Canada Commercial Cooking Equipment Market Overview, 2030

The commercial cooking equipment market in Canada is undergoing steady growth, driven by the rapid expansion of the foodservice industry, increasing demand for energy-efficient appliances, evolving consumer preferences, and technological advancements. Canada’s foodservice sector is a significant contributor to the country’s economy, with thousands of restaurants, hotels, cafeterias, catering businesses, and institutional kitchens requiring high-performance cooking equipment to meet growing consumer demand. Quick-service restaurants (QSRs) and fast-casual dining chains dominate a large portion of the market, necessitating high-volume cooking solutions such as conveyor ovens, deep fryers, commercial microwaves, and automated griddles that can produce food efficiently without compromising quality. With labor shortages affecting the foodservice industry, there has been an increasing reliance on smart cooking technology, including IoT-enabled appliances that provide real-time monitoring of energy consumption, temperature control, and automated cooking processes. This technology not only streamlines kitchen operations but also enhances food safety, ensuring that regulatory standards are met. Another driving force behind the market’s growth is the demand for sustainability and energy efficiency, with many foodservice operators opting for eco-friendly kitchen appliances that reduce energy consumption and operational costs. The Canadian government has implemented stringent energy efficiency regulations, pushing manufacturers to develop ENERGY STAR-certified commercial kitchen equipment that aligns with these sustainability goals. Additionally, the push for better food hygiene and safety has resulted in the widespread adoption of stainless steel appliances, which are easier to clean and maintain, ensuring compliance with industry health codes and reducing the risk of food contamination.

According to the research report, "Canada Commercial Cooking Equipment Market Outlook, 2030," published by Bonafide Research, the Canada Commercial Cooking Equipment market is anticipated to add to more than USD 190 Million by 2025–30. The increasing multicultural influence on Canada’s food industry has fueled demand for specialized cooking equipment that caters to a wide range of global cuisines. As the food preferences of Canadian consumers continue to diversify, restaurants and foodservice establishments have adapted by offering authentic international dishes, which require dedicated kitchen appliances such as woks, tandoor ovens, shawarma grills, and wood-fired pizza ovens. The demand for specialty equipment has been particularly notable in urban centers such as Toronto, Vancouver, and Montreal, where a diverse population has led to a booming ethnic food market. In addition to cultural influences, health-conscious consumer trends have significantly shaped the commercial cooking equipment landscape, with many restaurants opting for healthier cooking methods that involve minimal oil use. As a result, steam ovens, air fryers, and infrared grills have gained popularity, allowing chefs to prepare low-fat, nutrient-rich meals without compromising taste. The growing presence of ghost kitchens, food trucks, and delivery-only establishments has also contributed to the rising demand for space-saving, portable, and multifunctional cooking appliances that maximize efficiency within limited kitchen space. Retail grocery stores and supermarkets have expanded their in-store meal preparation and ready-to-eat food sections, further driving the demand for commercial-grade ovens, rotisseries, and warming stations. The availability of leasing and financing options for commercial kitchen equipment has made it easier for small and medium-sized food businesses to invest in high-quality appliances without bearing significant upfront costs. Manufacturers, both domestic and international, are competing in the Canadian market by introducing technologically advanced, durable, and energy-efficient cooking solutions tailored to the evolving needs of the foodservice industry.

Commercial kitchens require a broad range of specialized cooking equipment to optimize efficiency, maintain food quality, and comply with strict hygiene regulations. Braising pans and tilting skillets are essential tools that provide versatility for large-scale food preparation. These appliances support braising, frying, boiling, and sautéing in significant quantities while featuring a tilting mechanism that allows easy transfer of cooked food, reducing manual effort and minimizing waste. Broilers are indispensable in commercial kitchens, using high-intensity heat from gas or electric sources to cook meats, seafood, and vegetables quickly. They help achieve precise grilling and caramelization, enhancing flavor while preserving moisture. Grills and griddles are key assets in food service operations, offering flat or ridged surfaces for cooking a variety of dishes, from breakfast items like pancakes and eggs to grilled meats and vegetables. Their uniform heat distribution ensures consistent cooking, making them a staple in full-service and quick-service restaurants. Cook-chill systems are particularly beneficial for large-scale catering and institutional food services, allowing chefs to prepare meals in bulk, rapidly cool them, and store them for later reheating. These systems not only improve kitchen efficiency but also help maintain food safety by minimizing bacterial growth. Commercial refrigerators are crucial for preserving perishable ingredients at regulated temperatures, preventing spoilage and ensuring compliance with food safety regulations. Advanced refrigeration technologies offer precise temperature control, energy efficiency, and customizable storage configurations to accommodate different food items. Ovens, available in convection, combi, and deck variants, are integral to commercial cooking, supporting baking, roasting, and reheating across diverse culinary applications.

The food service industry relies on specialized cooking equipment tailored to the unique demands of different dining environments, ensuring operational efficiency, food quality, and customer satisfaction. Full-service restaurants, which offer sit-down dining and an extensive menu selection, require a wide range of commercial appliances to support complex meal preparation. From high-capacity ovens to precision broilers and versatile fryers, these establishments depend on high-quality cooking equipment to maintain food consistency and streamline kitchen operations. Quick-service restaurants prioritize speed and efficiency, utilizing rapid-cook appliances such as conveyor ovens, high-speed grills, and automated fryers to meet fast-paced customer demands. Their kitchen setups emphasize minimal wait times and optimized workflow, necessitating durable and easy-to-maintain cooking solutions. Catering services, which provide meals for events, corporate gatherings, and special occasions, rely on portable and large-scale cooking appliances to ensure seamless food preparation and service. These operations often require flexible equipment that can handle high volumes without sacrificing food presentation or taste. Railway dining facilities operate within space-constrained environments, necessitating compact and energy-efficient cooking appliances capable of preparing fresh meals during transit. These setups require specialized solutions such as induction cooktops, combination ovens, and space-saving refrigeration units. Hotels and resorts manage multiple food service outlets, including fine dining restaurants, room service, and banquet catering, requiring a diverse mix of high-output cooking equipment to meet varying culinary demands. Their kitchens integrate state-of-the-art grills, ovens, and refrigeration systems to deliver consistent quality across all dining experiences. Hospitals emphasize hygiene and nutritional requirements, using specialized kitchen equipment designed to prepare meals in compliance with dietary guidelines. Large-scale dishwashers, temperature-controlled storage, and portion-controlled cooking systems are essential in these healthcare food services.


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.