Cooking Equipment
Cooking equipment is the hot side of the kitchen: gas ranges with open burners or griddle sections, floor and countertop fryers, combi and electric ovens, charbroilers, salamanders, cheesemelters and rotisseries, along with the baskets and covers that keep a fryer running. Restaurants, pubs, cafes, food trucks and banquet kitchens build their lines from these pieces.
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Ovens
VIEW ALLThe ovens in this group are combi ovens, which cook with steam, convection heat or a mix of the two in one cabinet, so a single unit can steam vegetables, roast meat, bake bread and regenerate plated food. Restaurants, hotels, bakeries and institutional kitchens use them to fold several pieces of cooking equipment into one footprint.Gas, propane and electric versions are all listed, in half-size and full-size cavi...
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Holding & Warming
VIEW ALLFood warmers hold prepared dishes at safe serving temperature between the kitchen and the customer, which matters on buffet lines, catering setups and takeout counters. This is holding equipment rather than cooking equipment, so food should arrive already up to temperature.Check whether a model uses wet or dry heat, since that changes how food behaves over a long service.
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Concession & Snacks
VIEW ALLPopcorn machines pop and hold corn in one glass-sided cabinet, which makes them a draw for customers as much as a piece of production equipment. Kettle size, measured in ounces, sets how much you can turn out in a single batch.Match that kettle to your peak rush rather than your daily total, since popcorn sells in bursts around showtimes, intermissions and breaks.
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Ranges & Cooktops
VIEW ALLRanges anchor most cooking lines, combining burners or a solid top with an oven base underneath. Configurations run from compact countertop units to heavy-duty gas ranges wide enough for a full brigade, and many pair burners with a griddle or charbroiler section.Settle the gas or electric question early, as it shapes your ventilation and utility connections more than any other decision on the line.
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Broilers & Charbroilers
VIEW ALLBroilers cover the equipment that puts intense direct heat onto food: char rock and radiant charbroilers that sear from below, and salamanders and cheesemelters that finish from above. Steakhouses, pubs, burger counters and banquet kitchens run them for grill marks, gratins and melts, and some ranges here carry a raised broiler section over the griddle.Charbroilers in this group come in 24, 36 and 48 inch widths, ...
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Fryers
VIEW ALLDeep fryers hold a tank of oil at a set temperature through a rush, which is how pubs, quick-service counters, food trucks and family restaurants turn out fries, wings and battered fish at volume. This section covers gas floor fryers from 40 to 75 lb, countertop electric units from 7 lb up, and the baskets, tank covers, splash guards, oil filters and cleaning pucks that keep them working.Decide between gas and ele...
Commercial Cooking Equipment and Supplies
The cooking line is where a kitchen earns its keep, and every piece on it has to stand up to long services, high heat and constant cleaning. This section brings together the equipment A3 Equipment supplies for the hot side of a commercial kitchen, from a single countertop fryer for a food truck to a full run of ranges, ovens and charbroilers for a hotel or banquet operation. Whether you are opening a first location, replacing a worn unit or planning a complete line, the groups below are organised the way a kitchen is planned, so you can move from category to model without guesswork.
Core Cooking Equipment Types
- Ovens – combi, convection, tandoor and rotisserie ovens that cover baking, roasting, steaming and regenerating plated food, in one cabinet or several.
- Holding & Warming – hot food tables, heated display cases, pizza warmers, soup kettles, rice warmers and conveyor toasters that keep finished food at serving temperature between the pass and the customer.
- Concession & Snacks – popcorn poppers, cotton candy machines, hot dog rollers, crepe and waffle makers and gyro machines for cinemas, arenas, kiosks and quick-serve counters.
- Ranges & Cooktops – commercial gas ranges, hot plates, induction cookers, griddles and steam cooking equipment, the pieces that anchor most cooking lines.
- Broilers & Charbroilers – charbroilers, salamanders and cheesemelters that sear from below or finish from above for steakhouses, pubs and burger counters.
- Fryers – gas floor fryers, countertop electric fryers and fry dump stations, along with the baskets, covers and cleaning supplies that keep them working.
Advantages of Commercial-Grade Equipment
- Built for long duty cycles – commercial burners, elements and thermostats are made to run through a full service and recover quickly between orders.
- Easier to clean and maintain – stainless steel bodies, removable grates and drip trays and accessible panels shorten close-down and keep food-safety routines simple.
- Sized for volume – wider cooking surfaces, larger oil capacities and multi-pan cavities let one unit do the work of several smaller pieces.
- Parts and accessories alongside – baskets, racks, legs, casters and covers are listed next to the equipment they fit, so replacements are easy to find later.
Why A3 Equipment?
A3 Equipment stocks cooking equipment from brands including Vulcan, Cook Rite, Atosa and Vollrath at our warehouse and showroom at 107-12332 Pattullo Place, Surrey, BC, and ships across Canada. Because kitchen design-build, custom stainless steel fabrication and installation all sit under one roof, the same team that helps you choose a range can plan the line around it, build the tables and stands it needs and set it in place. If you are unsure whether gas or electric suits your site, or how much line space a piece really needs, get in touch and we will work through it with you.