Restaurant Equipment in Atlanta: How to Find, Buy, and Maintain What Your Kitchen Really Needs

Whether you’re opening a new spot on the Westside, upgrading a long‑running restaurant in Buckhead, or outfitting a food truck that will park near Mercedes‑Benz Stadium, restaurant equipment in Atlanta is a big investment that affects your food quality, speed, and bottom line.

This guide walks through how restaurant equipment works specifically in Atlanta, Georgia—where to look, what to consider, local rules and utility issues, and smart ways to shop new vs. used.

Key types of restaurant equipment Atlanta kitchens rely on

Every concept is different, but most Atlanta restaurants draw from the same core equipment categories. Thinking in categories makes planning and budgeting much easier.

Cooking equipment

• Ranges and ovens (gas and electric)
• Combi ovens and convection ovens
• Grills, charbroilers, and griddles (huge for burger, taco, and brunch spots)
• Fryers (wings, fries, Southern fare)
• Steamers and tilt skillets for volume cooking
• Microwaves for reheating and quick prep

Refrigeration & cold storage

• Reach‑in refrigerators and freezers
• Walk‑in coolers and freezers (common in mid‑ to large‑scale operations)
• Undercounter fridges, sandwich prep tables, and bar coolers
• Ice machines, especially important in Atlanta’s long hot season

Food prep & holding

• Food processors, mixers, slicers, blenders
• Hot holding cabinets, soup warmers, heat lamps
• Refrigerated prep tables for pizza, salad, and sandwich lines

Dishwashing & sanitation

• Under‑counter and conveyor dishwashers
• Three‑compartment sinks
• Hand sinks and mop sinks
• Grease traps (required and regulated locally)

Front‑of‑house & bar

• Commercial coffee makers and espresso machines
• Draft systems and kegerators
• Display cases, merchandisers, and dessert fridges
• POS stands, service counters, and bar equipment

Specialized equipment for Atlanta concepts

• Smokers and BBQ pits for Southern and barbecue restaurants
• Wok ranges for Asian concepts
• Tandoors, pizza ovens, rotisseries for niche menus
• Mobile kitchen equipment for food trucks and catering operations

How Atlanta’s climate, utilities, and codes affect equipment choices

Running a restaurant in Atlanta isn’t the same as in a cooler or drier city. Heat, humidity, and local code requirements all influence what you should buy and how you install it.

Heat & humidity

Atlanta’s long hot season means:

• Refrigeration units and ice machines work harder; choosing energy‑efficient, properly sized units can help control utility bills.
• HVAC and hood systems must be sized to handle both cooking heat and climate; this affects what cooking equipment you can realistically run in a given space.
• Equipment rooms and dish areas can get very hot—ventilation planning is essential.

Gas vs. electric in Atlanta

In many parts of Atlanta, natural gas is widely available and preferred for:

• Ranges
• Ovens
• Fryers
• Grills

Consider:

• Gas availability at your location (especially in older or converted buildings in Downtown, Old Fourth Ward, or along Memorial Drive).
• Georgia Power electric service capacity—high‑draw electric ovens or induction ranges may need panel upgrades.

For questions about gas or electric capacity, operators typically coordinate with:

• Georgia Power – Business Customer Care
  Phone: 1‑888‑655‑5888
• Atlanta Gas Light (for natural gas supply infrastructure)
  Customer Service: 1‑800‑427‑5463

Contacting utilities early helps avoid buying equipment that your building can’t actually support.

Local code & health requirements that affect equipment

In Atlanta, several agencies influence what restaurant equipment you can install and how:

1. Building and fire code (City of Atlanta)
The City reviews equipment that affects:

• Electrical load and wiring
• Plumbing (dishwashers, sinks, grease traps)
• Ventilation and hoods (especially Type I hoods for grease‑producing cooking)
• Fire suppression systems in hoods and near certain equipment

Key office for general permitting questions:

• City of Atlanta Office of Buildings
  55 Trinity Ave SW, Atlanta, GA 30303
  Main line: (404) 330‑6150

2. Health department approvals (Fulton / DeKalb)

Most restaurants in city limits work with:

• Fulton County Board of Health – Environmental Health
  10 Park Place South SE, Atlanta, GA 30303
  Phone: (404) 613‑1303

Parts of East and Southeast Atlanta may work with:

• DeKalb County Board of Health – Environmental Health
  445 Winn Way, Decatur, GA 30030
  Phone: (404) 508‑7900

Health inspectors typically look at:

• NSF or equivalent certification on food‑contact equipment
• Adequate refrigeration capacity
• Dishwashing setup (machine or 3‑compartment sink with proper racks and drainboards)
• Hand sink placement near prep and cook areas
• Grease management (traps, interceptors, cleaning access)

When planning a new build or major remodel, many Atlanta operators share layout and equipment lists with Environmental Health ahead of time to avoid surprises during plan review.

