New England Restaurant Equipment Supplier
New refrigeration, prep tables, cooking equipment and ice machines for restaurants across Massachusetts, Connecticut, Rhode Island, New Hampshire, Maine and Vermont. Call or text 206-419-5801.
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Restaurant Equipment for New England Kitchens
From Boston and Providence to Portland, Burlington, Hartford and Manchester, New England food businesses range from year-round city restaurants to seasonal seafood shacks and ice cream stands. This site is from The Restaurant Warehouse, which sells new commercial refrigeration, prep tables, cooking equipment and ice machines and ships them to businesses across Massachusetts, Connecticut, Rhode Island, New Hampshire, Maine and Vermont.
Below, you'll find how licensing works in each of the six states, equipment ideas for the kinds of businesses New England is known for, and what to expect when your order arrives. Questions? Call or text 206-419-5801.
Licensing a Food Business in New England
Each New England state handles food licensing differently. In some states the license comes from the state health department, and in others it comes from your city or town. Contact the right office early, because most require a plan review or an inspection before you open.
Massachusetts
A food establishment in Massachusetts may not operate without a permit from the local board of health in its city or town. The state's Retail Food Code, 105 CMR 590, sets sanitation standards for all food establishments and adopts portions of the 2013 FDA Food Code. Local boards of health enforce it and may add their own standards.
Connecticut
Connecticut adopted the FDA Food Code, which took effect on February 17, 2023 and replaced the state's older food service rules. Food establishments must register with the Connecticut Department of Public Health before a local health department issues a license.
Rhode Island
In Rhode Island, food business licenses come from the state Department of Health (RIDOH), and a license is granted only after the business passes a health inspection. For new construction or renovations, RIDOH asks for the license application at least one month before construction begins.
New Hampshire
The New Hampshire Department of Health and Human Services licenses food service establishments in most of the state. In the state's 15 self-inspecting communities, which include Manchester, Nashua and Portsmouth, the local authority issues the food license instead.
Maine
Maine requires every eating establishment to have a license from the Health Inspection Program in the Department of Health and Human Services. A pre-operational inspection is done before an establishment can be licensed to operate.
Vermont
Restaurants in Vermont need a license from the Vermont Department of Health. Licenses are valid for one year and are not prorated for seasonal businesses, and seating capacity is set by the wastewater permit for the building.
In every state, inspectors look for commercial equipment certified to NSF/ANSI food equipment standards. Atosa equipment carries ETL Sanitation listing, which certifies to those standards.
Equipment for New England Businesses
Seafood shacks and fry kitchens
Fried clams, fish and chips and lobster rolls call for fryers, a griddle and plenty of cold storage close to the line.
Fryer: the Atosa ATFS-40-NG, a 40 lb natural gas fryer, 102,000 BTU, with a WA300001 gas hose kit.
Griddle: the ATMG-36-NG, a 36-inch manual griddle, 90,000 BTU, for toasting rolls.
Under the line: the MGF8450GR, a 48-inch two-drawer refrigerated chef base, 7.7 cu. ft.
Prep: the MSF8302GR, a 48-inch two-door sandwich prep table, 12 pans, 13.4 cu. ft.
Shop fryers, griddles and chef bases. Each gas model above is a natural gas version, so confirm your fuel before you order.
Ice cream stands and dairy bars
Atosa MCF8703ES: 54-inch two glass door freezer, 44.8 cu. ft., for ice cream and frozen treats
Atosa AUF27SD: 27-inch one-door undercounter freezer, 6.4 cu. ft., behind the counter
Atosa AUF48SD: 48-inch two-door undercounter freezer, 11.8 cu. ft.
Atosa MBF8001GR: 29-inch one-door reach-in freezer, 21.4 cu. ft., for backup stock
Shop freezers.
Pizza shops and sub shops
Atosa MPF8202GR: 67-inch two-door pizza prep table, 9 pans, 18.5 cu. ft.
Atosa MSF8307GR: 60-inch two-door mega top, 24 pans, 17.2 cu. ft., for subs with many toppings
Atosa Mixrite ST2460EC: 24 x 60 stainless work table with undershelf for dough
Atosa MBF8005GR: 52-inch two-door reach-in refrigerator, 43.2 cu. ft.
Shop pizza prep tables, sandwich prep tables and reach-in refrigerators.
