Commercial Kitchen Equipment Checklist That You Must Have!

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Commercial Kitchen Equipment Checklist That You Must Have!

Running a commercial kitchen requires a wide range of equipment to ensure efficient operations for the proper upkeep of health sanitisation. However, having the right equipment is only half the battle. The rest lies in keeping it clean and well-maintained. A commercial kitchen equipment checklist should include a plethora of necessary items like ovens, stovetops, grills, fryers, steamers, food processors, mixers, refrigeration units, dishwashers, and other miscellaneous things like exhaust hoods, fire suppression systems, water filtration systems. 


Proper cleaning procedures should be implemented regularly to ensure that equipment operates at peak performance and meets health and safety regulations so your customers can avail themselves of the best without risking their health. The last part of our article entails post-cleaning procedures that must be followed to ensure that equipment is thoroughly cleaned and ready for use. So without any further ado, let’s get started.

Commercial Kitchen Equipment Checklist


  •  Ovens come in various types, including convection, combination, and conventional ovens. 
  • Convection ovens circulate hot air evenly, which cooks food faster and more evenly.
  • Combination ovens have microwave and convection settings, allowing for more versatile cooking options.
  •  Conventional ovens have top and bottom heating facilities, which make them ideal for roasting and baking.


Stovetops and ranges

 They come in both gas and electric options. It has the property of getting heated quickly and is more responsive to temperature changes. Another significant advantage of electric stovetops is that they are easier to clean and maintain.


Grills can be either flat-top or charbroilers based on the food requirement you will cook. Flat-top grills are better for cooking delicate items like vegetables, while charbroilers are better for searing meat.


Fryers are commonly used in commercial kitchens for frying foods like chicken, fish, and potatoes.


Steamers use steam for cooking food and are commonly used in commercial kitchens to cook vegetables, seafood, and rice.


Microwaves use electromagnetic waves for cooking food. They are commonly used in commercial kitchens for quick reheating, giving it a fresh feeling. 


Sous Vide Machines

These machines, in particular, are utilised for cooking vacuum-sealed food in a water bath at a precise temperature.


They are used to smoke and cook meats and other foods to add that extra flavour.

Food Preparation Equipment

The purpose of food processing equipment is used to chop, slice, shred, and puree food efficiently.


Mixers can be either stand or handheld. They mix and knead dough, batter, and other ingredients.


Slicers are available in both manual and electric formats. They are used to slice meats, cheeses, and vegetables.


They are used to grind meat or other food items.


Choppers to chop vegetables, fruits, and nuts.


Peelers remove the skin from fruits and vegetables.

Immersion blenders

These handheld blenders prepare puree soups, sauces, and other liquids.

Refrigeration Equipment

  • Walk-in coolers and freezers are large, insulated rooms for storing food and other perishables.
  • Reach-in refrigerators and freezers are smaller than walk-ins and are used for storage.
  • Undercounter refrigerators and freezers are compact and can be placed under counters or workstations.
  • Refrigerated prep tables are used for preparing ingredients and keeping them cool.
  • Ice machines produce ice for drinks and other uses.


Beverage dispensers 

They are used to dispense cold drinks like soda and juice.

Display cases

 They are used to display food and beverages to customers.

Dishwashing Equipment

  • Dishwashers come in different types, including conveyor, door, and under-counter. They are used to wash dishes and utensils according to your needs and volumes. 
  • Pot and pan washers are designed to clean large pots and pans.
  • Glasswashers are intended to wash glasses and other delicate items.

Miscellaneous Equipment

  • Exhaust hoods and filters remove smoke, steam, and cooking fumes from the kitchen.
  • Fire suppression systems extinguish fires that might occur in the kitchen.
  • Shelving and storage units store food, dishes, and other kitchen equipment.
  • Trash compactors are used to compact trash and reduce the space it takes up, thus making space for waste items.
  • Grease traps collect grease and other fats produced during cooking; otherwise, cleaning them manually will become messy.
  • Water filtration systems are used to filter water for cooking and drinking purposes.


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Commercial Kitchen Cleaning 

A commercial kitchen cleaning process is crucial in maintaining a safe and hygienic environment for food preparation. 

The process involves several steps that must be followed to ensure that the kitchen is thoroughly cleaned and sanitised.

 The following is a breakdown of the commercial kitchen cleaning checklist:


Pre-Cleaning Preparation

 Before starting the cleaning process, turning off all equipment and appliances is essential to prevent any hazards. This step is to avoid any accidents when cleaning around the kitchen equipment. The next step is to remove any loose debris or food waste from countertops, sinks, and floors. This step facilitates making it easier to clean and sanitise these areas.


The Actual Cleaning Process

Cleaning involves washing and sanitising all countertops, cutting boards, and food prep areas. This step ensures that no bacteria or other harmful microorganisms are left on these surfaces. Cleaning and sanitising sinks, faucets, and drains are also vital in preventing the spread of harmful bacteria and germs.


It is imperative to clean and sanitise all cooking equipment, including ovens, grills, and fryers. This step is crucial in removing grease or food particles accumulating on these surfaces over time.

The refrigeration units, shelves, and drawers should also be cleaned thoroughly and sanitised to prevent the growth of bacteria.


All floors, walls, and ceilings should be cleaned and disinfected with proper measures to ensure the kitchen is free from dust or dirt. Exhaust hoods and filters should also be cleaned to prevent any grease buildup, which can cause a fire hazard.


Post-Cleaning Procedures

  • This final step ensures that all equipment and appliances are turned back on.
  • All cleaning materials and garbage should be disposed of properly. 
  • Cleaning tools and equipment should be washed and sanitised to avoid any cross-contamination.


The bottom line is that adhering to a commercial kitchen cleaning checklist is essential to maintain a safe and hygienic environment for food preparation. The process includes multiple steps that must be followed to guarantee that the kitchen is adequately cleaned and sanitised. Overall, a thorough cleaning process is crucial for the safety of the staff and customers and thus helps to avoid any foodborne illnesses that may arise from unclean surfaces or equipment risking your business.


Spotless Cleaning is a recognised cleaning company in Canberra catering to all kinds of commercial and residential kitchen cleaning with absolute dedication by expert certified professionals and leaving behind no room for complaints or regrets. 

Get in touch with us today for that spotless shine in your kitchen!

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