Short answer
Most restaurants need equipment in six groups: cooking (such as a range, fryer and oven), refrigeration (reach-ins, prep tables, freezer, ice machine), food prep (work tables, mixer, slicer or processor), warewashing (sinks and usually a dishwasher), storage (shelving and racks) and smallwares. The menu decides the exact list, so write it first and equip each station for the dishes it produces.
Walk through each station on the menu. A fry-heavy menu needs fryer capacity and somewhere to hold cooked product; a pizza program that makes its own dough needs an oven, a mixer and a pizza prep table; a bakery-cafe leans on mixers, proofers and ovens more than on a range line.
Plan for the building as well as the menu. Cooking equipment usually sits under a ventilation hood, most Canadian health units expect separate hand sinks and a way to wash and sanitize dishes, and every piece needs the right gas, power, water or drain. Check with your local public health unit and building department before you finalise the list.
For a full kitchen, you can send the equipment list or a floor plan through Norpex's project quote form and have the whole list priced with freight included.
Updated · By Norpex