Houston Restaurant Supply & Equipment
Fryers, griddles, refrigeration and ice machines at wholesale prices, shipped from our Houston warehouse in 1 to 3 business days. Call 206-419-5801.
Watch: Houston Restaurant Equipment
See how The Restaurant Warehouse helps Houston taquerias, barbecue joints, seafood restaurants and food trucks get commercial kitchen equipment from our Houston warehouse.
Restaurant Supply in Houston, Texas
Houston Restaurant Supply is the Houston site for The Restaurant Warehouse, a commercial restaurant equipment supplier that has shipped to thousands of kitchens in every state since 2015. Houston-area orders ship from our Houston warehouse, and most arrive in 1 to 3 business days with free freight and free lift gate service. That makes us a practical option whether you are opening a new taqueria in the East End, replacing a reach-in that died in the middle of a July lunch rush in Midtown, or outfitting a food truck in Katy.
Call 206-419-5801 or email info@therestaurantwarehouse.com and tell us what you are cooking, how many covers you do and how much space you have. We will help you size the equipment and get it on a truck.
Wholesale Restaurant Supply for Houston Kitchens
We sell new commercial equipment at wholesale pricing, with no membership and no minimum order. Houston operators usually come to us for one of three reasons: a fast replacement when something fails, a full equipment package for a new opening, or a second location that needs to match the first. In every case the questions are the same. What fuel does the space run on? What size will fit through the door? What does the menu actually need?
The most common Houston orders are reach-in refrigerators and freezers, fryers, ice machines, griddles, charbroilers and food truck equipment, so those are the categories we cover in the most detail below.
Equipment for Taquerias and Tex-Mex Restaurants
Tex-Mex kitchens run hot and fast. Fajitas, carne asada and grilled onions want a charbroiler or a heavy griddle; tortillas, beans and rice need to stay hot through service; and fried chips never stop. Our Mexican restaurant equipment collection pulls together the pieces Houston taquerias order most often.
Griddles: Atosa manual gas griddles with a 3/4-inch steel plate run from the 24-inch ATMG-24 (60,000 BTU) to the 48-inch ATMG-48 (120,000 BTU). For tighter temperature control, the 48-inch ATTG-48 thermostatic griddle has a 1-inch plate.
Charbroilers: countertop radiant charbroilers such as the 24-inch ATRC-24 (70,000 BTU) handle fajita meat and grilled vegetables on a short line.
Fryers: the 16-inch ATFS-40 and ATFS-50 floor fryers cover chips, chimichangas and flautas, and countertop electric fryers like the ACEF-16 fit food trucks and small counters.
Holding: food holding and warming equipment keeps rice, beans, barbacoa and tortillas hot from open to close.
Chef bases: a refrigerated chef base under the griddle keeps steak and chicken one step from the heat.
Crawfish, Gulf Seafood and Viet-Cajun Kitchens
Houston's seafood restaurants, from Gulf oyster bars to Viet-Cajun crawfish spots, put a heavy load on refrigeration, ice and fryers. Seafood needs cold, consistent storage, and a crawfish or shrimp boil service burns through ice.
Plan for a walk-in cooler once you are buying seafood by the sack or case. Atosa walk-ins with floors and exterior ramps come in 8' x 8', 8' x 10' and 10' x 10' sizes with 1.5 HP top-mount refrigeration.
Run at least two fryers so fried catfish and shrimp do not share oil with fries and sides. The 22-inch ATFS-75 holds 75 lb of oil for high-volume fish frying.
Size your ice machine for seafood display and boil service, not only drinks (more on that below).
For Vietnamese and other Asian kitchens, commercial rice cookers keep rice ready all day.
Barbecue Joints and Smokehouses
Barbecue in Houston is usually cooked on a pit, but everything around the pit is restaurant equipment. Brisket, ribs and sausage need to be held hot and sliced to order, sides need steam-table space, and meat needs serious cold storage before it hits the smoker.
Food holding equipment keeps smoked meats at temperature through the lunch line.
Meat slicers speed up turkey and sausage service.
Two-door and three-door reach-in refrigerators and freezers and a walk-in cooler handle whole briskets and cases of ribs.
Beverage dispensers for sweet tea and lemonade, which are not optional at a Texas barbecue counter.
Refrigeration for Gulf Coast Heat and Humidity
Houston summers are long, hot and humid, and that is hard on refrigeration. A reach-in that works fine in a cool room can struggle next to a fryer bank in August. A few rules help:
Keep condensers away from fryers, ranges and charbroilers, and leave the clearance the manufacturer calls for.
Clean condenser coils regularly; grease and lint build up faster in a busy, humid kitchen.
Buy a little more capacity than you think you need, so the box is not packed to the door and air can circulate.
Choose between top-mount and bottom-mount compressors based on where the heat is. Browse commercial refrigerators, freezers and sandwich prep tables to compare.
Hurricane season is the other Houston reality. After Hurricane Beryl in July 2024 left much of the Houston area without power for days, many operators lost refrigerated inventory. Have a plan for backup power and a way to move product, and keep a record of model numbers so a replacement can be ordered quickly if a unit does not come back.
