Commercial Cooking Equipment Market Overview, 2025-30

The global commercial cooking equipment market has undergone significant evolution, transforming the foodservice industry and catering to diverse cooking needs across the globe. Commercial cooking equipment refers to specialized machines and appliances used for food preparation and cooking in businesses such as restaurants, hotels, cafeterias, and catering services.

These include ovens, ranges, fryers, grills, refrigerators, dishwashers, and more, designed to handle large-scale operations efficiently. The inception of commercial cooking equipment dates back to the early 19th century, coinciding with the industrial revolution, when the demand for mass food production and safer, more reliable cooking methods increased.

Prior to this, commercial kitchens primarily relied on open flames, wood-burning stoves, or coal-based systems, which were inefficient and posed safety risks. By the mid-1900s, commercial kitchens were transformed with the development of larger, more powerful equipment, including industrial fryers and steam cookers, allowing for faster and more consistent cooking. These innovations were essential in the rise of fast food chains and large-scale catering services. Commercial cooking equipment is widely used in various sectors, including hospitality, institutional kitchens, and catering, where consistency, speed, and safety are critical.

In Europe, for instance, the CE marking ensures that equipment complies with health, safety, and environmental standards, while ISO 9001 certification demonstrates a commitment to quality management. The Energy-related Products (ErP) Directive, part of the EU’s regulatory framework, mandates energy efficiency standards for equipment, promoting sustainability and reducing operational costs. Similarly, the US FDA and the National Sanitation Foundation (NSF) provide regulations that guarantee commercial cooking equipment meets hygiene and safety requirements for food safety and public health.

According to the research report "Global Commercial Cooking Equipment Market Outlook, 2030," the Global Commercial Cooking Equipment market was valued at more than USD 14.88 Billion in 2024. This growth is primarily driven by the increasing demand for foodservice solutions in restaurants, hotels, and catering businesses globally, along with the rising preference for energy-efficient, advanced cooking technologies. The commercial cooking equipment market operates on a complex supply chain, involving multiple stages from manufacturing, distribution, installation, and after-sales service.

The major players including manufacturers, suppliers, and distributors often work together to streamline production and ensure timely deliveries to large foodservice establishments. The countries involved in the commercial cooking equipment market include the United States, Germany, China, Japan, and the United Kingdom, where a significant portion of the demand stems from the expanding foodservice industry. The United States is particularly prominent as a hub for innovation and home to several leading brands, while Europe remains an important region due to the emphasis on energy-efficient and eco-friendly solutions.

The competitive landscape of this market is marked by the dominance of key players such as Rational AG, Middleby Corporation, Ali Group, and Welbilt, who are continually innovating and diversifying their product portfolios to stay ahead of competitors. New entrants, particularly small and medium-sized enterprises (SMEs), are leveraging niche technologies and offering cost-effective solutions to capture market share. There is also a growing trend of partnerships and collaborations among major manufacturers and foodservice providers to create customized solutions that meet the specific needs of global customers.

Market Drivers

• Growth of the Foodservice Industry: The global expansion of the foodservice sector, including restaurants, hotels, and quick-service chains, is driving the demand for commercial cooking equipment. As consumers increasingly prioritize convenience and dining out, businesses need efficient, high-capacity cooking solutions to keep up with customer demands. With more food outlets opening across regions, the need for advanced, reliable cooking tools is growing significantly.
• Technological Advancements and Smart Equipment: The integration of smart technologies like IoT and AI into commercial kitchen equipment is enhancing operational efficiency. These innovations allow for precise cooking, real-time monitoring, and predictive maintenance, minimizing downtime. In a fast-paced kitchen environment, having smarter equipment that can manage tasks and maintain consistency helps businesses maintain quality while improving overall productivity.

Market Challenges

• High Initial Investment and Maintenance Costs: Despite the benefits, commercial cooking equipment requires a hefty upfront investment, which can be difficult for smaller businesses to manage. Plus, maintaining high-tech equipment can add to operational costs. This creates a barrier to entry for some businesses that may not have the capital to invest in the latest, most energy-efficient equipment, limiting their growth.
• Supply Chain Disruptions and Raw Material Shortages: Global supply chain issues, including delays and shortages of key materials, continue to impact the availability and cost of manufacturing commercial cooking equipment. As a result, restaurants and commercial kitchens may face delays in getting the equipment they need, affecting their operations and service delivery. These disruptions, compounded by price increases, pose significant hurdles for kitchen operators worldwide.

Market Trends

• Shift Toward Energy-Efficient and Sustainable Equipment: With rising energy costs and growing environmental awareness, there is a clear shift toward more energy-efficient, sustainable commercial cooking solutions. Equipment designed to reduce energy consumption and carbon emissions is becoming standard, helping businesses lower operational costs while aligning with global sustainability goals. This trend is not only driven by cost savings but also by regulatory pressures on businesses to adopt greener practices.
• Adoption of Modular and Flexible Cooking Systems: As kitchens evolve and demand flexibility, modular commercial cooking equipment that can be customized to fit various kitchen layouts is becoming increasingly popular. This trend allows businesses to optimize their kitchen space while keeping up with fluctuating demands. Modular systems are scalable and can easily adapt to changing menu offerings, making them a favorite choice for growing establishments, especially in dynamic, fast-changing sectors like food delivery and cloud kitchens.

Refrigerators are the largest product type in the global commercial cooking equipment market because they are essential for maintaining food safety, preserving ingredients, and ensuring efficient operations in foodservice businesses worldwide.

