Tips & Tricks

Opening a coffee shop isn’t just about coffee. It’s about the people you serve, the experience you create, and the tools that help you do it every single day. If you’re getting serious about starting your own café, one of the biggest decisions you’ll make, before the paint goes on the walls or the first bag of beans is delivered, is choosing the right coffee shop equipment.

And here’s the truth: the right gear can make or break your opening months. It’s what keeps the line moving during a morning rush. It is what makes your drinks consistent, your service smooth, and your team’s day easier. It’s also what protects your budget, because when your equipment is reliable, you’re not wasting time or money on breakdowns.

At Canada Food Equipment, we’ve worked with café owners across the country, from cozy single-counter shops in PEI to high-volume espresso bars in downtown Toronto. We’ve seen what works in real-world conditions, and we’ve helped businesses get off the ground with the right setup for their size, budget, and local market.

This guide is here to help you make smart, confident decisions about your coffee shop equipment, not just based on a checklist, but based on what will actually serve you and your customers once the doors open. Let’s dig in.

What You Need to Know Before Choosing Your Coffee Shop Equipment

The prospect of opening a coffee shop is exciting, but can also be quite daunting. There’s so much equipment out there, and not every piece of machinery or tool is the best match to every café. Before we even get to the gear, we need to take a step back and think about your space, your menu, your anticipated customer flow, and even the local environment.

The equipment you pick isn’t just about functionality; it’s about supporting how you work day-to-day. It should make your team’s job easier, help you serve quality drinks consistently, and last through busy mornings and quiet afternoons alike.

We want you to feel confident in your choices, knowing that the gear you invest in today will help your business thrive tomorrow. Now, let’s get into the essential equipment every Canadian coffee shop needs to succeed.

The Espresso Machine: Don’t Compromise Here

Your espresso machine isn’t just a tool; it’s the backbone of your operation. It has to handle your busiest hours without flinching.

If you’re opening in a high-traffic area like Queen West in Toronto or a dense business zone in Montreal, a two- or three-group commercial machine is non-negotiable. Look for consistency, fast recovery time, and easy access for cleaning. If your budget’s tight, go with quality over flash, because repairs on cheap machines are where dreams go to die.

In smaller towns or spots like Moncton or Kamloops, you might be fine with a compact one-group unit, but make sure it can keep up if you grow (you probably will).

Water matters, too. Alberta? Hard water. You’ll need a proper filtration system, or you’ll be replacing parts every few months.

Coffee Grinders: More Important Than You Think

If your espresso machine is the engine, your grinder is the fuel. Go burr, not blade. Always.

We’ve seen people spend five figures on a machine and then cheap out on a quality Bunn grinder. Don’t. A bad grind will ruin even the best beans.

If you’re doing both espresso and drip, invest in two separate grinders. You’ll save time, cut waste, and serve a better product.

And if you’re in humid places like Vancouver, look for anti-static features. Static clumping in summer humidity is a mess your baristas will not thank you for.

Blenders: Quiet, Fast, and Easy to Clean

If you’re planning to serve iced drinks, frappés, smoothies, or anything blended, you’ll need a real commercial blender, one that can handle hundreds of drinks a day and not scream like a jet engine.

In busy urban cafés, noise is a legitimate concern. Nobody wants to have their meeting drowned out every five minutes. A unit with sound enclosures, like the Vitamix Quiet One, is worth the money.

In seasonal towns like Niagara-on-the-Lake or Charlottetown, frozen drinks might be your summer moneymaker, so make sure yours can hold up to volume.

Refrigeration: Keep It Clean, Cold, and Visible

What are you storing? Milk? Sandwiches? House-made syrups? Bottled drinks?

Your refrigeration needs to be tailored to your menu, not the other way around.

• Under-counter fridges for milk and barista essentials.
• Glass-front coolers to sell bottled water, kombucha, or juices.
• Upright reach-ins for bulk storage in the back.

If you’re offering baked goods or sandwiches, a display case does more than keep things cool, it shows off your food. In slower markets, this can be the difference between a sale and a walk-out.

And yes, in the Prairies and the Territories, insulation matters more than you’d expect. Your compressor shouldn’t be fighting the outdoor cold leaking in through that old front door.

Dishwashing and Sinks: Skip the Headaches Later

This is where new café owners often trip up. It’s not just about having a sink, it’s about having the right setup.

Start with this:

• A handwashing sink, separate from dishwashing. Non-negotiable.
• A two- or three-compartment sink for dishes, plus drying space.
• If you’re doing serious volume? Go for a compact undercounter dishwasher.

Want to speed up cleaning during rushes? Use durable cafeteria trays to stack and transport dishes fast.

Don’t wing this. Your staff will lose time every single shift if this part isn’t dialed in.

Water Filtration: The Hidden MVP

Most people don’t think about this until it’s too late.

But here’s the thing: water in Canada isn’t the same across provinces. Calgary’s water is totally different from Halifax’s. And every machine, espresso, dishwasher, ice maker, depends on water that won’t wreck its insides.

Install a proper system and change the filters when you’re supposed to. Don’t assume your tap water is “fine.” Even if it tastes okay, minerals build up inside your boiler and you’re looking at expensive service calls.

Self-Serve and Brew Station Add-Ons

Not everything in your shop comes out of the espresso machine. You’ll need the right gear for your brew bar or drip station too.

If you’re offering brewed coffee or tea, consider:

• Large-volume beverage dispensers to keep it hot and consistent.
• Reliable brewers with timer controls.
• Easy-pour carafes for self-service stations.
• Brew baskets and accessories that can handle constant use.

These are especially critical in high-traffic setups like commuter hubs or campus cafés in Ottawa, Guelph, or Halifax.

Essential Coffee Shop Equipment for Every Canadian Café

This is where details matter. Your coffee shop checklist isn’t complete without the smallwares that keep everything running smooth.

We’re talking:

• Condiment organizers and café tools
• Knock boxes, tamp mats, milk pitchers
• Extra cleaning cloths (you’ll go through more than you think)
• Bar towels, scoops, and containers

Make it easy for your team to move fast without running back and forth for tools. One of the smartest things you can do on day one is over-order the small stuff.

POS Systems: Pick What Works for You

Don’t fall for every POS company’s slick pitch. Think about your business:

• Do you need mobile ordering or just in-person transactions?
• Will you be offering loyalty programs?
• How often do you change your menu or prices?

In big-city cafés, you’ll probably want an all-in-one system with integrations. In a small town, something simpler might be better, especially if you’re the one managing it.

Bottom line: your POS should speed things up, not add stress.

Furniture & Layout: It Sets the Mood

Your furniture should fit the vibe and space you’re creating. Big booths and long communal tables might work in suburban Calgary, but not in a 400 sq. ft. spot in downtown Halifax.

Go for seating that’s:

• Easy to clean
• Hard to break
• Comfortable enough to make people stay, but not so cozy they won’t leave

Open shelving for mugs, clean display for pastries, a smart path from door to till, it all matters. Customers notice.

And a pro tip? Design the layout for staff, not just customers. A smooth workflow behind the counter is the real secret to staying calm during rushes.

Where in Canada Should You Open a Coffee Shop, and What Coffee Shop Equipment Will You Need?

Province	Where to Open	What That Means for Your Equipment
Ontario	Toronto, Ottawa, Hamilton, Guelph	Smaller spaces and high foot traffic mean compact, high-performance equipment is key. Consistency and speed matter.
British Columbia	Vancouver, Victoria, Kelowna	Eco-conscious and quality-focused customers. Energy-efficient gear and equipment that support plant-based or specialty menus do well.
Alberta	Calgary, Edmonton, Red Deer	Larger cafés are common. Invest in high-volume machines and gear built for drive-thru or dine-in service.
Quebec	Montreal, Sherbrooke, Quebec City	Cultural nuances and bilingual branding matter. Go for durable equipment that supports both espresso and brewed coffee offerings.
Nova Scotia / PEI	Halifax, Charlottetown	Smaller communities value quality and warmth. Compact setups with versatile equipment can keep things simple but consistent.
Manitoba / Saskatchewan	Winnipeg, Saskatoon, Regina	Budget-conscious markets where used or refurbished equipment can stretch your dollars. Reliable basics work best.
Northern Canada	Whitehorse, Yellowknife	Remote locations require reliable, low-maintenance coffee shop equipment. Choose machines that can run without constant service or replacements.

Every region has its quirks, but there’s demand almost everywhere. The key is knowing your people, and choosing the right setup to serve them.

You Don’t Need Everything, You Need the Right Coffee Shop Equipment

Here’s the truth: every coffee shop is different. Your equipment should match your concept, your space, your team, and your community.

