Commercial Cooking Equipment

Browse our growing inventory of commercial kitchen equipment

Equipment Listings

About Commercial Cooking Equipment

Commercial cooking equipment is the backbone of any professional kitchen: ranges, convection and combi ovens, griddles, charbroilers, salamanders, and stock pot burners. Most full-size cook lines are built around a gas or electric range paired with an oven base, with griddles and charbroilers added to match the menu. Gas equipment is favored for fast heat response and lower operating cost where gas service is available, while electric models are common in food trucks, ghost kitchens, and buildings without gas hookups.

Heavy-gauge stainless construction means commercial cooking equipment routinely outlives the restaurants that buy it, which is why the used market is deep and prices for pre-owned units often run 40-70% below new. Restaurant closures, remodels, and menu changes keep a steady supply of lightly used ranges and ovens in circulation.

What to Look for When Buying Used Cooking Equipment

Confirm the fuel type matches your building — natural gas and liquid propane units use different orifices, and electric equipment varies between 208V, 240V, and three-phase service. On ranges, check that burners light evenly and grates aren't warped; on ovens, inspect door gaskets, hinges, and thermostat calibration. Trusted names like Vulcan, Southbend, Garland, Imperial, and Blodgett have parts widely available, which matters more on used equipment than brand prestige. Look for NSF and UL/ETL markings — most health departments require them.