Complete Commercial Kitchen Equipment List for Hotel Projects (2026 Buyer’s Guide)

Planning a hotel kitchen project? Whether you’re building a 100-room city hotel in Nairobi, a resort in the Maldives, or a 5-star property in Dubai, the first question every procurement manager faces is the same: what commercial kitchen equipment do you actually need?

This 2026 buyer’s guide gives you a complete commercial kitchen equipment list organized by kitchen zone — with real FOB China prices, power specs, and sizing recommendations. At Grace Kitchen Equipment, we’ve supplied full hotel kitchen equipment packages to over 130 countries across 20+ years, so this list comes straight from hundreds of real projects.

How to Plan Your Commercial Kitchen Setup: Think in Zones

A professional hotel kitchen isn’t one big room — it’s a system of interconnected zones, each with specific equipment requirements. Below, we break down every zone with the exact equipment you need, recommended specifications, and current FOB pricing from China.

1. Hot Kitchen / Cooking Line

The cooking line is the heart of any hotel kitchen. This is where your chefs produce the bulk of menu items, from grilled steaks to stir-fried vegetables. Equipment here must handle continuous, high-volume output.

Essential Cooking Line Equipment

Commercial Gas Range (6-Burner with Oven) — The workhorse of any kitchen. Look for heavy-duty cast iron grates and stainless steel construction. Power: 36–60 kW total. Dimensions: 1200×800×850mm. FOB price: $800–$1,500 per unit.

Deep Fryer (Electric or Gas, 28–56L) — Essential for hotel banquet menus. Dual-tank models allow frying different items simultaneously. Power: 18–22 kW (electric) or equivalent gas. Dimensions: 400×800×850mm per tank. FOB price: $350–$700.

Griddle / Flat Top Grill — Chrome or steel plate, ideal for breakfast service (eggs, pancakes, bacon). Cooking surface: 900×500mm or larger. Power: 12–15 kW. FOB price: $400–$900.

Combi Oven (10-Tray or 20-Tray) — The single most versatile piece of equipment in a modern hotel kitchen. Combines steam, convection, and combination cooking modes. A 10-tray electric combi oven (GN 1/1) handles 80–150 covers per meal service. Power: 18–38 kW. Dimensions: 850×780×1060mm (10-tray). FOB price: $3,500–$8,000 depending on brand and control type (digital vs. touchscreen).

Commercial Steamer Cabinet (Single or Double Door) — Gas or electric, 12–24 trays. Used for rice, dim sum, vegetables, and seafood. Power: 18–36 kW. FOB price: $1,200–$2,800.

Tilting Braising Pan (80–150L) — For soups, sauces, stews, and large-batch cooking. Stainless steel body with manual or electric tilt. FOB price: $2,000–$4,500.

Stock Pot Stove (Single or Double Ring) — Low-profile, high-power burner for stock pots. Power: 25–45 kW per ring. FOB price: $300–$600.

2. Cold Kitchen / Prep Area

The cold kitchen handles salads, cold appetizers, dessert plating, and all food preparation before cooking. Temperature control and ample work surfaces are critical.

Essential Cold Kitchen Equipment

Stainless Steel Work Tables — Standard size: 1500×700×850mm or 1800×700×850mm. 1.2mm thick top with undershelf. Every hotel kitchen needs 4–8 tables. FOB price: $120–$250 per table.

Commercial Refrigerator (Upright, 2-Door or 4-Door) — Capacity: 1000–1500L. Temperature range: 2°C–8°C. Compressor: top or bottom mount. Dimensions: 1200×750×1960mm (4-door). FOB price: $800–$1,800.

Commercial Freezer (Upright, 2-Door or 4-Door) — Capacity: 1000–1500L. Temperature: –18°C to –22°C. FOB price: $1,000–$2,200.

Undercounter Refrigerator / Prep Table — Refrigerated base with cutting board top. 2-door or 3-door. Dimensions: 1500×700×850mm. FOB price: $600–$1,200.

Salad / Pizza Prep Station — Refrigerated top with GN pan inserts for ingredients. Width: 1500–2000mm. FOB price: $800–$1,500.

3. Bakery & Pastry Section

Even if your hotel doesn’t have a dedicated bakery, you’ll need basic baking equipment for bread, pastries, and desserts. Larger resorts may require a fully equipped pastry kitchen.

Essential Bakery Equipment

Deck Oven (2-Deck or 3-Deck, Electric or Gas) — Each deck accommodates 2–3 standard baking trays (600×400mm). Power: 13–20 kW per deck. Dimensions: 1300×880×1600mm (2-deck). FOB price: $1,500–$4,000.

Convection Oven (5-Tray or 10-Tray) — For pastries, cookies, and lighter baking. Power: 6.5–13 kW. FOB price: $800–$2,000.

Spiral Dough Mixer (20–60L) — Two-speed motor with stainless steel bowl. A 40L mixer handles approximately 15 kg of dough per batch. Power: 1.5–3 kW. FOB price: $800–$2,500.

Planetary Mixer (20–60L) — Versatile: whipping cream, mixing batters, kneading dough. Comes with whisk, paddle, and dough hook. Power: 1.1–2.2 kW. FOB price: $600–$2,000.

Dough Proofer / Fermentation Cabinet (16–32 Tray) — Temperature and humidity controlled. Temperature range: 30°C–45°C, humidity 60%–90%. Dimensions: 900×700×1900mm. FOB price: $500–$1,200.

Dough Sheeter — Table-top or floor model, belt width 500–600mm. For croissants, puff pastry, and flatbreads. FOB price: $1,200–$3,000.

4. Warewashing / Dishwashing Area

The dishwashing area is often underestimated in budget planning but is absolutely essential for smooth kitchen operations. Choose equipment based on your covers per meal.

