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Cincinnati Restaurant Equipment Supplier

New restaurant equipment for Cincinnati restaurants, chili parlors, bars and cafés, shipped from our Grove City, Ohio location. Call or text 206-419-5801.

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Free Shipping, Fast Delivery and Easy Ordering

  • Free Shipping On Order Over $500 To your Restaurant.

  • Give Us A Call or Text +1 (206) 419-5801

  • Fast Delivery We offer 1-3 day delivery from 12 Distribution Centers.

  • Payment We Accept Visa, MasterCard American Express, Discover, and Bitcoin.

Cincinnati Restaurant Equipment Checklist

Most opening budgets go wrong in one of two ways: something essential gets left off the list until the week before opening, or money goes to equipment the menu never needed. A checklist built station by station fixes both. You see everything the kitchen needs in one place, and you can match each line to a dish on your menu.

Cincinnati Restaurant Equipment is a site from The Restaurant Warehouse. Whether you're opening a chili parlor, a brunch spot serving goetta, a bar in Over-the-Rhine or a full-service restaurant anywhere in the Cincinnati area, use the lists below to plan your kitchen. See our Cincinnati restaurant equipment page for more. Then send us your menu and floor plan at 206-419-5801 and we'll turn it into a quote for new equipment.

Restaurant Equipment Delivered to Cincinnati

Ohio orders ship from our Grove City, Ohio location, and deliveries to Ohio cities including Cincinnati, Dayton and Columbus typically arrive in one to two days. Atosa equipment orders of $500 and up ship free by freight with liftgate service to business addresses.

There's no membership to buy. Order online or call or text 206-419-5801, and tell us your opening date so we can plan delivery around your build-out.

Food Facility Review in Cincinnati

Inside city limits, the Cincinnati Health Department requires a Food Facility Review for new construction, remodels and ownership changes, and in most cases a food service license can only be issued after that review is approved. The application includes your menu, your layout and an equipment schedule with manufacturer specification sheets. Starting July 31, 2026, Food Facility Review applications, plans and payments are submitted online through ezTrak. Outside the city, Hamilton County Public Health requires plan review before construction of a new food operation.

  • Build your equipment schedule first. The checklists below give you model numbers to put on your equipment schedule.

  • Start early. Submit your review before you order equipment or start construction.

  • Plan a separate food prep sink. The Cincinnati Health Department does not allow food prep in a hand sink or a dish-washing sink, so plan a dedicated prep sink along with your hand sinks and dish sinks.

  • Ask us for help. Send your draft equipment list to 206-419-5801 and we'll help you confirm model numbers and specs.

Before You Start: Three Things to Know

  • Your menu decides the equipment. List every dish and the equipment it touches. A burger menu needs a griddle or charbroiler. A pizza menu needs a pizza prep table and an oven. If no dish uses it, it doesn't belong on the list.

  • Your utilities decide the models. Find out whether you have natural gas or propane, what voltage and phase your panel supplies, and where the water lines and floor drains are.

  • Your floor plan decides the sizes. Measure each station, the walkways between them, and every doorway the equipment has to pass through.

1. Cold Storage Checklist

Cold storage is usually the biggest line in the budget and the hardest to change later. Size it to how much product you hold between deliveries.

  • Reach-in refrigerator for main storage. Options include the MBF8004GR (29-inch one-door, 21.4 cu. ft.), MBF8005GR (52-inch two-door, 43.2 cu. ft.) and MBF8006GR (78-inch three-door, 64.9 cu. ft.).

  • Reach-in freezer for frozen backup: the MBF8001GR (one-door, 21.4 cu. ft.) or MBF8002GR (two-door, 43.2 cu. ft.).

  • Undercounter refrigeration at the line, like the AUR48SD (48-inch two-door, 11.8 cu. ft.).

  • Refrigerated chef base under the griddle or charbroiler, like the MGF8450GR (48-inch two-drawer, 7.7 cu. ft.).

Atosa reach-ins like the MBF8005GR carry a warranty of 3 years parts and labor and 5 years on the compressor. Shop reach-in refrigerators, freezers, undercounter refrigerators and chef bases.

2. Prep Station Checklist

  • Stainless work tables for prep that doesn't need refrigeration, like the Atosa Mixrite ST2436EC (24 x 36, flat top, undershelf) or ST2460EC (24 x 60).

  • Refrigerated prep table for the build line: the MSF8302GR sandwich prep table (48-inch, 12 pans), the MSF8307GR mega top (60-inch, 24 pans) for bowls and salads, or the MPF8202GR pizza prep table (67-inch, 9 pans).

  • Cutting boards, pans and lids sized to your prep table's pan rail.

Shop work tables and equipment stands, sandwich prep tables and pizza prep tables.

3. Cooking Line Checklist

Build the line from your menu. Each gas model below is a natural gas version, so confirm your fuel before you order.

4. Ice and Beverage Checklist

5. Sanitation Checklist

  • Hand sinks near prep and cooking areas. The Atosa Mixrite SH12 is a 12-inch wall-mount hand sink with knob handles, and the SH15 is a 15-inch model with wrist blade handles. Shop sinks.

  • Prep and dish sinks sized to your volume. In Cincinnati, food prep needs its own sink, separate from the hand sink and dish sink, so confirm your sink plan during Food Facility Review.

