Do you sell both new and used restaurant equipment?

Yes. Texas Restaurant Supply offers both new and pre-owned restaurant equipment, plus commercial kitchen supplies and related essentials through the online store and retail locations.

Do you ship restaurant equipment nationwide?

Yes. Orders can be shipped across the United States, and shipping details are provided in the Shipping & Returns policy.

What is your return policy?

Most new, unopened items may be returned within 30 days of delivery for a refund. Return shipping may be covered if the return is due to an incorrect or defective item.

Do you offer free shipping?

Free shipping is available on select items. Eligible products are listed in the Free Shipping section of the store.

How often do you update your used equipment inventory?

Inventory changes frequently, with new arrivals added regularly. Check the Pre-Owned Equipment section and category pages to see what is currently available.

Do you buy used restaurant equipment or offer liquidation pickup?

Yes. Texas Restaurant Supply buys used restaurant equipment and may arrange pickup for equipment, depending on the situation. Contact the team through the Sell Equipment page to get started.

Where are your retail locations?

Texas Restaurant Supply serves the Dallas–Fort Worth area with retail locations referenced on the Buy Equipment page, along with the online store for statewide and nationwide customers.

The Air in Your Kitchen: Choosing Between Type I and Type II Commercial Hoods

Avoid costly city inspection failures and fines in Texas by understanding the strict legal and operational differences between Type I and Type II hoods.

A commercial kitchen's ventilation system is one of the most strictly regulated and heavily inspected components of any food service build-out. It isn’t just about pulling smoke out of the building; it’s about absolute compliance with local building, health, and fire safety codes. Selecting the wrong hood configuration will not only compromise your kitchen's airflow but can completely stall your grand opening timeline.

Type I Hoods: Engineered for Grease and Fire Mitigation

If your menu involves frying, grilling, charbroiling, or any cooking process that produces smoke and grease, a Type I hood is legally non-negotiable. These units are specifically engineered to capture, contain, and extract airborne grease particles and combustible vapors.

Key Requirements: They are constructed from heavy-gauge stainless steel, utilize removable liquid-grease baffle filters, and must, by law, be integrated with a certified fire suppression system (such as an ANSUL system).
Appliances that need them: Commercial deep fryers, gas ranges, flat-top griddles, charbroilers, and high-capacity ovens cooking animal proteins.

Type II Hoods: Heat, Steam, and Odor Control

Unlike grease hoods, Type II ventilation systems are not rated to handle combustible vapors or grease-laden air. Instead, their primary function is to optimize back-of-house working conditions by collecting and removing intense radiant heat, ambient moisture, and steam.

Key Requirements: Because they do not handle grease, they do not require integrated fire suppression systems or heavy baffle filters, making them significantly more affordable to purchase and easier to install. Their main purpose is condensate control and climate comfort.
Appliances that need them: High-temperature commercial dishwashers, standard bakery ovens, steam kettles, and commercial pasta cookers.

Mapping out your hot line and dish room according to these precise ventilation rules safeguards your capital investment, ensures a comfortable workspace, and guarantees a smooth pass during your local fire and health department inspections.