Canada's Definitive Commercial Cooking Equipment Buying Guide

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COOKING

EQUIPMENT

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GUIDE TO

2 0 2 4

Instant discounts

on high-efciency

kitchen equipment

$700

Behind Every Great Restauranteur

Is A Trusted Food Equipment Supplier

Successful Restauranteurs know that profits are made, or lost, in the kitchen. Since 1982, RED has represented the most trusted food equipment and supply distributors from

coast-to-coast. From national chains to mom-and-pop restaurants, from hotels to retirement living, from food halls to food trucks, our members advise and supply at all stages

of business. And RED is behind them, working and negotiating with the world’s leading manufacturers to ensure our dealers can offer the best prices in the country.

Find The Food Equipment Dealer That Can Best Help You At:

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Letter from the CEO

Table of Contents

INTRODUCTION

Ovens

Ranges

Navigating the Heat (8)

Questions to Ask! (13)

Standard Ovens (22)

Convection Ovens (23)

Deck Ovens (27)

MultiCook Ovens (32)

Combi-Ovens (37)

Rotating Ovens (41)

Microwave Ovens (42)

High Speed Ovens (46)

Gas Ranges (49)

Electric Ranges (51)

Induction Ranges (52)

It is time to start over again. In June 2020, the World Economic Forum (WEF) issued an economic

recovery plan called “The Great Reset Initiative” with an aim of laying out the foundation for

rebuilding the global economy after the COVID-19 crisis. I would be willing to bet that everyone in

the foodservice industry, regardless of whether you have read WEF’s plan, intimately understands

that the last three years have not been like any other. While some restaurants pivoted and flourished

during the pandemic, others have closed. And as we settle into a new normal, the reality is that the

foodservice industry is resetting just like every other.

The Restaurant Equipment Distributors of Canada Ltd (R.E.D.) is an organization that was formed in

1982. Its members have guided restauranteurs through recessions, periods of boom, environmental

catastrophes, and now are ready to guide the existing and new entrants of the foodservice industry

post-pandemic.

Restaurant profits are made or lost in the kitchen. The design of commercial kitchens, and the

proper selection of equipment is the recipe for success. Are you using the right equipment that suits

your menu? Are you taking advantage of the efficiencies of today’s equipment?

In this Buying Guide, the first of six, we navigate the core commercial kitchen equipment category. In

the coming months, we will cover refrigeration, ice and beverage equipment; warewash & janitorial;

food prep & holding; smallwares, tabling and storage needs; and front-of-house including china,

tabletop & furniture. As a whole, we will provide a resource for restauranteurs and decision makers

in the foodservice industry to educate themselves on what’s available today. This knowledge is

foundational knowledge to lead you to an efficient and profitable kitchen. The next step is to meet

with one of R.E.D.’s Foodservice Equipment & Supply Dealers. Contact us and we will connect you

with the most appropriate expert to help you succeed. No charge and no referral fee – we envision

a strong and vibrant Canadian foodservice industry, and our vision is to be the most influential

organization in Canada’s foodservice equipment & supply industry.

Sincerely,

Broilers

High Volume Cooking Equipment

Specialty Cooking Equipment

Toasters

Charbroilers (66)

Upright Overfired Broilers (70)

Specialty Broilers (71)

Combi-Ovens (78)

Skillets (79)

Cook & Hold Ovens (82)

Kettles (86)

Steamers (87)

Smoker Ovens (88)

Rotisserie Ovens (90)

Wok Ranges (91)

Tandoor Ovens (92)

Pasta Cookers (92)

Shawarma and Gyro Machines (94)

Sous Vide (95)

Pop-Up & Slot Toasters (97)

Conveyor Toasters (97)

Panini Presses (101)

Fryers

Types of Deep Fryers (60)

Oil Filtration and Testing (64)

Griddles

Griddle Tips (73)

Master List of RED Approved Suppliers for Cooking Equipment (102-103)

RED Members: Coast to Coast (104-105)

WE’LL BRING

THE TECH.