New vs. used restaurant equipment in Atlanta

Both new and used restaurant equipment markets are active in the Atlanta area. Your choice often comes down to budget, risk tolerance, and timeline.

When new equipment makes sense

New is often preferred when you:

• Need manufacturer warranties and reliability
• Are investing in critical equipment (walk‑in cooler, main line range, hood‑dependent items)
• Have a long‑term lease and want gear that will last
• Need specific features (like programmable combi ovens, Wi‑Fi capable equipment, or special dimensions)
• Want easier health department acceptance with current certifications

Pros of new:

• Warranty support
• Energy‑efficient, current models
• Easier access to parts and factory support
• Known history (no prior heavy use)

Considerations:

• Higher upfront costs
• Longer lead times for some items or custom configurations

When used or refurbished equipment can work

Used and refurbished can make sense if you:

• Are testing a new concept or pop‑up in neighborhoods like Edgewood, Inman Park, or West Midtown
• Have a tight opening budget
• Need backup or secondary equipment (extra cold storage, additional prep tables)

Pros of used:

• Lower cost
• Immediate availability in many cases
• Good option for non‑critical items (shelving, smallwares, some prep gear)

Risks to manage:

• Unknown wear and tear
• Short or no warranty
• Possible higher energy usage
• Potential for repairs shortly after purchase

If buying used around Atlanta, operators commonly:

• Ask for proof of previous maintenance (especially for refrigeration and ice machines)
• Verify voltage, phase, and gas type match their building
• Inspect seals, gaskets, burners, belts, and pans
• Test‑run the equipment, if possible, before committing

Planning your Atlanta restaurant kitchen: layout & workflow

An efficient equipment plan does more than meet code—it affects speed, labor, and food quality, especially during peak rushes before games, concerts, and weekend brunch.

Map your menu to your equipment

Start by listing:

• Every menu item
• Prep steps required
• Cooking method (grill, fry, bake, sauté, steam, etc.)
• Holding needs (does food need to stay hot/cold before service?)

From there, you can determine must‑have equipment vs. “nice‑to‑have.”

Example:

• A Midtown brunch spot may prioritize:

  • 6‑burner gas range with griddle
  • Double fryer
  • Convection oven for pastries
  • Refrigerated prep tables for eggs, toppings, garnishes
  • Large coffee brewers and hot holding

• A Downtown quick‑service concept may need:

  • High‑capacity fryer or conveyor oven
  • Refrigerated make lines
  • Compact dish area
  • Minimal cooking surfaces to speed throughput

Think about Atlanta’s busy times

Atlanta traffic and event patterns can cause extreme peaks. Consider:

• Pre‑ and post‑event surges near State Farm Arena, Mercedes‑Benz Stadium, Atlanta University Center, and college campuses
• Weekend brunch spikes in neighborhoods like Virginia‑Highland, Grant Park, Old Fourth Ward
• Convention traffic impacting Downtown and near Georgia World Congress Center

This helps you size:

• Fryers, grills, and ovens for peak output
• Hot holding cabinets for high‑volume menu items
• Dish machines and racks to keep dishes circulating during rushes

Power, water, and ventilation: local practicalities

Electrical capacity

Older Atlanta buildings (especially converted homes or historic structures) may not have enough electrical capacity for modern kitchens.

Typical steps:

1. Have a licensed electrician review your equipment list and panel.
2. Confirm voltage and phase for each piece (208V vs. 240V, single vs. three‑phase).
3. Coordinate with Georgia Power if upgrades or additional service are needed.

Gas lines and pressure

For gas equipment:

• Verify that gas line size and pressure can support simultaneous use of all equipment.
• In denser areas or older buildings, upgrades may be necessary.
• Work with a licensed plumber or mechanical contractor to plan gas infrastructure.

