United States Commercial Cooking Equipment Market Overview, 2030

The commercial cooking equipment market in the United States is experiencing significant expansion, driven by the continuous growth of the foodservice industry, technological advancements, and evolving consumer preferences. The U.S. has one of the largest and most diverse foodservice industries globally, with a strong presence of quick-service restaurants, fine-dining establishments, cafés, institutional food providers, and cloud kitchens. The increasing demand for convenience, speed, and efficiency in food preparation has accelerated the adoption of advanced cooking equipment, including high-speed ovens, induction cooktops, and programmable deep fryers that optimize operational efficiency while maintaining food consistency and quality. With a growing emphasis on food safety and regulatory compliance, commercial kitchens are increasingly investing in state-of-the-art appliances that enhance sanitation, minimize contamination risks, and meet industry standards. Additionally, the rise of health-conscious consumers has led to a shift in food preparation methods, encouraging restaurants and foodservice providers to adopt healthier cooking technologies such as steam ovens, air fryers, and sous-vide machines. Sustainability is another critical factor shaping the industry, with businesses focusing on energy-efficient and eco-friendly cooking solutions that reduce operational costs while meeting environmental regulations. The increasing integration of automation and IoT-enabled cooking equipment is transforming kitchen operations, allowing restaurants to monitor energy consumption, streamline processes, and ensure consistent food quality through real-time data analytics and remote control capabilities.

According to the research report "United States Commercial Cooking Equipment Market Overview, 2030," published by Bonafide Research, the US Commercial Cooking Equipment Market is anticipated to grow at more than 4.69% CAGR from 2025 to 2030. The rise of delivery-based food businesses, ghost kitchens, and food trucks in the U.S. has also contributed to the increasing demand for space-saving, multifunctional, and high-performance cooking equipment. With more entrepreneurs entering the foodservice sector, there is a growing preference for compact and mobile-friendly solutions such as countertop griddles, portable grills, and combination ovens that allow for efficient food preparation even in limited spaces. The continued expansion of fast-casual and quick-service restaurant chains has further propelled the demand for high-volume cooking appliances, including conveyor ovens, automated fryers, and commercial microwaves that enhance speed and efficiency. Supermarkets, grocery stores, and convenience chains are also investing in advanced cooking equipment to expand their in-store meal preparation and ready-to-eat food offerings, driving demand for commercial-grade ovens, rotisseries, and warming stations. The increasing popularity of ethnic and global cuisines in the U.S. has influenced the demand for specialized cooking appliances, such as tandoor ovens, woks, and flat-top griddles, allowing foodservice providers to cater to a diverse consumer base. Additionally, the widespread adoption of financing and leasing options for commercial kitchen equipment has made it easier for small and medium-sized enterprises to invest in modern appliances without bearing high upfront costs. The competitive landscape of the market is characterized by the presence of both domestic and international manufacturers striving to introduce technologically advanced, reliable, and energy-efficient solutions to meet the evolving needs of the industry.

Commercial kitchens rely on a diverse range of equipment designed to optimize efficiency, ensure food safety, and maintain consistent quality across large-scale food production. Braising pans and tilting skillets are essential for preparing high volumes of food, allowing chefs to braise, sauté, fry, and boil within a single unit. Their tilting functionality simplifies handling, ensuring smooth transfer of cooked food while minimizing manual labor. Broilers, which generate intense direct heat from gas or electric sources, play a crucial role in achieving precise grilling results for meats, seafood, and vegetables. Their ability to sear food quickly while retaining juiciness makes them a staple in commercial kitchens. Grills and griddles, available in smooth and ridged surfaces, enhance versatility in food preparation, enabling chefs to cook a variety of breakfast, lunch, and dinner items with uniform heat distribution. Cook-chill systems streamline bulk food preparation, preserving freshness by rapidly cooling cooked meals for later reheating without compromising quality. These systems are particularly valuable for large food service operations that require efficient meal planning while maintaining stringent safety standards. Commercial refrigeration units ensure perishable ingredients remain at optimal temperatures, extending shelf life and reducing food waste. Equipped with advanced cooling technology, these units maintain regulatory compliance and food safety by preventing bacterial growth. Ovens, available in different formats such as convection, combi, and deck ovens, provide precise temperature control for baking, roasting, and reheating, catering to diverse culinary requirements. Dishwashing machines, designed for high-capacity cleaning, utilize powerful water jets and detergents to sanitize large volumes of kitchenware efficiently, supporting hygiene standards.

Restaurants and food service businesses require specialized equipment to meet operational demands, ensuring seamless service delivery and food consistency. Full-service restaurants prioritize high-quality meals and table service, necessitating a broad spectrum of cooking appliances that support complex menu preparation. These establishments rely on advanced ovens, grills, and fryers to deliver flavorful dishes while maintaining efficiency in high-volume environments. Quick-service restaurants, known for their speed-driven operations, depend on high-efficiency cooking solutions such as rapid fryers, conveyor ovens, and automated food prep systems to meet customer expectations. These fast-paced environments require durable and easy-to-maintain appliances that optimize workflow and minimize downtime. Catering businesses, which serve meals for events, corporate gatherings, and special occasions, depend on portable and high-capacity cooking solutions that allow flexibility in food preparation. Their equipment must ensure rapid food production without compromising on taste or presentation. Railway dining facilities operate within confined spaces, requiring compact, multifunctional cooking equipment capable of preparing fresh meals in transit. These setups demand energy-efficient appliances that maximize performance while accommodating space constraints. Hotels and resorts manage large-scale food operations catering to restaurants, room service, and banquets, requiring a combination of versatile and high-output cooking appliances. Their kitchens rely on a mix of grills, ovens, steamers, and refrigeration units to maintain consistency across diverse culinary offerings. Hospitals prioritize hygiene and nutritional standards, utilizing specialized equipment that ensures patient meals meet dietary guidelines while maintaining food safety protocols. Other food service providers, including corporate cafeterias, institutional kitchens, and military mess halls, demand high-efficiency cooking equipment that can withstand continuous operation while delivering nutritious meals at scale. The integration of advanced appliances across different food service segments ensures operational efficiency, enhances customer satisfaction, and maintains food safety standards


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
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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.