The essential piece of kitchen equipment Rotaryana in a commercial kitchen is the range. Finding a kitchen with one would be easy. When a stove and an oven are combined, it creates a field that allows for simultaneous cooking. The following are cooking methods: baking, broiling, roasting, frying, and boiling. While a high-volume venue might utilize a range with up to 12 burners, cooking multiple dishes at once, a small platform might only need a range with two burners.

The ubiquitous and affordable microwave to specialty pizza and rotisserie ovens are just a few examples of the wide variety of commercial ranges available for heating, baking, and roasting.

Food can be cooked rapidly and uniformly using a heat source underneath a flat plate in a griddle or flat-top grill. They may be used to prepare various dishes, from steak to pancakes, and are ideal for cooking many foods at once. For this reason, you can usually find them at restaurants and other high-traffic areas.

Char grills (also known as char-broilers) are perfect for cooking meats, especially burgers because they mimic the flavor and appearance of barbecued meals.

Salamanders (also known as overhead broilers) are compact, self-contained broiler devices that can be used for various cooking tasks, such as toasting sandwiches and crisping up the tops of dishes.

Deep fryers are yet another essential item of kitchenware that you may find in many establishments. Donuts, salmon, hot chips and other things can all be fried in deep fryers. Depending on the requirements for food preparation, they are available in stand-alone or countertop types, among different variations.

Food can be swiftly steamed, poached, stewed, thawed out, or heated up in a steamer, typically a healthy cooking technique. This group includes rice cookers and the bain-marie, used to reheat food slowly over time or heat components gently.