Equipping a professional kitchen is one of the largest investments in any food business. Buy too little and the line slows down on the first busy night; buy the wrong things and you pay for them every day in wasted space, energy and repairs. This checklist walks through a commercial kitchen zone by zone, so you can plan equipment around the way food actually moves through your building.

Start with the menu, not the catalogue

Every equipment decision should follow from three questions:

  • What is on the menu? A steakhouse needs grills and salamanders; a bakery café needs ovens, mixers and display cabinets; a kebab restaurant is built around doner grills and charcoal.
  • How many covers at peak? Capacity — burners, oven trays, refrigerated volume — should be sized for the busiest hour, not the average one.
  • What utilities are available? Gas (natural gas or LPG), electrical supply (single- or three-phase), water and drainage points, and where an exhaust duct can run. These often decide between gas and electric models before taste does.

Write the answers down before you request quotes. Suppliers can only size equipment correctly when they know them.

Zone 1: Receiving and storage

Goods arrive, get checked and go straight into the right temperature zone.

  • Stainless steel or wire storage shelving for dry goods, kept off the floor for cleaning
  • Walk-in cold rooms or upright refrigerators and freezers for bulk chilled and frozen stock
  • Ingredient bin trolleys for flour, sugar and rice
  • Transport trolleys to move deliveries without carrying heavy cases

See our storage and shelving and transport trolleys ranges.

Zone 2: Preparation

This is where most of the kitchen’s hours are spent, so ergonomics matter.

  • Stainless steel work tables with undershelves — at least one per prep station
  • Sink units: a double-bowl sink for vegetables, a separate hand wash sink (knee- or sensor-operated is more hygienic)
  • Refrigerated prep counters or pizza/saladette counters so ingredients stay cold within reach
  • Food processors, vegetable cutters, dough mixers and meat grinders, depending on the menu
  • Separate tables for raw meat or fish to avoid cross-contamination

Browse work tables and refrigerated counters.

Zone 3: Cooking

The cooking line is the heart of the kitchen and the hardest part to change later.

  • Ranges (gas or electric), with or without an oven below
  • Griddles / flat-top grills and charcoal or char grills
  • Fryers, bain-maries and pasta cookers where the menu requires them
  • Ovens: convection or combi ovens for most kitchens, deck or pastry ovens for baking
  • Specialist equipment: doner grills, wok ranges, kebab grills
  • An exhaust hood over every piece of cooking equipment that produces heat, grease or steam

Plan the line so that the chef can reach the pass in a few steps, and keep fryers away from open water sources. Explore cooking equipment and exhaust hoods.

Zone 4: Service and holding

  • Heated bain-maries or holding cabinets for hot food
  • Refrigerated display cabinets for desserts, salads and drinks
  • Service trolleys and tray clearing trolleys for dining rooms and banqueting

Zone 5: Warewashing

Dirty dishes need their own route that never crosses clean food.

  • Dish scraping table and inlet table in front of the dishwasher
  • Pre-rinse spray unit to remove food before washing — it saves water, detergent and dishwasher cycles
  • Dishwasher (undercounter, hood-type or conveyor, depending on volume)
  • Outlet / drying table and racks for clean items
  • A pot wash sink for large pans and gastronorm containers

See pre-rinse shower units.

Sizing and material tips

  • Choose AISI 304 stainless steel for anything that touches food or water; it resists corrosion far better than cheaper grades. We explain the difference in AISI 304 vs 430 stainless steel.
  • Measure doorways and lifts before ordering large refrigerators or combi ovens.
  • Leave space for cleaning behind and under equipment — adjustable feet and castors help.
  • Size the hood to the cooking line: it should cover the full length of the equipment beneath it, with some overhang. Local ventilation and fire regulations always take priority.
  • Check the voltage and gas type of every appliance against your site — especially when importing.

Common mistakes to avoid

  1. Buying cooking equipment before the ventilation design is fixed.
  2. Underestimating refrigeration — it is usually the first thing kitchens run out of.
  3. Forgetting the warewashing area until the end of the budget.
  4. Choosing equipment whose spare parts are hard to find in your country.
  5. Mixing many brands without a plan for service and maintenance.

The last two points matter more than most buyers expect. A cheap appliance that waits three weeks for a thermostat costs far more than it saved. Our guide to preventive maintenance and spare parts explains what to keep in stock.

Frequently asked questions

Should I choose gas or electric cooking equipment?

Gas gives instant, visible heat and is often cheaper to run where natural gas is available. Electric and induction equipment is easier to install where gas is restricted and produces less heat in the kitchen. Many kitchens mix both.

How much should I budget for refrigeration?

There is no fixed rule, but refrigeration is typically one of the largest line items. Plan chilled space for every station plus central storage, and add capacity for growth.

Can one supplier equip the whole kitchen?

Yes — and it usually makes planning, delivery and after-sales support simpler. Send us your floor plan and menu and we will propose a complete equipment list with prices.