You don’t need the fanciest espresso machine on the market. You need one that fits your counter, handles your volume, and doesn’t break down on Saturday mornings. Your cafe doesn’t need every gadget. You need the essentials done right. And if you’re not sure where to start? That’s what we’re here for.

At Canada Food Equipment, we’ve spent years helping café owners across Canada figure it out, whether you’re going all in on third-wave espresso in Vancouver or opening your first place next to a mall in London We know the gear, we know the brands, and we’ll help you build a setup you can actually live with, day in, day out.

Ready when you are.

Launching a food truck in Canada is not just a business dream, it’s a strategic venture that needs cutting-edge planning, the right equipment, and a design that performs well under stress. Whether you’re hawking gourmet burgers on Toronto sidewalks or handcrafted coffee in Vancouver’s city center, the success of your mobile kitchen starts with how it’s built.

Learning how to open up a food truck in Canada requires having an acute focus on the efficiency of your kitchen, following health and fire codes, and being very accurate about power and utility calculations. Let’s walk you through everything you need to build your food truck kitchen, from layout and equipment to power and plumbing, and how to get it all fitted out province by province.

Kitchen Layout: How to Design a Food Truck for Speed, Safety & Storage

Your food truck kitchen layout must be functional, compact, and flow logically from prep to service. Every square inch counts, and the right layout minimizes movement, reduces wait times, and keeps your crew safe.

Key Food Truck Kitchen Zones:

1. Cooking Line: Place your fryer, flat-top griddle, and range along one side, with fire suppression overhead. This is your production heart and should sit opposite your cold line to avoid heat interference.
2. Cold Prep Station: A prep table with cold storage underneath keeps ingredients close to hand. This is where sandwiches, tacos, and salads get assembled.
3. Dry Storage: Shelving or cabinetry for non-perishable goods, dry ingredients, utensils, and disposable serviceware.
4. Sinks & Sanitation: You’ll need a 3-compartment sink and a separate handwashing station. In most provinces, these are required to be separated by splash guards.
5. Service Window: Placed on the passenger side, close to the point-of-sale system and above your trash bin and napkin dispenser.

Every component must be bolted, NSF-approved, and easily cleanable. Don’t overcomplicate your setup, simplicity wins in tight spaces.

Must-Have Food Truck Kitchen Equipment

To understand how to open a food truck in Canada, you’ll need to make the right equipment choices based on your menu, truck size, and energy source. Here’s a breakdown of what most successful food trucks start with.

Core Cooking Equipment:

• Flat-top griddle or grill: Ideal for burgers, breakfast, or grilled wraps. Choose propane or electric based on your generator capacity.
• Deep fryer: For fries, poutine, or anything crispy. Use a countertop gas fryer if space is a concern.
• Steam table or hot holding cabinet: Maintains prepped food warm during peak hours.
• Microwave or convection oven: Handy for reheating or baking. Ensure it fits your power budget.

Cold Storage:

• Undercounter refrigerator or sandwich station: Convenient, space-efficient, and holds fresh ingredients at safe temperatures.
• Small freezer: For proteins, frozen vegetables or sides, or dessert products. Chest styles are space-efficient.

Sanitation:

• 3-compartment sink: Required to wash, rinse, and sanitize utensils.
• Hand sink: It should be situated away from the regular sink and be easily accessible.
• Soap, paper towel dispenser, and water heater: Non-negotiable in inspections.

Safety:

• Fire suppression hood system: Required above any equipment using open flames. Should be certified and professionally installed.
• Class K fire extinguisher: In case of fires involving grease. It should be easily visible and within reach.
• CO2 and smoke detectors: Bare minimum safety that cannot be eliminated.

Everything has to be CSA-approved in Canada. The equipment must be rated for use on the move, where feasible, in order to meet provincial code.

Power Requirements for Food Trucks in Canada

Power setup is the most forgotten aspect of opening a food truck, and one of the most common reasons for costly delays. Your machinery is only as great as the power that it receives. You may be operating in downtown Toronto, hosting a one-day market in Kelowna, or coping with the Saskatoon winters, but having an understanding of your truck’s power needs is not negotiable.

Starting a Food Truck with the Right Power Set-up

A standard Canadian food truck will need 5,000 to 7,500 watts of dependable power. That amount can easily expand according to your menu, type of fuel, and climate.

Start by listing out all the electric appliances you’ll use, then total their wattage and add 20–25% overhead to avoid overloading your system. This buffer accounts for startup surges and seasonal variations.

Appliance	Average Wattage
Flat-top griddle	1,800W
Deep fryer	1,500W
Commercial refrigerator	700W
Sandwich prep table	600W
Microwave oven	1,200W
Lighting + POS system	400W
Total (base)	6,200W
+25% safety buffer	7,750W total

Here’s a practical breakdown of typical equipment: You’ll want a minimum 8,000W generator if your setup matches this load. Overshooting is better than undershooting, especially in cities like Vancouver or Montreal, where food truck downtime due to electrical issues can quickly kill your revenue for the day.

Power Source Planning by Region

• Ontario & Quebec: Electrical Safety Authority (ESA) may require inspection of onboard electrical panels. Stay under max amperage thresholds or install an inverter panel.
• Alberta & Saskatchewan: Popular to run mostly propane cooking setups with minimal electric draw. Focus more on refrigeration and lighting loads.
• British Columbia: Often use shore power setups at festivals. Your generator must meet sound restrictions in cities like Victoria or Kelowna.
• Manitoba & Atlantic Canada: Consider cold-start capabilities for generators in winter. Heated storage or battery backup may be necessary.

Planning on how to open a food truck with an energy profile with provincial rules in mind can save you thousands in last-minute upgrades.

Cooking Equipment: Propane vs. Electric

Depending on your setup, you’ll need to decide how much of your cooking line will run on propane versus electric. Here’s how they compare:

• Propane: Ideal for food truck griddles, charbroilers, and fryers. Offers fast recovery times and cheaper long-term fuel costs. Needs TSSA inspection in Ontario and must be stored safely.
• Electric: Better for consistent heat appliances like ovens or warmers. Requires larger generator capacity and dedicated circuits.
• Hybrid setups: Becoming more common in cities like Toronto and Calgary. Use propane for hot-line cooking and electric for refrigeration, lighting, and low-power appliances.

Canada Food Equipment supplies CSA-approved propane fryers, griddles, and warmers ready for mobile applications. Browse our collection of food truck-safe cooking equipment with efficient BTU ratings and compact footprints.

Understanding Provincial Regulations for Food Truck Kitchens

Each province in Canada has different rules when it comes to equipment certification, power setup, plumbing, and inspections. Here’s a breakdown to help you navigate what’s needed depending on where you plan to operate:

Province	Licensing Notes	Power/Equipment Notes	Key Links
Ontario	TSSA required for gas; ESA certification for electrical work	Fire suppression required; food-grade water tanks mandatory	Ontario Mobile Food Premises
British Columbia	Local fire departments inspect fire suppression and propane setups	ULc or CSA-listed appliances required; shore power common in events	BC Fire Code Overview
Alberta	Alberta Health Services inspects mobile kitchens and plumbing	Propane tanks must be inspected yearly; cold weather tank insulation highly recommended	AHS Food Truck Guidelines
Quebec	MAPAQ requires full commissary plan; labels must be in French	CSA-certified equipment required; plumbing inspections strict	MAPAQ Mobile Food Requirements
Manitoba	Requires Mobile Food Unit License and fire inspection	Noise ordinances apply to generators in Winnipeg	Manitoba Health Permits
Nova Scotia	Nova Scotia Health Authority oversees permits and inspections	Equipment must be easy to sanitize; winter setups require antifreeze protocols	NSHA Food Vendor Guide

Always check with the municipality in addition to the province. Cities like Toronto, Calgary, and Montreal often have their own permitting processes that cover things like vending zones, parking, and waste disposal.

Get All The Help to Open a Food Truck in Canada

Opening a food truck is not just about great food, but also smart design, regulation, and choosing equipment that delivers performance without losing space or safety. To know how to open a food truck in Canada is to know how to utilize generators, propane, skinny kitchens, water tanks, and fire codes, yet remain on the move and profitable.

At Canada Food Equipment, we provide it all from compact refrigeration to ventless cooking solutions and mobile-friendly sinks. If you’re ready to build or remodel your food truck kitchen, we can help you build a space that works as hard as you do.

Whether it’s opening a burger truck in Alberta or starting a coffee truck in Halifax, a solid setup is what keeps the customers coming and your company expanding.

