KitchenSource Kitchen equipment list Kitchen Equipment List · USD 59
Your menu needs 14 pieces of equipment. Your plan has 23.
Specification by menu and covers, with the three utility questions that decide whether any of it fits.
The equipment list you brought came from a supplier and it is a good list for a restaurant with a different menu. Built from your actual dishes and 48 covers, nine items come out, two get bigger, and one you had not considered turns out to be the thing that limits your service.
Removing nine pieces you will not use saves about USD 23,400. Most of that should go back into a larger extraction canopy and a six burner rather than four, because the menu has six dishes that finish to order on the stove.
From the menu
What each dish requires
Worked from your 19 dishes and the service pattern you described. Equipment is specified from what has to happen at 19:30 on a Saturday, not from a standard kitchen layout.
| Cooking method | Dishes | At peak | Equipment implied |
|---|---|---|---|
| Stove, finished to order | 6 | Concurrent | Six burner, not four |
| Oven, batch cooked ahead | 5 | Prep only | One combi, 6 grid |
| Oven, finished to order | 3 | Concurrent with above | Second oven needed |
| Grill or chargrill | 2 | Concurrent | 600 mm chargrill |
| Fryer | 2 | Concurrent | Twin basket, single unit |
| Cold, no cooking | 1 | n/a | Prep fridge |
| Peak concurrency | 13 dishes at once |
Six dishes finishing on the stove at the same time is what sets the burner count. A four burner means those six dishes queue, and queueing at 19:30 on a 48 cover Saturday is how service falls apart.
The list
In, out and changed
| Item | Supplier list | Recommended | Why |
|---|---|---|---|
| Range, burners | 4 burner | 6 burner | Six concurrent stove dishes |
| Combi oven | 10 grid | 6 grid | 10 grid is sized for 90 plus covers |
| Second oven | Not included | Convection, 4 grid | Three dishes finish in an oven at service |
| Extraction canopy | 2.4 m | 3.0 m | Must cover the larger range and chargrill |
| Chargrill | 900 mm | 600 mm | Two dishes. 900 is a bigger canopy and more gas |
| Fryer | Twin, 2 units | Twin, 1 unit | Two fried dishes |
| Salamander | Included | Remove | No dish needs one |
| Pasta boiler | Included | Remove | No pasta on the menu |
| Blast chiller | Included | Remove for now | Useful later. USD 6,800 you do not need in March |
| Sous vide bath | Included | Remove | Nothing on the menu uses it |
| Bain marie | Included | Remove | Not a service style that holds food |
| Ice machine | Included | Keep | Bar needs it |
| Dishwasher, pass through | Included | Keep | Correct for 48 covers |
| Refrigeration | 3 units | Keep, 3 units | Correct |
The nine removals are all real equipment that real restaurants use. They are on the list because a supplier list describes a capable kitchen rather than your kitchen, and every item on it is a margin they would rather keep.
Before ordering
Three utility questions
| Question | Why it decides the order | Who answers |
|---|---|---|
| What is the incoming gas supply capacity? | A six burner plus chargrill plus combi may exceed it. If it does, the range specification changes entirely | Gas engineer |
| What is the electrical supply, single or three phase? | The combi and the dishwasher you have specified both assume three phase | Electrician |
| Can the extraction duct route take 3.0 m of canopy? | Canopy size drives duct size and the run is through a listed party wall | Ventilation contractor |
None of these can be answered by an equipment supplier and all three can make the specification impossible. They are the reason this document does not end with an order.
Sequence
The order to buy in
The canopy is the longest lead item and it depends on the survey. That chain, survey to canopy to opening, is the critical path of your entire fit out and it starts this week.
- Gas capacity confirmed in writing
- Electrical phase confirmed
- Duct route confirmed by a ventilation contractor
- Nine items removed from the supplier quote
- Range upgraded to six burner in the revised quote
- Smallwares budgeted separately, about USD 6,000