  • Shelving and storage to keep food, chemicals and paper goods off the floor and apart from each other.

Sample Lists by Restaurant Type

Café or coffee shop

Quick-service burger or sandwich shop

Full-service restaurant

Pizza shop

How to Size Each Piece

Refrigeration

Start with your delivery schedule. If you get produce and protein several times a week, you can hold less on site and a one- or two-door reach-in may be enough. If deliveries come once a week, plan for more storage, or add a second unit for backup. Keep raw protein, produce and prepared food on separate shelves, and leave space for air to move around the product.

Prep tables

Count the toppings and ingredients each cook reaches for during a rush. A 12-pan sandwich table covers a focused sandwich or taco menu. Bowl, salad and poke concepts with many toppings usually need a mega top with more pans. Pizza tables are deeper so there's room to stretch and top the dough.

Cooking line

Match the line to your best-selling items. A burger concept is built around the griddle and fryer. A steakhouse leans on the charbroiler. A menu with sauces, soups and pasta needs open burners and an oven. Add up the total BTUs of the gas equipment so your gas fitter can confirm the supply line can carry it.

Ice

Estimate the ice you use on your busiest day for drinks, bar service and food display, then add room to grow. An undercounter unit works for lower volume. A modular head on a separate bin makes and stores more, and the head and bin can be sized independently.

Commonly Forgotten Items

  • Gas hoses, quick disconnects and restraining cables for each gas appliance.

  • Water filtration for ice machines and combi ovens.

  • Thermometers for every refrigerator and freezer.

  • Food pans, lids and pan dividers for the prep table.

  • Sheet pans and racks sized to your oven.

  • Fire suppression and hood work, which are usually handled by separate contractors.

  • Extra space at the end of the line for a second fryer or a backup refrigerator later.

Utilities Checklist

  1. Gas: natural gas or propane, and enough supply for the total BTUs of your cooking line. Natural gas and propane models aren't interchangeable out of the box.

  2. Electrical: list each unit's voltage. Larger ice machines need 208-230V, and combi ovens like the AEC-0511E need 208/240V three-phase.

  3. Water and drains: ice machines, combi ovens and sinks all need water lines, and most need a floor drain nearby.

  4. Ventilation: gas cooking equipment typically sits under an exhaust hood. Local building and fire codes set the requirements.

  5. Clearance: leave room around refrigeration and ice machines for airflow, and follow the manufacturer's clearances for gas equipment.

Buying in the Right Order

  1. Lock in the utilities and the floor plan.

  2. Order cold storage and the prep line first. They carry the most product and the most of your food cost.

  3. Order the cooking line once your gas type and hood are confirmed.

  4. Add ice, beverage and grab-and-go equipment.

  5. Finish with smallwares, shelving and anything that can wait until you see real volume.

Ordering and Delivery

  • Atosa equipment orders of $500 and up ship free by freight with liftgate service to business addresses in the lower 48 states. Smaller Atosa orders ship for a $50 flat rate, and residential addresses add $60. See the shipping policy.

  • Most Atosa refrigerators, freezers and gas equipment ship in one business day and typically arrive in one to two business days after that.

  • Delivery is curbside. Have help and a dolly ready to move each unit inside, and inspect every box before you sign.

  • If equipment arrives non-functional, we send a service tech. If it arrives damaged, we accept a return or arrange a free replacement, so note damage on the delivery receipt.

Restaurant Equipment FAQ

Do you deliver restaurant equipment to Cincinnati?

Yes. Ohio orders ship from our Grove City, Ohio location and typically arrive in one to two days. Atosa equipment orders of $500 and up ship free by freight with liftgate service to business addresses.

What do I need for the Cincinnati Health Department review?

Your Food Facility Review application includes your menu, layout and an equipment schedule with manufacturer specification sheets. Since July 31, 2026, applications are submitted online through ezTrak.

What equipment do I need to open a restaurant?

It depends on your menu, but most kitchens need cold storage, a prep station, a cooking line, ice, and hand and prep sinks. Use the checklists above and cross off anything your menu doesn't use.

How do I choose between gas and electric?

Use what your building already supports. Gas cooking equipment needs a gas line and usually a hood, while electric equipment needs the right voltage and phase at the panel. Check the spec sheet for every model before you order.

How much refrigeration do I need?

It depends on your menu and how often you get deliveries. Most kitchens need at least one reach-in for main storage, plus undercounter or prep-table refrigeration at the line. Send us your menu and we can help you size it.

Should I buy everything at once?

Buy the equipment you need to open, and wait on backup units and nice-to-have upgrades until you see real volume.

Is shipping free?

Atosa equipment orders of $500 and up ship free by freight with liftgate service to business addresses in the lower 48 states. See the shipping policy.

Do you install equipment?

No. Delivery is curbside, and we don't offer installation. Use a licensed plumber, electrician or gas fitter for hookups.

Do you sell used equipment?

No. We sell new equipment with manufacturer warranties.

What payment methods do you accept?

Visa, MasterCard, American Express, Discover and Bitcoin.

Can you build my equipment list for me?

Yes. Fill out the quote form or call or text 206-419-5801 with your menu, floor plan and opening date, and we can help you put together the equipment schedule for your Food Facility Review.

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