Commercial Cooking Equipment Market to Surpass USD 20.98 Billion by 2030, Driven by Growth in Foodservice, Hospitality, and Cloud Kitchens

The global commercial cooking equipment market is undergoing significant transformation driven by the evolving dynamics of the global foodservice industry. The rapid expansion of quick-service restaurants, food delivery platforms, institutional cafeterias, and centralized kitchens has created strong demand for durable, high-capacity cooking equipment. Operators are increasingly seeking appliances that optimize energy consumption, speed, and consistency in food preparation. This shift has accelerated the replacement of traditional gas-powered units with advanced electric and induction-based equipment, particularly in regions with stringent emissions regulations. Furthermore, operators are prioritizing multifunctional units such as combi-ovens and modular cooktops that allow multiple cooking techniques within a single footprint, saving kitchen space and labor costs. Technological adoption is a central trend, with digitally controlled fryers, programmable ovens, and Wi-Fi-enabled grills becoming standard in modern commercial kitchens. Integration of IoT and sensor-based automation allows for real-time diagnostics, remote troubleshooting, and predictive maintenance, which reduce downtime and extend the life of the equipment. Demand is also being shaped by regulatory pressures related to energy efficiency and food safety, prompting manufacturers to adopt stainless steel designs, touchless interfaces, and self-cleaning technologies. Emerging opportunities are most prominent in Asia-Pacific, where the proliferation of cloud kitchens, street food chains, and international QSR brands is intensifying the need for localized and scalable equipment. Similarly, the rise of health-conscious dining and plant-based menus in Western markets is prompting innovation in steamers, grills, and low-oil fryers. The market is further fueled by investments in hospitality infrastructure in the Middle East and Africa, where commercial cooking solutions are being integrated into high-end hotel and catering projects.

Consumer sentiment in the commercial cooking equipment market is increasingly influenced by ethical and environmental considerations. Foodservice operators now favor suppliers that deliver energy‐efficient, low‐emission appliances and demonstrate strong corporate responsibility. Though specific data on cooking-equipment buyers remains sparse, broader research suggests consumers and B2B purchasers alike are willing to pay price premiums for sustainable options putting pressure on manufacturers to align with ESG goals. According to the research report "Global Commercial Cooking Equipment Market Outlook, 2030" published by Bonafide Research, the global market is projected to reach market size of USD 20.98 Billion by 2030 increasing from USD 14.88 in 2024, growing with 6.02% CAGR by 2025-30. Price fluctuations, primarily driven by rising stainless steel, electronics, and component costs, have elevated equipment purchase costs, limiting affordability for smaller food service operations. The global commercial cooking equipment market is witnessing a wave of advanced technological projects aimed at redefining operational efficiency, automation, and user interaction in professional kitchens. One notable innovation is the YORI robotic kitchen, developed in 2024, which features dual robotic arms capable of autonomously preparing multiple dishes with modular adaptability ideal for automated restaurant setups. Germany's Rational AG introduced the iHexagon oven, a six-level hybrid unit combining steam, hot air, and microwave cooking, integrated with their cloud-based platform for remote control and data insights. In parallel, the SPICE system uses smart projection to display interactive recipes directly on kitchen surfaces, enhancing real-time guidance and reducing cognitive load for chefs. Emerging technologies like the Mobile Food Printer (MFP) are also gaining traction, enabling 3D-printed food elements for custom plating and rapid prototyping in fine dining and catering.

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In the global commercial cooking equipment market, North America and Western Europe are currently leading in terms of technology adoption, product innovation, and commercial penetration. The U.S., in particular, has a mature foodservice infrastructure supported by a dense network of restaurants, QSR chains, institutional kitchens, and ghost kitchens. This maturity, combined with stringent energy regulations and a strong push for automation and labor-saving devices, has driven early adoption of smart ovens, robotic kitchen assistants, and energy-efficient appliances. Similarly, Western Europe especially countries like Germany, the UK, and France has embraced sustainability-driven procurement, which has increased demand for ventless, low-emission, and space-efficient units, particularly in urban commercial kitchens with regulatory ventilation constraints. Asia-Pacific, while not yet matching North America in terms of advanced product saturation, is rapidly emerging due to the sheer scale of foodservice growth in markets like China, India, Indonesia, and Vietnam. The rising middle class, expanding urbanization, and surge in fast-food chains are boosting equipment demand, although price sensitivity and varying kitchen formats mean mid-range, modular, and gas-powered equipment still dominate over premium smart systems. By contrast, Africa and parts of Latin America lag in adoption. In Africa, limited cold chain infrastructure, low electrification in rural areas, and inconsistent policy support hinder widespread deployment of modern commercial cooking systems. Latin America faces import dependence, high tariffs, and economic volatility, which restricts capital investment in advanced kitchen technologies. However, as tourism rebounds and hospitality infrastructure develops in these regions, growth potential remains promising especially for modular, durable, and energy-flexible systems tailored to local constraints.

