Commercial Cooking Equipment Guide

The cooking line is where your menu comes to life, and it is usually the largest equipment investment in a commercial kitchen. This page catalogs every commercial cooking model in the CookBidSpecs database — ranges, ovens, fryers, grills, griddles, broilers, and steamers — with complete specifications for comparison.

Key specifications to compare

Fuel type. Commercial cooking equipment runs on gas (natural or propane) or electricity. Gas offers fast heat and lower operating costs in most regions, but requires a gas line and proper ventilation. Electric units are easier to install, often more precise with thermostatic controls, and are the norm in smaller kitchens and food trucks. Some units are dual-fuel, combining a gas rangetop with an electric convection oven.

BTU output and power. Burner output is rated in BTUs — standard restaurant burners range from 15,000 to 35,000 BTU per burner, with high-output wok burners reaching 50,000+ BTU. Electric equipment is rated in kilowatts (kW) and requires the correct voltage and amperage. Matching output to your menu volume prevents both slow cooking and wasted energy.

Size and configuration. Ranges come in 24, 36, 48, and 60-inch widths with 4, 6, or 8 burners, and with or without an oven below. Fryers are sized by oil capacity (typically 25 to 85 pounds) and BTU input. Griddles range from countertop 24-inch models to large 72-inch floor units. Consider your kitchen's physical space and your peak-hour throughput when choosing.

Construction. Heavy-duty units feature stainless steel fronts, backsplashes, and sides, with cast-iron grates and burners. Look for welded steel frames, adjustable legs, and easy-access service panels. NSF and ETL certifications matter for health inspections and insurance.

Brands in this category

The database includes the leading American commercial cooking brands: Vulcan, Garland, Imperial, Southbend, Star, and Bakers Pride, plus fryer specialists like Frymaster and Pitco. Each brand has signature strengths — Vulcan and Garland for heavy-duty ranges, Star for dependable griddles, Bakers Pride for deck ovens, and Frymaster for high-volume frying.

Buying used vs new

Cooking equipment is built for decades of heavy use, making it a prime candidate for the used market. Restaurant liquidations and equipment auctions regularly feature ranges, fryers, and ovens at 50-80% off retail. Before bidding, verify the fuel type matches your kitchen (gas vs electric is the most expensive mistake to make), check burner function, and confirm the oven thermostats are accurate. Use this database to pull exact specs and dimensions before you commit — a 36-inch range is a very different footprint from a 60-inch one.

From the cooking line to the fryer bank, the specifications on this page give you everything you need to make an informed purchase.