YOU BRING

THE PASSION.

INTELLIGENT BRAISING PRECIPANTM

HIGH-SPEED PRECISION OVEN

Navigating the Heat:

An Overview of Commercial Cooking Equipment

Running a successful kitchen isn’t just about delicious recipes; it’s about having the right tools for the job.

The heartbeat of every restaurant is the kitchen. The kitchen is where profits are made or lost. While patrons

fill their senses with aromas of sizzling steaks and sights of freshly baked breads, it is the commercial food

equipment that creates the backbone of professional kitchens, empowering your culinary talent to transform

ingredients into masterpieces. Commercial kitchen equipment is not only built to withstand continuous use,

but also built to allow teams to execute menus with precision, consistency, and efficiency.

What pieces of equipment does a restaurant need? The design of a commercial kitchen flows from the menu

and capacity. What is being made in the kitchen? And how much is being made? Professionals answer

those two primary questions to determine the right equipment for the business. Of course, there are other

considerations, such as space, budget, fuel source, and regulatory requirements for your area, that all play a

factor in the final kitchen design. Making the wrong choices cost money daily, and in an industry where profit

margins are generally in the single digits, there is no room for error. On the other hand, investing in the right

equipment will pay dividends for years.

This guide is split up into three sections: Core Equipment, High Volume Cooking Equipment, and Specialty

Equipment. Core Equipment are the most common pieces found in commercial kitchens. High Volume

Cooking Equipment are designed for the larger kitchens, such as hotels, banquet facilities, retirement houses,

or even prisons. Finally, Specialty Equipment are pieces of equipment designed to do few things extremely

well. This guide will not cover food preparation equipment, the topic of a separate buying guide.

Whether you are a start-up or an established foodservice business, R.E.D. Dealers can help you increase your

bottom-line by selecting the right tools for your job.

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Core Equipment

High Volume Cooking Equipment

Ranges

Combi-Ovens

Fryers

Cook & Hold Ovens

Ovens

Skillets

Charbroilers and Griddles

Kettles

The workhorse of any kitchen, with multiple burners, griddles,

and oven configurations. The typical range consists of two parts:

the rangetop, being the top burners, and the range oven, typically

a standard oven; however, there are numerous options for both

rangetop configurations and base configurations (refrigerated bases,

different ovens, etc.). Choose based on your menu and volume. Gas-

powered ranges are today’s most common, but induction technology

is gaining speed.

In the realm of professional kitchens, commercial combi-ovens have

revolutionized the cooking process. Combining convection oven with

a steam oven, Combi-Ovens allow chefs to bake, roast, steam all in

one appliance.

Fryers have regularly been a mainstay in the commercial kitchen over

the last several decades. Generally speaking, the most profitable

dishes are made in a fryer. This method of cooking has changed

in recent years with a larger awareness of energy savings and

increasing oil costs.

Cook and hold ovens specialize in low and slow cooking to maximize

food yield. Today’s units have user-friendly touchscreen controls

allowing for a wide range of recipes that reduce labour hours.

Further, the precise temperature controls minimize the risk of

foodborne illnesses.

Few commercial kitchen exists without an oven. Over the last two

decades, the innovations and addition of technology to what was

once just an oven, has created a wide range of tools, each suitable

for specific purposes. The choice of the right oven(s) for your

operation will directly correlate to quality of your food, and efficiency

of your operation.

Perfect for braising, stews, and sauces as well as high temperature

pan frying in large volumes. These offer easy pouring and

cleaning. However, new equipment on the market today extend the

functionality of basic skillets to frying, cook and holding features,

and more.

Charbroilers and Griddles are both common line equipment and, in

some cases, kitchens will require both. Charbroilers, often referred

to as Grills, deliver smoky flavours, while griddles offer versatility for

pancakes, burgers, and more.

