Commercial Kitchen Equipment Dimensions Guide 2026: Standard Sizes & Footprints for Cooking, Refrigeration & Prep
One of the most common — and most expensive — mistakes in a commercial kitchen project is ordering equipment before anyone has confirmed whether it physically fits the room, the doorway, or the shipping container. Knowing standard commercial kitchen equipment dimensions early lets you lay out a workable floor plan, size the ventilation, and avoid the painful discovery that a 1.8-metre cooking suite will not pass through a 0.9-metre service door.
This 2026 guide is a practical dimension reference for restaurant, hotel, and central-kitchen buyers. It covers the standard width, depth, and height of every major equipment category, the modular logic that makes a kitchen line fit together, and when it makes sense to order custom sizes instead. All figures are typical manufacturing ranges; for the exact spec of any single model, always confirm against the drawing before you sign off a layout.
Why equipment dimensions matter before you finalise a layout
Commercial kitchen equipment is built to a modular grid, not to arbitrary sizes. Most professional cooking and refrigeration equipment shares a common depth of 700–800 mm and a working height of 850–900 mm, so that ranges, fryers, griddles, and worktables can sit side by side in one continuous line with a flush worktop and a single overhead hood. Get the depth wrong on one item and the whole line steps in or out, breaking the hood coverage and the splashback.
Three dimensions drive every layout decision: the footprint (width × depth, which sets how much floor and hood you need), the height (which sets hood and ceiling clearance), and the door/aisle path (which decides whether the unit can even be delivered to its position). If you are still sizing the room itself rather than the machines, start with our commercial kitchen size guide and our floor-plan design guide first, then come back here to fit the equipment in.
The modular logic: standard depth and height
Before the tables, it helps to memorise the grid most factories build to:
- Cooking line depth: 700 mm (light/countertop), 800 mm (heavy-duty floor models), occasionally 900 mm for high-output suites.
- Worktop / working height: 850 mm or 900 mm (most export markets standardise on 850 mm).
- Width module: equipment is sized in 100 mm or 150 mm increments — 300, 400, 600, 800, 900, 1200 mm — so units snap together cleanly.
- Backsplash / overall height with riser: add 150–500 mm at the back of cooking units for the splashback and shelf.
Because Grace fabricates to spec, the depth and height of a line can be set to one consistent figure across mixed equipment — useful when you are matching new gear to an existing line or to a non-standard worktop.
Cooking line equipment dimensions
Cooking equipment is the heaviest, hottest, and most hood-dependent part of the kitchen, so its dimensions set the size of the exhaust canopy above it.
| Equipment | Typical W × D × H (mm) | Notes |
|---|---|---|
| 4-burner gas range with oven | 800 × 800 × 850 + 460 riser | Oven base; ~25–32 kW gas |
| 6-burner gas range with oven | 1200 × 800 × 850 + 460 | Workhorse of most hot lines |
| Single-tank gas fryer (counter) | 300–400 × 700 × 850 | 13–25 L oil |
| Double-tank gas fryer (floor) | 600–800 × 800 × 850 | 2 × 15–23 L |
| Gas griddle / hotplate (counter) | 600 / 900 / 1200 × 700 × 480 | Add stand for floor height |
| Gas lava-rock / char-grill | 600–900 × 700 × 850 | High-heat, dedicated hood zone |
| Single-head wok range (Chinese) | 900–1100 × 1100 × 800 | Deeper than Western lines — check hood |
| 10-tray (1/1 GN) combi oven | 900 × 850 × 1050 | Needs water + drain + 3-phase |
| 4 / 6 / 10-tray convection oven | 800–900 × 800–850 × 600–1000 | Stackable on stand |
FOB pricing for these units typically runs from about USD 350–900 for a countertop fryer or griddle up to USD 4,200–8,200 for a 10-tray combi oven, depending on controls and voltage.
Refrigeration equipment dimensions
Refrigeration is the second hood-free zone and the one most sensitive to ambient heat. In hot climates, specify high-ambient (T3/T4) compressors so a unit rated to hold temperature at 43°C does not fail in a 40°C kitchen — the cabinet dimensions stay the same, but the cooling capacity inside differs.
| Equipment | Typical W × D × H (mm) | Notes |
|---|---|---|
| Undercounter fridge / freezer (2-door) | 1200–1360 × 700 × 850 | Worktop height, fits under the line |
| Reach-in upright, 2-door | 1220–1400 × 800 × 2000–2100 | ~1000–1300 L |
| Reach-in upright, 4-door | 1480–1840 × 800 × 2000–2100 | ~1300–1600 L |
| Saladette / pizza prep fridge | 1200–1800 × 700–800 × 850–1100 | GN pan top |
| Blast chiller / freezer (5–15 tray) | 800 × 800–900 × 900–1900 | Footprint similar to combi |
| Walk-in cold room (modular panel) | From 1500 × 1500 × 2200; built to size | 75/100 mm panel; see below |
Walk-in rooms are built from 75 mm or 100 mm insulated panels on a modular grid, so the external dimension is roughly the internal clear size plus two panel thicknesses. Door openings are usually 700–900 mm wide × 1800–2000 mm high.
