Restaurant Equipment

Start by considering your menu, kitchen layout, available utilities, storage needs, service style, and daily production volume. From there, compare equipment size, capacity, power requirements, ventilation needs, warranty coverage, and how each item fits into your workflow.

Most restaurants need a mix of cooking equipment, refrigeration, prep tables, sinks, storage shelving, smallwares, dishwashing supplies, food storage containers, serving items, and cleaning supplies. The exact list depends on your menu, service model, space, and local code requirements.

Commercial restaurant equipment is designed for repeated use in foodservice environments, with larger capacities, stronger construction, and features built for high-volume prep, cooking, storage, and cleaning. Residential equipment is not typically built for the same production demands or commercial code requirements.

Small kitchens, food trucks, cafes, and concession operations often benefit from compact refrigeration, countertop cooking equipment, prep tables, undercounter equipment, shelving, and multi-use smallwares that help maximize limited space.

Yes. Burkett serves many types of foodservice operations, including schools, healthcare facilities, cafeterias, hotels, bars, convenience stores, caterers, food trucks, churches, senior living communities, and institutional kitchens.