Ideal for large batches of soups, stocks, and chilis, ensuring

consistent temperature and quality. Efficiency and labour reduction

with superior heat transfer. Large volume kitchens utilize kettles for

efficiency and labour reduction.

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

Type of Equipment

Size, Capacity & Configuration

Commercial equipment is designed to be robust and durable for constant use in a busy foodservice

establishment and many types of equipment can be used for multiple applications. However, your

specific menu will be best served with equipment designed for your application. For example, will

you be a steakhouse cooking steaks exclusively over a broiler, or will steak be a feature and steaks

will be cooked sous-vide and finished on a grill?

When considering types of equipment, have an open mind and be willing to ask your local RED

Dealer what is new on the market or what can be added (or removed!) from your list of equipment

needs. Our RED Dealers across the country dedicate time and energy to learning and keeping up to

date on all new advances in commercial equipment to make your life in the kitchen easier.

Are you a small bistro with 25 seats or a large banquet centre with hundreds of people to feed at

one time? While this may seem like a simple question to answer, the kitchen design must be taken

into consideration. An often-used rule of thumb is one restaurant 6-burner range for every 50 seats.

If your kitchen produces a lot of sauces, and is not equipped with specialized equipment like a tilt

skillet, selecting a range like the Imperial IR-4-S18 that offers 4-burners set up on a 36” range might

be ideal. Conversely, if all your dishes are made à la carte, a 72” range with 12 open burners may be

more suitable. Further, you can choose to have a portion of your range be a griddle or charbroiler

instead of regular burners to increase your flexibility within the same amount of hood space.

Electric-Six French Plates

24” x 24” Griddle

Gas-Two Even-Heat Plates

and Six Open Burners

Gas-One Even-Heat Plate,

Two Open Burners, and One

36” Griddle Plate

Gas-One Even-Heat Plate and

Four Open Burners

Electric-24” x 24” Griddle Plate

and Two French Plates

Gas-Two Even-Heat Plates and

Two Open Burners

Gas-Two Even-Heat Plates

and One 36” Griddle Plate

Gas-Two Open Burners and

One Griddle Plate

Electric-High-Speed

Units

and French Plates

Different rangetop configurations

How sensitive your menu items may be is another

factor to take into account when configuring your

menu and equipment. For instance, utilizing a bake

oven with revolving racks and moisture is beneficial for

pastries. These can be customized with parameters for

consistent quality and convenience of use. The same

cannot be said for a low-cost, basic convection oven,

which needs to be constantly checked and pans turned

to guarantee equal cooking. Even though convection

ovens work well for other purposes, it might save you

a lot of trouble down the road to consider your most

delicate menu items in advance.

Energy Source

Brand, Durability & Build Quality

Warranty &

Support

For the last few decades, natural gas has been the most popular energy source in commercial kitchens. In

many isolated locations, liquid propane or electric equipment is often utilized. But as induction technology

improves, more kitchens are moving to electric solutions. Remember that it’s typically difficult and expensive

to change your fuel source or upgrade to a larger capacity later. For gas appliances, the needs of the

equipment dictate the pipe size and, more significantly, your gas meter; altering this later on may prove to be

costly and challenging. Similarly, the maximum draw of the equipment and whether three-phase or single-

phase equipment can be utilized will depend on the wiring gauge and quantity of wires run to a particular

location in the kitchen.

In the case of a long-term purchase like commercial cooking equipment, it is imperative to take ownership

costs into account. Although the upfront cost of an economy piece of equipment may be less, a more

expensive but energy-efficient piece might save you money on operating costs over the course of its lifetime

that would otherwise go up the flue and out your hood resulting in a positive return on investment. Ask

your RED Dealer for Energy Star rebate programs. In Ontario, for example, Enbridge Gas provides rebates on

hundreds of energy efficient models of Dishwashers, Conveyor Broilers, Conveyor Ovens, Combi-Ovens, Deep

Fryers, Convection Ovens, Rack Ovens, Griddles, Steamers & Underfired Broilers.