Launching a juice bar isn’t just about having a catchy name and colourful menu, it’s about performance, speed, consistency, and above all, the right juice bar equipment. At Canada Food Equipment, we’ve helped hundreds of food and beverage businesses across the country, from juice kiosks in downtown Toronto to wellness cafés in Vancouver, gear up for success with the most reliable commercial kitchen equipment in the market.

We know what it’s like behind the counter. The morning rush. The broken blender mid-shift. The staff fumbling for ice from a machine that’s constantly on its last leg. These are real operational pain points that can either be avoided with the right equipment, or become recurring disasters that cost time, money, and customer loyalty.

If you’re ready to start strong or upgrade your juice equipment, here’s what you really need.

Why Choosing the Right Juice Bar Equipment Matters

Every second matters when your customer is three minutes into their lunch break and still hasn’t received their order. When your blenders can’t handle frozen fruit, or your prep area is cluttered due to poor layout, you lose more than just time; you lose reputation. That’s where quality equipment plays a silent, but game-changing role.

Canada Food Equipment has sourced and supplied commercial kitchen equipment to every corner of the country, including Montreal, Calgary, Ottawa, and Halifax, outfitting juice bars, smoothie stands, and everything in between.

Whether you’re opening your first location or expanding into a second, consider this your go-to checklist, complete with smart upgrades and brand recommendations from industry leaders in restaurant equipment.

The Ultimate Juice Bar Equipment Checklist

1. Heavy-Duty Blenders

Restaurant Blenders are the heart of your juice bar. You need something that can handle frozen bananas, ice, protein powders, and kale stems, sometimes all at once.

• Recommended Brands: Vitamix, Blendtec, Waring
• Features to look for: Variable speed controls, sound enclosures, high-capacity jars
• Pain Point Solved: Eliminate machine overheating and inconsistent blends.

2. Juicers: Centrifugal & Cold Press

Fresh juice equals fresh impressions. Centrifugal juicers are fast but loud; cold-press juicers are slower but retain more nutrients, ideal for wellness-focused menus.

• Top Pick: Cold press juicers for signature green juice blends
• Suggested Brands: Kuvings, Robot Coupe
• Robot Coupe food processors are also ideal for prepping bulk fruits and vegetables before juicing.

3. Ice Machines That Keep Up

Serving cold drinks? You’ll need ice. A lot of it. Nothing derails a juice bar’s workflow like running out midday.

• Recommended: Shop ITV Ice Machines – high-output, compact footprint, easy maintenance
• Maintenance Tip: Clean regularly to avoid mineral buildup that ruins taste
• Pain Point Solved: Avoid slow service and watery drinks from melting pre-made ice.

4. Commercial Refrigeration

Whether you’re prepping juices ahead of time or storing fresh produce for tomorrow’s batch, refrigeration is everything.

Best-Selling Options:

• Under-counter fridges for quick access
• Glass door merchandisers to showcase bottled juices
• Walk-in coolers for high-volume stores

Shop commercial refrigerators and freezers from Omcan, True, and Turbo Air, trusted staples across Canada. Our team can help you choose the right size for your space, whether you’re outfitting a commercial kitchen in Toronto or a juice stand in Halifax.

Pain Point Solved: No more food spoilage, cramped prep spaces, or low visibility during peak hours.

5. Prep Stations & Stainless Steel Worktables

Prep stations are the unsung heroes of every juice bar. Invest in stainless steel worktables with undershelves, mounted drawers, and optional casters.

We recommend tables with backsplash guards to minimize mess and cut down on cleanup. We carry Winholt, Omcan, and Advance Tabco lines, known across Canadian Restaurant Supply chains for their durability.

Pain Point Solved: Create a cleaner, faster prep zone to keep staff productive and your bar organized.

6. Cold Tables & Ingredient Rails

For toppings, mix-ins, fruits, and garnishes, a cold table with an ingredient rail keeps everything fresh and within reach. Especially important for acai bowls or made-to-order smoothies.

Pain Point Solved: Avoid running back and forth to the fridge. Improve speed and freshness.

7. Smallwares: Tools, Jars, Scoops, Utensils

Never underestimate the impact of quality restaurant smallwares and kitchen tools, and gadgets. We stock a full range of essentials from Cambro, Winco, Rubbermaid, and more:

• Storage bins with lids
• Portion scoops
• Cutting boards
• Measuring cups
• Juicing strainers
• Mixing bowls
• Squeeze bottles
• Ingredient bins

Pain Point Solved: Stop the scramble for missing scoops or stained cutting boards. Smallwares keep you agile during busy service.

8. Food Safety and Cleanliness Essentials

Stay compliant and safe. Every juice bar should have:

• Colour-coded cutting boards
• Food-safe sanitizer buckets
• Gloves and hair nets
• Date labelling systems
• Hand sinks and compartment sinks
• Sani-safe storage racks

Pain Point Solved: Avoid health code violations and create a professional, clean workspace.

9. Dishwashing Equipment

Efficiency doesn’t stop at the counter. Choose from Jet Tech dishwashers, Stero dishwashers, or manual setups with three-compartment sinks, all approved for health and safety standards in Canada.

Pain Point Solved: Keep your team focused on serving, not scrubbing all day.

10. POS Systems and Display Equipment

We provide full integration support for modern restaurant POS systems, kitchen display systems (KDS), and order tracking to streamline service. Add a refrigerated display case to showcase pre-bottled juices or add-on snacks.

Pain Point Solved: Eliminate order mix-ups and speed up checkouts.

Optional But Powerful Upgrades

Heated Display Warmers

Perfect for baked goods or hot menu add-ons like protein-packed waffles or wraps. Consider Winholt Proofers and Warmers for reliability and energy efficiency.

Commercial Electric Ranges / Countertop Ranges

If you’re expanding your menu, install compact commercial countertop ranges for soups, oatmeal, or sautéed toppings. We stock Vulcan, Omcan, and Globe units with space-saving designs.

Hobart Planetary Mixers

Essential for juice bars with bakery or snack prep, also great for blending thick acai base or nut butters.

Juice Bar Equipment Starter Table

Equipment	Purpose	Recommended Brands/Options
Commercial Blenders	Smoothies, frozen drinks	Vitamix, Waring, Blendtec
Juicers & Cold Presses	Nutrient-rich juices	Kuvings, Robot Coupe
Ice Machine	Iced drinks, smoothies	ITV Ice Machines
Refrigeration	Fresh produce, juices	Omcan, Turbo Air, True
Ingredient Rails / Cold Table	Toppings, mix-ins	Omcan, Winholt
Stainless Steel Worktables	Prep surface	Advance Tabco, Omcan, Winholt
Smallwares & Tools	Prep tools, utensils	Cambro, Rubbermaid, Winco
Dishwasher / Sinks	Cleaning and sanitation	Jet Tech, Stero, NSF-Approved Compartment Sinks
POS / KDS / Display	Orders, tracking, and visual merchandising	Custom setups available

Real-World Tips for Running Your Juice Bar Smoothly

Start with a Lean Menu

A smaller menu reduces equipment congestion and keeps your layout simple. Don’t invest in a machine for a recipe that might sell twice a week. Focus on high-volume essentials and expand later when you know what sells.

Buy Equipment That Works with Your Workflow

Imagine your team on your most slammed shift. Where does each tool belong? Are your blenders too distant from your cold table? Is your ice machine interfering with prep traffic? Design it before you purchase. The correct equipment in the incorrect place is still the incorrect layout.

Maintenance Is More Than a Chore

Cleaning juicers and blenders regularly maintains the freshness of the taste and prevents the machinery from deteriorating. Have staff trained and cleaning materials within easy access. Choose equipment with removable parts, dishwasher-safe parts, and simple controls.

Used Equipment Can Be a Smart Start

We maintain an inventory of used restaurant equipment that has been cleaned, inspected, and tested. Look for high-value items like refrigerated prep tables or blenders that have had little use but are built to last.

Have Extras on Hand

Blender jars, gaskets, strainers, cutting boards, these are the things that get lost or worn out in the middle of service. Buy extras in advance so your team isn’t scrambling during your peak periods.

Look into Financing Options

We get it, it doesn’t require low prices to start up a juice bar. That is why Canada Food Equipment also offers leasing and financing for new and used food equipment. It’s a smart way to save your cash flow while still investing in the quality your business requires.

Get Equipped For a Juice Bar. Get Growing.

Opening a juice bar is a bold move, and the best equipment can make or break your launch. The right juice bar equipment isn’t about flashy tech or the biggest name. It’s about performance, reliability, and being backed by a supplier who understands your daily grind.

At Canada Food Equipment, we don’t just ship boxes. We ship momentum. From Toronto’s busiest streets to quiet coastal cafés, we’ve helped juice bars of every size get up and running, with the tools they need to thrive.