Essential Warewashing Equipment

Hood-Type Dishwasher — Processes 60–80 racks/hour. Suitable for hotels up to 150 rooms. Wash cycle: 60–120 seconds. Power: 11–15 kW. Water consumption: 2.5–3.5L per cycle. Dimensions: 700×750×1500mm. FOB price: $2,500–$5,000.

Conveyor Dishwasher (Rack Type) — For large hotels (200+ rooms). Processes 150–250 racks/hour. Requires inlet and outlet tables. FOB price: $8,000–$18,000.

Three-Compartment Sink — Stainless steel, dimensions per compartment: 500×500×300mm. With drainboards. Total length: 2400–3000mm. FOB price: $300–$600.

Pre-Rinse Spray Unit — Wall-mounted or deck-mounted, with flexible hose. FOB price: $80–$150.

Scrapping / Soiled Dish Table — With waste hole and pre-rinse connection. Length: 1200–1800mm. FOB price: $200–$400.

5. Storage & Cold Room

Proper storage keeps your food safe and your kitchen organized. Every hotel kitchen project should budget for both dry storage and cold storage.

Essential Storage Equipment

Stainless Steel Shelving Racks — 4–5 tier, dimensions: 1200×500×1800mm or 1500×500×1800mm. NSF-compliant wire or solid shelves. FOB price: $80–$200 per unit.

Walk-In Cold Room (Modular Panel Type) — Insulated panels: 100mm polyurethane, density 40–43 kg/m³. Common sizes: 3m×3m×2.5m (chiller) or 2.5m×2.5m×2.5m (freezer). Chiller temperature: 0°C–5°C. Freezer temperature: –18°C to –25°C. FOB price: $3,000–$8,000 (panels + compressor unit, size dependent).

Cold Room Sliding Door — 900×1900mm with heated frame (for freezers). FOB price: $400–$800.

6. Buffet & Front-of-House Display

Hotels with buffet breakfast, lunch, or dinner service need front-of-house equipment that is both functional and visually appealing. This is the equipment your guests see.

Essential Buffet Equipment

Chafing Dish / Buffet Warmer Station — Electric or fuel-heated. GN 1/1 or GN 2/3 pans. Stainless steel with glass lid. FOB price: $50–$150 per unit (quantity orders common: 20–50 units per project).

Bain-Marie / Hot Food Display — Countertop or built-in. 3–6 GN pan capacity. Wet or dry heat. Power: 2–4 kW. FOB price: $300–$800.

Heated Display Cabinet — Glass front and sides for visibility. Temperature: 30°C–85°C. Humidity control for bread and pastry display. FOB price: $400–$1,000.

Refrigerated Display Case — For cold desserts, salads, sushi. Curved or flat glass. LED lighting. Temperature: 2°C–8°C. FOB price: $600–$2,000.

Soup Station / Kettle Warmer — 10–15L capacity, built-in or countertop. FOB price: $100–$300.

Budget Planning: What Does a Full Hotel Kitchen Cost?

Based on our project experience, here’s a realistic FOB budget range for a complete commercial kitchen setup:

100-room hotel (mid-range): $40,000–$70,000 FOB for all kitchen equipment.
200-room hotel (full-service): $80,000–$150,000 FOB.
300+ room resort (multiple outlets): $150,000–$350,000+ FOB.

These figures include all kitchen zones listed above. Actual costs depend on brand preference (Chinese brand vs. European brand components), customization requirements, and specific menu concepts.

Project Spotlight: OK Tedi Mining, Papua New Guinea

One of our landmark projects was supplying the full kitchen equipment package for OK Tedi Mining Limited in Papua New Guinea — a large-scale institutional kitchen serving hundreds of meals daily in a remote mining camp environment. The project required heavy-duty equipment rated for continuous use, specialized packaging for jungle transport conditions, and complete after-sales technical support documentation. Projects like this demonstrate Grace Kitchen Equipment’s capability to handle complex, large-scale commercial kitchen setups anywhere in the world.

Why Work With Grace Kitchen Equipment?

Choosing the right commercial kitchen equipment supplier is just as important as choosing the right equipment. Here’s what sets Grace apart:

20+ Years of Export Experience — We’ve been manufacturing and exporting commercial kitchen equipment since 2003. We understand international standards, voltage requirements, and shipping logistics to every corner of the globe.

130+ Countries Served — From East Africa to the Middle East, from South Asia to the Pacific Islands, our equipment is running in hotel kitchens worldwide.

Free 3D Kitchen Design Service — Send us your floor plan, and our engineering team will create a professional 3D kitchen layout — completely free. This helps you visualize equipment placement, workflow optimization, and ventilation planning before you commit to purchasing.

One-Stop Supply — Instead of sourcing from 10 different factories, Grace provides everything from cooking equipment to refrigeration, bakery machines to buffet displays, all from one supplier. This simplifies logistics, reduces shipping costs, and ensures equipment compatibility.

Your Next Step: Get a Custom Equipment List & 3D Design

Every hotel kitchen project is unique. Room count, menu concept, local regulations, and climate all affect your commercial kitchen equipment list. The fastest way to get an accurate quote is to share your project details with our team.

Here’s what we need to get started: your hotel floor plan or kitchen dimensions, approximate room count or covers per meal, menu style (Western, Asian, mixed, buffet-focused), and any specific brand or equipment preferences.

Within 48 hours, you’ll receive a detailed equipment list with FOB pricing and a 3D kitchen design — at no cost and no obligation.

Contact Grace Kitchen Equipment

WhatsApp: +86 158 1364 3427
Email: info@gracekitchen.com
Website: www.gracekitchenequip.com