The role of refrigeration in commercial kitchens goes beyond mere storage - it is integral to maintaining the freshness of perishable goods and complying with health and safety standards, which is crucial in high-volume food operations. Commercial refrigerators are designed to handle the demanding environment of a busy kitchen, where temperature control, durability, and capacity are key factors. They come equipped with advanced temperature regulation systems, often including digital thermostats and alarms that help maintain consistent internal conditions. The inclusion of features like rapid cooling and low-temperature zones ensures that food is stored at optimal levels, minimizing the risk of spoilage and contamination.

Many modern commercial refrigerators are designed to be energy-efficient, reducing power consumption through technology like variable speed compressors, which adjust their operations based on real-time cooling requirements. Moreover, these refrigerators are often equipped with antimicrobial coatings to prevent bacterial growth, a critical feature in kitchens where hygiene is a priority. The rise of increasingly diverse menu offerings in foodservice establishments further drives demand for specialized refrigeration options, such as reach-in, under-counter, and walk-in refrigerators, each designed to cater to different needs depending on space, volume, and accessibility.

For example, walk-in refrigerators provide vast storage capacity, ideal for large-scale operations like hotels or large restaurants, while under-counter units are favored in smaller kitchens where space is limited but efficient refrigeration is still essential. Technological advancements have also enhanced the connectivity of these refrigerators with IoT integration, allowing kitchen managers to monitor and adjust temperatures remotely through smartphone apps or cloud-based systems.

Quick-service restaurants (QSRs) are the fastest-growing end user in the global commercial cooking equipment market because of their increasing demand for efficient, high-speed food preparation to meet the growing consumer preference for fast, affordable, and consistent meals.

QSRs operate on a model where speed and efficiency are paramount, driving the need for specialized cooking equipment that can deliver high volumes of food quickly while maintaining quality. These restaurants are turning to innovative cooking technologies, such as conveyor ovens, combi ovens, and rapid fryers, to cut down on cooking times without compromising on taste or texture. With the rise of digital ordering and delivery services, the pressure to speed up food preparation has intensified, making equipment that can seamlessly integrate with kitchen workflows and high-demand service models essential.

As QSRs continue to expand globally, especially in emerging markets, they require equipment that offers versatility and can handle a wide variety of menu items with consistent results. Combi ovens, for example, allow for baking, steaming, and roasting all in one, while fryers designed for high-volume usage are optimized to handle continuous, rapid frying, ensuring that food is prepared quickly without losing quality. The need for energy-efficient and space-saving equipment is also a significant factor in the growth of QSRs, as many locations operate with limited kitchen space and tight budgets.

Manufacturers are responding by developing equipment with energy-saving features such as high-efficiency burners and induction heating, which reduce energy consumption while still performing at peak capacity. Additionally, QSRs are increasingly adopting smart cooking solutions that allow for remote monitoring and management of kitchen operations, helping reduce downtime and ensuring that food preparation is always on track. These technological advancements not only boost efficiency but also help reduce operational costs, making QSRs more competitive in a market where speed and consistency are key to attracting and retaining customers.

North America is leading the global commercial cooking equipment market primarily due to its mature foodservice industry, high demand for advanced cooking technologies, and significant investment in innovative kitchen solutions.

The foodservice industry in the U.S. and Canada is vast, with a high concentration of restaurants, hotels, and other commercial kitchens that require efficient, reliable, and often specialized cooking equipment to keep up with customer demands for speed and quality. This demand has spurred the adoption of advanced technologies, such as smart cooking systems that leverage the Internet of Things (IoT) for real-time monitoring and control. These systems allow kitchen managers to remotely adjust temperatures, receive alerts, and track performance metrics, ensuring consistency and reducing energy wastage.

North America has witnessed a rising preference for energy-efficient and sustainable cooking solutions, prompting manufacturers to design equipment that minimizes environmental impact, such as ovens with self-cleaning functions and fryers with oil filtration systems to extend oil life and reduce energy consumption. The growing trend toward quick-service restaurants (QSRs) has also fueled demand for high-capacity equipment that can handle rapid cooking cycles, like conveyor ovens and induction cooktops that provide faster heat-up times and more precise temperature control.

Additionally, with North America’s large market of fast-growing food delivery services and cloud kitchens, commercial cooking equipment needs to be versatile and space-efficient, further driving innovation in compact, modular systems that offer multiple cooking functions in one unit. The availability of a wide range of products, from walk-in refrigerators with advanced temperature controls to multi-functional cooking stations, supports the region's leadership in the market. The combination of a strong foodservice sector, technological innovation, and consumer demand for quick, quality food is what positions North America as a leader in the commercial cooking equipment market.

Considered in this report

• Historic Year: 2019
• Base year: 2024
• Estimated year: 2025
• Forecast year: 2030

Aspects covered in this report

• Commercial Cooking Equipment Market with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Product Type

• Braising Pans/Tilting Skillets
• Broilers
• Grills and Griddles
• Cook-Chill Systems
• Refrigerators
• Ovens
• Dishwashers
• Other Products

By End-User

• Full Service Restaurants
• Quick-Service Restaurants
• Catering
• Railway Dining
• Resorts & Hotel
• Hospitals
• Other End Users

The approach of the report:

This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, annual report of companies, analyzing the government generated reports and databases.

After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources.

Intended audience

This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to agriculture industry, government bodies and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.

This product will be delivered within 2 business days.