Not all equipment is created equal, even from the same brand or manufacturer. Heavier-duty equipment is

more likely to have fully welded frames, heavier gauge materials, stainless steel exterior, thicker griddle plates,

and more robust accessories or additions when customizing the unit. The key is to match your needs and

your budget, with the lifetime cost of ownership.

When it comes to equipment

in 2024, there are seemingly

endless options to pick from

in any category of equipment.

Longstanding brands are a

great place to start when it

comes to looking long term in

your equipment investment.

However, newer brands in

the Canadian market may

be longstanding brands

throughout the world and can

offer excellent options as the

food service industry in Canada

becomes more international.

Availability of service and parts on a specialty piece

of equipment is a consideration and all RED dealers

work with a multitude of reputable brands to ensure

customers are getting what they need and the

support they require if anything should go amiss.

Although most manufacturers offer a 1-year parts

and labour warranty, some manufacturers may

provide longer worry-free warranties.

Contact information for the manufacturer is an

important piece of information that you, as the

buyer, should have on hand. The warranty for the

vast majority of new commercial food service

equipment is handled by the manufacturer

and, while your local RED Dealer will be happy

to facilitate the connection, ultimately it is the

manufacturer’s responsibility to handle all the

warranty on the equipment. Having the contact

information for the manufacturer makes it less

stressful if you do have any issues arise.

Be aware that residential equipment in a

commercial space often does not carry a warranty

and vice versa. A residential range in a commercial

kitchen will likely not meet your needs but it also

will not be able to be repaired under warranty when

it inevitably does need repair. Contact your local

RED Dealer to ensure you have the right equipment

for your space.

Do the burners come apart for cleaning? Does the oven

have a full porcelainized liner to make spills easier to

clean? Is your convection oven or fryer on casters with

a quick disconnect hose to ensure you can move it for

easy cleaning behind the equipment? These questions

all matter to make your job or your staff’s job easier to

clean up at the end of the service. If it’s not easy to do,

it won’t likely be done as regularly as you would like it

done – then you take the chance on food safety and

equipment longevity.

If equipment is not kept clean, you might be voiding

your warranty. For example, if your fryer has a pilot

light issue and the entire thermocouple is caked in

grease and oil, the service technician may very well not

cover it under warranty and you will be on the hook for

the repair. Many manufacturers now take credit cards

before booking warranty service calls to mitigate this

exact situation. Commercial cooking equipment is not

indestructible and operator error is a significant reason

for many warranty calls.

Labour costs of cleaning is also a serious

consideration. Manually cleaning a convection oven

after roasting chickens all day is not a job anyone

wants to do; however, a self-cleaning combi-oven may

provide superior results for your products and offer

self-cleaning options so staff can be working on other

things or be off the clock.

Preventative Maintenance (or PMs) are offered through

many foodservice equipment repair companies as

a way to keep your equipment operating in optimal

condition. A new piece of equipment can become

old quickly when door gaskets are worn or hinges get

covered in boiled over product. Consider working with

your local RED Dealer to look at best practices in how

to maintain your equipment so it lasts as long as you

expect it to!

Ease of Cleaning

& Maintenance

Photo courtesy Canadian Restaurant Supply - Kelowna, BC

www.redcanada.com

Safety Features

It’s essential that you understand the safety features

on your equipment to prevent equipment failure

during high demand periods. For example, many

ranges are equipped with a flame failure sensor

valve. This valve shuts off the gas supply when it

detects that the pilot light has been extinguished.

The system prevents a big accumulation of unignited

gas if the pilot light goes out or the system fails. In

order to relight the range, you must purge the line

which often takes longer than expected. If you don’t

know how the system works, and it’s 8:00pm on a

Saturday night rush, the cost of not knowing how to

operate your equipment can be quite high.