Let’s build something refreshing, together.

When the weather finally starts warming up in Canada, one thing is guaranteed: people want to eat outside. If you’re in the restaurant business, restaurant patio season isn’t just a seasonal change, it’s a golden opportunity. Customers want sunshine, cold drinks, and great food. But turning your patio into a destination isn’t just about setting out a few tables and hoping for the best.

At Canada Food Equipment, we work with all kinds of food service businesses, from smoothie bars and bakeries to 5-star restaurants and rooftop lounges, and every single one of them sees a surge during patio season. That’s why getting your space and your patio equipment ready matters now more than ever.

Here’s a detailed breakdown of what to do to get your restaurant patio-ready, backed with practical advice and the right tools to get you there.

1. Get Your Patio Ready for the Rush This Restaurant Patio Season

If your patio hasn’t been touched since last fall, don’t just dust it off, treat it like a relaunch. The first thing guests notice isn’t your menu. It’s the vibe.

First Impressions Matter for Patio Customers:

• Power wash the floors
• Repaint or touch-up fencing, railings, or planters
• Check for wobbling tables or cracked chairs, and replace or fix them
• Clean windows and doors leading to the patio
• Add greenery (planters, hanging plants, herb boxes)

Guests should feel like your patio is an intentional, well-designed space, not an afterthought.

2. Inspect and Update Outdoor Furniture and Fixtures

Outdoor furniture goes through wear and tear fast, especially with Canadian winters. Don’t wait for a guest to sit on a broken chair to realize it needs replacing.

What to Check:

• Stability of chairs and tables
• Condition of umbrellas, shades, or awnings
• Any rust, cracks, or fading on metal or wood furniture
• Consider cushion refreshes or weatherproof covers

Comfort matters. If guests aren’t relaxed, they won’t stay long, and that impacts your bottom line.

3. Double-Check Your Kitchen Equipment Setup

Restaurant patio season means higher volumes. It’s not just about more seats; it’s about faster turnover, increased orders, and greater demand in your kitchen.

Here’s where your commercial kitchen equipment setup makes a huge difference.

Essentials to Reassess:

• Vulcan fryers – for quick-service items like fries or wings
• Vulcan MSA griddles – perfect for outdoor-friendly meals like burgers, sandwiches, and skewers
• Commercial countertop ranges – great for pop-up or satellite patio kitchens
• Robot Coupe food processor – speeds up prep time on salads, sauces, and garnishes
• Planetary mixers – still the best for doughs, batters, and anything baked

If you’ve got any outdated or underperforming gear, now’s the time to upgrade or consider leasing restaurant equipment to handle the seasonal rush. We also stock quality used food equipment and used restaurant equipment to make budget planning easier.

4. Increase Your Cold Storage, Because Warm Drinks Are a No-Go

Nothing will ruin a patio vibe faster than a lukewarm cocktail or soda. Outdoor service demands more commercial refrigeration than indoor-only service.

Solutions That Work:

• Add backup coolers or prep fridges for outdoor service areas
• Invest in ITV ice machines – critical for drinks and presentation
• Use Cambro and Rubbermaid containers to transport cold ingredients safely
• Consider a portable drink fridge or cooler dedicated just to the patio bar

Extra refrigeration is one of the top things restaurants forget before patio season hits hard, and it’s one of the most common pain points we hear about.

5. Don’t Let Weather Be the Reason You Lose Revenue

This is Canada. One second it’s sunny, the next it’s raining sideways. You need to plan for the unexpected.

Build Your Backup Plan:

• Retractable awnings or waterproof umbrellas
• Weather-resistant furniture (like Winco or Omcan)
• Stackable chairs and folding tables for fast indoor shifts
• Outdoor heaters for chilly evenings (extend your season!)
• Rain covers for stainless steel worktables and storage bins

Stay open, rain or shine, and your guests will appreciate it, especially if your competition isn’t as prepared.

6. Rework Your Patio Menu And Seating for Service Speed

A full indoor menu doesn’t always work outside. Think about food that travels well from kitchen to patio and doesn’t wilt or go cold in five minutes.

Build a Patio-Specific Menu:

• Grilled mains, sandwiches, fresh salads
• Light shareables: charcuterie, dips, fries, sliders
• Cold beverages, mocktails, iced coffee, smoothies

Make sure you’ve got the kitchen tools and gadgets to execute this menu fast. A well-designed patio menu boosts check sizes without slowing down the kitchen. You shouldn’t overlook your seating setup, investing in durable restaurant seating can transform your patio into a comfortable, high-traffic dining area. The right setup encourages longer stays and higher check averages.

Pro tip: Showcase your seasonal offerings on a small heated display warmer near the patio bar to drive impulse orders.

7. Rethink Your Serving Flow, Because Distance Matters

When the patio’s full, your team’s walking more, carrying more, and doing it all in the heat. Streamline the workflow now.

Steps to Take:

• Add a satellite POS near the patio
• Set up a bus station outdoors with extra trays, cutlery, and linens
• Use Winholt proofers and warmers to keep food hot if there’s a walk between kitchen and patio
• Consider Jet Tech dishwashers for back patio dish stations

Your staff will thank you, and your guests will get their meals faster and fresher.

8. Training Staff for Restaurant Patio Season Is Essential

Serving outdoors isn’t the same as inside. There are more distractions, longer walks, and new challenges.

Training Checklist for Restaurant Patio Season:

• Teach servers how to handle wind, heat, and bugs
• Create clear routes for servers and runners
• Set expectations for table check-ins and clearing
• Refresh food safety procedures for outdoor temps

And don’t forget to give your team the right restaurant smallwares, like trays, cocktail tools, and storage containers, to do their job right.

9. Don’t Underestimate the Power of Lighting and Music

People don’t just want food, they want an experience. As the sun goes down, make your patio even more inviting.

How to Set the Mood:

• Use soft, ambient lighting: Edison bulbs, lanterns, fairy lights
• Keep a separate playlist for the patio, match the mood, not just the brand
• Consider light scents (herb planters or citrus trees) to elevate the atmosphere

It’s these little touches that guests remember, and that keep them coming back all season long.

10. Promote Your Restaurant Patio Season Launch Like a Pro

You can have the best outdoor space in the city, but if no one knows about it, what’s the point?

Simple but Effective Ideas:

• Post photos of your patio set-up on Instagram and Google
• Run a countdown to opening day
• Offer a “patio-only” menu item or drink special
• Encourage guests to tag you in their patio pics

Being proactive here pays off. Once people start associating your name with restaurant patio season, your space will stay top of mind all summer long.

Quick Reference Table: Must-Have Equipment for Restaurant Patio Season

Category	Item	Brand Examples
Cold Storage	Ice Machine	ITV
Cooking Equipment	Fryer, Griddle, Range	Vulcan, Omcan
Prep Tools	Food Processor, Mixer	Robot Coupe, Hobart
Dishwashing	Compact Dishwasher	Jet Tech, Stero
Food Holding	Heated Display, Warmers	Winholt
Furniture & Storage	Stainless Steel Worktables	Winco, Omcan
Food Transport & Safety	Containers, Bins, Trays	Cambro, Rubbermaid
Used Equipment Options	Used Refrigerators, Fryers, Prep Tables	Available via Canada Food Equipment

Ready for Restaurant Patio Season? Shop With Us

Patio season in Canada is short, but incredibly powerful for boosting business. The restaurants that prepare properly, with the right layout, tools, and service strategy, will not only thrive, they’ll own the season.

We’ve helped countless restaurant owners, from Toronto to Halifax, Calgary, Vancouver, Montreal, and Ottawa, get patio season ready with everything from restaurant equipment financing to sourcing top-quality used kitchen equipment.

Need help finding the right commercial kitchen equipment in Toronto? Or maybe you’re looking for a kitchen supply store that ships across Canada? That’s what Canada Food Equipment is here for. Let’s make your patio the spot everyone wants to be this season.

Ready to serve sunshine and sizzling plates? Let’s get to work.

If you’re a pizzeria, bakery, rooftop bar, or specialty restaurant, choosing the right commercial convection oven is one of the most important decisions you’ll ever make. If you’re opening up a new restaurant or remodeling your current kitchen, the choice between gas or electric oven is there, the right oven can improve efficiency, increase food quality, and even make things easier.

At Canada Food Equipment, we’ve been serving restaurants, cafes, and food service businesses across Canada for over 30 years with commercial kitchen equipment. We also have a showroom in Toronto and an enormous selection of new, used, and reconditioned food and kitchen equipment to select from, which allows us to help small and big restaurants alike to optimally equip their kitchens.

