Restaurant Kitchen Equipment List: Everything You Need to Open in NYC

Equipping a restaurant kitchen is one of the largest capital investments you will make as a restaurant owner. In New York City, that investment is even more significant — higher equipment costs, stricter code requirements, limited space, and the need for commercial-grade ventilation and fire safety systems all add up. A typical NYC restaurant kitchen buildout runs $50,000 to $200,000 or more in equipment alone, before you factor in construction, permitting, or design.

This guide is a complete restaurant kitchen equipment list organized by category. It covers every major piece of equipment you need to open a commercial kitchen in NYC, with estimated price ranges, code requirements, and practical advice on where to buy new and used commercial restaurant kitchen equipment. Whether you are opening your first restaurant or building out a second location, use this as your restaurant opening checklist for the kitchen side of the operation.

Cooking Equipment

Cooking equipment is the core of your kitchen and typically the largest single category of spending. What you need depends on your menu — a pizza shop has a very different cooking line than a full-service steakhouse — but most NYC restaurants need some combination of the following.

Equipment	Description	New Price Range	Used Price Range
Commercial range (4–6 burner)	Open burner gas range for sauteing, sauces, and general cooking	$1,500–$5,000	$600–$2,500
Convection oven	Forced-air oven for baking, roasting, and reheating	$2,000–$8,000	$800–$3,500
Combi oven	Combination steam/convection oven — extremely versatile	$8,000–$25,000	$3,000–$12,000
Commercial deep fryer (floor model)	40–75 lb capacity for frying proteins, vegetables, appetizers	$800–$3,000	$300–$1,500
Flat-top griddle	For burgers, eggs, pancakes, and proteins requiring surface contact	$1,000–$4,000	$400–$2,000
Charbroiler	Open-flame grill for steaks, burgers, and grilled items	$1,200–$4,500	$500–$2,200
Salamander/cheese melter	Overhead radiant heat for finishing, browning, and melting	$800–$2,500	$300–$1,200
Commercial steamer	Pressureless or pressure steamer for vegetables, seafood, rice	$2,000–$6,000	$800–$3,000
Pasta cooker	Dedicated unit with baskets for cooking and rinsing pasta	$1,500–$4,000	$600–$2,000
Wok range	High-BTU burner for stir-frying (Asian cuisine)	$2,000–$5,000	$800–$2,500
Pizza deck oven	Stone-deck oven for pizza (single or double deck)	$3,000–$12,000	$1,500–$6,000

Key Considerations

• Menu drives equipment: Build your equipment list from your menu, not the other way around. Every piece of cooking equipment you install needs to be covered by a ventilation hood and fire suppression system, so unnecessary equipment increases your buildout costs.
• Gas vs. electric: Most NYC commercial kitchens run on natural gas. Electric equipment is an option but requires significantly more electrical capacity — which can be expensive to install in older NYC buildings.
• BTU output matters: Higher BTU output means faster cooking but also more heat, more grease vapor, and higher ventilation requirements. Make sure your exhaust system is sized for your cooking equipment’s actual output.
• NSF certification: All cooking equipment in an NYC commercial kitchen must be NSF-certified (or equivalent) for sanitation standards. This is a NYC Department of Health requirement.

Refrigeration and Cold Storage

Proper refrigeration is essential for food safety and is heavily regulated by the NYC Department of Health. You need enough cold storage to keep all temperature-sensitive items below 41°F at all times, with separate storage for raw proteins and ready-to-eat items.

Equipment	Description	New Price Range	Used Price Range
Walk-in cooler	Full-size cold storage room (6x8 to 10x12 typical)	$5,000–$15,000	$2,000–$8,000
Walk-in freezer	Full-size frozen storage room	$6,000–$18,000	$3,000–$10,000
Reach-in refrigerator (2-door)	Standard upright commercial fridge for line or prep access	$2,000–$5,000	$800–$2,500
Reach-in freezer (2-door)	Upright commercial freezer	$2,500–$6,000	$1,000–$3,000
Refrigerated prep table	Prep surface with refrigerated base — essential for line cooks	$1,500–$4,500	$600–$2,500
Undercounter refrigerator	Compact fridge that fits under a prep counter	$1,000–$3,000	$400–$1,500
Ice machine (with bin)	Produces 200–1,000+ lbs of ice per day depending on model	$2,000–$6,000	$800–$3,000
Blast chiller	Rapidly cools cooked food for safe storage	$3,000–$10,000	$1,500–$5,000

