Restaurant Equipment List by Station
A practical restaurant equipment list by station, with advice on what to buy new, buy used, lease or skip, so you do not pay for kit you will not use.
Updated 6 min read
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Key takeaways
- Build the equipment list from your menu, station by station, not from a catalogue.
- Spend first on what touches food safety and speed: refrigeration, cooking line, hand wash sinks and a reliable till.
- Used equipment can save money if it is cleaned, tested and safe; check gas and electrical safety certificates.
- Lease or finance only after you have compared the total cost, the end of term rules and the repair cover.
In short: write your menu, list each dish's cooking method, and work out which pieces of equipment you need for each station. Buy or lease the essentials that protect food safety and speed first. Defer or skip the nice to haves until sales show you need them.
About 8 minutes to read. General information as of October 2026. Check the safety, energy and installation rules that apply in your country.
An equipment list is the second biggest part of most opening budgets after the lease and fit out. It is also the part where owners most often overspend, buying a combination oven for a menu that needs a good grill, or missing a hand wash sink that the inspector will ask about first.
Start from the menu, not the catalogue
For each dish on your opening menu, write the steps: how it is stored, prepared, cooked, held and plated. Then group the steps by station. A small menu with a few cooking methods needs a lot less than a long menu with every technique.
A good test: if a dish needs a piece of kit that nothing else on the menu uses, ask whether the dish is worth the space, the money and the training. Our menu engineering guide shows how to cut dishes that cost more than they earn.
Plan by station
Cold storage and receiving
- Reach in or walk in fridges sized to your delivery pattern, plus a freezer.
- Under counter fridges at the stations that need ingredients within arm's reach.
- A probe thermometer for each station and a calibrated one for deliveries.
- Shelving that keeps food off the floor, and labels and tubs for storage. See FIFO storage.
Preparation
- Stainless steel prep tables and wall shelves.
- Colour coded chopping boards and knives for raw meat, fish, vegetables and ready to eat food.
- Sharpening steel or stone, a scale, measuring jugs and containers.
- A food processor or mixer if your menu needs one.
Cooking line
Choose from the dishes, not from habit. Common building blocks are:
- A range with burners and an oven, or a flat top.
- A fryer, if you fry. Add a filter and a safe oil disposal route.
- A grill or chargrill.
- An oven suited to your menu: convection, combination, pizza deck or tandoor.
- A salamander or pass heater.
- Hot holding cabinet or bain marie for dishes that must wait.
Extraction and fire safety
Cooking equipment usually needs proper extraction, filtration and a fire suppression system. These are often the biggest hidden costs, and the rules are strict. Ask the landlord, the installer and your fire safety adviser early. GOV.UK explains the general duties in workplace fire safety: your responsibilities.
Washing up
- A commercial dishwasher or glasswasher, with the correct water supply and drainage.
- A pot wash sink and a separate food preparation sink.
- A hand wash basin at each point the law or inspector expects, with soap, paper towels and hot water.
- A cleaning chemicals store, away from food.
Front of house
- Tables, chairs, high chairs, booster seats and a plan for accessible seating.
- A till or point of sale and a card reader. See POS cost.
- Receipt and kitchen printers, or kitchen display screens. See printer setup and the kitchen display guide.
- Coffee machine and grinder, if you serve coffee, and the bar equipment your licence needs.
- Menus, signage and allergen information.
Waste and cleaning
- Bins for food waste, recycling and general waste, with lids, in the right places.
- A grease trap if your premises need one.
- Mops, buckets, brushes and a clear, colour coded system. See the cleaning schedule.
Essentials first, extras later
Divide the list into three groups.
- Must have before opening: refrigeration, the cooking line for your core dishes, hand wash sinks, dishwashing, safe storage, extraction, thermometers, a working till and payment, first aid kit, fire safety.
- Should have within the first months: a second fryer, a better mixer, extra shelving, more storage containers.
- Nice to have once cash flow allows: specialist machines, display units, premium glassware.
New, used or leased
| Option | Good for | Watch out for |
|---|---|---|
| Buy new | Items you rely on all day: fridges, the cooking line, the dishwasher | Highest upfront cost; check the warranty and service cover |
| Buy used | Prep tables, shelving, some cooking kit | Hidden wear, missing parts, no certificate, no service history |
| Lease or finance | Spreading cost on expensive items | Total cost over the term, end of term rules, early exit fees |
| Rent short term | A trial period or a seasonal item | Higher monthly cost; no ownership |
Before leasing, ask for the total cost across the full term, who pays for repairs, what happens if you close or move, and who owns the item at the end. A low monthly figure can hide a high total.
Checks before you buy used
- Ask for the age, make and service history.
- Ask for current gas safety and electrical safety certificates where relevant; have a qualified engineer inspect gas items.
- Check that spare parts are still made.
- Inspect for rust, cracks and damage that make cleaning hard.
- Test it under load.
- Get the paperwork for the sale in writing.
In Great Britain, the Health and Safety Executive's catering and hospitality pages explain the main hazards around kitchen equipment, such as gas, slips and machinery. Other countries have their own authorities.
Match capacity to your peak, not your average
Equipment must cope with the busiest hour. A fryer that handles a Tuesday lunch can become the bottleneck on a Saturday night. Work out the number of covers and orders you expect at peak, then look at the hourly output of each item. See ticket times and peak service.
Do not forget the small things
- Spare parts and basic tools.
- Service contracts for refrigeration and the dishwasher.
- Insurance for the equipment. See restaurant insurance.
- Training on safe use, cleaning and basic troubleshooting. See staff training.
- A written maintenance schedule: who cleans the fryer, who checks the fridge door seals, who descales the dishwasher.
Technology that belongs on the list
Your till, kitchen screen, printers, card reader and internet connection are equipment too. Choose them early, because they affect the layout and the wiring. DineHarbor's point of sale runs on tablets, and it can send orders to a kitchen display or to printers; the technology checklist lists what to decide before you buy.
Build the budget
Take your list, get at least two quotes for each major item, add delivery, installation and commissioning, and add a contingency for the things you forgot. Then put the total into your startup costs and business plan. If the number is too big, remove dishes before you remove safety.
Setting up the front of house? Start the 30 day free trial with no card needed.
Questions and answers
How much should I spend on kitchen equipment?
It depends on the menu and the size of the kitchen, so there is no single figure. Price each item on your list from at least two suppliers, add installation, and keep a contingency. See the startup costs guide for how equipment fits into the whole budget.
Is used restaurant equipment safe to buy?
It can be, if it is clean, complete and tested. For gas and electrical items ask for current safety certificates and have a qualified engineer check them. Avoid anything that cannot be cleaned properly or has no spare parts.
Should I lease equipment?
Leasing spreads the cost and can include servicing, but you pay more over the full term and may not own the item at the end. Compare the total cost against buying and check what happens if you close early.
What equipment is easy to forget?
Hand wash basins, probe thermometers, colour coded boards, shelving, waste and recycling bins, a grease trap, cleaning stations, dishwasher spare parts, and the receipt and kitchen printers.
Do I need a dishwasher or can I wash by hand?
Most restaurants use a commercial dishwasher for speed and consistent temperatures, plus a sink for pots. Check what your local authority expects for washing and sanitising.
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About the author
Editorial team
The DineHarbor team writes this blog for restaurant owners and managers. Every article is checked against the product before it is published, so what we describe is what the software does.
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