Ice Machines for Houston Restaurants and Bars
Ice demand in Houston climbs with the temperature. Our ice machine collection ranges from undercounter units for small cafes and bars, such as the 25-inch Atosa YRU0140A (140 lb per 24 hours) and YRU0280A (280 lb), both with an 88 lb bin, up to modular heads like the YRS0350A (350 lb) and YRM0450A (450 lb per 24 hours). Rated output is measured in mild conditions, and a machine in a hot Houston kitchen will make less, so size up rather than down. Tell us your seat count and whether you have a bar or a seafood display, and we will help you choose.
Food Truck Equipment in Houston
Houston has a large and busy food truck scene, and trucks have tight limits on space, weight and power. Our food truck equipment collection focuses on compact pieces: 24-inch griddles and charbroilers, countertop fryers, worktop refrigeration and small undercounter units. Confirm whether your truck runs on propane or natural gas (most trucks use propane), and check your generator capacity before you add electric equipment.
Fast Replacement When Equipment Fails
Many Houston calls are emergencies: an ice machine that quit on a Friday, a reach-in that will not hold temperature, a fryer that will not light. Because Houston-area orders ship from our Houston warehouse, most in-stock replacements arrive in 1 to 3 business days. Will-call pickup in Houston is also available for verified restaurant businesses if you need it sooner. When you call, have the model number, the dimensions of the space and your gas type ready, and we can match a replacement quickly.
Sinks, Dishwashing and Front of House
The dish area is easy to underbuy. Plan hand sinks near each prep station and the line, a compartment sink for pots and pans, and a dishwasher sized to your covers. Our commercial sinks include Atosa Mixrite wall-mount hand sinks from 12 to 17 inches and one, two and three-compartment sinks; some larger compartment sinks are will-call only, which works well for Houston buyers who can pick up. For dishwashing, Fagor high-temperature dishwashers include the undercounter COP-504W at 40 racks per hour and the hood-type COP-174W at 60 racks per hour, plus the CO-402W and CO-502W glass washers for bars.
Out front, glass door merchandisers like the 27-inch Atosa MCF8705GR (19.1 cu. ft.) sell bottled drinks, back bar coolers and bar refrigeration keep beer cold behind the bar, and commercial blenders handle frozen margaritas and aguas frescas.
Planning a New Houston Restaurant Kitchen
If you are opening rather than replacing, a little planning keeps equipment from holding up your opening date.
Start With the Menu and the Space
List your top sellers and how each one is cooked, then measure the kitchen, every doorway the equipment must pass through, and the hood. The hood size sets how much cooking equipment you can run, so plan the hood and the line together. Confirm whether the building has natural gas or propane, and what electrical service is available for refrigeration and ice.
Build the Line by Station
Cooking: a range from our range and oven collection, such as the 36-inch six-burner Atosa AGR-6B with oven (219,000 BTU), plus a griddle, charbroiler and fryers.
Cold storage: reach-ins near the line, prep tables at the make station, a chef base under the griddle and a walk-in for bulk product.
Ice: sized for drinks, bar and any seafood display.
Prep and holding: work surfaces, slicers, mixers and hot holding.
Dish: hand sinks, a compartment sink and a dishwasher.
Order in the Right Sequence
Order long-lead items such as the walk-in cooler and hood system first, then the cooking line, refrigeration, ice machine and dishwasher about three to four weeks out, and smallwares and front-of-house items last. Run every piece of equipment before your soft opening, and check with the City of Houston or your local health department early about what they need to see before you open.
Why Houston Restaurants Buy From The Restaurant Warehouse
Every piece of new Atosa equipment we sell is run for 24 hours at the factory before it ships, and it carries ETL Sanitation and cETLus listings. Atosa refrigeration is covered by a 3-year parts and labor warranty plus a 5-year compressor warranty, and Atosa gas cooking equipment carries a 1-year warranty. Add wholesale pricing, free freight and lift gate service to Houston-area addresses, and people on the phone who know the equipment, and it is a simple way to equip a Houston kitchen.
Delivering Across the Houston Area
We deliver throughout Harris County and the surrounding area, including Houston, Pasadena, Baytown, Sugar Land, Missouri City, Pearland, Katy, Cypress, Spring, The Woodlands, Conroe, League City, Friendswood, Texas City and Galveston. Let us know about stairs, narrow doorways or limited truck access when you order.
Houston Restaurant Supply FAQ
How fast is delivery to Houston?
Most Houston-area orders ship from our Houston warehouse and arrive in 1 to 3 business days.
Is freight free to Houston?
Houston-area orders include free freight and free lift gate service.
Can I pick up my order in Houston?
Yes. Will-call pickup in Houston is available for verified restaurant businesses.
Do you sell propane and natural gas equipment?
Yes. Most Atosa ranges, fryers, griddles and charbroilers are offered in both natural gas and propane versions. Confirm your gas type before you order.
What size ice machine does a Houston restaurant need?
It depends on seats, bar volume and seafood display. Size up for Houston heat, because machines make less ice in hot rooms, and call us if you want help.
Can you help me equip a new restaurant?
Yes. Send your menu, seat count and floor plan to info@therestaurantwarehouse.com and we will put together a quote for the full line, refrigeration, ice and dish area.
See our full Houston restaurant equipment page at The Restaurant Warehouse, or call 206-419-5801 for a quote.
Contact Our Houston Restaurant Supply Team
Reach out for inquiries about our restaurant equipment and supplies. We're here to help you find the best solutions for your needs.
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