Hoods and ventilation

In Atlanta, most grease‑producing equipment requires:

• A Type I hood with fire suppression system
• Proper ducting, roof penetration, and clearance
• Makeup air to balance the building

Because hoods are one of the highest costs in a build‑out, many operators:

• Carefully group only necessary equipment under the hood
• Shift non‑grease equipment (like some ovens or steamers) out of hood space if allowed
• Consider ventless options (where code‑permitted) for tight spaces or historic buildings

Always confirm specific hood and ventilation needs with:

• Your mechanical engineer or contractor
• City of Atlanta Office of Buildings for permits and inspections

Basic equipment maintenance habits that matter in Atlanta

Atlanta’s climate and high‑volume traffic can wear equipment down quickly. Simple maintenance can extend lifespan and protect your investment.

Refrigeration & ice machines

• Clean condenser coils regularly to prevent overheating.
• Check door gaskets for cracks or gaps; replace when they stop sealing well.
• Plan ice machine cleanings and water filter changes frequently, as local water can leave scale and buildup.

Hood and ventilation systems

• Schedule regular hood cleanings based on your grease output.
• Inspect filters and clean or replace routinely.
• Confirm your hood company is familiar with Atlanta and Georgia code requirements.

Fryers and ranges

• Filter fryer oil as recommended; clean fry pots on schedule.
• Check gas burners for proper flame and clean ports.
• Keep surrounding walls and floors clean to avoid grease buildup.

Dish machine

• Clean screens and traps daily.
• Monitor water temperature according to machine specifications.
• Use chemicals compatible with the machine and your water conditions.

Many Atlanta operators set a simple calendar (monthly, quarterly, semi‑annual) for preventive maintenance to avoid disruptive breakdowns during busy season.

Typical price drivers for restaurant equipment in Atlanta

Costs vary, but certain factors consistently influence what you’ll pay in the Atlanta market:

• Brand and model (premium vs. basic)
• Size and capacity (BTUs, kW, cubic feet, pan capacity)
• Gas vs. electric (including installation differences)
• New vs. used or refurbished
• Custom vs. standard configurations (e.g., custom cooklines, specialty hoods)
• Delivery and installation complexity (downtown loading, stairs, tight corridors, rooftop units)

Urban locations—especially Downtown, Midtown, Buckhead, and Old Fourth Ward—may face higher installation labor due to access issues, elevator use, and limited loading zones. This is important when planning budgets beyond just equipment purchase price.

Mobile food, ghost kitchens, and shared commissaries in Atlanta

Not every Atlanta food business is a traditional sit‑down restaurant. Equipment needs differ for:

Food trucks and trailers

Food trucks serving around Piedmont Park, BeltLine trailheads, breweries, or near stadiums often need:

• Compact ranges, fryers, or griddles
• Efficient under‑counter refrigeration
• Lightweight hood and fire suppression systems
• Power sources that work with generators or shore power

Because space and weight are limited, equipment must be carefully sized and often specialized for mobile use.

Ghost kitchens and delivery‑focused operations

In areas like West Midtown, Downtown, and industrial corridors, ghost kitchens and shared production spaces are common. These often:

• Share large equipment like walk‑ins and dish machines
• Use standardized cooklines that can support multiple concepts
• Prioritize efficient packaging and holding equipment for delivery

When renting in these facilities, clarify:

• What equipment is included
• What you can or cannot add
• Who maintains shared equipment

Quick comparison: new vs. used restaurant equipment for Atlanta buyers

Practical steps to start your Atlanta equipment plan

If you are planning or upgrading a restaurant in Atlanta, a simple order of operations can avoid expensive mistakes:

1. Clarify your menu and concept

   • Decide what you’ll actually serve and your expected volume.

2. Get a rough equipment list

   • Group by cooking, refrigeration, prep, dish, bar, and storage.

3. Check your building’s constraints

   • Electrical panel, gas availability, hood potential, and plumbing layout.

4. Talk with the right local offices early

   • City of Atlanta Office of Buildings
   • Fulton or DeKalb Environmental Health (depending on location)

5. Decide where new vs. used makes sense

   • New for core equipment you rely on every day
   • Used or refurbished for non‑critical or backup items

6. Plan for delivery, installation, and inspections

   • Coordinate with contractors, utility providers, and inspectors well before opening.

7. Set up a basic maintenance schedule

   • Refrigeration, hoods, ice machines, and dishwashers benefit most from regular attention.

By approaching restaurant equipment in Atlanta with a clear plan that respects local climate, codes, and utility realities, you can open or upgrade your kitchen with fewer surprises and a much smoother path from inspection to first service.