Key Considerations

• Walk-in size: NYC kitchens are typically space-constrained. Measure your space carefully. Many walk-in coolers and freezers in Manhattan are built into basement or sub-grade spaces.
• Refrigeration compressor placement: Remote compressors (mounted on the roof or exterior wall) save interior space and reduce kitchen heat but require additional installation work and permitting.
• Temperature monitoring: The NYC Department of Health requires that you maintain temperature logs. Digital monitoring systems that alert you to temperature excursions are worth the investment.
• Ice machine water filtration: NYC water is clean, but ice machine evaporators are sensitive to mineral buildup. A water filter will extend the life of the machine and reduce service calls.

Ventilation and Exhaust Systems

This is where many first-time restaurant owners underestimate both the cost and the complexity. NYC requires every commercial kitchen with cooking equipment that produces grease-laden vapors to have a fully engineered ventilation system. This is not optional — it is a building code and fire code requirement, and you cannot open without it.

Your ventilation system includes several components that must work together as an integrated system. For a detailed breakdown, see our commercial kitchen ventilation guide.

Equipment	Description	New Price Range
Type I exhaust hood	Stainless steel canopy with grease filtration over cooking equipment	$3,000–$15,000+
Type II exhaust hood	Hood for non-grease equipment (dishwashers, steamers)	$1,500–$5,000
Exhaust ductwork	Welded steel ductwork from hood to roof penetration	$2,000–$10,000+
Exhaust fan (upblast)	Roof-mounted fan that pulls air through the system	$1,500–$4,000
Grease filters (baffle type)	Removable stainless steel filters that capture grease	$30–$80 each
Makeup air unit	Replaces exhausted air with tempered fresh air	$3,000–$12,000
Fire suppression system (Ansul R-102 or equivalent)	Automatic wet chemical system above the cooking line	$3,000–$8,000
Grease trap/interceptor	Captures grease before it enters the sewer system	$500–$3,000

Why Ventilation Is Critical — And Expensive

In NYC, your ventilation system must be:

• Designed by a licensed engineer and permitted by the NYC Department of Buildings (DOB)
• NFPA 96 compliant — the national standard for commercial kitchen ventilation (see our full NFPA 96 breakdown)
• Connected to a fire suppression system — any Type I hood must have an Ansul system or equivalent installed before the kitchen can operate
• Exhausted to the roof — NYC does not allow kitchen exhaust to terminate at sidewalk level in most cases
• Maintained on a regular cleaning schedule — hood cleaning is required at intervals set by NFPA 96, and the FDNY will check your compliance records

Ventilation is one area where you should not cut corners. An undersized or improperly installed exhaust system will cause grease accumulation, create fire hazards, and put you on the wrong side of both the FDNY and the Department of Health. At Empire Hoods, we see kitchens every week where the ventilation system was an afterthought — and the owner is paying for it in violations, re-engineering fees, or a system that simply does not work.

If you are in the design phase, get your ventilation system engineered early. The hood and ductwork layout will affect your entire kitchen floor plan.

Fire Safety Equipment

NYC has some of the strictest fire safety requirements in the country for commercial kitchens. These are not optional items — they are mandated by the FDNY and the NYC Fire Code.

Equipment	Description	New Price Range
Automatic fire suppression system (Ansul R-102 or equivalent)	Wet chemical system above cooking equipment — required	$3,000–$8,000
Class K fire extinguisher	For cooking oil and grease fires — required near cooking line	$100–$300
Class ABC fire extinguisher	General-purpose extinguisher — required in kitchen and dining areas	$50–$150
Fire blanket	Smothers small fires — recommended near fryers	$20–$50
Gas shutoff valve (automatic)	Shuts off gas supply when fire suppression activates — required	Included with suppression system

Fire Suppression: Required, Not Optional

Any NYC restaurant with cooking equipment that produces grease-laden vapors must have an automatic fire suppression system. The Ansul R-102 is the most common system in NYC kitchens, but Kidde, Amerex KP, and Pyro-Chem systems also meet code. The system must be:

• Installed by a licensed contractor
• Inspected semi-annually by a qualified technician
• Recharged after any discharge
• Subject to 6-year and 12-year maintenance milestones

For a full breakdown of Ansul system requirements, see our NYC Ansul system requirements guide. Empire Hoods provides fire suppression inspection and maintenance for all major system brands.

