Norfolk Restaurant Equipment Supplier
New refrigeration, prep tables, cooking equipment and ice machines for restaurants in Norfolk, Virginia Beach, Chesapeake and across Hampton Roads. Call or text 206-419-5801.
Watch: Restaurant Equipment for Hampton Roads
A short video from The Restaurant Warehouse on commercial kitchen equipment for Virginia Beach, Norfolk and Hampton Roads restaurants.
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Restaurant Equipment for Norfolk and Hampton Roads
From seafood houses along the water to delis near the base, breweries in the city and snack bars at the oceanfront, Norfolk and the rest of Hampton Roads have a wide mix of food businesses. This site is from The Restaurant Warehouse, which sells new commercial refrigeration, prep tables, cooking equipment and ice machines and ships them to businesses in Norfolk, Virginia Beach, Chesapeake, Portsmouth, Suffolk, Hampton and Newport News.
Below, you'll find how food establishment permits work in Virginia, equipment ideas by type of business, and what to expect when your order arrives. Questions? Call or text 206-419-5801.
Getting a Food Establishment Permit in Virginia
In Virginia, food establishment permits come from the Virginia Department of Health through your local health department. In Norfolk, that's the Environmental Health Program at the Norfolk Department of Public Health, 830 Southampton Ave., 757-683-2712. The state lays out the process this way:
Apply for plan review. Submit a plan review application and a $40 fee to the local health department where your establishment will be.
Apply for your permit. Once the plan review is approved, submit a foodservice permit application and a $40 fee at least 30 days before opening.
Pass the inspection. The permit is issued when the facility is complete and the inspection shows it complies with the Virginia Department of Health Food Regulations.
Virginia's Food Regulations require plans and specifications to be reviewed and approved before you build, convert or remodel a food establishment. Health department plan review packets in Virginia commonly ask for an equipment list with model numbers or manufacturer specifications, so choose your equipment early. In Norfolk, the construction guidelines also call for a mechanical plan showing the ventilation system (hoods).
Inspectors look for commercial equipment certified to NSF/ANSI food equipment standards. Atosa equipment carries ETL Sanitation listing, which certifies to those standards, and every product page lists the model number.
Equipment by Type of Business
Seafood restaurants and crab houses
Seafood kitchens need cold storage close to the line, fryers for fish and shrimp, and plenty of ice.
Fryer: the Atosa ATFS-40-NG, a 40 lb natural gas fryer, 102,000 BTU, with a WA300001 gas hose kit.
Under the line: the MGF8450GR, a 48-inch two-drawer refrigerated chef base, 7.7 cu. ft.
Cold storage: the MBF8005GR, a 52-inch two-door reach-in refrigerator, 43.2 cu. ft.
Ice: the YRS0450A-161, a 23-inch modular head, 450 lb per 24 hours, 115V, on a BYR0300 300 lb bin.
Shop fryers, chef bases and ice machines. Each gas model on this page is a natural gas version, so confirm your fuel before you order.
Oceanfront snack bars and ice cream shops
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.
Atosa MCF8705GR: 27-inch one glass door merchandiser, 19.1 cu. ft., for bottled drinks
Atosa ATMG-36-NG: 36-inch manual griddle, 90,000 BTU, for burgers and dogs
Shop freezers, glass door merchandisers and griddles.
Delis and sub shops
Atosa MSF8302GR: 48-inch two-door sandwich prep table, 12 pans, 13.4 cu. ft.
Atosa MSF8307GR: 60-inch two-door mega top, 24 pans, 17.2 cu. ft., for subs with many toppings
Atosa MBF8004GR: 29-inch one-door reach-in refrigerator, 21.4 cu. ft.
Atosa Mixrite ST2460EC: 24 x 60 stainless work table with undershelf
Shop sandwich prep tables and work tables.
Breweries, 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 SBB69SGGRAUS2: 68-inch shallow back bar cooler with sliding glass doors, 18.6 cu. ft.
Atosa MBB48GGR: 48-inch two glass door back bar cooler, 12.9 cu. ft.
