Commercial cooking equipment refers to a variety of appliances and tools designed for high-volume food preparation in professional kitchens, such as restaurants, hotels, catering businesses, and institutional facilities. Here's an overview of the main types of commercial cooking equipment commonly used:

Gas Ranges: These include open burner ranges and griddle tops, ideal for cooking a variety of foods at different temperatures simultaneously.

Electric Ranges: Offer precise temperature control and are often chosen for their ease of use and installation in kitchens where gas may not be available.

Convection Ovens: Utilize fans to circulate hot air evenly around food, reducing cooking times and ensuring even baking and roasting.

Deck Ovens: Used primarily in bakeries and pizzerias, featuring stone or brick decks that provide consistent heat for baking bread, pastries, and pizzas.

Deep Fryers: Essential for cooking foods like French fries, chicken wings, and seafood quickly in hot oil, maintaining crispy textures.

Charbroilers: Use open flames or radiant heat to grill meats, vegetables, and seafood, imparting characteristic grill marks and flavors.

Griddles: Flat cooking surfaces ideal for cooking pancakes, eggs, burgers, and other foods requiring consistent heat.
Pressure Steamers: Cook food quickly and efficiently using steam under pressure, retaining nutrients and flavors. Countertop Steamers: Compact units that use steam to cook vegetables, rice, and other foods without losing moisture.

Combi Ovens: Versatile units that combine convection cooking, steam cooking, or a combination of both, offering precise control over cooking methods and outcomes.Salamander Broilers: High-temperature broilers used for finishing dishes, melting cheese, or browning toppings quickly.

Steam Kettles: Large vessels used for boiling, simmering, and braising large quantities of soups, stews, and sauces.

Braising Pans (Tilting Skillets): Versatile cooking equipment used for braising, grilling, frying, and simmering in large batches.

Food Warmers: Keep prepared foods at safe serving temperatures before serving. Heat Lamps: Used to keep plated dishes warm before they are served to customers.

Pasta Cookers: Boil pasta quickly and efficiently, often with multiple baskets for cooking different types simultaneously.Rotisseries: Cook meats on rotating spits, ensuring even cooking and browning.
Exhaust Hoods: Essential for removing smoke, grease, and odors from the kitchen and maintaining a safe and comfortable working environment.
Capacity: Ensure the equipment matches the volume of food you need to prepare during peak hours. Energy Efficiency: Choose equipment with energy-efficient features to reduce operating costs and environmental impact. Durability and Maintenance: Select equipment made from durable materials that are easy to clean and maintain, ensuring longevity and hygiene compliance. Safety: Ensure equipment meets safety standards and regulations to protect kitchen staff and comply with local health codes.