A hotel kitchen has to cope with breakfast buffets, banquets, room service and a restaurant, often at the same time. That makes the equipment list longer and the purchasing decisions more important. Use this checklist by department.
Hot kitchen
- Gas range with oven for general cooking
- Stock pot stove for soups and sauces in large volumes
- Flat-top griddle for breakfast service
- Bain-marie for buffet holding
- Exhaust hoods over the full cooking line
Cold kitchen and storage
- Upright refrigerators for daily stock
- Undercounter refrigerators at each station
- Display cabinets for breakfast and dessert counters
- Wire shelving for dry stores and cold rooms
Preparation
Provide one stainless steel work table per prep station, with a separate hand-wash sink such as the knee-operated hand wash sink.
Transport and service
- Service trolleys for banquets and room service
- Material transport trolleys between storage and kitchen
- Tray clearing trolleys for the dining room
Dishwashing
Hotels need a fast, one-way dish flow: scraping table, pre-rinse unit, inlet table, machine, then outlet table.
Ordering from abroad
- Share your drawings, kitchen layout and utilities (voltage, gas, water)
- Agree on materials (AISI 304) and custom dimensions early
- Plan staged deliveries around the construction schedule
- Confirm packing and shipping terms in the offer
See our importing guide and request a quote for your hotel project.
