12
Typical Equipment Choices by
Type of Establishment
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.