A restaurant kitchen equipment list should follow the menu, production volume, utilities and food-safety plan—not a dealer’s catalogue. The price ranges below are planning estimates for India; city, capacity, steel grade, brand, custom fabrication, installation and tax can change them substantially.
Planning price checklist
| Equipment group | Illustrative planning range |
|---|---|
| Commercial range/burner line | ₹25,000–₹1,50,000+ |
| Deep fryer | ₹12,000–₹80,000+ |
| Refrigerator or vertical chiller | ₹45,000–₹2,00,000+ |
| Deep freezer | ₹25,000–₹1,00,000+ |
| Stainless worktables and sinks | ₹10,000–₹60,000+ each |
| Exhaust hood and duct system | ₹1,00,000–₹8,00,000+ |
| Dishwasher | ₹1,00,000–₹6,00,000+ |
| Planetary mixer/food processor | ₹20,000–₹2,00,000+ |
| RO/water treatment | ₹15,000–₹1,00,000+ |
| Smallwares and utensils | ₹50,000–₹5,00,000+ |
These are not quotations. Obtain at least three like-for-like quotes with installation, warranty and taxes clearly stated.
Build the list from the menu
Create a production sheet for every menu item: storage temperature, preparation equipment, batch size, cooking method, holding time, plating and washing load. Combine shared needs and calculate peak-hour capacity. A tandoor concept, bakery, café and biryani kitchen require different layouts.
Core zones
- Receiving and inspection
- Dry, chilled and frozen storage
- Vegetable and raw-protein preparation
- Cooking and finishing
- Hot/cold holding and dispatch
- Dishwashing and waste
- Handwashing and cleaning-chemical storage
Prevent crossing between raw food, ready-to-eat food, dirty utensils and clean serviceware.
Utilities people underestimate
- Electrical connected load and three-phase requirements
- LPG manifold, pipeline and safety approvals
- Fresh-air replacement for exhaust
- Drainage slopes, grease traps and floor traps
- Water pressure, filtration and hot water
- Fire suppression, extinguishers and emergency shut-offs
Confirm approvals using the restaurant licence checklist before ordering equipment.
New versus used equipment
Used stainless tables and simple fabrication can be economical when condition is verified. Refrigeration, electronic controls, gas systems and high-load machines require careful inspection, service history and spare-parts availability. Calculate life-cycle cost: purchase, transport, installation, energy, maintenance, downtime and resale.
Buying checklist
- Food-grade material and specified stainless-steel grade
- Capacity measured against peak demand
- Power/gas/water requirements
- Dimensions including service clearance
- Local service and spare parts
- Warranty exclusions
- Installation and commissioning responsibility
- Training, manuals and preventive-maintenance plan
Smallwares often forgotten
Include GN pans, knives, colour-coded boards, scales, thermometers, storage boxes, ladles, strainers, trays, racks, labels, shelving, bins, cleaning tools, PPE and backup utensils. Smallwares can materially increase the opening budget.
Budget control
Separate must-have opening equipment from phase-two additions. Protect capacity, food safety and reliability; avoid buying specialised machines for untested menu items. Compare the total with the restaurant opening-cost guide.