In this article, we’ll discuss the pros and cons of gas and electric pizza ovens, so you can make the right decision for your business.

Gas vs. Electric Pizza Ovens: Which One is Right for Your Restaurant?

Both gas and electric pizza ovens have distinct advantages and potential drawbacks. Your choice will depend on factors like your budget, space, energy costs, and menu.

The main difference comes down to how they generate heat:

• Gas pizza ovens use natural gas or propane to heat up quickly and reach high temperatures.
• Electric convection ovens rely on heating elements to cook food more evenly and precisely.

To make the best choice for your restaurant, let’s explore how these ovens compare in performance, cost, and practicality.

How Does Each Type of Pizza Oven Work?

Gas Pizza Ovens: The Powerhouse for High-Volume Cooking

Buying gas pizza ovens is the traditional choice for high-volume pizzerias. These ovens generate heat through burners, creating a crispier crust and achieving that authentic pizzeria-style flavour.

Benefits of a Gas Oven

• Faster cooking times: Gas ovens heat up quickly and recover heat efficiently, making them great for high-demand kitchens.
• Better for Neapolitan and gourmet pizzas: The high temperatures create the perfect charred crust and authentic texture.
• Lower energy costs (in certain regions): If your restaurant is located in an area where natural gas is cheaper than electricity, a gas oven is a cost-effective choice.
• Suitable for large-scale restaurants and pizzerias: If you’re churning out hundreds of pizzas daily, a gas oven can handle the load without slowing down service.

Drawbacks of a Gas Oven

• Ventilation requirements: Gas ovens require proper hood systems and ventilation, which can be an added cost.
• Uneven heating: Hot spots can develop, requiring pizza rotation for even cooking.
• Higher upfront installation costs: You’ll need a gas line, and if your restaurant isn’t set up for gas, installation can be expensive.

Electric Ovens: Precision and Convenience

Shopping for electric pizza ovens is a versatile and easy-to-install option, especially for cafes, bakeries, food trucks, and small restaurants. These ovens use heating elements to maintain even temperatures, making them ideal for consistent cooking results.

Benefits of an Electric Pizza Oven

• Even heating and precise temperature control: Electric ovens distribute heat more consistently, ensuring that every pizza is cooked evenly.
• Easier to install: Unlike gas ovens, electric models don’t require gas lines or special ventilation, making them ideal for small kitchens or food trucks.
• More versatile: If your restaurant serves pastries, bread, or baked dishes alongside pizza, an electric oven is a better all-around option.
• Better for locations with high gas costs: If you’re in a region where electricity is more affordable than gas, an electric oven may be the smarter long-term investment.

Drawbacks of an Electric Convection Oven

• Higher electricity costs: Electric ovens tend to consume more energy, increasing operating costs in areas where electricity rates are high.
• Slightly slower cooking times: Electric ovens take longer to reach their peak temperature compared to gas ovens.
• Lacks the traditional fire-baked flavor: While electric ovens provide consistent results, they don’t offer the same charred crust as a gas-powered oven.

Gas vs. Electric Ovens: Side-by-Side Comparison

Feature	Gas Pizza Oven	Electric Pizza Oven
Heat Source	Uses natural gas or propane, requiring a dedicated gas line.	Powered by electric heating elements, no gas line needed.
Installation & Setup	Requires commercial kitchen setup, including gas line installation, proper ventilation, and a hood system.	Plug-and-play installation for most commercial kitchens, cafes, food trucks, and bakeries. No ventilation required.
Energy Costs & Efficiency	More cost-effective in areas with low gas prices. Gas burns hotter and requires less energy consumption per pizza.	Higher operational cost in regions where electricity rates are high. Some models are energy-efficient with insulated chambers.
Cooking Performance	Authentic fire-baked crust with slightly charred edges, preferred for artisanal and gourmet pizzas.	Even heat distribution for a consistently baked pizza, ideal for restaurants offering diverse menu items.
Speed & Heat Recovery	Heats up quickly and recovers heat faster after multiple uses, making it ideal for high-volume commercial operations.	Slower heat recovery than gas, but retains consistent temperatures for steady output in busy restaurants.
Ventilation & Compliance	Requires a commercial hood and ventilation system to meet restaurant health and safety codes.	Easier compliance with local regulations, as it doesn’t require gas venting or exhaust hoods.
Kitchen Space Requirements	Takes up more space due to gas hookups, exhaust, and ventilation systems. Best suited for large-scale pizzerias, high-volume restaurants, and specialty pizza shops.	Compact and stackable designs available, making it an excellent choice for small kitchens, multi-purpose restaurants, and ghost kitchens.
Best for Restaurant Types	Traditional pizzerias, Italian restaurants, and high-traffic establishments that focus on Neapolitan, New York-style, or gourmet pizzas.	Cafes, bakeries, food trucks, hotel kitchens, and cloud kitchens needing a versatile oven for multiple menu items beyond just pizza.

What Type of Restaurant Should Use: Gas or Electric Oven?

Best for Gas Pizza Ovens

• Busy pizzerias and Italian restaurants that focus on authentic wood-fired flavors.
• Restaurants that produce high volumes of pizza daily.
• Businesses with an existing gas setup, makes installation easier.

Best for Electric Pizza Ovens

• Cafes and bakeries that need a versatile oven for multiple menu items.
• Small kitchens, food trucks, and pop-up restaurants that lack gas line access.
• Restaurants that prioritize consistent results over fire-baked texture.

Where to Buy the Best Commercial Ovens in Canada

If you’re looking to buy a convection oven online or want to explore your options in person, Canada Food Equipment has an extensive selection of new, used kitchen equipments, and refurbished ovens.
We supply top brands in commercial kitchen equipment, including:

• Commercial Ranges & Countertop Ranges
• ITV Ice Machines, Hobart Planetary Mixers, and Robot Coupe Food Processors
• Winholt Proofers & Warmers
• Stero Dishwashers and Jet Tech Dishwashers
• Berkel Meat Slicers & Omcan Meat Grinders
• Restaurant Smallwares, Kitchen Tools, and Gadgets

With Canada-wide delivery to Toronto, Vancouver, Ottawa, Montreal, and Calgary, we make it convenient for food establishments to shop for the top commercial ovens at affordable prices.

Gas or Electric Oven: Which One Wins?

At the end of the day, both gas and electric pizza ovens have their advantages. The best choice depends on your restaurant type, kitchen setup, and budget.

• Choose Gas if you need a fast, high-heat oven for classic, fire-baked pizza.
• Choose Electric if you need a versatile, easy-to-install oven with consistent results.

If you’re unsure which pizza oven is right for you, Canada Food Equipment is here to help. Contact us today or visit our Toronto showroom to find the perfect commercial pizza oven for your restaurant.

 

Running a food business is no small feat. Be it flipping pancakes at a busy breakfast diner, crafting mouth-watering pastries at a bakery, or running a fine dining restaurant, your commercial range is the beating heart of your kitchen. It’s where most of the magic happens: searing, sautéing, boiling, baking-you name it, it handles everything. But let’s be honest, how often do we stop to think about how to take care of this essential workhorse? Whether you’re running a busy restaurant in Toronto, a cozy cafe in Halifax, or a high-volume bakery in Vancouver, keeping it in excellent condition is essential. Proper commercial range maintenance not only ensures consistent performance but also extends the life of one of your most important kitchen investments.

At Canada Food Equipment, we realize quite well that your commercial range is more than just another appliance, but an investment in your business. For over 30 years now, we have worked together with restaurants, cafes, and bars across Canada- from Toronto to Vancouver-keeping kitchens running like clockwork. If you want your range to work as hard as you do, here are some practical tips from this guide that will go a long way in maintaining your commercial range and also extending its useful life.

Why Commercial Range Maintenance Matters

Think of the commercial range as a chef’s favorite knife. It needs care to perform at its best and survive for years. Without regular commercial range maintenance, with time there can be several problems such as uneven cooking, breakdowns during service, or even costly replacement. And let’s be honest, it gets busy in the kitchen, and that is simply a recipe for unhappy customers.

These 10 tips can help you save money and stress by keeping your kitchen running day in and day out.

10 Detailed Tips to Keep Your Commercial Range in Great Shape

1. Daily Cleaning: The Foundation of Commercial Range Maintenance

Let’s start with the obvious: daily cleaning. After a long day of service, the last thing anyone wants to do is scrub the range. However, not cleaning it will certainly cause grease buildups, clogged burners, and very uneven cooking. A clean range doesn’t just look better; it performs better and lasts longer, too.

