WESTLAKE Commercial Cooking Equipment

Commercial cooking equipment — the appliances, tools and machines that prepare, cook and serve food in a high-volume professional kitchen — is built for durability, efficiency and performance. Westlake's hot-line lineup covers griddles and charbroilers through fryers, ranges and convection ovens.

  • Gas Griddles — 16–60", 30k–150k BTU
  • Charbroilers — 16–60", 30k–150k BTU
  • Deep Fryers — 40–70 lb, 90k–150k BTU
  • Gas Ranges — 24–36", 4–6 burner, with oven
  • Convection Ovens — single & double deck
  • Countertop Hot Plates — 12–24", 2–4 burner

When choosing, weigh your menu, volume and available space. For restaurant kitchens. Start with our restaurant equipment checklist or menu-to-equipment map.

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