Tips for essential hot-side equipment that every restaurant needs.

Staying on top of your game means having the right restaurant equipment for your space and the food that you will be serving. Whether you are opening a new restaurant or refreshing an existing establishment, the hot-side equipment pieces below are essential for providing a foundation that you can further build off of to meet your specific needs. 



The oven is a commercial kitchen staple, offering durability, reliability, capacity, and safety that can’t be matched. Commercial ovens can be used to bake, broil, roast, and cook menu items large and small. Three of the most popular types of ovens are: standard, convection and conveyor.


→Tip: You can’t afford to have your oven break down, so routine equipment cleaning is a must. Wiping down grease on a daily basis prevents buildup from becoming an issue. For particularly stubborn grime or baked-on foods, use a scouring pad or wire brush. Only use approved cleaners for all areas of the oven and always follow your manual’s instructions.




The range gets its name from the variety of cooking options it provides – an oven for baking, broiling, and roasting, as well as a cooktop with a commercial griddle or stovetop for pots and pans. Although a big investment, a range pays off in the form of performance and productivity!


→Tip: Frequently cleaning light spills and soils makes range maintenance easier in the long run. A greasy range does not operate effectively and can cause safety concerns. Set a cleaning schedule and make sure that your kitchen staff sticks to it.




Do you love french fries, onion rings, funnel cakes, doughnuts, and mozzarella sticks? You can thank fryers for those delicacies! The most beloved and ordered menu items come from a fryer. Choosing the best fryer for your business, (gas vs electric & countertop vs floor) depends on what fried foods you will be serving and their demand.


→Tip: Although a fryer sees heavy usage on a daily basis, it can last up to 10 years by remaining committed to its upkeep. How often should a commercial deep fryer be cleaned? The answer is easy – every day! Though it is not necessary to change the oil every day, cleaning the fryer daily is essential for keeping it running smoothly.




Steamers are handy restaurant appliances because of efficiency, freshness, and a healthy alternative to cooking since they don’t require the use of fats (like oils or butter) in the cooking process. Steamers are typically used to cook vegetables, rice, bread, and seafood, but believe it or not, they are growing as a preferred method for preparing steaks and poultry.


→Tip: Because anything that goes into a steamer has the chance of penetrating the food, impacting taste, and posing a health risk to patrons, it’s critical to avoid using harsh or toxic chemicals when cleaning. Simply using soap and water offers a gentle yet effective method for cleaning your machine.




From panini grills to outdoor grills, to char broilers and griddles, choosing the right commercial grill can make your food service operation more efficient, more productive, and more enjoyable for both customers and employees. Whether you’re grilling steaks, pancakes, or burgers, you’ll need the perfect commercial grill. Gas grills are a favorite in restaurant kitchens since gas heat is more reliable for even cooking.


→Tip: Cleaning your grill after every use can actually result in rusty and worn down grates. When it’s time to shut down the kitchen for the day, brush off any leftover debris. Don’t worry about making it spotless. When you fire the grill up the next day, brush off any leftover buildup before you get to grilling.