At a complete base level, commercial kitchens have the same type of equipment as a kitchen in a house. A fridge, an oven etc., but there is a key difference and this lies in the size and ability of the equipment. To put it simply, commercial kitchens require commercial equipment and this is usually larger, able to cope with more use, more durable and often vastly more efficient. With that in mind, here are a few key pieces of equipment that all commercial kitchens should obtain.
Commercial ovens need to be large and quick. Often kitchens will use a combination oven as it combines a convection oven with a steamer and can cook vegetables, for example, in a fraction of the time boiling will do it. Conveyor ovens can be useful too particularly for pizzas, as the food is passed through the oven on a continuous chain. Bear in mind here that the type of oven purchased will also depend on the menu and cuisine of the particular kitchen.
Broilers can be ideal for soups or sandwiches as they cook with short bursts of heat. Grills may be necessary depending on the restaurant, as will a fryer. Again though, this will heavily depend on the type of cuisine.
It is important not to forget that each individual station will also require specific tools of the trade as well. The vegetable station will require specific knives, peelers, chopping boards etc. whilst the meat station will need completely different utensils. Saucepans, frying pans etc. must always be readily available, preferably in a non-stick variety and all equipment needs to be clean and well maintained.