Setting up a Commercial Kitchen - The Complete Guide for Founders
Setting up a professional commercial kitchen is one of the most important investments for any restaurateur. Whether restaurant, café, hotel or large-scale kitchen – proper planning determines efficiency, profitability and the long-term success of your operation. In this comprehensive guide, you will learn everything you need to know for optimal kitchen equipment.
Why Proper Kitchen Planning is Crucial
A well-thought-out commercial kitchen is the heart of every gastronomic operation. Planning mistakes lead to inefficient workflows, higher operating costs and, in the worst case, problems during the inspection by the health authorities. Therefore, invest sufficient time in planning – it pays off in the long run.
The Most Common Planning Mistakes
- Insufficient Cooling: Never underestimate the cooling requirements – better plan 20% more
- Incorrect Dimensions: Always measure on site, never plan solely from blueprints
- Forgetting Power Connections: Plan high-voltage power supply for large appliances early
- Underestimating Ventilation: Professional exhaust air technology is mandatory
- Excessive Travel Distances: Short distances between stations save time
The Basic Equipment in Detail
1. Refrigeration Technology (20-30% of the budget)
Refrigeration technology forms the foundation of every commercial kitchen. Without sufficient cooling, hygienic food storage is impossible. Plan generously – insufficient cooling capacity is one of the most common mistakes.
- Refrigerators: At least 400-600 litres of usable capacity, depending on the size of the operation, several units may be required
- Freezer: Indispensable for stocks and convenience products
- Refrigerated counters: Combine work surface and cooling – ideal for mise en place
- Saladette: Specifically for cold starters and salads with GN insert
2. Cooking Technology (25-35% of the budget)
Cooking technology determines which dishes you can prepare. Choose devices that fit your concept. A steakhouse requires different technology than a vegetarian restaurant.
- Stove/Cooktop: Gas for professional chefs, induction for energy efficiency and safety
- Combi steamer: The most versatile appliance – steams, bakes, roasts, gratinates
- Deep fryer: Electric or gas, with automatic oil filtration for quality
- Salamander/Grill: For the perfect finish and grilled dishes
- Bain-marie: Keeps food warm without drying out
3. Dishwashing Technology (10-15% of the budget)
Hygiene starts with cleaning. A powerful dishwasher saves time and guarantees the prescribed temperatures for disinfection.
- Hood dishwasher: Standard for medium to large operations (60-80 racks/hour)
- Under-counter dishwasher: Compact for small kitchens and bars
- Pass-through dishwasher: For large kitchens with high throughput
- Hand wash basin: Legally required, separate from the dishwashing area
4. Work Furniture and Fixtures (15-20% of the budget)
Stainless steel is the standard in professional kitchens: hygienic, robust and durable. Pay attention to stable construction and the correct working height (85-90 cm).
- Work tables: Various lengths, with or without edging
- Wall shelves: Utilise height for additional storage space
- Trolley carts: Flexible use for transport and storage
- Sinks: Single or double bowl, depending on needs
Budget Planning by Type of Operation
The following benchmarks assist with initial calculations. Actual costs depend on quality, brand and individual requirements.
| Operation Type | Basic Equipment | Advanced Equipment |
|---|---|---|
| Café/Bistro (30 seats) | €15,000 - €25,000 | €30,000 - €45,000 |
| Restaurant (50 seats) | €35,000 - €60,000 | €70,000 - €120,000 |
| Pizzeria (40 seats) | €25,000 - €45,000 | €50,000 - €80,000 |
| Snack bar/Food truck | €10,000 - €20,000 | €25,000 - €40,000 |
| Hotel restaurant (80 seats) | €60,000 - €100,000 | €120,000 - €200,000 |
Step-by-Step to the Finished Kitchen
Develop a Concept
Define your menu, expected number of guests and workflows. The concept determines the required equipment.
Check the Premises
Measure precisely: area, height, door widths, connections for electricity, water, gas and ventilation.
Create Kitchen Plan
Draw a layout with all appliances. Pay attention to workflow and separation of clean and dirty areas.
Select Appliances
Compare offers, focus on energy efficiency and service availability. Buy quality – cheap becomes expensive.
Installation and Approval
Have installation performed by specialists. Before opening, inspection by the health authorities takes place.
HACCP and Hygiene Regulations
Every commercial kitchen must comply with HACCP guidelines. This European regulation requires, among other things:
- Separation of clean and dirty work areas
- Separate hand wash basin with soap and disposable towels
- Sufficient cooling capacity with temperature monitoring
- Documentation of temperatures and cleaning
- Easy-to-clean surfaces (stainless steel, tiles)
Inform yourself early at your responsible health authority about local requirements.
Energy Efficiency from the Start
Energy costs are a significant factor in gastronomy. Invest in energy-efficient appliances – the extra costs pay off quickly:
- Induction instead of gas: Up to 30% less energy consumption
- Cooling devices with inverter: Adjust performance to demand
- LED lighting: Saves up to 80% electricity compared to halogen
- Heat recovery: For ventilation systems and dishwashers
- Modern combi steamers: Reduce cooking times and energy needs
Your Commercial Kitchen with Gastro-Nik
At Gastro-Nik you will find all appliances and furniture for your professional kitchen – from refrigeration technology through cooking equipment to stainless steel furniture. Benefit from our experience and competitive prices.
Discover All ProductsLast updated on 7 July 2026.