Commercial Kitchen Equipment & Supply In Miami-Dade
Commercial kitchen equipment affects how a kitchen operates, passes inspection, and performs during peak service. FCA Kitchens helps project teams select equipment that fits the space, supports the menu, and works as part of a coordinated kitchen design.
We specify complete commercial kitchen equipment packages aligned with layout, workflow, utilities, and code requirements, including:
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- Cooking equipment matched to menu and volume
- Refrigeration, ice, and warewashing sized for real throughput
- Food prep and holding equipment integrated into service flow
- Ventilation and hood systems coordinated with cooking equipment
Hood ventilation and walk-in cooler and freezer design are included from the start so everything works together from day one.
We work with proven commercial manufacturers known for reliability and support, including Hoshizaki, Jade, CaptiveAire, Atosa, Continental, True, Vulcan, Pitco, Alto-Shaam, Hobart, and Metro.
Cooking & Holding Equipment
Equipment selected to support your menu, production volume, and service pace from the cook line through service.
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- Ranges, ovens, griddles, and fryers
- Heavy-duty and specialty cooking equipment
- Hot holding cabinets and warming equipment
- Coordination with hood ventilation and fire suppression
Cooking and holding equipment are planned together so food moves smoothly from production to service without bottlenecks or temperature loss. Clearances, heat loads, and service access are addressed early to support performance, safety, and consistent food quality.
Refrigeration & Ice Systems
Commercial refrigeration and ice systems planned for food safety, efficiency, and long-term reliability.
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- Reach-in refrigerators and freezers
- Undercounter refrigeration for prep and service areas
- Full walk-in cooler and freezer design, and layout
- Modular and self-contained ice machines
- Drainage, ventilation, and service access planning
Refrigeration and ice placement affect workflow, sanitation, and equipment performance. We plan locations to reduce travel, maintain temperature integrity, support proper airflow, and ensure easy access for cleaning and maintenance, avoiding conflicts with cooking and prep zones.
Warewashing Equipment
Warewashing equipment sized for real throughput and laid out to keep clean and soiled areas separated.
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- Commercial dishwashers and warewashing systems
- Three-compartment sinks
- Dish flow and workspace coordination
We design warewashing areas to keep service moving while meeting health code requirements. Proper spacing and flow help prevent bottlenecks and cross-contamination during peak hours.
Food Preparation Equipment
Prep equipment is selected to improve speed, consistency, and ergonomics for your team during daily service.
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- Prep tables and workstations sized and positioned to support efficient task flow
- Mixers, processors, and specialty prep equipment matched to production demands
- Shelving and storage systems planned for accessibility, organization, and sanitation
Prep zones are designed around how your staff actually works. Equipment placement, reach distances, and storage are planned together to reduce wasted movement, improve efficiency, and limit fatigue during busy shifts.
Kitchen Hood & Ventilation Systems
Ventilation is treated as a core system, not an add-on. Layout and performance are planned alongside cooking equipment.
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- Type I and Type II hood systems
- Exhaust and make-up air coordination
- Fire suppression and code compliance planning
Proper hood design is critical for safety, comfort, and inspections. We handle hood layout and coordination early to avoid costly changes and performance issues later in the project.