Atosa YRU0280A-161: 25-inch undercounter ice machine, 280 lb per 24 hours, 88 lb bin
Shop back bar coolers.
Pizzerias
Atosa MPF8202GR: 67-inch two-door pizza prep table, 9 pans, 18.5 cu. ft.
Atosa MBF8001GR: 29-inch one-door reach-in freezer, 21.4 cu. ft.
Atosa Mixrite ST2436EC: 24 x 36 stainless work table with undershelf
Shop pizza prep tables.
Coffee shops and cafés
Atosa AUR48SD: 48-inch two-door undercounter refrigerator, 11.8 cu. ft., for milk and dairy
Atosa MCF8707GR: 54-inch two glass door merchandiser, 44.8 cu. ft., for grab-and-go
Atosa YRU0140A-161: 25-inch undercounter ice machine, 140 lb per 24 hours, 88 lb bin
Shop undercounter refrigerators.
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. Shop ovens and ranges, charbroilers and reach-in refrigerators.
Building Your Equipment List for Plan Review
Because your plan review may ask for model numbers, it helps to build the list room by room.
Storage: reach-in refrigerators and freezers, sized by the wall space you have. The MBF8004GR fits a 29-inch space, the MBF8005GR a 52-inch space, and the MBF8129GR puts a refrigerator and freezer in one 52-inch cabinet.
Prep: prep tables and work tables, with a hand sink nearby.
Cooking: each piece of the line with its gas type and BTUs, plus the hood that covers it.
Under the line: chef bases and undercounter units like the AUR48D4, a 48-inch four-drawer undercounter refrigerator, 12.2 cu. ft.
Ice and drinks: ice machines, bins, coolers and merchandisers.
Sinks: hand sinks like the Atosa Mixrite SH12 (12-inch, knob handles) or SH15 (15-inch, wrist blade handles). Shop sinks.
Atosa reach-ins like the MBF8005GR carry a warranty of 3 years parts and labor and 5 years on the compressor.
Planning for a Seasonal Oceanfront Business
Many snack bars, ice cream stands and beach restaurants run busiest in the summer. A few things to plan for:
Order before the season. Leave time for plan review, delivery, hookups and your opening inspection before your first busy weekend. Virginia asks for the permit application at least 30 days before opening.
Size for your busiest days. Pick ice machines and freezers for peak summer traffic, not an average weekday.
Use the space you have. Small stands often do better with undercounter refrigeration and freezers than a full reach-in.
Plan for closing. Follow each unit's manual for shutting down, cleaning and restarting at the end and start of the season.
Before you order
Measure every doorway, hallway and turn between the curb and the spot where each unit will sit.
Leave clearance around refrigeration and ice machines for airflow, and room to open doors and drawers.
Check each product page for dimensions, voltage and gas type, and match them to your space.
Send us your measurements at 206-419-5801 and we'll help you compare dimensions.
Utilities Checklist
Gas: confirm natural gas or propane, and whether the supply can carry the total BTUs of your line.
Electrical: list each unit's voltage. Larger ice machines like the 31-inch YRM0600A-261 (600 lb per 24 hours) need 208-230V.
Water and drains: ice machines and sinks need water lines, and ice machines need a floor drain nearby. A 3M ICE120-S water filter system helps protect ice machines against scale.
Airflow: keep refrigeration and ice machines away from fryers and ovens, and follow each unit's clearance requirements.
Shipping to Hampton Roads
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.
Norfolk Restaurant Equipment FAQ
Do you deliver to Norfolk and Virginia Beach?
Yes. Atosa equipment orders of $500 and up ship free by freight with liftgate service to business addresses in the lower 48 states, including Norfolk, Virginia Beach, Chesapeake, Portsmouth and the rest of Hampton Roads.
Who issues food establishment permits in Norfolk?
The Virginia Department of Health, through the Environmental Health Program at the Norfolk Department of Public Health, 757-683-2712.
How much are the plan review and permit fees in Virginia?
The Virginia Department of Health lists a $40 plan review fee and a $40 foodservice permit application fee, and the permit application is due at least 30 days before opening.
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? Call or text 206-419-5801.
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