Preparation and work table dimensions
Stainless prep tables, sinks, and shelving fill the gaps between the cooking and refrigeration blocks and are the easiest items to fabricate to custom size.
| Equipment | Typical W × D × H (mm) | Notes |
|---|---|---|
| Work table (with undershelf) | 600–2100 × 600–700 × 850 | Cut to any length on order |
| Wall bench (with backsplash) | 900–1800 × 600 × 850 + 100 | Backsplash 100–150 mm |
| Single-bowl sink unit | 600–700 × 600–700 × 850 | Bowl ~500 × 400 × 300 deep |
| Double / triple-bowl pot sink | 1200–1800 × 700 × 850 | Add drainboards |
| Wall shelf (single tier) | 900–1500 × 300–400 | Mount 450–600 mm above bench |
| 4-tier storage rack | 900–1500 × 500–600 × 1800 | Adjustable shelves |
Ventilation hood and exhaust dimensions
The exhaust canopy must overhang the cooking line by 150–300 mm on each exposed side, so a 3000 mm run of cooking equipment needs a hood of roughly 3300–3600 mm. Standard hood depth is 1000–1200 mm (wall-mounted) or 1800–2400 mm (island/double-island), and the front lip is hung 2000–2100 mm above the finished floor. For the airflow, duct, and make-up-air side of the canopy, see our dedicated ventilation and hood system guide. Getting the hood length right depends entirely on the cooking-line dimensions above — another reason to lock those down first.
Dishwashing and warewashing dimensions
| Equipment | Typical W × D × H (mm) | Notes |
|---|---|---|
| Undercounter glass/dishwasher | 600 × 600 × 850 | 500 × 500 mm rack |
| Hood-type (pass-through) dishwasher | 740 × 800 × 1500 (hood up) | Needs in/out tabling each side |
| Rack-conveyor dishwasher | From 2400–3600 long × 750 × 1500 | Sized by racks/hour |
Remember the dishwasher rarely stands alone: a hood-type machine needs a soiled-in table and a clean-out table (each 700–1200 mm long), so reserve about 3.5–4 m of total run for a single pass-through warewashing station.
Standard vs custom dimensions: when to deviate
Catalogue sizes are cheapest and fastest because they are made in batches. Order custom dimensions when a column, a low ceiling, a tight corridor, or an existing worktop forces it — a bespoke work table, sink run, or hood is routine fabrication and, at Grace, custom width, depth, and height on stainless fabrication carry no tooling surcharge. Lead time for a fabricated-to-spec line is typically 25–45 days ex-factory, versus the 60–90 days many buyers quote elsewhere. Where energy cost is a concern, ask for CE/ETL-rated, energy-efficient cooking and refrigeration; the footprint is unchanged but running cost over the equipment’s life is not.
How equipment dimensions affect shipping and container fit
Dimensions decide freight, not just layout. A standard 20 ft container has an internal door opening of about 2340 × 2280 mm and 28–33 m³ of usable volume; a 40 ft HQ gives roughly 67–76 m³. Tall upright fridges (2000–2100 mm) and combi ovens load fine, but a fully assembled 3.6 m cooking suite or a pre-built cold room will not — those ship as modular sections and are joined on site. When you are sourcing a full kitchen from China, confirm both the per-item dimensions and the knock-down packing plan with the factory; a vetted manufacturer will optimise the cube so you are not paying to ship air. For a starting shortlist, see our guide to the top commercial kitchen equipment manufacturers in China. And if you are fitting out a complete production kitchen rather than buying single machines, it is worth seeing how Grace runs a central kitchen as a turnkey project, where every footprint is fixed to the floor plan before fabrication begins.
Quick planning checklist
- Lock the cooking-line dimensions first — they size the hood.
- Keep one consistent depth (700 or 800 mm) across the line for a flush worktop.
- Allow 150–300 mm hood overhang on each exposed side.
- Check every unit against the narrowest door and aisle on the delivery path.
- Confirm container fit and knock-down packing before production.
Planning a layout and need exact footprints? Send us your floor plan and equipment list, and our team will return a free 3D kitchen layout with the precise dimensions of every unit marked — project@gracekitchen.com or WhatsApp +86 158 1364 3427.
Frequently asked questions
What is the standard depth of commercial kitchen equipment?
Most professional cooking and refrigeration equipment is 700 mm deep for countertop/light-duty models and 800 mm deep for heavy-duty floor models, with a working height of 850–900 mm so units line up flush under one hood.
What size hood do I need for my cooking line?
The canopy should overhang the cooking equipment by 150–300 mm on each exposed side. A 3000 mm cooking run therefore needs a hood of about 3300–3600 mm, hung 2000–2100 mm above the floor.
Will a commercial range fit through a standard door?
A 6-burner range is about 1200 mm wide and ships as one piece, so it clears most 900 mm+ doors. Pre-assembled cooking suites over ~1.8 m and walk-in rooms ship in sections and are joined on site — always check the narrowest door on the delivery path.
Can equipment be made to custom dimensions?
Yes. Stainless work tables, sinks, benches, shelving, and hoods are routinely fabricated to custom width, depth, and height. At Grace this carries no tooling surcharge, with a typical lead time of 25–45 days ex-factory.
How many pieces of equipment fit in a shipping container?
It depends on cube, not count. A 20 ft container offers about 28–33 m³ and a 40 ft HQ about 67–76 m³. Tall fridges and ovens load whole; large cooking suites and cold rooms ship knocked-down to save freight.