Commercial Cooking Equipment
Power Your Kitchen. Maximize Efficiency. Wholesale Pricing.
The hot line is the engine of your restaurant. Whether you need a high-BTU range for sautéing or a precision combi-oven for baking, we source the heavy-duty equipment your menu demands at wholesale rather than retail pricing.
Get a quoteWe don't believe in limiting your options. We leverage our network to bypass retail markups, giving you direct access to wholesale pricing on all major commercial cooking brands. You tell us the fuel type and the volume you need to handle, and we deliver the solution.
What we source
- Commercial Ranges (Gas & Electric)
- Ovens (Convection, Deck & Combi)
- Deep Fryers & Pasta Cookers
- Charbroilers & Griddles
- Salamanders & Cheese Melters
- Steamers & Steam-Jacketed Kettles
- Tilting Skillets & Braising Pans
- Holding & Proofing Cabinets
- Rice Cookers & Induction Ranges
- Countertop & Modular Cooking Lines
How to specify it
Settle these before you ask anyone for a price. They are what separates a quote you can compare from a number you cannot.
Fuel type, before anything else
Gas or electric changes the equipment, the service you need coming into the unit, and sometimes whether the space works at all. Confirm the incoming gas service size and how much of it is allocated to your unit before you specify a single burner.
Total BTU against the hood
Your cooking line's combined output determines hood length, exhaust volume and the make-up air that has to come back in. Specify the line first, then the ventilation — doing it the other way round is how projects end up re-engineering both.
Volume at peak, not average
Equipment sized for a typical service will fail on your busiest night, which is the one that builds or breaks your reputation. Specify for the peak you actually expect, not the average you hope for.
Footprint and clearances
The spec sheet gives a width. What matters is the width plus required clearances to combustibles, plus the aisle a cook needs behind it, plus the door it has to fit through on delivery day.
Certification for commercial use
Equipment in an Ontario food premises is expected to carry recognised commercial certification. An uncertified unit found at final inspection means replacing it with the doors about to open.
Service and parts locally
A cheaper unit from a brand with no Ontario service network is a false economy the first time it fails mid-service. Ask who fixes it and how quickly parts arrive before you buy it.
Where operators lose money
Buying the line before the ventilation is designed
Adding a fryer or a charbroiler after the drawings are stamped changes hood type, exhaust volume, make-up air, fire suppression and possibly the gas line. It is not a minor revision — it is a re-review, and it costs a full permit cycle.
Over-specifying for a menu you do not have yet
A six-burner range and a combi-oven bought "in case we expand" is capital sitting idle, drawing gas, and taking hood length you are paying to ventilate. Buy the menu you are opening with.
Domestic equipment in a commercial kitchen
It looks like a saving and it is the most expensive mistake on this page. It is not built for the duty cycle, it usually lacks commercial certification, and it surfaces at the health inspection when the only fix is to buy the right unit anyway.
Forgetting the delivery path
A combi-oven that cannot get through the back door, round the corner or into the basement is a problem discovered on delivery day, with a truck waiting. Measure the route, not just the space.
Common questions
Gas or electric — which should I choose?
It depends on what the building can give you. Gas usually costs less to run and is preferred for high-heat cooking, but only if the incoming service is sized for your line; upsizing means involving the utility on their timeline. Electric avoids that entirely but needs panel capacity, which older retail units often lack. Establish what the unit actually has before deciding.
Do I need a combi-oven?
A combi does the work of several pieces of equipment and saves floor space and hood length, which matters in a small kitchen. It also costs considerably more up front and needs water treatment and trained staff. For a simple menu a convection oven is often the better buy.
Can I buy used cooking equipment?
Yes, and for some items it is sensible. The things to check are commercial certification, whether parts are still available, and gas equipment's condition — a used unit that fails TSSA commissioning has cost you money and time. We will tell you which items on your list are worth buying used and which are not.
How far ahead should I order?
Standard cooking equipment is usually available quickly. Anything custom-configured, imported, or part of a modular line built to your dimensions carries a real lead time. Order those during permit review, not after — see the guide on lead times.
Other equipment categories
Preparation
Mixers, processors, slicers and stainless work surfaces matched to your volume.
Walk-Ins
Custom boxes built to your exact dimensions — the single largest equipment line in most kitchens.
Smallwares
Knives, cookware, utensils, storage and front-of-house — bulk sourced so you are not paying retail per spoon.
Free Consultation
Tell us what you want to build.
The first consultation is free. You get a project review, a realistic timeline and a preliminary cost breakdown — including an honest answer if the project does not work as scoped.
Mon – Fri, 9:00 a.m. – 5:00 p.m. · No obligation