Manhattan Restaurant Equipment Supplier
New refrigeration, prep tables, cooking equipment and ice machines for Manhattan restaurants, bars and cafés. Call or text 206-419-5801.
Watch: Restaurant Equipment in New York City
A quick look at commercial restaurant equipment for New York City kitchens from The Restaurant Warehouse.
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.
Commercial Kitchen Equipment for Manhattan Restaurants, Bars and Cafés
Manhattan packs restaurants, bars and coffee shops onto every block, and many of them work in kitchens that would be called small anywhere else. This site is from The Restaurant Warehouse, which has served New York City kitchens, bakeries and delis since 2015. We sell new commercial refrigeration, prep tables, cooking equipment and ice machines, shipped to your door.
Below, we break down equipment by type of business, explain how to size cold storage for a small footprint, and cover what to plan for when equipment arrives at a Manhattan building. For more, see our Manhattan restaurant equipment and New York City restaurant equipment pages, or call or text 206-419-5801.
Equipment by Type of Business
Cocktail bars and lounges
A bar runs on ice and cold storage that fits under the counter. Plan the back bar first, then the ice.
Atosa SBB69SGGRAUS2: 68-inch shallow back bar cooler with sliding glass doors, 18.6 cu. ft., for bars with a narrow aisle
Atosa MBB48GGR: 48-inch two glass door back bar cooler, 12.9 cu. ft.
Atosa MBB69GR: 68-inch two solid door back bar cooler, 21.5 cu. ft.
Atosa MKC23GR: 23-inch keg cooler, 1 half barrel, 2 taps
Atosa MKC58GR: 58-inch keg cooler, 2 half barrels, 4 taps
Atosa YRU0280A-161: 25-inch undercounter ice machine, 280 lb per 24 hours, 88 lb bin, half-dice
Shop back bar coolers and ice machines.
Coffee shops and grab-and-go
Counter service needs milk storage at the espresso station, a cooler customers can open themselves, and steady ice for cold drinks.
Atosa AUR48SD: 48-inch two-door undercounter refrigerator, 11.8 cu. ft., for milk and syrups under the bar
Atosa MCF8705GR: 27-inch one glass door merchandiser, 19.1 cu. ft., for bottled drinks and grab-and-go
Atosa MCF8707GR: 54-inch two glass door merchandiser, 44.8 cu. ft., for a larger case
Atosa YRU0140A-161: 25-inch undercounter ice machine, 140 lb per 24 hours, 88 lb bin
Shop glass door merchandisers and undercounter refrigerators.
Pizzerias and sandwich shops
Atosa MPF8202GR: 67-inch two-door pizza prep table, 9 pans, 18.5 cu. ft.
Atosa MSF8302GR: 48-inch two-door sandwich prep table, 12 pans, 13.4 cu. ft.
Atosa MSF8307GR: 60-inch two-door mega top, 24 pans, 17.2 cu. ft., for menus with many toppings
Atosa Mixrite ST2460EC: 24 x 60 stainless work table with undershelf for dough and dry prep
Shop pizza prep tables, sandwich prep tables and work tables.
Full-service restaurants
A full-service kitchen needs a cooking line with cold storage right under it. Each gas model below is a natural gas version, so confirm your fuel before you order. Gas cooking equipment typically sits under an exhaust hood, and your building and fire codes set the requirements.
Range: the AGR-6B-NG, a 36-inch six-burner range with oven, 219,000 BTU.
Griddle: the ATMG-36-NG, a 36-inch manual griddle, 90,000 BTU.
Charbroiler: the ATRC-36-NG, a 36-inch radiant charbroiler, 105,000 BTU.
Fryer: the ATFS-40-NG, a 40 lb fryer, 102,000 BTU, with a WA300001 gas hose kit.
Under the line: the MGF8450GR, a 48-inch two-drawer refrigerated chef base, 7.7 cu. ft.
Shop ovens and ranges, griddles, charbroilers, fryers and chef bases.
Dessert and ice cream shops
The Atosa MCF8703ES is a 54-inch two glass door freezer, 44.8 cu. ft., for ice cream and frozen treats. Add an AUF27SD, a 27-inch undercounter freezer, 6.4 cu. ft., behind the counter. If you make frozen desserts, the city's permit includes an extra fee, covered below.
Sizing Cold Storage for a Small Footprint
In Manhattan, you usually pick refrigeration by the inches of wall you have, not by how much you would like to store. Here is how Atosa reach-ins compare by width.
27 inches: the Atosa MBF8501GR one-door bottom-mount freezer, for the tightest spots.
29 inches: the MBF8004GR refrigerator and MBF8001GR freezer, one door each, 21.4 cu. ft.
52 inches: the MBF8005GR two-door refrigerator, 43.2 cu. ft., or the MBF8129GR refrigerator and freezer combo in one cabinet.
54 inches: the MBF8507GR two-door bottom-mount, 43.8 cu. ft.