Aside from the configuration of the equipment

internally, there are some safety options available

in commercial equipment that can make it safer

for your staff. Disappearing doors for combi-ovens

are now available to allow staff to pull product out

and still have the path clear. Induction equipment

is gaining traction in the commercial food service

space due to its inherent safety and little to no

radiant heat from the burners. Once the vessel is

removed, an operator can literally touch the burner

with a bare hand without scalding their hand. Woks,

griddles and range tops are currently available

in induction already with more options being

developed.

Ventilation Requirements

There are typically two types of hoods in a commercial kitchen:

Type I Exhaust Hoods

Type II Exhaust Hoods

Type I hoods are designed for removing grease,

smoke, and vapours generated by cooking

equipment that produces grease-laden air, such

as grills, fryers, and ranges. These hoods typically

have grease filters and are equipped with grease

cups or grease troughs to collect and drain

grease away from the cooking area. Type I hoods

are essential for maintaining a safe and clean

kitchen environment by preventing the buildup of

grease residue on surfaces and minimizing fire

hazards.

Type II hoods are intended for capturing and

removing heat, steam, and odors generated by

cooking equipment that produces non-grease-

laden air, such as ovens and steamers. These

hoods often incorporate baffle filters or mesh

filters to trap airborne contaminants, and they

may include activated carbon filters or UV-C light

systems for odor control and air purification.

Type II hoods help maintain a comfortable and

odor-free kitchen environment while enhancing

ventilation and air quality.

There are many aspects to consider when it comes to ventilation requirements including your space, the

supply air, clearance to combustibles and other hazards that need consideration. It is important to check

with your municipality to ensure you are meeting your local code’s requirements. Local municipalities are

responsible for defining and managing local building and fire codes; however, the National Fire Protection

Association (NFPA) has developed a comprehensive code, NFPA 96, that provides preventative and operative

fire safety requirements with the intention of reducing potential fire hazards. All municipalities adhere to these

guidelines to ensure safety in their respective jurisdictions.

In addition to traditional ventilation systems, ventless cooking is being more prevalent in many types of

establishments. From high-speed ovens with catalytic converters to full stand alone Type I ventless systems,

there are options available that may suit your needs without having to put in a traditional system. Ask you

RED Dealer to guide you to the best solution for your needs

If your kitchen already has an existing hood in good operating condition, it is important to know that all

equipment needs to fit under the hood that call for any type of hood or ventilation. Equipment overlapping

the end of the exhaust hoods are not to code in a commercial kitchen application, so layout and size of

equipment needs to be considered before the purchase to ensure you have the space available.

Price & Budget

This consideration is tied to the type of setup and build quality being considered. The old adage “you get

what you pay for” is still applicable! Adding custom configurations to a mid-tier option will increase the price.

However, if you need a convection oven and don’t have enough space for a stand-alone option, a range with

a convection oven is necessary and worth the higher cost. The kitchen must be designed around your needs

and the available space.

Leasing or financing your equipment might help with budgeting and capital costs. When you buy a car, you

are often sent to the “financial department” to discuss payments after the “sale”. When purchasing a $50,000

car, payments are frequently made through financing or leasing. The same can be stated about purchasing

www.kilotech.com

What are

you weighing?

What is your work

environment?

Dusty? Cold? Humid?

What is the heaviest

thing you will weigh?

What graduation

do you need?

TO FIND THE RIGHT SCALE

FOR YOUR NEEDS

KILOTECH TAKES THE GUESSWORK

OUT OF CHOOSING THE PERFECT SCALE

5 steps

Do you need a legal

for trade scale?

commercial foodservice equipment. Financing for

commercial kitchen equipment can be set up on a

weekly, biweekly, or monthly basis to help with cash

flow and outlay.

As a business owner, you are far better served by

purchasing what you require rather than purchasing

equipment that is not optimal for your operation.

Profits erode quickly owing to unnecessary repairs

or staff turnover caused by inefficient operations.

Once again, your local RED Dealer can assist.

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