Brewpubs, taprooms and bars
Atosa MKC58GR: 58-inch keg cooler, 2 half barrels, 4 taps
Atosa MKC23GR: 23-inch keg cooler, 1 half barrel, 2 taps
Atosa MBB69GGR: 68-inch two glass door back bar cooler, 21.5 cu. ft.
Atosa SBB69SGGRAUS2: 68-inch shallow back bar cooler with sliding glass doors, 18.6 cu. ft.
Atosa YRU0280A-161: 25-inch undercounter ice machine, 280 lb per 24 hours, 88 lb bin
Shop back bar coolers and ice machines.
Cafés, bakeries and markets
Atosa AUR48SD: 48-inch two-door undercounter refrigerator, 11.8 cu. ft., for milk and dairy
Atosa MCF8705GR: 27-inch one glass door merchandiser, 19.1 cu. ft., for bottled drinks
Atosa MCF8707GR: 54-inch two glass door merchandiser, 44.8 cu. ft., for grab-and-go
Atosa Mixrite ST2436EC: 24 x 36 stainless work table with undershelf
Shop glass door merchandisers, undercounter refrigerators and work tables.
Full-service restaurants
A full kitchen line often starts with a range, a charbroiler and large reach-ins. The Atosa AGR-6B-NG is a 36-inch six-burner range with oven, 219,000 BTU, and the ATRC-36-NG is a 36-inch radiant charbroiler, 105,000 BTU. For storage, the MBF8006GR is a 78-inch three-door reach-in refrigerator, 64.9 cu. ft., and the MBF8507GR is a 54-inch two-door bottom-mount, 43.8 cu. ft. Shop ovens and ranges and charbroilers.
Choosing Cold Storage
Start with how much you store and where the cooks need it. A two-door reach-in like the MBF8005GR holds 43.2 cu. ft. in a 52-inch footprint, while a one-door model like the MBF8004GR fits a 29-inch space. If you need both refrigeration and freezing in one spot, the MBF8129GR combines a refrigerator and freezer in a single 52-inch cabinet.
On the line, drawers keep food pans at the cook's hands. The AUR48D4 is a 48-inch four-drawer undercounter refrigerator, 12.2 cu. ft. For a longer counter, the AUR72SD is a 72-inch three-door model, 18.2 cu. ft. Glass doors let customers see what is inside, while solid doors are typical in the back of house.
Planning for a Seasonal Business
Many New England food businesses open for the summer and fall and close for the winter. A few things to plan for:
Order before the season. Leave time for delivery, hookups and your opening inspection before your first busy weekend.
Budget for a full-year license. In Vermont, for example, licenses are valid for one year and the fee is not prorated for seasonal operation.
Plan for closing. Follow each unit's manual for shutting down, cleaning and restarting at the end and start of the season.
Use the space you have. Seasonal stands are often small, so undercounter refrigeration and freezers can replace a full reach-in.
Ice Machines and Utilities
Undercounter ice machines fit under a bar and hold ice in a built-in bin. Modular heads sit on a separate bin and make more ice. 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, on a BYR0400 400 lb bin. Add a 3M ICE120-S water filter system to help protect against scale.
Gas: confirm natural gas or propane, and whether the supply can carry the total BTUs of your line.
Electrical: list each unit's voltage, and check your panel before adding larger equipment.
Water and drains: ice machines and sinks need water lines, and ice machines need a floor drain nearby.
Hand sinks: 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.
Shipping to New England
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. Delivery is curbside, so plan to have help moving each unit inside, and measure doorways before you order. If equipment arrives non-functional, we send a service tech. If it arrives damaged, we accept a return or arrange a free replacement, so note any damage on the delivery receipt. See the shipping policy.
Atosa reach-ins like the MBF8005GR carry a warranty of 3 years parts and labor and 5 years on the compressor.
New England Restaurant Equipment FAQ
Do you ship to all six New England states?
Yes. Atosa equipment orders of $500 and up ship free by freight with liftgate service to business addresses in the lower 48 states, including Massachusetts, Connecticut, Rhode Island, New Hampshire, Maine and Vermont.
Who issues a restaurant license in Massachusetts?
The local board of health in the city or town where the business operates. A food establishment may not operate without that permit.
Who issues a food license in New Hampshire?
The New Hampshire Department of Health and Human Services, except in the 15 self-inspecting communities, such as Manchester, Nashua and Portsmouth, where the local authority issues the license.
Is delivery curbside?
Yes. Delivery is curbside, so have help ready to move each unit inside.
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 your space or your state's rules? Call or text 206-419-5801.
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