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The global commercial cooking equipment market, segmented by product type, reveals diverse demand dynamics driven by functionality, energy efficiency, and evolving kitchen formats. Braising pans/tilting skillets are gaining popularity in institutional kitchens due to their versatility in bulk cooking. Broilers, especially infrared models, remain essential in steakhouses and quick-service restaurants for high-heat cooking efficiency. Grills and griddles continue to see steady demand, with innovations like chrome-plated surfaces enhancing cleaning and reducing kitchen heat. Cook-chill systems are expanding in hospitals, airline catering, and central kitchens, particularly in Europe, where food safety regulations encourage their use. Refrigerators form a core component across all segments, with smart energy-efficient models seeing higher uptake in North America and Europe, while more basic units dominate emerging markets. Ovens, including combi and conveyor types, are in high demand for their multi-functionality and programmability, especially in bakery chains and institutional kitchens. Commercial dishwashers have advanced significantly with eco-friendly features, such as heat recovery and water-saving cycles, aligning with sustainability targets. The other products category covering induction cookers, mixers, and slicers is witnessing strong adoption due to the rise of specialty and cloud kitchens.

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The commercial cooking equipment market is shaped significantly by end-user demand, with varied requirements across sectors. Full-service restaurants (FSRs) prioritize multifunctional and high-capacity equipment, including combi-ovens, broilers, and dishwashers, to support diverse menus and extended service hours. Their emphasis on food quality and presentation also drives demand for precision tools like sous-vide systems and steamers. In contrast, quick-service restaurants (QSRs) demand speed, standardization, and space optimization. Equipment like conveyor ovens, programmable fryers, and vent less griddles are popular in QSRs to support high-volume, repeatable output with minimal training. Catering services, especially off-site and institutional caterers, favor mobile, high-throughput, and cook-chill systems that enable batch preparation and reheating without compromising quality. Railway dining remains a niche but specialized segment requiring compact, ruggedized, and low-power equipment due to space and operational constraints often relying on induction or electric solutions. Hotels and resorts typically operate diverse F&B outlets and banqueting services, thus requiring a broad range of equipment from buffet warmers to bakery ovens and heavy-duty dishwashing lines. Hospitals focus on nutritional compliance and food safety, adopting cook-chill systems, steamers, and temperature-controlled storage for therapeutic diets. Lastly, other end users, such as schools, correctional facilities, and corporate cafeterias, are investing in durable, energy-efficient solutions that can handle repetitive, bulk operations while adhering to strict hygiene norms.

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Considered in this report
• Historic year: 2018
• Base year: 2023
• Estimated year: 2024
• Forecast year: 2029

Aspects covered in this report
• Global Commercial Cooking Equipment with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

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Regions & Countries covered in the report:
• Asia-Pacific: (South Korea, China, India, Japan)
• North America: (United States, Canada)
• Europe: (Germany, France, United Kingdom, Italy)
• South America: (Brazil, Argentina)
• Middle East & Africa: (UAE, South Africa, Saudi Arabia)

By Product Type
• Braising Pans/Tilting Skillets
• Broilers
• Grills and Griddles
• Cook-Chill Systems
• Refrigerators
• Ovens
• Dishwashers
• Other Products

By End-User
• Full Service Restaurants
• Quick-Service Restaurants
• Catering
• Railway Dining
• Resorts & Hotel
• Hospitals
• Other End Users

By Size
• Small-scale Equipment
• Medium-scale Equipment
• Large-scale Equipment

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This release was published on openPR.