Buying commercial kitchen and bakery equipment in Bangladesh
Restaurants, hotels, hospital and factory canteens, caterers and bakeries in Dhaka, Chattogram (Chittagong) and Sylhet buy commercial kitchen and bakery equipment: ranges, ovens, mixers, fryers, grills, stainless tables and sinks, display chillers and the hood over the cooking line. Most kitchens cook on LPG or pipeline gas, and pipeline gas in Dhaka has been unreliable, so many owners plan a second fuel.
A kitchen equipment supplier in Bangladesh often quotes item by item. You need a line that fits the room, the gas, the power and the fire licence. Tell us the menu and the output. We turn it into one equipment list, source from verified sellers, check models, steel and documents, and deliver. The seller installs and commissions. You deal with Roptan only.
What to tell a kitchen equipment supplier in Bangladesh
- Menu and output
- Give the dishes, covers per service and bakery batch sizes. That sets burner count, oven type and fryer capacity better than a list of item names.
- Gas type and pressure
- Say LPG or natural gas and the supply pressure. Appliances are set for one gas; switching usually means new burner orifices and a reset regulator, done by a qualified installer.
- A second fuel
- Pipeline gas has been unreliable in Dhaka, and LPG cylinders ran short in January 2026. Plan a fallback: a second LPG supplier, or electric ovens and fryers.
- Power supply
- State three phase or single phase at 50 Hz and the spare capacity on your board. Electric ovens and fryers draw heavy current; add surge protection against voltage swings.
- Room and duct route
- Send a drawing with ceiling height, door widths and the route for the hood duct to open air. In a multi-storey building, fix the duct route first.
- Heat in the room
- Summer maxima usually reach 38 to 41 °C, and kitchens run hotter. Ask for chillers rated for the room they will stand in.
Standards, licences and paperwork for kitchen equipment
- EN 203-1 for gas appliances
- The European safety standard for gas-heated catering and bakery appliances used indoors. Ask for the test report for the exact model and the gas it was tested on.
- IEC 60335-2-36 for electric cooking
- The safety standard for electric commercial ranges, ovens and hobs. Ask for the test report from the maker or an accredited lab for the model quoted.
- NSF/ANSI 4 for cleanable construction
- A US sanitation standard for the materials, design and construction of commercial cooking equipment. It is about cleanable construction and sits beside EN 203-1 or IEC 60335-2-36, not in place of them.
- NFPA 96 and NFPA 17A for hoods
- US standards for ventilation and fire protection of commercial cooking, and for wet-chemical suppression. They are not Bangladesh law; ask which standard the hood follows.
- FSCD fire licence
- The Fire Service and Civil Defence licence for the premises. Plan the hood, suppression and extinguishers with it before installation, not after.
Lead times and delivery
Common ranges, fryers and chillers are often held in stock in Dhaka, and stainless tables are usually made to size. Bakery ovens, larger hoods and special models may be imported to order, and container dwell time at Chattogram stayed above 11 days through 2025. Roptan confirms dates and any minimum quantity for each order in the quote.
We deliver across Bangladesh, from Narayanganj to Khulna. The seller sets each item in place, connects gas and power, converts burners where the gas differs, tests thermostats and cut-outs, and commissions the line with your chef. You receive the test record, manuals, the warranty and a VAT invoice (Mushak 6.3).
Questions buyers ask
Should I choose gas or electric kitchen equipment?
It depends on your fuel and menu. Gas suits high-heat cooking where supply is steady. With pipeline gas unreliable in Dhaka and LPG short in January 2026, many kitchens keep gas for the range and choose electric ovens and fryers. Tell us your supply and we compare both.
Can a natural gas range run on LPG?
Usually, with a conversion. Gas appliances are set for one gas; changing means new burner orifices and a regulator set to the maker's instructions, by a qualified installer. Tell us the gas and supply pressure when you order, and we ask the seller to include the conversion kit.
What fire protection does a restaurant kitchen need?
A restaurant needs a suitable kitchen fire-protection system for its fire licence. Plan it with the hood: grease filters, a duct that can be cleaned and suppression over the cooking line. NFPA 96 and NFPA 17A are US references; ask the seller and your fire consultant which they design to.
Can you supply a complete bakery as well as a kitchen?
Yes. Tell us the products and daily output: bread, buns, cakes or biscuits. We source ovens, mixers, proofers, work tables and display chillers as one list, so sizes, power and gas match. The seller installs each item, and we ask for a test bake at commissioning.
What stainless steel grade should tables and sinks be?
Stainless 304 or 316 for food-contact surfaces. Ask for the grade and sheet thickness on the quote and the invoice, because thinner or lower-grade sheet looks the same on delivery day. We check the delivery against the quote, so a different grade is not swapped in.
How soon will I hear back about commercial kitchen and bakery equipment?
Within 48 hours of a complete requirement, with a price and a delivery date. A requirement is complete when it has the headcount and duration, where it is needed and by when.
Who do I deal with?
With Roptan, when Roptan manages the order: we buy from the verified seller and deliver to you. With the supplier directly, when you post on the requirement board and choose a quote yourself.