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Restaurant Equipment Cost and Repair Cost in Canada: Rough Ranges
Restaurant equipment cost in Canada varies a lot by what you cook and how much you cook. As a rough guide, a small restaurant kitchen often needs somewhere in the range of CAD 40,000 to 150,000 of equipment, and a busy full-service kitchen can run well above that. Repairs are the other half of the question. Most commercial kitchen equipment repair bills fall between a few hundred dollars for routine fixes and a few thousand for major parts such as compressors. Every figure on this page is a rough, varies-by-market range for planning, not a quote.
We sell and support restaurant equipment in Vancouver and across BC, so we hear the same two questions: what will it cost to equip the kitchen, and what will it cost to keep it running? This guide covers both, with ranges you can use for a first budget. We do not list our own prices here. Ask for a quote on the exact models you want and we will confirm numbers at the time of purchase.
Average cost of restaurant equipment by category (rough, varies)
These are general market ranges in Canadian dollars for new commercial equipment, for planning only. Brand, size, capacity, gas versus electric and features can move a price well outside the range. Used equipment usually costs less, and installation, delivery, hoods and utilities are not included.
Cooking equipment
- Ranges (gas or electric, 2 to 6 burners with oven): rough range CAD 2,000 to 8,000, varies.
- Floor fryers: rough range CAD 1,500 to 6,000, varies. Countertop fryers cost less.
- Griddles and charbroilers: rough range CAD 1,000 to 5,000, varies with width.
- Convection ovens: rough range CAD 3,000 to 10,000, varies.
- Combi ovens: rough range CAD 8,000 to 35,000 or more, varies widely with size and controls.
- Deck ovens and pizza ovens: rough range CAD 3,000 to 15,000, varies.
Refrigeration and ice
- Reach-in refrigerators and freezers: rough range CAD 2,500 to 7,000 per door set, varies.
- Prep tables (sandwich or pizza prep): rough range CAD 2,500 to 6,500, varies.
- Undercounter units: rough range CAD 2,000 to 5,000, varies.
- Ice machines with bin: rough range CAD 2,500 to 8,000, varies with output.
- Walk-in coolers and freezers: rough range CAD 8,000 to 25,000 or more, varies with size and installation.
Washing, prep and storage
- Three-compartment sinks: rough range CAD 700 to 2,500, varies.
- Commercial dishwashers: undercounter rough range CAD 3,500 to 8,000; door-type CAD 6,000 to 15,000; conveyor CAD 15,000 to 50,000 or more. All vary.
- Stainless work tables: rough range CAD 400 to 1,500 each, varies.
- Mixers: rough range CAD 1,500 to 6,000 for common sizes, varies.
- Shelving and racks: rough range CAD 150 to 800 per unit, varies.
- Hoods with fire suppression: rough range CAD 8,000 to 30,000 or more including installation, varies with length and ductwork.
Budget for the things that sit outside the equipment list too: ductwork, gas and electrical work, plumbing, permits and delivery. Those can add a meaningful share of the total.
Restaurant equipment repair cost: what to expect (rough, varies)
Repair cost is the top question behind this page, so here is the picture. Commercial equipment repair is billed as a service call plus labour plus parts. In the Vancouver area, a technician visit commonly includes a diagnostic fee, hourly labour in the range of CAD 110 to 180 per hour, and travel time. Parts are often the larger share. Emergency or after-hours calls usually cost more. All numbers here are rough ranges that vary by technician, brand and part availability.
| Repair | Rough range, CAD (varies) | Notes |
|---|---|---|
| Service call and diagnosis | 120 to 250 | Often applies even if no part is needed |
| Door gasket replacement | 100 to 300 | Common on reach-in refrigerators |
| Condenser fan motor | 300 to 700 | Dirty condensers shorten motor life |
| Compressor replacement | 1,000 to 2,500 | Often the repair-or-replace decision point |
| Fryer thermostat or gas valve | 250 to 600 | Parts vary by brand |
| Oven control board or door repair | 400 to 1,200 | Combi ovens can cost more |
| Ice machine cleaning and descaling | 150 to 400 | Per visit, depends on model |
| Dishwasher pump or heating element | 400 to 1,200 | Hard water scale is a common cause |
Annual maintenance and running costs
The cheapest repair is the one you avoid. A basic preventive routine does not cost much compared with an emergency call:
- Refrigeration: clean condenser coils regularly, check gaskets and keep clearance around the unit. This is a staff task that costs almost nothing.
