The Europe Commercial Cooking Equipment Market is segmented into By Product Type (Braising Pans/Tilting Skillets, Broilers, Grills and Griddles, Cook-Chill Systems, Refrigerators, Ovens, Dishwashers & Other Products) and By End-User (Full-Service Restaurants, Quick-Service Restaurants, Catering, Railway Dining, Resorts & Hotels, Hospitals & Other End Users).
Europe’s Commercial Cooking Equipment Market will add USD 1.37B by 2030, driven by energy-efficient technologies and sustainability trends.
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The European commercial cooking equipment market has undergone significant evolution, establishing itself as one of the foremost sectors in the global kitchen industry. Commercial cooking equipment refers to heavy-duty kitchen tools and appliances designed for use in large-scale food production environments such as restaurants, hotels, cafeterias, and institutional kitchens. The origins of these appliances date back to the industrial revolution when the rise of urbanization and mass food production necessitated more efficient and standardized cooking methods. Initially, basic stovetops and open-flame cooking methods evolved into more sophisticated technologies, such as steam and gas-powered stoves. The innovation of electric-powered ovens, fryers, and grills transformed the industry over the time by enhancing both cooking speed and consistency. During the 20th century, key advancements like the introduction of combination ovens and convection technologies further shaped the landscape of commercial kitchens in Europe, enabling greater versatility and precision in food preparation. These appliances are used for a range of applications, from grilling and frying to baking and steaming, and their design often prioritizes energy efficiency, durability, and ease of maintenance. Europe’s regulatory environment plays a crucial role in ensuring the safety and quality of commercial cooking equipment. Standards such as EN 60335-2-42 for kitchen appliances, the European Union’s CE marking requirements, and specific certifications like the NSF certification ensure that equipment meets stringent safety, environmental, and health standards. The European market is also governed by energy efficiency directives such as EU 2017/1369, which sets requirements for the energy consumption labeling of commercial products, making the market increasingly driven by both sustainability and performance. This regulatory framework not only enhances safety and consistency but also boosts the European market’s global competitiveness by ensuring that equipment meets high standards while remaining environmentally conscious and energy-efficient. According to the research report, "Europe Commercial Cooking Equipment Market Outlook, 2030," published by Bonafide Research, the Europe Commercial Cooking Equipment market is anticipated to add to more than USD 1.37 Billion by 2025–30. This growth is primarily driven by the increasing demand for energy-efficient, high-performance, and versatile cooking solutions across the hospitality and food service sectors. As the foodservice industry continues to expand, particularly with the rise in quick-service restaurants and large-scale institutional catering, the demand for advanced cooking technologies is steadily increasing. This market operates on a well-established supply chain, starting from raw materials like stainless steel and specialized components sourced from suppliers across Europe and beyond. Manufacturers then assemble these components into finished commercial cooking equipment such as ovens, fryers, and grills, which are distributed to large-scale restaurants, hotels, and institutional kitchens through both direct sales and intermediaries like wholesalers and distributors. Major countries involved in the production and consumption of commercial cooking equipment in Europe include Germany, the UK, France, Italy, and Spain, all of which contribute significantly to both manufacturing and market demand. The competitive landscape is shaped by several established players, including Rational AG, Hobart, Electrolux Professional, and Welbilt, which dominate the market with their diverse portfolios of cooking solutions. These companies continuously innovate to meet evolving customer needs, and new entrants have ample opportunities to carve out niches, particularly by focusing on energy-efficient and smart equipment that integrates with other technologies in modern kitchens.
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Download SampleMarket Drivers • Tourism and Hospitality Growth:Tourism is a cornerstone of Europe’s economy, with millions of visitors flocking to popular destinations year-round. This influx of tourists creates a booming demand for high-quality food services, especially in hotels, resorts, and restaurants. The hospitality sector, driven by both leisure and business travel, requires top-of-the-line commercial cooking equipment to meet the diverse and high-volume food needs of guests. As tourism continues to grow, particularly during peak seasons, the need for reliable and efficient kitchen equipment that can handle large orders and maintain quality is skyrocketing. • Technological Innovation in Cooking Equipment: The increasing demand for efficiency and sustainability in commercial kitchens is driving the adoption of advanced technologies. IoT-connected cooking equipment, automated cooking processes, and AI-powered appliances are transforming European kitchens. These innovations not only boost kitchen efficiency by allowing remote monitoring and control but also enhance food consistency, energy savings, and waste reduction. As foodservice businesses in Europe strive to meet growing consumer expectations for both quality and sustainability, cutting-edge cooking technology is rapidly becoming a must-have in modern kitchens. Market Challenges • High Upfront Investment Costs: While technological advancements are beneficial, they often come with a significant price tag. For many small to medium-sized foodservice businesses, the initial cost of advanced commercial cooking equipment can be a barrier. The need to balance quality with cost means that businesses may be hesitant to invest in new equipment, especially during uncertain economic times. This challenge is compounded by the increasing costs of raw materials and logistics, which can further strain budgets for many establishments. • Supply Chain Disruptions: Recent global supply chain issues have hit the commercial cooking equipment sector hard, affecting the availability of key components and raw materials. For equipment manufacturers and foodservice providers in Europe, delays in production and shipping, as well as rising costs, have created challenges in maintaining operations. The reliance on global suppliers for specific parts can result in long lead times, making it difficult for businesses to quickly upgrade or replace their kitchen equipment when needed. Market Trends • Sustainability and Energy Efficiency: As environmental concerns continue to rise, sustainability is no longer just a buzzword for the European commercial cooking equipment market—it’s a necessity. Businesses are increasingly investing in energy-efficient appliances that reduce energy consumption and lower overall operating costs. The European Union’s stricter environmental regulations and growing consumer demand for eco-friendly practices are driving the trend toward green cooking technologies. This trend is also fostering the development of appliances designed to minimize waste and lower carbon footprints, making sustainability a key priority for both manufacturers and foodservice providers. • Rise of Delivery-Only and Ghost Kitchens: With the rise of delivery services, particularly since the pandemic, ghost kitchens and cloud kitchens are booming in Europe. These delivery-only kitchens, which operate without a physical storefront, require specialized cooking equipment designed for efficiency and high throughput. This trend is reshaping the commercial kitchen landscape, as operators focus on high-speed cooking appliances that can handle large volumes of orders without sacrificing quality. As food delivery becomes increasingly popular, the demand for space-efficient, versatile, and high-performance equipment for these new kitchen models continues to grow.
