Commercial Food Preparation Equipment Guide

Food prep equipment turns raw ingredients into menu-ready product — and it quietly determines how fast your kitchen can work. This page lists every food preparation model in the CookBidSpecs database, including mixers, slicers, food processors, choppers, and prep tables.

Key specifications to compare

Mixers. Commercial mixers are rated by bowl capacity in quarts. Countertop models range from 10 to 30 quarts, floor models from 20 to 80 quarts, and planetary mixers with 60-quart bowls are the standard for bakeries and pizzerias. Key specs include motor horsepower (1/2 HP to 3 HP), number of speed settings, and whether attachments (dough hooks, wire whips, meat grinders) are included. A 20-quart mixer handles most café and pizzeria needs; high-volume bakeries need 40 quarts or more.

Slicers. Deli slicers are sized by blade diameter — 9, 10, or 12 inches — and by motor power. Automatic slicers with food pushers increase throughput and consistency, while manual units are fine for low volume. Look for stainless steel food-contact surfaces, sharpening attachments, and blade guards that meet safety requirements.

Food processors and choppers. Commercial processors are rated by bowl capacity (typically 2.5 to 6 quarts) and motor power. Vegetable prep machines with continuous-feed hoppers can process 30+ pounds of product per minute, making them essential for high-volume operations that do their own prep.

Prep tables. Refrigerated prep tables combine cold storage with a stainless work surface, with pans integrated into the top. Key specs include the number and depth of pan openings (1/6, 1/3, or full-size pans), the refrigerated base capacity in cubic feet, and temperature range (typically 33°F to 40°F). Sandwich stations, salad bars, and pizza prep tables are all variations on this theme.

Brands in this category

The database covers the major food prep brands: Hobart, Berkel, and Globe for slicers, Hobart and Univex for mixers, and Delfield and Turbo Air for refrigerated prep tables.

Buying used vs new

Food prep equipment is workhorse gear that holds its value. Used mixers and slicers from restaurant closings are common at auction, frequently at 50-75% below retail. When buying used, check gear condition and motor function on mixers (a grinding gearbox is expensive to fix), blade sharpness and tracking on slicers, and compressor health on refrigerated prep tables. The specs in this database let you verify bowl capacity, blade size, and dimensions before you bid.

Whether you are prepping 20 covers a night or 2,000, the right food prep equipment keeps your kitchen fast, safe, and consistent.