Commercial kitchens, compared to their smaller-scale residential counterparts, lend to cooking for the masses and fulfilling delivery orders at high volume. While a commercial kitchen's specific equipment varies from place to place, generally, commercial kitchens contain: Conveyor or commercial-grade ovens.

Commercial kitchens must meet specific safety and hygiene standards, be large enough to accommodate commercial-grade kitchen equipment, have certain features such as walk-in refrigerators, exhaust systems, and fire suppression systems, and be designed in a way to maximize efficiency.

Commissary kitchens (also known as industrial or commercial kitchens) are a type of kitchen that specialises in mass-producing and preparing large quantities of high-quality food and produce for food vendors and consumption in restaurants.

The key features of professional kitchen services include high-quality personnel, specialized equipment, and trained and experienced staff. Professional kitchen services provide skilled chefs and cooks that are knowledgeable about food safety and sanitation standards as well as proper cooking techniques.