Here’s How to Do It:

• Take the burner grates off and wipe away the grease with a soft cloth.
• Clean out any food particles trapped in burner ports using a stiff brush or toothpick.
• Use a high-quality degreaser (we recommend Rubbermaid products) for stubborn spots.
• Empty and clean drip trays at the end of every shift.

Pro Tip: Make cleaning a team effort and assign tasks to specific staff members to keep things consistent.

2. Inspect Burners Weekly

Your burners are the MVPs of your range. If they’re not working right, your whole kitchen slows down. Yellow flames or uneven heat distribution can mean blocked ports or improper gas flow.

What to Do:

• Check burners for blockages and clean them weekly with a stiff brush.
• If flames are uneven or yellow, adjust the air-to-gas ratio.

Pro Tip: Keep replacement burners in stock to avoid disruptions during busy service periods. You can get high-quality parts at our restaurant supply store.

3. Test Gas Connections Monthly

Gas-powered ranges are phenomenally efficient, but they do call for extra attention to ensure safety. A loose connection or even a minor leak can result in serious problems.

Steps to Test for Leaks:

1. Mix soapy water in a spray bottle.
2. Spray the solution onto the gas connections.
3. Turn the gas on and look for bubbles. If you see bubbles, you have a leak.

Pro Tip: If you think you have a problem, don’t try to fix it yourself. Call a licensed technician. Need help? We can connect you with trusted pros.

4. Use the Right Cookware

Did you know that the type of cookware used can actually impact how well your range performs? Using cookware that is warped or too large will put additional stress on the burners, encouraging hotspots.

Our Recommendations:

• Buy flat-bottomed, commercial-grade cookware from Cambro and Winco.
• Avoid dragging heavy pots across the surface, which can scratch it.

Pro Tip: Regularly check your cookware for damage and replace worn-out pieces immediately.

5. Do Not Overcrowd Your Range

It may be very tempting to push your range to its limits during any busy period, but that will eventually lead to burners being broken and food cooked unevenly. Follow the capacity guidelines as stated by the manufacturer to help keep things running with ease.

Busy Kitchen Tips:

• Consider supplemental equipment such as commercial countertop ranges during very busy periods.
• Space out the cooking load to eliminate putting too much pressure on one range.

Pro Tip: If your current range can’t keep up with your kitchen output, it might be time to upgrade. We offer flexible restaurant equipment financing options that can help you build out without blowing out your budget.

6. Replace Worn Parts Immediately

Knobs, thermostats, and igniters see heavy action each day. If those components aren’t operating correctly, your range performance suffers.

What to Watch For:

• Loose knobs or non-responsive igniters.
• A thermostat that doesn’t maintain appropriate temperatures.
• Worn or cracked oven door seals.

Pro Tip: We stock replacement parts for all major brands, so you’re never waiting long for repairs.

7. Deep Cleaning: The Key to Advanced Commercial Range Maintenance

Great, it’s good to clean daily, but the weekly deep clean is what’s going to get all that grease and grime built up over some time. This helps avoid blockages, improves performance, and will keep your range looking new.

How to Deep Clean:

1. Remove grates, burners, and drip trays.
2. Soak removable parts in warm, soapy water.
3. Scrub the oven interior and exterior with a safe cleaner.

Pro Tip: If at all possible, try to schedule deep cleans during downtime so that it doesn’t interrupt service.

8. Schedule Annual Professional Inspections

Even the best-kept equipment needs a check-up. Professional technicians will find potential issues you may be overlooking, saving your range from inefficiency and breakdown.

Why It Matters:

• Technicians will be able to calibrate thermostats, check gas lines, and inspect burners.
• This will help in preventing costly repairs.

Pro Tip: Make this part of your yearly routine. A little preventive care goes a long way.

9. Train Your Staff on Commercial Range Maintenance Best Practices

A well-trained team is your first line of defense against equipment damage. Teaching staff how to properly use and clean the range can significantly reduce wear and tear.

What to Cover in Training:

• Proper cleaning techniques.
• Identifying and reporting potential issues.
• Avoiding the common mistakes of overloading or using improper cookware.

Pro Tip: Having regular training refreshers lets new and seasoned staff be on the same page.

10. Upgrade When Necessary: The Final Step in Commercial Range Maintenance

No matter how well you maintain your range, there does come a time when repairs are no longer cost-effective. Frequent breakdowns, poor performance, or outdated technology are all signs it is time for a new one.

At Canada Food Equipment, we have commercial ranges available for every kitchen. From refurbished products to brand-new ones, we have what you need.

Pro Tip: Save money without sacrificing quality with our used kitchen equipment deals.

Maintenance Tasks Quick Reference Table

Task	Frequency	Tools Needed
Surface Cleaning	Daily	Degreasers, soft cloths, non-abrasive sponges
Burner Inspection	Weekly	Stiff brush, soap, water
Gas Connection Check	Monthly	Soapy water, licensed technician
Deep Cleaning	Weekly	Oven cleaner, stiff brush
Professional Inspection	Annually	Licensed technician
Replace Worn Parts	As Needed	Replacement knobs, thermostats, burners

Upgrade Your Commercial Range with Canada Food Equipment

For over 30 years, we’ve been helping businesses across Canada succeed by providing high-quality commercial kitchen equipment and expert support. From our 150,000 sqft showroom in Toronto to our nationwide delivery, we’re committed to meeting your kitchen’s every need.

What Sets Us Apart:

• The largest selection of new and used food equipment in Canada.
• Competitive prices and flexible financing options.
• Recognized Brands: Vulcan, Omcan, Hobart
• Unmatched customer service, from Halifax to Vancouver.

Your Commercial Range Deserves the Best

Your commercial range is more than just a piece of equipment; it’s the backbone of your kitchen. With these 10 tips, you can protect your investment, reduce downtime, and ensure your kitchen operates efficiently for years to come.

Looking to Upgrade or want expert advice? Call us now, or drop by our showroom in Toronto. With Canada Food Equipment, the success of your business is a recipe for success-one kitchen at a time.

The busy season is exciting but can also be very overwhelming for restaurants. Christmas parties, solid reservation bookings, and the increased food deliveries due to the cold Canadian weather have you asking a lot out of your equipment. Increased demand means more customers, a faster turnover, and higher expectations. It’s your perfect time to shine, but having the right tools is essential to keep up with the pace. If you’re finding that your current restaurant setup isn’t cutting it, it might be time to think about renting extra equipment for restaurant demands of the season. 

Assess What Extra Equipment Your Restaurant Needs 

The first step is understanding exactly where the gaps are. Start by looking at your kitchen’s workflow and identifying bottlenecks. Is the grill overloaded during peak hours? Are you running out of cold storage for ingredients? Or maybe your dishwashing station can’t keep up. Knowing where things are slowing down helps you decide what extra equipment for your restaurant will make the biggest impact.

Talk to your team. Chefs, line cooks, and servers often have valuable insights about what’s slowing them down. Maybe the prep station could use another slicer, or the bar needs an additional blender to keep up with cocktail orders. Their day-to-day experience can help guide your decisions and ensure you’re focusing on the areas that will make a difference.

Consider Renting as a Flexible Solution

Renting can be a practical choice if you only need the equipment for a short time. During the busy season, adding extra equipment for your restaurant without the upfront cost of purchasing can help you scale operations without overspending. Our flexible equipment rental options for commercial kitchens provide access to high-quality commercial appliances that you can rent to meet your immediate needs. This can be very useful for seasonal menus or temporary spikes in demand during the holidays!

Prioritize High-Impact Equipment

Not all equipment upgrades are the same. Focus on items that will have the most significant impact on your efficiency and customer experience. If you’re short on refrigeration, a new fridge or freezer can prevent spoilage and keep ingredients fresh. For a pizza restaurant, adding an extra oven might cut wait times in half during the dinner rush. Prioritizing equipment that supports your menu and service firsthand will maximize benefits.

It’s also worth considering how flexible the equipment is. Items that can handle multiple tasks, like a combi oven or a multifunctional prep table, can save space while still boosting productivity. Think strategically about what will give you the most value during the busiest times.

Don’t Forget Maintenance and Training

Adding extra equipment to your restaurant is only half the equation. To get the most out of it, regular maintenance is key. Check the manufacturer’s guidelines and set up a schedule to keep everything in top shape. A poorly maintained piece of equipment can lead to breakdowns, which are the last thing you need during a rush.

Training is just as important. Make sure your team knows how to use the new equipment safely and efficiently. A quick demo can go a long way in preventing mistakes and ensuring the equipment is used to its full potential. A little preparation upfront can save a lot of headaches down the line.

