Recommended Equipment for Restaurant
Handpicked machines commonly used in Restaurant kitchens
📋 Typical Kitchen Setup Guide
Cooking Equipment
- Gas range — base of the hot line, choose by utility supply
- Commercial oven — convection for roasting, combi for versatility
- Flat-top griddle — patties, eggs, bacon, vegetables, bun toasting
- Deep fryer — open for fries/sides, pressure for fried chicken
- Char grill / lava stone grill — steaks, grilled chicken, smoky flavors
- Salamander / broiler — finishing, melting, browning
- Commercial microwave — defrosting, reheating, quick finishing
Refrigeration
- Reach-in refrigerator & freezer — daily ingredient storage
- Refrigerated prep counter — cold storage under prep surface
- Undercounter refrigerator — space-saving under work tables
- Walk-in cooler/freezer — bulk storage for high volume
- Ice machine — size by peak service, not average
- Display refrigeration — cake counter, salad bar, beverage cooler
Food Preparation
- Stainless work tables — 304-grade, with/without backsplash
- Vegetable cutting machine — slicing, dicing, shredding
- Planetary mixer / dough kneader — dough, batter, sauces
- Meat grinder / mincer — burgers, sausages, mince dishes
- Meat slicer — sandwiches, cold cuts, charcuterie
- Vacuum marinating machine — fast, even marination
- Portion scale & patty press — consistent portion control
Washing & Cleaning
- Three-compartment sink — wash, rinse, sanitise
- Dedicated handwash basin — mandatory in most codes
- Dishwashing machine — hood-type for most restaurants
- Grease trap & floor drainage — plan before floor is laid
Storage & Serving
- Stainless wall shelves — free up floor space
- Mobile racks & trolleys — move full batches in one trip
- Bain marie / hot counter — hold sauces at safe temperature
- Heated display cabinet — double-sided for load & serve
- Heat lamps — short-term holding on the pass
Ventilation & Safety
- Exhaust hood with grease filters — sized to cooking load
- Extraction fan & make-up air system
- Fire suppression — mandatory over cooking lines
- Fire extinguishers, first aid kit, non-slip mats
📋 Full-Service Restaurant Setup (60–120 seats)
- Hot line: 6-burner gas range + 24" griddle + 40lb fryer + char grill + convection oven
- Cold line: 2-door reach-in fridge + 1-door freezer + 48" refrigerated prep counter
- Prep: 2× stainless work tables + 20qt mixer + meat slicer + vegetable cutter
- Warewash: hood-type dishwasher + 3-compartment sink + handwash basin
- Storage: wall shelves + mobile racking + ingredient bins
- Serving: bain marie + heat lamps + heated pass
- Ventilation: 10ft exhaust hood + extraction fan + fire suppression
🍔 Fast Food / QSR Setup (Drive-thru or counter)
- Cooking: pressure fryer + open fryer + 36" griddle + bun toaster
- Holding: heated display cabinet + fry dump station + heat lamps
- Prep: breading station + vacuum marinator + refrigerated prep table
- Cold: reach-in fridge + undercounter freezer + ice machine
- Drinks: soda fountain + water boiler + fructose dispenser (if bubble tea)
- Ventilation: hood over all cooking equipment + fire suppression
☕ Café & Bakery Setup
- Baking: deck oven or convection oven + dough mixer + dough sheeter + proofer
- Coffee: espresso machine + grinder + water boiler + display case
- Cold: display refrigerator + undercounter fridge + ice machine
- Prep: stainless work tables + vegetable cutter + blender
- Serving: cake display counter + pastry case + bain marie
🏨 Hotel / Banquet Setup (High Volume)
- Cooking: combi ovens (2–4 units) + 10-burner range + tilting braising pan + 80lb fryer
- Cold: walk-in cooler + walk-in freezer + reach-in units + blast chiller
- Prep: 60qt mixer + meat grinder + slicer + vegetable cutter + vacuum tumbler
- Warewash: conveyor or flight-type dishwasher
- Transport: heated banquet carts + chilled transport trolleys
- Storage: heavy-duty racking + bulk ingredient bins
💰 Budget Allocation Guide
- Cooking equipment: 30–35% of equipment budget
- Refrigeration: 18–22% (rises if walk-in included)
- Food preparation: 10–12%
- Washing & cleaning: 8–10% (includes drainage/grease trap)
- Storage: 6–8%
- Serving & display: 6–8%
- Exhaust & ventilation: 5–7% (often in fit-out budget)
- Technology & safety: 4–6%
- Tip: Buy new where compressor/circuit board lives. Buy used for plain stainless steel.
⚠️ Common Mistakes to Avoid
- Buying everything at once — buy core, phase the rest
- Ignoring workflow — plan one-way flow raw-to-served
- Wrong stainless grade — insist on 304 for food-contact surfaces
- Underestimating refrigeration — hardest to expand later
- Sizing ventilation by ceiling space — size by cooking load
- Buying on price alone — no local spares = future station closure
- Forgetting compliance kit — handwash basin, fire suppression, extraction
Why Choose MightyChef?
🏭
Direct Factory Price
Own manufacturing facility, no middlemen
📦
No MOQ Required
Order even 1 unit at wholesale price
✅
CE Certified
Quality assured, strict QC before shipment
🚚
Fast Delivery
Most models in stock, 7-15 days
🎨
OEM/ODM Service
Custom logo, color, voltage and packaging
🌍
Global Export
Exporting to 50+ countries worldwide
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