Short answer
Decide the menu, the expected volume and the kitchen's utilities first. The menu sets which machines you need, volume sets their size, and the building's gas type, electrical service, water, drains and ventilation set which models will actually work. Buying before those three are settled is how kitchens end up with equipment that is the wrong size or cannot be connected.
Start with the dishes and the busiest service you expect, then work out what each station must produce in that hour. That gives you capacity targets: burners, fryer vats, oven decks, refrigerated pan space and ice per day.
Then match the equipment to the site. Confirm whether the building has natural gas or propane, the voltage and phase of the electrical service, where the water lines and floor drains are, and what the hood covers. Measure doorways, halls and stairs as well: special-order and freight equipment cannot be returned once it has been delivered in good condition, so voltage, gas type, door swing and fit all need to be confirmed before ordering.
Your local public health unit, building department and fire authority may each have requirements for the layout, so share the plan with them early.
Updated · By Norpex