A kitchen isn't equipped for the menu you want, it's equipped for the service you'll run. Fifty covers packed into ninety minutes and fifty spread across an afternoon are two different kitchens even with the same menu. Restaurant, bar with a kitchen, dark kitchen, catering or canteen: they all cook, and almost none need the same thing.
Here you'll find cooking, preparation, warewashing and hot line from factories that build for professional catering, with the final delivered price.
Burners, griddles, fryers, charcoal grills. This is the part everyone oversizes: people buy burners that never run at the same time. What actually decides it is how many simultaneous services you need at peak, not how many dishes the menu has.
Convection moves hot air and is the standard for regenerating and baking on trays. A combi adds steam and humidity control, and with that it changes how work is distributed across the whole kitchen: it lets you cook at low temperature, regenerate without drying out, and programme cycles that don't need someone watching. It's the machine that most changes what the same team can put out.
Peelers, vegetable cutters, cutters, blenders. This is where labour hours come back without touching plate quality. If your kitchen peels and chops by hand at volume, this is the most measurable saving in the place.
Glasswashers, hood dishwashers and rack conveyors. Warewashing is the invisible bottleneck: when service jams, often it isn't burners that are missing, it's clean crockery coming back. Look at the real cycle and, above all, at your water hardness.
Bains-marie, hot tables and display units, trolleys. This is the equipment for anyone serving buffet, set lunch or institutional catering: holding at temperature without drying the product is a different job from cooking it.
Count how many plates go out in the busiest hour and with how many pairs of hands. That number decides cooking and warewashing; the rest of the menu is rarely the constraint.
Gas, induction or electric isn't only a kitchen decision: it depends on your contracted supply, on whether you have three-phase and on whether the premises allow gas. Check what you can install before deciding what you want.
The hood and its airflow limit which cooking equipment fits on that line. If you're changing cooking type, verify extraction with a technician before buying: it's the most common reason a machine goes back.
Its real advantage is that it frees hands and makes repeatable what today depends on who's on the section. If your problem is people rather than output, it's often the best buy in the kitchen.
Everything that strips down gets stripped down every night. A machine that cleans in two minutes and one that takes fifteen are two different labour costs multiplied by three hundred services.
Induction is more efficient, heats the kitchen less and is more precise; gas is more flexible with pans and doesn't depend on electrical supply. The premises usually decide before the chef does: look at your contracted supply and whether you have a gas connection.
Convection if you bake and regenerate on trays and volume is contained. Combi if you want to cook main product, control humidity and programme cycles. The price step is real, and so is the return, but it arrives in kitchen hours, not on the ticket.
Count racks per hour at peak service, not crockery per day. And check water hardness before choosing: in a hard-water area, the softener determines the machine's service life.
No. With no dining room the hot line and most of the crockery washing disappear, and the weight shifts to cooking, packing and refrigeration. It tends to be a smaller, more intense kitchen, not a reduced restaurant.
It depends on the type of cooking and on local regulations. There is equipment with integrated extraction designed precisely for premises where ducting can't be fitted, but it's a technical and administrative check worth doing before buying, not after.
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