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Typical Equipment Choices by
Type of Establishment
Questions to Ask!
Type
QSR
Casual Dine-In
Institutional
Social Club
High-Volume
Banqueting
Range
Typical QSR menus
are supplied pre-
packaged.
Ranges are often
the centre of casual
dine-in kitchens.
Ranges are being
replaced by more
advanced equipment
such as Combi-
Ovens.
Ranges are often
the only piece of
equipment in these
kitchens due to
space limitations,
cost and/or
volunteer use.
Ranges are being
replaced by
more advanced
equipment such as
Combi-Ovens.
Deep Fryer
Very common,
unless the menu
specifically avoids
deep fried food such
as salads, soups or
grilled foods.
Useful for sides and
appetizers as well
as fish & chips or
chicken fingers.
These have been
phased out of
institutional cooking
for a more healthy
cooking option.
Clubs generally
resort to fried foods
for simplicity of
cooking and dining
preferences.
Fryers may not
be used every
service, but are
used frequently to
justify having in the
kitchen.
Countertop
Griddles &
Charbroil-
ers
Countertop
equipment are the
go-to for QSRs.
Easy to use, clean &
maintain with fast
output.
For steakhouses
or burger, the
charbroiler is still
the go-to. Breakfast
establishments will
use griddles almost
exclusively.
Countertop
equipment generally
do not pair well with
institutional menus
Griddles are typical
due to versatility and
ease of cooking
Countertop
equipment used
to be common
in banqueting
kitchens, but have
now given way to
more advanced
equipment.
Convection
Ovens
Generally, not
needed in QSRs.
The go-to piece
aside from the
Range.
Convection ovens
are still common
however, losing
marketshare to
combi-ovens due
to automated
processes &
expanded versatility
Higher volume clubs
utilize convection
ovens frequently
Convection ovens
remain a common
piece of equipment
in banqueting
facilities due to
reasonable costs.
Steamers
Rarely used in QSRs,
although sometimes
small countertop
steamers are used.
Highly dependent on
the specific menu.
While steamers were
much more common
in the past, the
Combi-oven is now
more popular.
Menus at clubs do
not require steamers
Banqueting kitchens
have evolved to
using more Combi-
ovens and have
replaced their
steamers along the
way.
The first step in making any major purchase is to ask the appropriate questions. Investing in the right
equipment is essential to the smooth running and productivity of your business. Here is a list of inquiries to
help you navigate your purchase and choose which option is ideal for your establishment, regardless of type:
What will your menu be?
Do you have a specific type of food you will specialize in
and if so, how is it traditionally cooked?
Are there types of equipment on the market that can make
your workflow easier and more efficient
What volume of food will you be cooking?
How much space do you have?
Are you cooking any sensitive items such as pastries that
may be affected by the constant air movement?
How many cooking zones do you need?
What are the utilities available in your kitchen?
For each source, what is your capacity? (BTUs or
Amperage/Voltage)
Are there additional rebates available to you if purchasing
energy efficient appliances?
What brands are reputable and have a good track record in
the commercial kitchen equipment industry?
What are the warranties on the equipment?
How responsive is the manufacturer’s customer service
department?
Are parts easy to access from local distributors?
Is the equipment easy to clean?
What ongoing maintenance needs to be done? Can you do
this yourself or do you require a technician?
Do you require ventilation?
Is your hood the right type and do you have the space
under your hood?
What is your budget?
Are there leasing or renting options available?
What ongoing costs are associated with the equipment?
(chemicals, utility usage, or wearable parts)
Are there safety features built into the equipment?
How will they affect my operation?
Type of Equipment
Size, Capacity & Configuration
Energy Considerations
Brand & Warranty
Ease of Cleaning and Maintenance
Ventilation Requirements
Price & Budget
Safety Features