Hotel Gastro Equipment - Breakfast, Restaurant & Banquet
Hotels have special requirements: breakfast buffet, restaurant, banquet and often 24-hour availability. Kitchen equipment must be flexible, reliable and designed for high capacities.
Equipment by Area
🍳 Breakfast Area
- Chafing Dishes: For hot dishes (scrambled eggs, bacon, sausages)
- Coffee Machines (fully automatic): High-performance units for 100+ cups/day
- Toasters: Conveyor toasters for high throughput
- Juice Dispensers: Chilled, multiple varieties
- Muesli Dispensers: Hygienic portioning
- Refrigerated Display Cabinets: For cold cuts, cheese, yoghurt
- Holding Cabinets: For plates and pastries
🍽️ Restaurant/Kitchen
- Combi Steamers: Versatile main appliance for all cooking methods
- Cooking Blocks: Stove, roaster, tilting frying pan as needed
- Walk-in Coolers: For large quantities
- Hood Dishwashers: High capacity for peak times
- Warming Drawers: For service flow
🎉 Banquet/Event
- Mobile Heat Lamps: Flexible use
- Transport Trolleys: GN-compatible, insulated
- Stackable Chafing Dishes: Space-saving storage
- Mobile Refrigerators: For external events
Buffet Equipment in Detail
| Equipment | Function | Price |
|---|---|---|
| Chafing Dish GN 1/1 | Keeping food warm | 50 - 200€ |
| Electric Bain-Marie | Professional food warming | 200 - 800€ |
| Heat Lamp/Heat Bridge | Plate output, finished dishes | 150 - 600€ |
| Cold Buffet | Chilled presentation | 500 - 2.500€ |
| Juice Dispenser (3-way) | Chilled, self-service | 200 - 600€ |
| Fully Automatic Coffee Machine | Hotel quality | 2.000 - 8.000€ |
Example Budget Hotel Restaurant (80 seats)
| Category | Budget |
|---|---|
| Combi Steamer + Cooking Block | 15.000 - 30.000€ |
| Walk-in Cooler + Refrigerators | 8.000 - 15.000€ |
| Washing Technology (hood dishwashers) | 5.000 - 10.000€ |
| Breakfast Equipment | 5.000 - 12.000€ |
| Banquet Equipment | 3.000 - 8.000€ |
| Stainless Steel Furniture | 5.000 - 12.000€ |
| Total | 41.000 - 87.000€ |
Special Requirements
- Reliability: Hotels cannot be "closed for repairs"
- Capacity Reserves: Plan for events and high season
- Energy Efficiency: 24/7 operation makes efficiency especially important
- Flexibility: Different occasions (breakfast, business lunch, dinner, events)
- Hygiene: High standards for international guests
Hotel Equipment at Gastro-Nik
Buffet equipment, combi steamers and everything for hotel gastronomy.
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Last updated on 7 July 2026.