78 inches: the MBF8006GR three-door refrigerator, 64.9 cu. ft., for larger kitchens.
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 and freezers.
Use the space under the counter
Undercounter units add storage without using any more floor. The AUR48D4 is a 48-inch four-drawer undercounter refrigerator, 12.2 cu. ft., and drawers are easier to reach than doors in a narrow aisle. The AUR72SD is a 72-inch three-door model, 18.2 cu. ft., for a longer counter.
Choosing an ice machine
Undercounter ice machines are self-contained and fit under a bar. A modular head sits on a separate bin and makes more ice, but it needs more height. The YRS0350A-161 (350 lb per 24 hours) and YRS0450A-161 (450 lb per 24 hours) are 23-inch, 115V heads that go on a BYR0300 300 lb bin. The 31-inch YRM0600A-261 makes 600 lb per 24 hours and runs on 208-230V. Ice machines need a water line and a floor drain nearby, and a 3M ICE120-S water filter system helps protect against scale.
Planning a Small Manhattan Kitchen
Before you pick models, sketch the kitchen in zones. Food should move one way: from receiving and storage, to prep, to cooking, to the pass, with dish return kept out of the cooks' path. In a small space, each zone may be only a few feet wide, so every unit has to earn its spot.
Storage: put the largest reach-in closest to where deliveries come in, so cases don't cross the line.
Prep: place the prep table between storage and the line, with a hand sink nearby.
Cooking: put cold storage under the griddle or charbroiler so proteins sit where they are cooked.
Service: keep drink refrigeration and ice at the bar or counter so servers stay out of the kitchen.
Utilities to confirm before you order
Gas: natural gas or propane, and whether the supply can carry the total BTUs of your line.
Electrical: the voltage at each spot. Larger ice machines need 208-230V, and older buildings may need panel work.
Water and drains: water lines for ice machines and sinks, and a floor drain near each ice machine.
Airflow: keep refrigeration and ice machines away from fryers and ovens, and follow each unit's clearance requirements.
Send us your layout and measurements at 206-419-5801 and we'll help you compare dimensions.
Getting Equipment Into a Manhattan Building
Talk to building management first. Many buildings set rules for when deliveries can come in and when the freight elevator can be used. Ask before you schedule.
Measure the full route. Measure the entrance, hallways, freight elevator door and cab, and any stairs down to a basement kitchen. Compare each against the unit's dimensions on the product page.
Have a crew ready. Delivery is curbside, which in Manhattan means the sidewalk in front of your building. Plan for people and a dolly to bring each unit inside.
Inspect before you sign. Check every box and note any damage on the delivery receipt.
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. Most Atosa refrigerators, freezers and gas equipment ship in one business day and typically arrive in one to two business days after that. If equipment arrives non-functional, we send a service tech. If it arrives damaged, we accept a return or arrange a free replacement. See the shipping policy.
Permits and Inspections in Manhattan
Restaurants in Manhattan follow New York City rules. Most food businesses need a Food Service Establishment permit from the Health Department. The fee for most food service establishments is $280, plus $25 if you will make frozen desserts. The Health Department also offers a $400 consultation to help you prepare for inspections, and you apply by calling 311. New eating and drinking establishments can get streamlined plan reviews through NBAT, the city's New Business Acceleration Team.
Inspectors look for commercial equipment certified to NSF/ANSI food equipment standards. Atosa equipment carries ETL Sanitation listing, which certifies to those standards. Put 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.
Manhattan Restaurant Equipment FAQ
Do you deliver to Manhattan?
Yes. We've served New York City kitchens, bakeries and delis since 2015. Atosa equipment orders of $500 and up ship free by freight with liftgate service to business addresses.
Will the driver bring equipment up the freight elevator?
No. Delivery is curbside, so have help ready to move each unit inside, and check your building's rules for deliveries and the freight elevator.
What is the narrowest reach-in you carry?
Among the Atosa reach-ins on this page, the MBF8501GR bottom-mount freezer is 27 inches wide. The MBF8004GR refrigerator and MBF8001GR freezer are 29 inches wide.
Which modular ice machines run on 115V?
The 23-inch YRS0350A-161 and YRS0450A-161 heads are 115V. The 31-inch YRM0600A-261 needs 208-230V.
Do you sell used equipment?
No. We sell new equipment with manufacturer warranties.
Do you install equipment?
No. Use a licensed plumber, electrician or gas fitter for hookups.
What payment methods do you accept?
Visa, MasterCard, American Express, Discover and Bitcoin.
Have a question about a specific space? Call or text 206-419-5801.
Contact Us Today
Reach out for inquiries about our restaurant equipment and supplies. We're here to help you find the best solutions for your needs.
Support
Inquiry
info@therestaurantwarehouse.com
Supplies
Quality restaurant equipment for your business needs.
Catering
Kitchen
info@therestaurantwarehouse.com
© 2025. All rights reserved.