5 Must-Have Pieces of Equipment for High-Volume Restaurants
When you're running a high-volume kitchen, every decision counts. Whether you're serving 300 covers a night or turning tables during a slammed lunch service, the equipment you rely on can either support your execution or slow it down.
As any chef knows, consistency and efficiency are non-negotiable. If you're building out a line or upgrading your setup, here are five pieces of equipment that should be at the top of your list.
1. A Commercial Range That Can Take the Heat
A well-built range is the cornerstone of any professional kitchen. In high-volume service, you need power and control — no exceptions.
Look for a unit with high-BTU burners that recover quickly, heavy-duty grates that can take a beating, and a layout that supports your menu. If you’re working with sauté-heavy dishes, a six-burner configuration might be the way to go. If breakfast or lunch service drives volume, consider adding a griddle.
The key is selecting a range that matches both your pace and your style of cooking.
2. Cold Storage That Stays Consistent
Your refrigeration needs to perform just as hard as your line. In a high-volume setting, doors open constantly — and every time they do, you’re risking temperature loss. That’s where the build quality makes a difference.
Invest in reach-in units and prep tables that recover quickly, seal tight, and maintain proper temps during peak hours. Undercounter units near the line are essential for quick access to proteins, produce, and garnishes. And don’t underestimate the value of clear organization — a clean, well-stocked cold line is faster and safer.
3. A Dishwasher That Keeps Pace with the Rush
Clean plates, sauté pans, hotel pans, sheet trays — it all adds up fast. A high-throughput dishwasher is a must. You need something that can handle volume and still deliver spotless results, shift after shift.
Undercounter models might work for small service, but for serious volume, consider a door-type or conveyor dishwasher. Look for one with fast cycle times, energy efficiency, and easy-to-clean components. The goal is to get your dishes back in rotation fast without sacrificing sanitation.
4. A Floor Mixer or Food Processor That Can Handle Bulk Prep
Whether you’re working prep in the morning or batching during service, having the right tools on hand speeds up execution and maintains quality.
A floor mixer is essential for high-volume dough, sauces, and batters. For operations that handle a lot of mise en place, a commercial food processor can cut, slice, shred, and dice faster and more consistently than even your best prep cook.
This is where you win back hours in your day — and set your team up for success.
5. Heat Holding That Keeps You in Control
Timing is everything in a busy kitchen. Whether you’re firing early for banquets or holding plates during a dinner rush, having proper heat-holding equipment allows you to stay in control.
Hot holding cabinets help you maintain quality without overcooking. Heat lamps keep dishes warm and presentable on the pass. Both are essential when you're juggling multiple tickets and staging for the next push.
They don’t just save time. They protect the integrity of your food.
Final Thoughts from the Kitchen
In high-volume service, your tools need to work as hard as your team. Investing in quality equipment isn't about luxury — it’s about setting a professional standard and protecting the guest experience.
If you’re building out your kitchen or looking to improve your flow, the team at Chefs’ Toys can help you find solutions that fit your menu and your pace.
