Catering equipment price calculator
Roughly what will the equipment for your business cost? Enter the type of business, its size and what is on the menu — you get a price range across three lines and the item list behind it. Free, no account needed.
The ranges come from the real prices in our range, as of 2026-10-10 — not from estimates. A line is the lower, middle or upper price tier within each product group.
Your details
Price range across three lines
Size class M · incl. 19% VAT · as of 2026-10-10
A guide figure, not a quotation. Not included: freight, installation, commissioning, electrical and plumbing work, ducting and roof penetration, dining room furniture, tableware, POS and permits.
What the figure covers
Save your calculation
You get a link and a short code. With them you can return to your inputs later on any device — no account and no email address needed.
Open a saved calculation
Price bands derived from our own range, as of 2026-10-10. Quantities are rules of thumb for a concept of this size — your menu and floor plan may shift them.
Not included in the figure
So the figure is not mistaken for a total budget — these are missing from it:
- Freight and delivery
- Installation, commissioning, training
- Electrical and plumbing work, three-phase supply
- Ducting, roof penetration, make-up air
- Dining room furniture, bar, interior
- Tableware, cutlery, small inventory
- POS system, permits, training courses
What founders most often underestimate
Ventilation needs planning early
The hood is in the figure, the ducting is not. Air volume to VDI 2052 cannot be calculated from a floor plan — it has to be measured on site.
Read more →A grease trap is often mandatory
What is required depends on your municipality's wastewater bylaw. Installation is done by a plumber and is not included here.
Read more →Be generous with refrigeration
Too little refrigeration is the mistake that costs most in daily operation. The cooling reserve switch adds 20%.
Read more →HACCP applies even in the smallest business
Documented temperatures, a separate hand wash basin, food handler training — obligations no equipment price covers.
Read more →Turn the direction into a quotation
This calculator does not replace kitchen planning: no survey, no layout, no utility planning. We do that free of charge — with your floor plan, your menu and a firm price at the end.