Fire Code Compliance

Beyond the fire suppression system, your kitchen must meet all FDNY fire code requirements: proper fire extinguisher placement, clear egress paths, no flammable storage near cooking equipment, and current documentation for all inspections. See our NYC fire code compliance guide for the full list of requirements and common violations.

Food Prep Equipment

Food prep equipment covers everything between receiving raw ingredients and putting them on the cooking line. The volume and type of food you serve determines what you need.

Equipment	Description	New Price Range	Used Price Range
Stainless steel prep table	Work surface for cutting, portioning, and assembly	$200–$800	$80–$400
Commercial stand mixer (20–60 qt)	For dough, batters, and mixing — essential for bakeries and pizza	$1,500–$6,000	$600–$3,000
Commercial food processor	For chopping, slicing, pureeing, and emulsifying	$500–$2,000	$200–$1,000
Meat slicer	For deli meats, cheeses, and consistent portion slicing	$400–$2,500	$150–$1,200
Commercial blender	For sauces, soups, smoothies, and purees	$200–$700	$80–$350
Vacuum sealer	For sous vide prep and extended food storage	$300–$2,000	$100–$800
Immersion circulator (sous vide)	For precision temperature cooking	$200–$1,000	$80–$500
Meat grinder	For grinding proteins in-house	$300–$1,500	$100–$700
Dough sheeter	For rolling pizza dough, pasta, and pastry	$2,000–$6,000	$800–$3,000
Cutting boards (color-coded set)	Required for cross-contamination prevention	$100–$300	—
Ingredient bins (with lids)	For flour, sugar, rice, and dry goods storage	$50–$150 each	$20–$60 each

Key Considerations

• Prep table layout: Design your prep area with workflow in mind. Ingredients should move from storage to prep to cooking line with minimal backtracking.
• Color-coded cutting boards: NYC Health Code requires that you prevent cross-contamination between raw proteins and ready-to-eat foods. Color-coded cutting boards (red for raw meat, green for produce, etc.) are the standard approach.
• Mixer size: A 20-quart mixer handles most small-to-mid-volume prep. If you’re making bread, pizza dough, or large batches of batter, step up to a 40- or 60-quart floor model.

Warewashing and Sanitation

The NYC Department of Health has specific requirements for warewashing equipment. You need either a commercial dishwasher or a manual three-compartment sink setup — and in most full-service restaurants, you need both.

Equipment	Description	New Price Range	Used Price Range
Commercial dishwasher (high-temp or chemical)	For dishes, glassware, and small equipment	$3,000–$15,000	$1,000–$7,000
Three-compartment sink	Wash, rinse, sanitize — required by NYC Health Code	$500–$2,000	$200–$1,000
Hand wash sink	Separate from prep sinks — required in all food prep and service areas	$200–$600	$80–$300
Pre-rinse spray unit	High-pressure sprayer for removing food waste before washing	$100–$500	$50–$250
Grease trap/interceptor	Captures grease and solids before they enter the sewer	$500–$3,000	$200–$1,500
Sanitizer dispenser system	Chemical sanitizer for three-compartment sink and surfaces	$100–$400	—
Mop sink	Required in the kitchen for cleaning mops and disposing of dirty water	$200–$600	$80–$300

Grease Traps: Required in NYC

Every NYC restaurant with cooking equipment must have a grease trap or grease interceptor. This is enforced by the NYC Department of Environmental Protection (DEP). Grease traps must be properly sized for your kitchen’s flow rate and cleaned on a regular schedule — monthly or quarterly depending on volume. Failure to maintain your grease trap can result in DEP fines and sewer backups that shut down your kitchen.

Dishwasher Selection

• High-temperature dishwashers sanitize with 180°F rinse water. They are faster and do not require chemical sanitizer, but they produce significant steam and heat — which means you need a Type II hood above the unit.
• Chemical (low-temperature) dishwashers use chemical sanitizer in the final rinse. They produce less heat and steam but require ongoing sanitizer purchases.
• Door-type vs. conveyor: Most NYC restaurants use door-type (single-rack) dishwashers due to space constraints. High-volume operations may need a conveyor dishwasher, but these require substantially more floor space.

