Equipment categories
| Category | Examples | Planning question |
|---|---|---|
| Cooking | Ranges ovens grills fryers steamers | What menu items need heat and capacity |
| Refrigeration | Fridges freezers prep chillers | What must stay cold and where |
| Prep | Tables mixers slicers scales containers | How much prep happens before service |
| Storage | Shelving bins dry storage racks | How stock will be organized |
| Dishwashing | Sinks machines racks | How fast cleaning must cycle |
| Service | Counters warmers displays serviceware | How food reaches customers |
| Technology | POS printers KDS network devices | How orders payments and reports flow |
| Ventilation and safety | Hoods fire systems extraction | What local rules require |
Capacity and workflow
Equipment must match peak demand not only average demand. A small fryer may handle quiet hours but fail during rush. Oversized equipment can waste money space and power.
Ventilation gas electrical fire suppression drainage refrigeration and equipment installation should follow local codes and qualified professional guidance.
This article is for general education and restaurant planning. Real restaurants must follow local food safety rules licensing tax employment fire safety and public health requirements.
Food safety decisions should be guided by trained staff local authorities and approved professional standards.