A kebab or doner shop is a compact, fast operation. The right equipment layout lets one or two cooks serve a queue of customers. Here is a practical list, grouped by zone.
1. The cooking line
- Gas döner kebab grill: the centrepiece of the shop
- Kebab grill for skewers and grilled meats
- Flat-top griddle for bread, onions and sides
- Bain-marie to hold sauces and garnishes warm
2. Extraction
Install a wall-mounted exhaust hood with filters above the line. Size it to the equipment and plan the duct route and fresh air together.
3. Refrigeration
- Undercounter refrigerator with drawers for toppings and sauces at hand
- Upright refrigerator for bulk meat, vegetables and drinks
4. Preparation
A stainless steel work table with undershelf keeps wraps and plates within reach, while a polyethylene-top table gives a safe cutting surface.
5. Dishwashing
A pot wash unit and a mixer pre-rinse unit clean trays and utensils quickly.
6. Storage
Use a knock-down wire shelving unit for dry goods and containers.
Layout tips
- Keep raw and cooked areas separate
- Put the grill within one step of the assembly table
- Leave clear walkways behind the counter
- Plan gas, electricity and drainage before ordering
We can supply the full list in one order. Request a quote and tell us your country, shop size and menu.