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 | ||
By Size | Small-scale Equipment | |
Medium-scale Equipment | ||
Large-scale Equipment | ||
Europe | Germany | |
United Kingdom | ||
France | ||
Italy | ||
Spain | ||
Russia |
Broilers are a significant product type in the European commercial cooking equipment market due to their ability to offer fast, consistent, and versatile cooking solutions for a wide range of foodservice establishments. Broilers are widely sought after in Europe because they provide a highly efficient cooking method, particularly for high-traffic kitchens where quick service is essential. They are essential in environments like hotels, restaurants, and quick-service food establishments where the ability to cook large quantities of food quickly while maintaining consistent quality is critical. The broiler's design typically features radiant heat that quickly sears meat and locks in moisture, making it an ideal tool for preparing dishes like grilled meats, fish, poultry, and even vegetables. In commercial kitchens, this high-speed cooking process allows chefs to meet the demand for high volumes of food in a short time, especially during peak hours. Technical advancements have also contributed to the broiler’s prominence in modern kitchens. Many broilers today feature digital controls that allow chefs to set precise temperatures and cooking times, ensuring that food is cooked to perfection without constant monitoring. This automated precision reduces human error and increases consistency across large volumes of food. Additionally, broilers now often incorporate energy-efficient designs, helping kitchens lower operating costs while still providing high-output cooking. Some models are equipped with advanced ventilation systems, ensuring that heat and smoke are efficiently expelled from the cooking area, creating a comfortable environment for kitchen staff. For establishments prioritizing food safety, many broilers are designed with easy-to-clean surfaces and self-cleaning features, reducing the time and labor involved in maintenance. Moreover, some broilers have multiple cooking zones or adjustable racks, allowing for a variety of cooking techniques within a single appliance, thus improving the versatility of the kitchen. With the growing trend of healthier eating and demand for grilled food, broilers also help meet consumer preferences for reduced fat cooking, adding another layer of appeal to their widespread use in the European commercial foodservice industry. Full-service restaurants are the largest end user in the European commercial cooking equipment market due to their diverse and high-volume cooking needs, which require advanced equipment for consistent and efficient kitchen operations. Full-service restaurants in Europe face the challenge of serving a wide range of customers with varying tastes, dietary preferences, and orders, making them heavily reliant on high-performance cooking equipment. These establishments require equipment that can handle multiple cooking techniques simultaneously, from grilling and roasting to frying and baking, all while maintaining high-quality standards. The demand for precision in food preparation has led to an increased need for technologically advanced equipment like combi ovens, induction cookers, and specialized fryers that allow chefs to create complex dishes quickly and consistently. Additionally, full-service restaurants typically operate in high-traffic environments, where speed and efficiency are crucial to managing customer expectations and ensuring the smooth flow of service. Commercial kitchen appliances with advanced digital controls, such as programmable timers, temperature settings, and automated cooking cycles, help restaurant operators meet this demand by improving accuracy and reducing the chances of human error. The focus on energy efficiency is also significant for full-service restaurants, as these businesses look to minimize operating costs while maintaining high output. Modern equipment such as energy-efficient ovens, grills, and fryers not only help restaurants reduce their energy consumption but also align with growing consumer demand for sustainable practices. Another key factor is the rise in consumer preferences for healthier, high-quality meals, which has led to the increased adoption of equipment that promotes healthier cooking methods. For instance, air fryers and ovens with moisture-controlled cooking capabilities are in high demand as they allow restaurants to prepare crispy, flavorful foods with less oil.
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France is leading the European commercial cooking equipment market due to its robust food culture, thriving hospitality industry, and high demand for advanced cooking technologies in both traditional and modern kitchens. As a global culinary hub, France’s food culture is deeply rooted in its history, and this reflects in the vast number of restaurants, hotels, and catering businesses that drive the demand for commercial cooking equipment. The French are known for their diverse and intricate cooking methods, from classic French cuisine to innovative, modern gastronomy, which requires specialized equipment that can handle a variety of cooking techniques. Additionally, France has a long-standing tradition of high-end dining and fine cuisine, making it essential for commercial kitchens to use the latest technologies to maintain food quality, consistency, and presentation. These sophisticated kitchen tools often come with features like programmable settings, temperature controls, and energy-efficient designs that help professional chefs prepare complex dishes in a timely and consistent manner. Beyond the upscale dining sector, the growing popularity of casual dining and fast-casual restaurants in France also drives the market for cooking equipment that can support high volumes of food preparation while maintaining quick service. French restaurants, large and small, are also increasingly adopting eco-friendly and energy-efficient kitchen solutions to align with sustainability trends and rising operational costs. For example, energy-efficient ovens, fryers, and grills that help reduce both energy consumption and waste are becoming staples in kitchens across the country. Furthermore, France’s commitment to food safety standards and hygiene regulations makes commercial cooking equipment with easy-to-clean features and compliance certifications particularly attractive to operators.
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