas

• Ladle spoons

• Whisks

• Sharpening stones

Other Essentials:

• Ice makers

• Ventilation hoods

• Worktables

• Plates, bowls, and flatware

• Water jugs and oil bottles

A restaurant kitchen requires major appliances like ovens, ranges, fryers, and steamers; mechanical equipment such as mixers, slicers, and dishwashers; and a variety of small utensils and tools like knives, cutting boards, mixing bowls, scales, and flatware. Other essential items include ventilation systems, refrigerators, ice makers, sinks, and serving ware.

Here is a more detailed breakdown of common restaurant kitchen equipment: