The Complete Restaurant Equipment Checklist for New Owners

· 9 min read · KitchenEquipmentTrader Editorial
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Opening a restaurant is one of the most equipment-intensive ventures you can take on. The average first-time operator underestimates their equipment budget by 20-40%, and that gap between expectation and reality has derailed more than a few opening days. This checklist exists to close that gap.

The National Restaurant Association counts roughly 1 million restaurant locations generating nearly $997 billion in US sales. Getting into that market — and staying in it — starts with having the right equipment from day one. Use this as your working document, not a reference piece to skim once and forget.

The Honest Budget Reality

Before the categories: set your expectations correctly. Outfitting a full-service restaurant kitchen with all-new equipment typically runs $50,000–$150,000. That same kitchen equipped primarily with quality used equipment typically runs $20,000–$60,000. The difference — up to $90,000 — is real money that can fund months of operations, marketing, or payroll.

Post-COVID equipment prices are still running 15-30% above pre-2020 levels on new gear. The used market has absorbed some of that inflation too, but the spread between new and used remains significant. Buying smart means knowing where used equipment makes total sense and where it doesn't.

Cooking Equipment

This is the heart of your kitchen. What you need depends heavily on your menu, but here is what most full-service operations require.

Commercial Range

Required for virtually every kitchen.

The workhorse of the line. A gas 6-burner range is the industry standard for most operations. Match the BTU output to your volume needs — don't buy undersized because it seemed cheaper.

  • New: $1,800–$8,000
  • Used: $600–$3,500
  • Target brands: Vulcan, Garland, Imperial

Pro Tip: Used ranges from Vulcan or Garland with 5-10 years of life left are an excellent value. These brands are built to last 15-20 years. A 7-year-old Vulcan in good condition for $1,200 beats a cheap new range at $1,800 every time.

Convection Oven

Required for most operations. If you're doing any significant baking, roasting, or high-volume cooking, you need a convection oven. Many ranges include a convection oven deck below; others require a separate unit.

  • New: $2,000–$6,000
  • Used: $600–$2,500

Fryer

Required if your menu includes fried items — and most menus do. Size in pounds of oil capacity to your expected volume. A single 40-lb fryer handles moderate volume; high-volume operations need two or a battery setup.

  • New: $1,500–$6,000
  • Used: $400–$2,500
  • Target brands: Vulcan, Pitco, Frymaster

Griddle

Required if your menu uses flat-top cooking — burgers, eggs, pancakes, smash patties. Gas-fired is standard. Size matters: a 24" griddle won't keep up with a brunch rush.

  • New: $800–$3,500
  • Used: $250–$1,500

Salamander / Broiler

Optional unless your menu features broiled items, melted cheese finishes, or you're running a steakhouse-style operation. Commercial salamanders mount above the range and are extremely useful even when not strictly required.

Commercial Microwave

Often overlooked, always needed. Health codes require commercial-grade microwaves — residential units are not permitted in commercial kitchens. Budget $500–$2,000 new. This is one category where buying used makes very little sense given the low cost differential and wear concerns.

Refrigeration

Refrigeration is where most first-time operators both overspend and underbuy simultaneously — wrong units, wrong sizes, wrong placement.

Walk-In Cooler

Required for most full-service restaurants doing any real volume. If you're receiving produce, proteins, and dairy in quantity, you need a walk-in. A 6x8 or 8x10 unit is a common starting point.

  • New: $8,000–$20,000
  • Used: $2,000–$8,000
  • Target brands: True Manufacturing (truemfg.com), Hoshizaki, Beverage Air

Pro Tip: Walk-in coolers are one of the best places to buy used. A well-maintained 5-year-old walk-in with a solid compressor can serve another decade. Get the compressor inspected before purchase — it's a $100-$200 inspection that protects a $3,000-$8,000 investment.

Reach-In Refrigerator

Required. Even if you have a walk-in, you need reach-in units on the line for immediate access. Minimum two-door configuration for most operations.

  • New: $2,500–$7,000
  • Used: $800–$3,500
  • Target brands: True Manufacturing, Hoshizaki, Beverage Air

True Manufacturing is the gold standard here. Used True units hold their value precisely because they last so long.

Reach-In Freezer

Required if you're holding any frozen product. Either a dedicated reach-in freezer or a combination refrigerator/freezer unit.

Refrigerated Prep Table

Required for any sandwich, pizza, or salad operation. These under-counter units keep your mise en place cold and accessible during service. Also called a sandwich prep table or pizza prep table depending on configuration.

  • New: $1,800–$4,500
  • Used: $500–$2,000

Ice Machine

Required. Budget carefully here — ice machines are highly variable in capacity and cost, and buying undersized is a painful mistake. Size your ice machine to your projected daily ice needs, not your opening-week needs.

  • New: $2,500–$8,000
  • Used: $600–$2,500
  • Target brands: Manitowoc, Hoshizaki, Scotsman

Pro Tip: Ice machines have a 7-10 year lifespan and are heavily dependent on water quality and cleaning discipline. Buy used only if the unit is well within its service life and comes with documented maintenance history. A neglected ice machine is a health hazard and a repair nightmare.

Prep Equipment

Commercial Mixer

Required for any operation doing significant baking, pasta, or dough production. The Hobart mixer is the industry benchmark — their 20-quart units regularly outlast 20-30 years of service.

  • New (Hobart 20-qt): $3,800–$5,200
  • Used Hobart: $1,200–$3,000
  • Alternative brands: Globe

A used Hobart in working condition is one of the best equipment purchases you can make. Parts are available, technicians know them cold, and they simply don't die. A 15-year-old Hobart 20-qt is still a better buy than a new budget mixer.

Food Slicer

Required for delis, sandwich shops, and any operation slicing charcuterie or proteins. Optional for general restaurant use.

  • New: $1,200–$3,000
  • Used: $300–$1,200

Food Processor

Optional but extremely useful for high-volume prep. Budget $800–$3,000 new.

Prep Tables (Stainless Steel)

Required. You need stainless work surfaces — health codes require it, and practical prep demands it. Budget $400–$1,500 per table new. Used prep tables are fine — stainless is stainless if it's clean and not structurally compromised.

Commercial Sinks

Required by health code. Every food operation needs a 3-compartment sink (wash, rinse, sanitize) and separate handwash sinks in each area where food is handled. This is non-negotiable and inspectors will not let you open without them.

Warewashing

Commercial Dishwasher

Required for any full-service operation. Door-type dishwashers (also called rack dishwashers) are standard for most restaurants. They handle significantly higher volume than residential units and sanitize to health code temperature requirements.

  • New: $3,000–$9,000
  • Used: $800–$4,000
  • Target brands: Hobart (hobartcorp.com), Jackson

Hobart dishwashers are the Hobart mixers of the warewashing world — they last, they're serviceable, and used units are worth buying. Jackson is a solid second choice.

Pro Tip: Before buying a used dishwasher, run a full cycle and verify it reaches proper sanitizing temperature (typically 160°F+ at the final rinse). Chemical sanitizing units need verified dispenser function. Don't skip this test.

3-Compartment Sink

Required by health code for all food operations. Not optional. Not a used-equipment decision. Buy it new if budget allows — it's not expensive and it's the foundation of your sanitation system.

Ventilation

This category is frequently underbudgeted and over-complicated by first-timers.

Type I Hood

Required by code over any cooking equipment that produces grease-laden vapors — ranges, fryers, griddles, charbroilers. Type I hoods include a grease capture system and must be paired with a fire suppression system.

Type II Hood

Required over non-grease heat-producing equipment — convection ovens, steam equipment, dishwashers. Less complex than Type I but still code-mandated.

Fire Suppression System

Required by code and by your insurance carrier. Non-negotiable. Budget this separately from your hood cost — suppression systems run $2,000–$5,000+ installed depending on the hood size and jurisdiction requirements.

Make-Up Air Unit

Required wherever exhaust ventilation exists. Your hood pulls air out; make-up air replaces it. Undersized make-up air causes negative pressure problems, affects burner performance, and creates uncomfortable kitchen conditions.

Holding and Service Equipment

Steam Table / Hot Food Wells

Required for any cafeteria, buffet, or banquet operation. Also useful for full-service restaurants holding sauces and soups during service.

  • New: $500–$2,500
  • Used: $150–$1,000

Heat Lamps

Inexpensive and critical for maintaining plated food temperature during expo. Budget this in — it's not glamorous but failing here costs you food quality on every plate.

Speed Racks and Sheet Pan Racks

Required. These mobile racks hold sheet pans, sheet cakes, and mise en place. Budget $150–$400 each. Used is totally fine — these are simple welded structures.

Storage Shelving

You will need significantly more shelving than you think. NSF-rated wire shelving is health code compliant and works for most applications. Budget $50–$200 per unit. Used is fine.

Where NOT to Skimp

Some equipment categories punish cheap decisions with operating costs, reliability problems, or health code violations:

  • Refrigeration compressors: A failing compressor in a walk-in means lost product, health violations, and emergency repair costs. Don't buy refrigeration with questionable compressor health.
  • Fire suppression systems: Always new, always professionally installed and inspected.
  • 3-compartment sinks: Health codes are not negotiable. Buy quality.
  • Ice machines: An old, poorly maintained ice machine is a food safety liability.
  • Ventilation: Type I hoods must meet your local fire code exactly. Don't cut corners on installation.

Where It's Fine to Save Money

  • Prep tables (stainless steel): Stainless steel is stainless steel. Buy used if the structure is sound.
  • Wire shelving and speed racks: Simple fabricated items. Used is fine.
  • Ranges and ovens from premium brands: A 10-year-old Vulcan range has 5-10 years left easily. This is exactly where used equipment shines.
  • Hobart mixers: Always buy used if you can find one in working condition. They outlast anything new at half the price.
  • Door-type dishwashers: Used Hobart or Jackson units are reliable if properly inspected.

Realistic Total Budget

Here is what a realistic equipment budget looks like for a 50-seat full-service restaurant:

All-New Equipment:

  • Cooking equipment: $15,000–$30,000
  • Refrigeration: $20,000–$45,000
  • Prep equipment: $8,000–$15,000
  • Warewashing: $5,000–$12,000
  • Ventilation and suppression: $8,000–$20,000
  • Holding and service: $3,000–$8,000
  • Total: $59,000–$130,000

Primarily Used Equipment (quality brands, inspected):

  • Cooking equipment: $5,000–$12,000
  • Refrigeration: $7,000–$18,000
  • Prep equipment: $3,000–$7,000
  • Warewashing: $2,000–$5,000
  • Ventilation and suppression: $6,000–$15,000 (hoods can be used; suppression should be new/recertified)
  • Holding and service: $1,500–$4,000
  • Total: $24,500–$61,000

The potential savings of $35,000–$70,000 are not fantasy numbers. They're real, and operators who do it right are spending that money on lease deposits, working capital, and marketing instead.

NSF Certification: The One Rule You Cannot Ignore

Every piece of equipment that contacts food — or sits in a food preparation area — must be NSF certified. The NSF International mark tells your health inspector the equipment was designed and tested to food safety standards. Buying non-NSF equipment to save money creates a health code problem on your first inspection. Always verify NSF certification when buying used, and don't accept a seller's word for it — look for the mark on the unit itself.

Final Thought on Equipment Financing

If your capital is tight, equipment financing through lenders like Balboa Capital, Crest Capital, or Currency Capital is available at 24-60 month terms and 6-20% rates depending on creditworthiness. A $15,000 equipment package runs roughly $400/month financed. New equipment is easier to finance than used, which is worth factoring into your strategy. Some SBA 7(a) and SBA 504 loans can also fund equipment as part of a broader startup package.

The goal is to open strong, operate reliably, and not be back shopping for replacement equipment in year two because you bought the wrong things at the start. Source: National Restaurant Association