Ovens Most, if not all, ranges come outfitted with an oven. If your operation centers around baked goods, it may be in your best interest to purchase a range with a convection oven setting. Unlike regular ovens, a convection oven has a fan and exhaust system that blows hot air around the food. They are an excellent appliance for roasting, toasting, making pies and cookies, or dehydrating. However, for foods that are made from a batter like custards, cakes, and bread, use a regular oven. Depending on the nature of your practice, you may need to acquire special restaurant equipment such as a deep fryer, flat grill, or industrial salamander for broiling. Regardless of its focus, any operation that uses heat to prepare food is required to have appropriate ventilation equipment installed. Range hoods, which sit on top of stoves and broilers, use fans to suck grease, moisture, and heat through filters and out of the kitchen. Range hoods are imperative for cooking operations and can be custom built to fit any location. 8. Sinks Sinks are vital to any kitchen because they provide running water as well as washing space for food and dishes. Local health authorities typically require commercial kitchens to install a triple-sink wash station and a commercial dishwashing unit.  9. Shelving Appropriate shelving can provide an ideal solution for storing various appliances in your kitchen as well as perishable and nonperishable foods. Moreover, having an organized storage system will help streamline your kitchen operation. Shelves and racks come in a variety of sizes and materials to satisfy your aesthetic preferences and storage needs.