Reliable commercial cooking equipment is the heart of every busy line, from the first breakfast order to the last dinner ticket. Babak Food Equipment supplies ranges, fryers, griddles, charbroilers, broilers, hot plates and steam cooking equipment for restaurants, cafés, bakeries, bars, hotels, food trucks and institutional kitchens across Vancouver and British Columbia – from trusted brands such as Vulcan, Wolf, Atosa and Globe.
Types of commercial cooking equipment
Commercial ranges
Commercial ranges combine open burners, griddle or charbroiler tops and an oven or storage base in one unit. Gas, electric and stock pot ranges suit everything from a small café to a full restaurant line.
Commercial fryers
Commercial fryers handle fries, chicken, fish and appetizers. Choose floor or countertop models, gas or electric, and add oil filtration and breading stations to build a complete fry station.
Griddles
Commercial griddles give you a flat, even cooking surface for eggs, pancakes, burgers, sandwiches and stir-fried vegetables. Manual and thermostatic gas griddles and electric griddles come in countertop widths to suit your line.
Charbroilers
Charbroilers cook over open grates for the grill marks and smoky flavour customers expect on steaks, burgers and grilled vegetables. Radiant and lava rock styles are the most common.
Broilers
Broilers use intense overhead or infrared heat. The category includes salamanders and cheesemelters for finishing, upright broilers for steakhouses, and gyro and shish kabob broilers for Mediterranean and Middle Eastern menus.
Hot plates
Commercial hot plates are countertop burner units that add sauté and stock-pot capacity where a full range won’t fit – ideal for small kitchens, catering and expanding an existing line.
Steam cooking
Steam cooking equipment such as commercial steamers cooks vegetables, seafood, rice and grains quickly while keeping colour and nutrients – a staple in hotels, hospitals and schools.
Specialty equipment
Specialty cooking equipment covers more focused tools for particular menus and cuisines. For baking and roasting, see our full range of commercial ovens.
How to choose commercial kitchen cooking equipment

Start with the menu: list what you cook most and at what volume. A breakfast café needs griddle space; a pub needs fryer capacity; a steakhouse needs a broiler or charbroiler.
Gas or electric: check what your building offers. Gas equipment heats quickly and works well for high volume; electric equipment needs the right voltage (often 208 or 240 V) and phase.
Ventilation: almost all gas cooking equipment and most heavy electric equipment must sit under a commercial hood with fire suppression. Plan the hood length around the full cook line.
Space and layout: measure the line, the clearances to walls and other equipment, and every doorway on the way in.
Duty level: heavy-duty equipment is built for long, continuous service; light- and medium-duty models suit smaller menus and lower volume.
Cleaning and energy: removable grease troughs, stainless steel surfaces and efficient burners save labour and utility costs over the years.

Gas vs. electric cooking equipment

Gas equipment offers fast heat-up, visible flame control and lower operating cost in many BC locations. It needs a gas connection installed by a licensed gas fitter and can usually be set up for natural gas or propane.
Electric equipment offers even heat and simpler installation where gas isn’t available, such as some food courts and mall units. It needs a dedicated circuit with the correct voltage and phase.

Why buy your cooking equipment from Babak Food Equipment?
Babak Food Equipment has been equipping commercial kitchens for more than 20 years and holds a 4.9★ Google rating from 380+ reviews. Our team can help you compare models, plan a complete cook line and check your power, gas and ventilation requirements before you buy. Delivery and installation options are available across BC – details and costs are discussed when you order. Opening on a tighter budget? Ask about certified used restaurant equipment.
Commercial cooking equipment at a glance
EquipmentBest forFuelRangeSautéing, boiling, baking – the all-round workhorseGas or electricFryerFries, chicken, fish, appetizersGas or electricGriddleBreakfast, burgers, sandwichesGas or electricCharbroilerSteaks, burgers, grilled vegetablesMostly gasBroiler / salamanderSearing, finishing, meltingGas or electricSteamerVegetables, seafood, rice, batch cookingElectric or gas
Frequently asked questions
What are the different types of commercial kitchen equipment and their uses?
The main cooking groups are ranges for general cooking, fryers for deep-frying, griddles for flat-top cooking, charbroilers and broilers for grilling and finishing, steamers for steam cooking and ovens for baking and roasting. Most kitchens add refrigeration, prep and dishwashing equipment around them.
What does commercial cooking mean?
Commercial cooking is food preparation for paying customers or large groups, such as in restaurants, hotels and institutions. Commercial equipment is built for continuous use, higher output and the sanitation and safety standards that apply to food businesses.
Where can I buy commercial grade kitchen appliances in Vancouver?
Babak Food Equipment offers new and used commercial cooking equipment for kitchens across Vancouver and BC. Browse the categories above, request a quote online or call our team to compare models.
Can I use commercial cooking equipment at home?
Commercial equipment usually needs higher gas input or special electrical service, larger clearances and a commercial hood, so it often isn’t suitable for a home kitchen. Check local codes and your home insurance before installing it.
Do you sell used restaurant equipment?
Yes – we also offer certified pre-owned equipment. Browse our used restaurant equipment or ask our team about current options.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.