Plan Ahead for Next Season

Once the busy season winds down, take stock of what worked and what didn’t. If renting extra equipment for your restaurant helped operations run more smoothly, consider whether it’s a solution worth repeating. Use this downtime to plan for the next busy period and refine your approach. Being proactive can save you from scrambling at the last minute next time.

Keep notes on customer feedback, staff observations, and sales data to identify trends. If certain menu items were more popular than expected, you might need to adjust your equipment lineup to accommodate them. Planning ahead means you’ll be even better prepared when the next rush hits.

Final Thoughts

The busy season can be a game-changer for your restaurant, but only if you’re prepared. Adding extra equipment for your restaurant is a financially smart and eco-friendly way to handle the rush and keep customers coming back. By assessing your needs and prioritizing upgrades you can turn your challenges into opportunities. With the right tools and planning, your restaurant will thrive no matter how busy it gets!

Running a restaurant isn’t for the faint of heart. You’re constantly balancing big-picture decisions with the nitty-gritty details that keep everything running smoothly. Among those critical decisions are one that can shape your kitchen’s efficiency, your team’s workflow, and even your bottom line: choosing the right one: gas vs. electric ranges? It’s not just about preference, it’s about what’s best for your specific needs.

This isn’t a decision to rush. Think about the role your range plays in your kitchen. Every plate of pasta, every pan-seared filet, every fragrant soup that leaves your kitchen starts here. And the type of range you choose can impact everything from how your food tastes to how quickly your team moves during a busy dinner service.

Over the years, we’ve worked with all commercial food businesses, five-star restaurants in Vancouver, bakeries in Montreal, family diners in Halifax, and trendy cafés in Toronto. The one thing they all have in common? They need commercial equipment that works as hard as they do. With that in mind, let’s break down the case for gas and electric ranges so you can make the most informed choice for your business.

Why Your Electric vs Gas Range Choice Matters

Close your eyes for a moment and picture your kitchen. It’s not just a room filled with stainless steel and buzzing appliances, it’s the heartbeat of your restaurant. Every dish, every flavour, and every happy customer starts here. And when it comes to making your decision between gas vs. electric ranges. The type of range you choose can impact how evenly your sauces simmer, how quickly your pasta water boils, and how consistently your steaks sear. 

That’s why this isn’t just about choosing the trendiest option or following what other restaurants are doing. It’s about finding the solution that fits your space, your team, and your menu. That’s where we come in. At Canada Food Equipment, we’ve spent more than three decades helping restaurateurs across Canada equip their kitchens with ranges that deliver on performance, durability, and value. Whether you’re outfitting a large commercial kitchen or upgrading your small café, we’re here to guide you every step of the way.

The Case for Gas Ranges Over Electric 

For many professional chefs, the debate between gas vs. electric ranges has been settled. There’s a reason why gas ranges for restaurants are so popular—they’re powerful, precise, and incredibly reliable. But is gas right for your restaurant? Let’s look at the key benefits.

Why Chefs Prefer About Gas Ranges

1. Precision You Can Feel
   Gas gives you complete control over your cooking. The ability to adjust the flame instantly means you can go from a rolling boil to a delicate simmer in seconds. This kind of control is essential for fine-tuning your dishes—whether it’s reducing a sauce to perfection or keeping a soup at just the right temperature.
2. Instant Heat, On Demand
   One of the biggest advantages of gas is how quickly it gets to work. There’s no waiting for burners to heat up—it’s ready to go as soon as you ignite the flame. When your kitchen is at full tilt during the lunch rush, that speed can make all the difference.
3. Handles High-Heat Cooking Like a Pro
   Whether you’re wok-frying noodles or searing a perfectly marbled ribeye, gas can easily handle high-heat tasks. It delivers consistent, intense heat that chefs trust for even cooking.
4. Reliable, Even During Power Outages
   In parts of Canada where winters can be unpredictable, power outages aren’t uncommon. Gas ranges don’t rely on electricity, so they can keep your kitchen running even when the lights go out.
5. Cost Savings Over Time
   In cities like Calgary, where natural gas is often cheaper than electricity, gas ranges can be a more cost-effective choice. This is particularly true for kitchens with high-volume cooking needs, where energy costs can add up quickly.

What to Consider Before Choosing Gas

Gas ranges aren’t without their challenges, so it’s important to weigh the pros and cons:

• Ventilation is a Must: A gas range requires a proper ventilation system to meet safety standards and keep your kitchen comfortable for your staff. While this adds to the installation costs, it’s a crucial investment for long-term safety.
• More Time for Cleaning: Gas burners and grates are functional but can be a bit of a hassle to clean. If you’re looking for something with less maintenance, electric might be worth considering.
• Higher Initial Costs: High-quality gas ranges tend to cost more upfront, but their durability and performance often make them worth the investment. Plus, at Canada Food Equipment, we offer financing options and a wide selection of used commercial ranges to help you stay within budget.

The Case for Electric Ranges

Commercial electric ranges are becoming increasingly popular, especially in modern kitchens where energy efficiency and simplicity are valued. They’re ideal for establishments like bakeries, cafés, and restaurants focusing on precision cooking.

Benefits of Electric Ranges

1. Even Heat Distribution
   Electric ranges are perfect for tasks requiring consistent heat, like baking or simmering delicate sauces.
2. Energy Efficiency
   These ranges convert more energy into heat, reducing waste. This is particularly valuable for energy-conscious kitchens.
3. Easy to Clean
   With their smooth, flat surfaces, electric ranges are a breeze to clean—ideal for fast-paced kitchens where every second counts.
4. Space-Saving Options
   Many commercial countertop ranges are electric, making them a great fit for smaller kitchens.
5. Modern Design and Simplicity
   Electric ranges bring a sleek and professional look to your kitchen, complementing other equipment.

Drawbacks of Electric Ranges

Electric ranges aren’t perfect for every kitchen. Here are a few things to keep in mind:

• Slower Heat Response: Electric burners take longer to heat up and cool down, which can impact cooking speed.
• Dependent on Electricity: If you experience frequent power outages, this could be a limitation.
• Potentially Higher Energy Costs: Depending on your location, electricity might cost more than gas.

Gas vs. Electric: A Side-by-Side Comparison

Here’s a quick snapshot to help you decide:

Feature	Gas Ranges	Electric Ranges
Heat Control	Instant and precise	Even and steady, but slower to adjust
Operating Costs	Lower in areas with cheap natural gas	Lower energy loss but higher electricity costs in some regions
Cooking Techniques	Ideal for high-heat methods like stir-frying and searing	Great for baking, slow cooking, and delicate recipes
Installation Requirements	Requires gas hookup and ventilation	Simple installation but needs a reliable electrical supply
Cleanup	Requires cleaning burners and grates	Smooth, flat surface is easy to clean
Power Outage Usability	Operates without electricity	Non-functional during power outages

Gas vs. Electric Ranges: Which Is Right for Your Restaurant?

Your Menu

Your menu plays a big role in determining the right range. If you’re making stir-fries or grilled dishes, gas is the way to go. On the other hand, bakeries and dessert-focused kitchens often prefer electricity for its even heating.

Location and Utility Costs

Utility costs vary across Canada. For example, natural gas is often cheaper in Calgary, while electricity may be more economical in Montreal.

Budget and Financing

At Canada Food Equipment, we offer flexible options like restaurant equipment financing and a wide selection of refurbished kitchen equipment to help you find the perfect solution without breaking the bank.

Trusted Brands for Every Kitchen

We only stock the best brands to ensure your kitchen performs at its best. Some of our top recommendations include:

• Vulcan: For gas ranges, fryers, and griddles.
• Omcan: Known for versatile equipment like meat grinders and slicers.
• Hobart: A favourite for high-performance mixers and food prep machines.
• Cambro and Rubbermaid: For storage and prep solutions.

Let Us Help You Decide The Best Ranges For Your Kitchen

Choosing between gas and electric ranges is a big decision, but you don’t have to do it alone. At Canada Food Equipment, we’ve been helping restaurant owners across Canada make informed decisions for over 30 years. Whether you’re interested in high-performance gas ranges or the sleek design of electric ranges, we’ve got you covered.

Visit our 150,000 sq. ft. Toronto showroom, or give us a call now. Let’s build a kitchen that works as hard as you do.

Not an easy task for the restaurants of Canada! Whether it’s classic fries in Toronto or crispy seafood in Vancouver, you need to choose an appropriate commercial fryer for your menu. With Canada Food Equipment as your trusted source, we will walk you through the selection process of various commercial fryers so you to decide which one is perfect for your commercial restaurant’ needs and configuration.

Understanding the Right Fryer Type for Your Restaurant

Choosing an appropriate fryer that meets your menu, kitchen layout, and customer demand will go a long way in ensuring that your work becomes efficient and the quality of the food is upheld.