Smallwares, Tools, and Storage

Smallwares are the hundreds of individual items your kitchen staff uses every day. This category is easy to underestimate — the total cost adds up quickly when you are buying everything from scratch.

Essential Smallwares Checklist

Cookware

• Saute pans (8”, 10”, 12”) — stainless and non-stick
• Sauce pots (2 qt, 4 qt, 8 qt)
• Stockpots (12 qt, 20 qt, 40 qt)
• Sheet pans (full and half size)
• Hotel pans (full, half, third, sixth, ninth)
• Cast iron skillets
• Roasting pans
• Baking sheets and muffin tins (if applicable)

Hand Tools

• Chef’s knives, paring knives, bread knives, boning knives
• Knife sharpener or sharpening steel
• Spatulas (heat-resistant silicone and metal)
• Tongs (9” and 12”)
• Ladles (2 oz through 8 oz)
• Whisks (various sizes)
• Can opener (commercial grade)
• Peelers, zesters, and graters
• Thermometers (instant-read and probe)
• Portion scales and receiving scales
• Measuring cups and spoons
• Pastry bags and tips (if applicable)

Storage and Organization

• Food storage containers (Cambro or equivalent) with lids — various sizes
• Wire shelving units (chrome or epoxy-coated)
• Ingredient bins with scoops
• Label maker and food rotation labels
• Speed racks / sheet pan racks
• Bus tubs

Service Items

• Plates, bowls, and ramekins
• Glassware
• Flatware
• Serving utensils and plating tweezers
• Takeout containers and bags

Estimated Smallwares Budget

Kitchen Type	Estimated Smallwares Budget
Small cafe or counter-service	$3,000–$8,000
Mid-size restaurant (50–80 seats)	$8,000–$15,000
Full-service restaurant (80–150 seats)	$15,000–$30,000
High-volume or multi-concept	$25,000–$50,000+

These estimates include cookware, tools, storage, and initial service items (plates, glassware, flatware). They do not include linens, decor, or front-of-house furniture.

Where to Buy Restaurant Kitchen Equipment in NYC

One of the advantages of opening a restaurant in New York City is access to one of the best restaurant supply markets in the country. You have options at every price point.

The Bowery Restaurant Supply District

The stretch of Bowery between Delancey Street and Houston Street in Lower Manhattan has been the center of NYC’s restaurant equipment trade for decades. While the district has shrunk from its peak, several major dealers remain:

• Bowery Kitchen Supplies — broad selection of smallwares and mid-range equipment
• Chef Restaurant Supplies — new and used commercial equipment
• Multiple smaller dealers — worth walking the strip and comparing prices

The advantage of buying on the Bowery is that you can see and touch equipment before you buy, negotiate prices, and often arrange same-day or next-day delivery within Manhattan.

Online Dealers

For larger equipment purchases, online dealers often offer better pricing and a wider selection:

• WebstaurantStore — the largest online restaurant supply retailer. Competitive pricing, massive selection, and detailed product specs. Shipping to NYC is straightforward for most items.
• Restaurant Equippers — another major online option with frequent sales.
• KaTom Restaurant Supply — strong selection of commercial cooking and refrigeration equipment.
• Amazon Business — for smallwares and accessories, Amazon Business pricing is often competitive.

Used Commercial Restaurant Kitchen Equipment

Buying used equipment is one of the most effective ways to reduce your startup costs. Used commercial restaurant kitchen equipment typically sells for 40–60% less than new, and commercial kitchen equipment is built to last — a well-maintained range or walk-in cooler can run for 15–20 years.

Where to find used equipment in NYC:

• Restaurant auctions: When restaurants close, their equipment is often auctioned. BidOnEquipment, AuctionZip, and local auctioneers handle NYC restaurant closeouts regularly.
• Craigslist and Facebook Marketplace: Restaurant owners selling individual pieces or entire kitchen packages. Inspect before you buy.
• Used equipment dealers: Singer Equipment, Nell’s Restaurant Equipment, and ACityDiscount all carry used and refurbished commercial equipment.
• Restaurant brokers: If you are taking over an existing restaurant space, the broker can often include equipment in the deal.