- Ice machines: clean and sanitize on the schedule in the manufacturer’s manual. A service visit might cost a few hundred dollars, rough and varies.
- Fryers and gas equipment: filter oil, boil out tanks and have a licensed gas fitter inspect connections.
- Dishwashers: delime, check chemical feed and clean spray arms.
- Hoods: filters and ducts need cleaning on a schedule set by your fire and insurance requirements.
As a very rough rule of thumb, many operators set aside a small percentage of their equipment value each year for maintenance and repairs, and more as equipment ages. Our guide on building a regular maintenance schedule has a practical checklist.
Repair or replace?
A common rule of thumb is to consider replacement when a repair costs about half the price of a comparable new unit, or when the equipment is near the end of its normal service life and has failed more than once in a year. Also weigh downtime. A walk-in that loses temperature or a fryer that is down on a Friday costs more in lost sales than the repair bill. Newer units are often more energy efficient, which lowers running costs. If you are unsure, request a quote on a replacement and compare it to the repair estimate.
How to lower the cost of equipping your kitchen
- Buy only what your menu needs. A short menu can often share equipment across stations.
- Consider certified pre-owned. Our used restaurant equipment category lists inspected units. Used refrigeration is a popular place to save.
- Prioritize the pieces that drive your sales. Spend more on the equipment you use all day, less on the rest.
- Look at leasing or financing if you want to spread the cost. See our guides on equipment financing and leasing in Canada.
- Plan utilities early. Gas, power, water and drain locations decide which models fit, and changes later cost more.
Estimated total cost for a small restaurant kitchen
Pulling this together, here are rough, varies-by-concept planning ranges for equipment only (not construction, rent or furniture). A coffee shop or small cafe might use CAD 20,000 to 60,000. A fast-casual or takeout kitchen might use CAD 30,000 to 90,000. A full-service restaurant with a hot line, bar and dish room might use CAD 60,000 to 150,000 or more. Opening costs for a whole restaurant in Vancouver include leasehold work, permits, hood installation and licensing, which are separate from the equipment. For a wider budget view, see our kitchen equipment cost guide and commercial kitchen cost overview.
Equipment cost and repair summary
| Item | Typical purchase, CAD (rough, varies) | Typical repair, CAD (rough, varies) |
|---|---|---|
| Reach-in refrigerator | 2,500 to 7,000 | 100 to 2,500 |
| Floor fryer | 1,500 to 6,000 | 250 to 600 |
| Convection oven | 3,000 to 10,000 | 400 to 1,200 |
| Ice machine | 2,500 to 8,000 | 150 to 1,200 |
| Dishwasher (door-type) | 6,000 to 15,000 | 400 to 1,200 |
Frequently Asked Questions
What is the average cost of restaurant equipment in Canada?
As a rough guide that varies by concept, a small restaurant kitchen often needs about CAD 40,000 to 150,000 of equipment, a cafe less and a large full-service kitchen more. Hoods, installation and utilities are extra. Request a quote for the exact models you want.
How much does commercial kitchen equipment repair cost?
Rough ranges vary by technician, brand and part. A service call and diagnosis often runs CAD 120 to 250, common parts such as gaskets or fan motors a few hundred dollars, and a compressor replacement roughly CAD 1,000 to 2,500.
How much should I budget for restaurant repairs and maintenance each year?
There is no single number. Many operators set aside a small percentage of equipment value each year and plan for more as units age. Regular cleaning and filtering lower the risk of large repairs.
Is it cheaper to repair or replace restaurant equipment?
When a repair costs about half the price of a comparable new unit, or the equipment is old and failing repeatedly, replacement often makes sense. Factor in downtime and energy use before deciding.
Can I save money with used restaurant equipment?
Often yes. Certified pre-owned equipment usually costs less than new, and the savings can be significant on stainless and refrigeration. Check condition and the details of the specific unit before you buy.
Does Babak Food Equipment list prices in its blog?
No. Prices on this page are general market ranges only. Request a quote for the models you want. Pricing, availability, delivery and installation are confirmed at the time of purchase.
Ready to build a budget? Browse our cooking equipment, refrigeration and certified pre-owned equipment categories, visit the Burnaby showroom at 7190 Randolph Ave, or call (604) 566-9747 to request a quote. Pricing, availability, delivery and installation are confirmed at the time of purchase.