Gas vs. Electric Fryers

Gas Fryers: Commercial gas fryers are ideal for high-output restaurants because of their very fast heat-up and recovery times. Models such as a Vulcan Gas Fryer boast of durability, and fast, consistent heating that is ideal for dishes that need continuous frying. Moreover, they are economical in restaurants with existing gas hookups.

Electric Fryers: Slightly more expensive up front, electric fryers are also energy-efficient and can become your best friend when access to gas is just not available. Thanks to their rapid temperature changes with precision, electric models act perfectly for kitchens in no-gas infrastructured areas, like some Ottawa locations or even remote setups in Alberta.

Key Features to Look For When Buying A Fryer 

Capacity and Size

Compact Models: With less space, such as with the LG400 Fryer, these work great in kitchens with limited space or just add the fryer as a supplemental station. These fryers can manage moderate volumes, therefore ideal for food trucks or small eateries.

High-Capacity Floor Models: For large-scale operations, the rule is high-capacity floor fryers. A model needing 80 lbs or more oil capacity is designed to handle heavy-duty service and does quite well in high-volume restaurants across busy metropolitan areas such as Calgary or Montreal that see peak demand over lunch and dinner hours.

Fryer Configuration

Single-Basket Fryers: These are ideal for a simple menu with a little variety of fried items. They save space, are easy to maintain, and can easily handle smaller kitchens.

Double or Twin Basket Fryers: Good to use when one has to handle several items on the menu at the same time. Twin baskets separate different flavours well. This is very important, especially for menus that offer a variety of fried items, such as fish and fries. This would raise output during peak hours and reduce wait times.

Specialized Options

Tubefryers suit foods with high levels of sediment, like fish or heavily-battered items. They have a cold zone that traps sediment by design; therefore, they keep oil cleaner longer. Flat-bottom fryers are great for things like doughnuts and tempura items because they don’t have cold zones, which might catch and burn particles.

Maintenance and Filtration

Built-in Filtration: This is highly recommended in kitchens that fry high-sediment foods. Some forms of Vulcan Fryer come with built-in filtration, and such systems extend oil life by filtering out food particles automatically, saving you money and hours of cleaning.

Ease of Cleaning: Look for models with basic drainage, easy-removable parts, and accessibility of internal parts. Those fryers that can make cleaning fast and efficient will save you lots of your precious time in the kitchen during busy shifts.

Top Fryer Models for Canadian Kitchens

Model	Type	Capacity	Best For
Vulcan Fryer	Gas or Electric	40-80 lbs	High-volume kitchens need durability
LG400 Fryer	Gas	35-40 lbs	Small-to-medium kitchens, limited space
Commercial Gas Fryers	Gas	Varies	Flexible setup for high-efficiency kitchens

Choosing the Best Commercial Fryer for Your Menu

The type of fryer you choose should be dictated by your specific menu items:

• High-Sediment Foods: For battered fish, chicken, or fries, tube fryers with a cold zone keep oil cleaner, extending usability and enhancing flavour.
• Delicate Items: Flat-bottom fryers suit items like doughnuts and tempura, ensuring consistent, gentle heating.
• Large Batches: High-capacity, floor-standing fryers are perfect for high-throughput kitchens that serve large quantities of fries, chicken, or onion rings, especially during rush hours in cities like Edmonton or Winnipeg.

Why Choose Canada Food Equipment for Commercial Kitchen Fryers?

At Canada Food Equipment, we specialize in helping Canadian kitchens find the perfect equipment for their unique needs. With a wide selection of fryers, shop Vulcan Fryer and order LG400 Flyer online with us, if you are unsure our team can guide you to the best solution based on your menu, kitchen space, and budget. Plus, with our extensive stock and competitive pricing, you’ll be set up with the right fryer quickly and affordably.

Ready to Fry? Contact Canada Food Equipment!

Whether you’re frying for crowds in bustling Toronto or a cozy diner in Prince Edward Island, Canada Food Equipment has the fryer to fit your needs. Reach out today to explore our options and find the fryer that will keep your customers coming back for more, one crispy bite at a time. 

Commercial gas fryers form the backbone of high-volume commercial kitchens, ranging from restaurants to takeout chains. It is a regular and comprehensive cleaning that is needed for top performance and ensures food safety. Poor maintenance will not only affect the quality of your food but also food safety, consequently reducing your commercial gas fryer’s lifespan. Let’s discuss the best cleaning practices for gas fryers, including some specific tips for models like the Vulcan Fryer, in addition to showing how your gas fryer’s maintenance complements deep cleaning routines.

Regular Maintenance For Your Gas Fryer

1. Daily Cleaning: Essential for Consistent Performance

Why Clean Your Fryer Daily? Each day of use, your commercial-grade fryer accumulates food particles, oil residue, and carbon deposits. If not regularly cleaned, it will affect heat distribution, contaminate flavors, and can even lead to fire hazards. The following points reflect why maintaining your commercial gas fryer after each kitchen shift is necessary for effectiveness and safety.

Steps for Fryer Daily Cleaning

• Turn off the fryer and allow it to cool down to a safe temperature (around 150°F).
• Drain the oil into an appropriate container. If reusing, filter the oil to remove debris before storing.
• Remove fryer baskets and clean them separately using warm water and mild detergent.
• Wipe down the inside of the fryer using a non-abrasive scrub pad. Avoid harsh chemicals, as they can corrode the fryer’s surfaces.
• Flush the fryer with hot water to remove any soap or detergent residue before refilling it with oil.

Tip for Vulcan Fryers: The Vulcan LG400 has a stainless steel fry tank, which makes it resistant to corrosion and easier to clean. However, it’s still essential to use non-abrasive cleaning tools to avoid damaging the surface.

2. Weekly Deep Cleaning: “Boil Out” Process 

A weekly “boil-out” is a crucial step for deep cleaning your commercial kitchen fryer. It will help to loosen some of the congealed grease and pieces of food that your day-to-day cleaning would not reach, which can help your fryer to continue being productive for a long time.

Steps for a Proper Boil Out:

• Turn off the fryer and let the oil cool before draining it completely.
• Fill the fryer with water and add a commercial fryer cleaner solution.
• Heat the solution to a simmer (not a full boil) for about 20 minutes.
• Use a long-handled brush to scrub the interior of the fryer while the solution is hot, paying special attention to the heating elements and corners.
• Drain and rinse the fryer thoroughly with fresh water to remove all cleaning solution and debris.
• Allow the fryer to dry completely before refilling it with oil.

Vulcan Fryer Tip: Models like the LG400 come equipped with a 1.25″ full port ball valve, which makes draining easier during the boil-out process, ensuring a quick and efficient clean.

3. Cleaning the Fryer’s External Components

While the interior cleaning of your fryer is vital, don’t forget about the external components:

1. Control panel and handles: Wipe them down daily with a damp cloth to remove grease, food residue and dust.
2. Burners and gas connections: Check and clean these areas weekly to avoid clogging or dangerous gas leaks.
3. Ventilation systems: Fryers produce grease-laden vapors, which can build up in ventilation hoods. Clean these areas regularly to reduce fire risks.

4. Why Maintenance Is Important for Deep Cleaning

Regular cleaning keeps your commercial gas fryer running smoothly. Preventive maintenance is equally important to ensure all components function efficiently. Here’s how maintenance supports your cleaning routine:

• Filter the oil regularly to prevent it from becoming saturated with food particles. This maintains the oil’s quality and prolongs its life.
• Check for worn-out parts such as gaskets, burner valves, or thermocouples during your weekly cleaning. Replacing them as needed helps prevent unexpected breakdowns.
• Inspect and clean gas connections regularly to avoid leaks, which can lead to dangerous malfunctions.

5. Safety Considerations During Cleaning

Cleaning your fryer also ensures safety. Grease buildup can lead to fires, and dirty fryers might affect the kitchen’s air quality. Always ensure the fryer is always cooled down before cleaning to prevent burns, and never use water on hot oil. Models like the Vulcan LG400 are designed with safety in mind, featuring built-in flue deflectors that help disperse heat safely.

Proper cleaning and maintenance are essential to get the best performance from your commercial gas fryer. Daily cleaning prevents food contamination and flavor transfer, while weekly deep cleaning ensures your equipment runs efficiently. By following these steps and integrating maintenance into your cleaning routine, you can extend the lifespan of your fryer and provide consistent, high-quality fried food to your customers.

If you’re in the market for a reliable fryer, check out the selection of fryers at Canada Food Equipment. From gas fryers like the Vulcan LG400 to electric models, we have everything you need to keep your commercial kitchen running smoothly.