Tips for buying used:

1. Inspect in person whenever possible. Check for rust, worn gaskets, damaged compressors, and electrical or gas connection integrity.
2. Get the model number and look up the original spec sheet. Make sure the equipment meets your capacity needs.
3. Test it before you buy if at all possible. Turn on refrigeration and check temperature. Light burners and check flame quality.
4. Factor in delivery and installation costs. Moving a 2,000-lb walk-in panel set into a Manhattan basement is not cheap.
5. Confirm NSF certification. All equipment in a NYC commercial kitchen must meet NSF sanitation standards regardless of whether it is new or used.

NYC Code Requirements: What Is Required vs. Optional

Not everything on this list is required by code, but several categories are non-negotiable. Here is a summary of what NYC requires for a commercial kitchen.

Required by Code

Requirement	Enforced By	Standard
Type I exhaust hood over grease-producing equipment	DOB / FDNY	NFPA 96
Exhaust ductwork vented to roof	DOB	NYC Mechanical Code
Automatic fire suppression system (Ansul or equivalent)	FDNY	NFPA 17A
Class K fire extinguisher near cooking equipment	FDNY	NFPA 10
Grease trap or interceptor	DEP	NYC Plumbing Code
Three-compartment sink or commercial dishwasher	DOH	NYC Health Code
Hand wash sinks (separate from prep sinks)	DOH	NYC Health Code
Adequate refrigeration for perishable food storage	DOH	NYC Health Code
NSF-certified (or equivalent) equipment	DOH	NYC Health Code
Proper food storage shelving (6” off floor minimum)	DOH	NYC Health Code
Mop sink	DOH	NYC Health Code

Strongly Recommended but Not Strictly Required

• Makeup air unit (not always code-required but functionally necessary for any kitchen with an exhaust system)
• Blast chiller (not required but essential for food safety in high-volume operations)
• Digital temperature monitoring (paper logs still accepted, but digital is more reliable)
• Backup refrigeration (no code requirement, but losing a walk-in cooler without a backup can cost thousands in spoiled inventory)

Budget Planning: Total Kitchen Equipment Costs

Here is a realistic breakdown of total kitchen equipment costs for different restaurant types in NYC. These ranges assume a mix of new and used equipment.

Restaurant Type	Kitchen Size	Equipment Budget Range
Small cafe / coffee shop with food	200–400 sq ft	$30,000–$60,000
Counter-service / fast casual	400–700 sq ft	$50,000–$100,000
Mid-size full-service restaurant	600–1,000 sq ft	$80,000–$150,000
Large full-service / fine dining	1,000–1,500+ sq ft	$150,000–$250,000+
High-volume / multi-concept	1,500+ sq ft	$200,000–$400,000+

Budget Tips

1. Buy used where it makes sense. Refrigeration, prep tables, shelving, and smallwares are all good candidates for used purchases. Ventilation and fire safety equipment should always be new and professionally installed.
2. Phase your equipment purchases. You do not need every piece of equipment on day one. Start with what your opening menu requires and add specialized equipment as your revenue grows.
3. Get multiple quotes. Equipment pricing varies significantly between dealers. Get at least three quotes for major purchases.
4. Lease vs. buy. Equipment leasing preserves cash flow but costs more long-term. It can make sense for high-cost items like combi ovens or walk-in coolers if you are cash-constrained at opening.
5. Don’t forget installation costs. Gas hookups, electrical work, plumbing connections, and ventilation ductwork all add to the total cost. In NYC, installation labor is expensive — budget 15–25% on top of equipment costs for installation.
6. Budget for code compliance separately. Ventilation engineering, fire suppression installation, grease trap installation, and DOB permits are separate line items. Do not lump them into your equipment budget or you will overshoot.

Next Steps: Getting Your Kitchen Operational

Equipping a restaurant kitchen in NYC is a significant undertaking, but it is manageable if you approach it systematically. Start with your menu, build your equipment list from there, get your ventilation and fire safety systems engineered early, and buy smart by mixing new and used equipment where appropriate.

For the ventilation and fire safety side of your buildout — exhaust hoods, ductwork, fire suppression systems, and ongoing maintenance — Empire Hoods works with restaurant owners across all five boroughs. We handle hood cleaning, fire suppression inspections, and can connect you with licensed engineers and contractors for new installations.

If you are in the planning phase and have questions about ventilation requirements or fire suppression systems for your new kitchen, get a free estimate or call (332) 301-2904. We are happy to walk you through what your specific setup will require.