Rule of thumb: 1 burner per 15 covers + 1 combi grid per 25 covers. 80-cover bistro = 6-burner range + 6-grid combi. 150-cover restaurant adds a second combi + dedicated griddle/fryer.

Combi oven or convection oven?▾

Combi (steam + dry) wins for any restaurant doing protein in volume — better yields, faster batches, can hold cooked food without drying. Convection-only is cheaper but limited to bakery and dry items.

Walk-in cold room or upright fridges?▾

Below 80 covers: 2-3 uprights + 1 refrigerated counter is cheaper and more flexible. 100+ covers: walk-in pays off in 18 months (better wholesale prices on weekly drops, less door-opening loss).

A restaurant kitchen is a balanced operation: 50-300 covers per service, mise-en-place to plate in under 15 minutes for the hot pass, walk-in storage for raw goods, sanitation that meets HACCP without bottlenecking service. Our setups cover the full kitchen — cooking line, refrigeration, prep, warewashing — sized to your concept and cover count.

Restaurant kitchen — equipment ready in days

What kind of setup are you planning?

From dough to plate

Prep station

Cooking line

Cold storage

Service pass

Warewashing

Pick the scope that fits

Common questions

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