Cooking Equipment

Looking for high-performance commercial cooking equipment? At Atlantic Equipment, we supply top-tier solutions designed to meet the demands of busy professional kitchens. From gas ranges to combination steam ovens, our lineup delivers the reliability and output chefs trust in fast-paced environments.

Whether you're outfitting a new restaurant or upgrading existing tools, our cooking equipment range ensures optimal workflow, energy efficiency, and capacity to match your service volume.

Commercial Ovens

Commercial Ovens

 Cooktops & Grills

Cooktops & Grills

 Commercial Deep Fryers

Commercial Deep Fryers

 Heavy Duty Boiling

Heavy Duty Boiling

 Asian Cooking

Asian Cooking

 Ventilation

Ventilation

2704 products

More About Cooking Equipment

When choosing commercial cooking equipment, understanding your kitchen’s workflow, menu style, service volume, and energy sources is critical. Below is a breakdown of the core considerations to help you make an informed investment:

Types of Cooking Equipment

  • Gas vs Electric: Gas options offer faster heat response and are often preferred in high-output kitchens, while electric models provide consistent heat and easier installation in sites without gas mains.
  • Ranges & Ovens: Options include open burners, griddles, convection ovens, combi ovens (steam + convection), and salamanders.
  • Boiler vs Boilerless Steamers: Boiler systems provide intense steam but require maintenance. Boilerless are lower-maintenance but may have lower steam output.

Installation Requirements

  • Power Source: Ensure your kitchen supports appropriate gas fittings or 3-phase electrical connections.
  • Exhaust & Ventilation: High-heat cooking gear like fryers and grills typically require a certified Type 1 hood and fire suppression.
  • Water Connection: Steaming or combi equipment may require direct plumbing access.

Cleaning & Maintenance

  • Opt for stainless steel interiors and removable components for easier cleaning.
  • Schedule quarterly service checks to inspect ignition systems, gas valves, and thermostats.
  • Descale steam equipment regularly to prevent mineral buildup.

Capacity & Sizing

  • Oven chambers and steamers often measure in GN (Gastronorm) pan capacity—check how many full-size GN pans your unit can support simultaneously.
  • Consider line cook flow: does your kitchen need a 4-burner or 8-burner setup? Space and service volume will determine optimal configurations.

Return on Investment

  • Energy-efficient models reduce long-term utility costs and may qualify for rebates.
  • Reliable equipment maximizes labor productivity and food consistency.
  • Durable models reduce downtime and replacement cycles, increasing lifetime value.

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Cooking Equipment FAQs

What's the difference between gas and electric commercial cooking equipment?

Gas cooking equipment offers rapid heat control and is preferred in fast-paced kitchens due to its immediate response. Electric cooking equipment provides even heat distribution, easier installation in non-gas facilities, and often lower maintenance, making it suitable for consistent production environments like bakeries or schools.

Do I need a Type 1 hood for all cooking equipment?

Type 1 hoods are required for commercial cooking equipment that produces grease, smoke, or vapor—such as deep fryers, grills, and ranges. If you're using ovens or steamers that produce minimal emissions, a Type 2 hood or no hood may be sufficient, but local fire and health codes always apply.

How do I maintain a commercial range or oven to extend its lifespan?

Daily cleaning is essential—wipe down burners, check pilot lights, and remove food debris. Perform monthly checks on thermostats, oven gaskets, and gas valves. For steam equipment, descale quarterly. Schedule annual professional servicing to inspect safety valves, burners, and controllers to avoid downtime.

How many GN pans can fit in a standard commercial combi oven?

A standard 10-tray combi oven can accommodate ten 1/1 GN pans, stored horizontally on removable wire racks. Smaller units may fit 6 GN pans, while large roll-in models can handle up to 20. Always verify GN sizing compatibility (1/1, 2/3, etc.) with the manufacturer’s rack layout.

Why invest in commercial cooking equipment over residential models?

Commercial cooking equipment is built for durability, high-output usage, and speed—crucial for busy kitchens. With reinforced components, faster recovery times, and increased pan capacity, professional-grade units ensure food safety, consistency, and a better return on investment through lower downtime and higher throughput.