Full-Service Restaurant Equipment List: What You Actually Need and Where to Buy It

The Quick Answer

A fully equipped commercial kitchen for a 50–100 seat full-service restaurant typically costs $80,000–$250,000 in equipment alone, depending on whether you buy new, refurbished, or lease. The big-ticket items are your commercial range and hood system ($15,000–$60,000 combined), walk-in cooler and freezer ($8,000–$25,000), and dishwashing system ($3,000–$15,000). Source new equipment from WebstaurantStore or Central Restaurant Products for competitive pricing; source used equipment from Restaurant Depot's used section, local auction liquidations, or BidSpotter.com. Never buy a used walk-in or refrigeration unit without a certified technician inspection first.

The Core Cooking Line Equipment

Your cooking line is the heart of the kitchen. For a 50–100 seat restaurant, you'll need: a 6-burner commercial range with oven ($2,500–$8,000 new; Vulcan and Garland are the industry standards), a commercial griddle for breakfast concepts or burgers ($1,200–$4,000), a commercial fryer (one or two 40-lb baskets, $800–$3,000 each), a convection oven ($2,000–$5,000), and a salamander or broiler for finishing dishes ($1,500–$3,500). A chef-recommended brand lineup: Vulcan ranges, Pitco fryers, Blodgett convection ovens. Avoid off-brand equipment from overseas manufacturers — parts availability and service contracts are critical and often non-existent for unknown brands.

WebstaurantStore (webstaurantstore.com) offers the widest online selection with competitive pricing and fast shipping on most items. Central Restaurant Products (centralrestaurant.com) provides more white-glove service and is better for equipment packages. Budget $15,000–$30,000 for your full cooking line in a mid-size restaurant.

Hood Systems, Fire Suppression, and Ventilation

Your Type I commercial hood system is not optional — it's required by every local fire code for any cooking equipment that produces grease-laden vapors. A properly sized hood for a 6–10 foot cooking line costs $4,000–$15,000 for the hood itself; add $8,000–$25,000 for professional installation, make-up air systems, fire suppression (Ansul system required), and exhaust ductwork. Total ventilation costs of $15,000–$40,000 are common for new installations.

Here's a critical lease negotiation point: if the space you're leasing already has a functional hood and fire suppression system in place, that's worth $20,000–$40,000 in avoided cost. Always have a certified kitchen equipment contractor inspect any existing hood before signing — hoods sized for a previous tenant's lighter cooking equipment may not meet code for your menu. Your local fire marshal will inspect the entire system before issuing your certificate of occupancy. Budget an Ansul semi-annual service contract at $300–$600/year after opening.

Refrigeration: Walk-Ins, Reach-Ins, and Undercounters

Refrigeration is where corners get cut and food safety gets compromised. A full-service restaurant needs: one walk-in cooler (8x10 feet minimum for a 50-seat restaurant, $6,000–$18,000 installed), one walk-in freezer ($5,000–$15,000), two or three reach-in refrigerators for the line ($1,500–$3,000 each), undercounter refrigerators at prep stations ($800–$2,000 each), and a glass-door beer/wine cooler for bar service ($1,500–$4,000).

For new walk-ins, Norlake and Arctic Industries are reliable mid-range manufacturers. Avoid used walk-ins unless a refrigeration contractor certifies the compressor, coils, and door seals — a failing compressor after opening costs $2,000–$5,000 to replace and could result in a $10,000+ food loss event plus health department violations. Restaurant Depot (restaurantdepot.com) is excellent for smaller refrigeration units at competitive prices; membership is free with a food service business license.

Smallwares, Prep Equipment, and Front-of-House

Beyond the cooking line, budget $15,000–$40,000 for: prep tables ($800–$2,500 each), a commercial mixer like a Hobart 20-qt ($3,000–$5,000 new), a commercial food processor ($800–$2,000), a slicer ($1,500–$4,000), pot racks and shelving ($500–$2,000), and a three-compartment sink ($800–$2,000 installed). Don't forget the dishwashing station: a commercial undercounter dishwasher handles 30 racks/hour ($2,500–$5,000); a conveyor/rack system is needed at higher volume ($8,000–$20,000).

Front-of-house smallwares — plates, glassware, flatware, linen, and service equipment — add another $8,000–$25,000 for a 50–100 seat restaurant. Source from WebstaurantStore for commodity items and from specialty suppliers like Steelite or Libbey for branded tableware. Buy 25% more than your seat count in all smallware categories to account for breakage. A single dropped case of wine glasses at $4 each adds up fast.

New vs. Used vs. Leased: How to Decide

For a first restaurant with limited capital, a hybrid approach works best: buy new for refrigeration, smallwares, and anything with safety implications; buy certified refurbished for ranges, ovens, and prep equipment from reputable dealers like Singer Equipment, ACityDiscount, or Kesco; and lease your POS system and dishwasher if cash flow is tight. Equipment leasing rates typically run 8–15% annualized, so over three years you'll pay 24–45% more than purchase price — only lease if capital preservation outweighs total cost.

BidSpotter.com and AuctionZip.com list commercial kitchen liquidation auctions weekly. A restaurant closing in your metro is a prime source for deeply discounted equipment — 20–50 cents on the dollar is common. Hire a kitchen equipment contractor to attend with you and inspect before you bid. NSF (National Sanitation Foundation) certification is required for all equipment used in a licensed commercial kitchen — always verify the NSF mark before purchasing used items.

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