Restaurant Kitchen Equipment List India 2026: Complete Checklist with Prices

Setting up a restaurant kitchen in India in 2026 requires equipment costing anywhere from ₹6–8 lakh for a small setup to ₹50 lakh or more for a full-scale commercial kitchen. The difference isn't just size — it's about getting the right equipment in the right order, at the right price. This guide gives you a complete, category-by-category equipment checklist with real Indian market prices, followed by total setup cost breakdowns for small, medium, and large restaurants.

Whether you're opening a 20-cover neighbourhood café, a 60-cover casual dining restaurant, or a high-volume cloud kitchen, this list tells you exactly what to buy, what it costs, and what to buy first.

Quick Overview: Restaurant Kitchen Equipment Costs by Category

Category 1: Cooking Equipment

Cooking equipment is the heart of any restaurant kitchen and typically accounts for 35–40% of your total equipment budget. Getting this right matters more than any other category — the wrong cooking setup creates bottlenecks that affect every service.

Commercial Gas Range / Burner Unit

The commercial gas range is the workhorse of the Indian restaurant kitchen. Most Indian restaurant cooking happens on high-BTU burners — much hotter than domestic stoves — and a good commercial range is essential for achieving the right flame control and heat distribution.

• 2-burner counter range (basic Indian brand): ₹8,000 – ₹15,000
• 4-burner range (mid-range): ₹18,000 – ₹35,000
• 6-burner range (heavy duty): ₹35,000 – ₹65,000
• 8-burner range with oven below: ₹55,000 – ₹1,10,000
• Chinese wok range (2 burner): ₹25,000 – ₹50,000
• Chinese wok range (4 burner): ₹50,000 – ₹90,000

Commercial Tandoor Oven

Essential for Indian restaurants serving tandoori items. A good commercial tandoor maintains consistent high temperatures (350–450°C) and can handle continuous use during peak service. Sizes range from small countertop models to large floor-mounted units.

• Small tandoor (countertop, 18" diameter): ₹15,000 – ₹30,000
• Medium tandoor (24" diameter, floor model): ₹30,000 – ₹55,000
• Large commercial tandoor (30" diameter): ₹55,000 – ₹90,000
• Premium stainless steel tandoor (heavy duty): ₹90,000 – ₹1,80,000

Combi / Convection Oven

Important for multi-cuisine restaurants, cloud kitchens, and any kitchen doing significant baking or roasting. A convection oven allows you to bake breads, roast meats, and finish dishes consistently without tying up burner space.

• 4-tray countertop convection oven: ₹35,000 – ₹65,000
• 6-tray floor model: ₹65,000 – ₹1,20,000
• Combi oven (steam + convection): ₹1,50,000 – ₹5,00,000

Griddle / Tawa

Commercial griddles and flat iron tawas are essential for restaurants serving parathas, dosas, grilled sandwiches, burgers, and similar items. Gas griddles are preferred in Indian commercial kitchens for speed and cost.

• Small gas griddle (24" x 18"): ₹18,000 – ₹35,000
• Large gas griddle (36" x 24"): ₹35,000 – ₹60,000
• Electric griddle (countertop): ₹25,000 – ₹50,000

Deep Fryer

Any restaurant serving fried items — samosas, pakoras, french fries, chicken, fish — needs a commercial fryer. Commercial fryers maintain oil temperature precisely, recover quickly between batches, and have better filtration than domestic units.

• Single tank (8–10L capacity): ₹15,000 – ₹30,000
• Double tank (2 x 10L): ₹30,000 – ₹55,000
• Heavy commercial fryer (15–20L tank): ₹55,000 – ₹1,00,000

Rice Cooker / Pressure Cooker (Commercial)

Commercial pressure cookers and large-capacity rice cookers are standard in Indian restaurant kitchens for cooking dals, curries, rice, and biryani at volume.

• Commercial pressure cooker (25–30L): ₹8,000 – ₹18,000
• Commercial rice cooker (10–20 kg capacity): ₹15,000 – ₹40,000
• Electric bulk rice cooker (20–30 kg): ₹30,000 – ₹80,000

Idli / Dosa / South Indian Equipment

For South Indian restaurants or multi-cuisine setups offering South Indian items:

• Commercial idli maker (48–64 idli capacity): ₹12,000 – ₹25,000
• Dosa tawa (commercial gas): ₹8,000 – ₹20,000
• Wet grinder (20–30 kg): ₹20,000 – ₹45,000

Category 2: Refrigeration Equipment

Refrigeration is a non-negotiable food safety requirement. In India's hot climate, proper refrigeration is even more critical than in cooler countries. Budget at minimum 15–20% of your total kitchen equipment spend on refrigeration — cutting corners here is a health code violation waiting to happen.

Commercial Upright Refrigerator

The standard commercial reach-in refrigerator for storing prepped ingredients, dairy, and beverages. Choose a double-door (400–600L) model for a medium-sized restaurant kitchen.

• Single door (200–250L): ₹25,000 – ₹45,000
• Double door (400–500L): ₹45,000 – ₹85,000
• Triple door (600–800L): ₹80,000 – ₹1,50,000
• Premium stainless steel (commercial grade): ₹1,20,000 – ₹2,50,000

Commercial Deep Freezer / Chest Freezer

For storing frozen proteins, ice cream, frozen vegetables, and backup stock. Deep freezers are essential for managing inventory and reducing daily purchase requirements.

• Chest freezer (200–300L): ₹18,000 – ₹35,000
• Upright freezer (300–400L): ₹35,000 – ₹65,000
• Commercial upright freezer (400–600L): ₹60,000 – ₹1,20,000

Under-Counter Refrigerator (Prep Line)

Under-counter refrigerators sit beneath the prep table, keeping ingredients at hand during service without requiring staff to walk across the kitchen. Essential for high-volume kitchens and critical for mise en place efficiency.

• Under-counter fridge (140–180L): ₹30,000 – ₹55,000
• Sandwich/pizza prep table with refrigeration: ₹55,000 – ₹1,20,000
• Refrigerated display counter: ₹45,000 – ₹1,00,000

Walk-In Cold Room

For large restaurants with significant fresh ingredient storage needs. A walk-in cold room is a significant investment but critical for restaurants doing ₹2 lakh+ daily turnover where centralised cold storage is essential.

• Small walk-in (6 x 6 ft): ₹3,00,000 – ₹5,00,000
• Medium walk-in (8 x 10 ft): ₹5,00,000 – ₹8,00,000
• Large walk-in (10 x 14 ft): ₹8,00,000 – ₹14,00,000

Ice Machine

Required for any restaurant serving cold beverages, cocktails, or ice-heavy drinks. Ice machines are frequently forgotten in initial budgets and then urgently needed.

• Countertop ice maker (20–30 kg/day): ₹25,000 – ₹45,000
• Commercial ice machine (60–100 kg/day): ₹55,000 – ₹1,20,000
• Large capacity (150–200 kg/day): ₹1,20,000 – ₹2,50,000

Category 3: Food Preparation Equipment

Prep equipment determines how efficiently your kitchen team can handle mise en place — all the chopping, grinding, blending, and mixing that happens before service begins. Good prep equipment reduces labour costs significantly.

Commercial Food Processor / Vegetable Cutter

A commercial vegetable cutter can reduce prep time by 70–80% compared to manual cutting. Essential for any restaurant doing significant volume.

• Basic vegetable cutter (3–5 kg capacity): ₹15,000 – ₹30,000
• Commercial food processor (5–10 kg): ₹30,000 – ₹65,000
• Heavy-duty cutter/slicer (10+ kg): ₹65,000 – ₹1,20,000

Commercial Mixer / Planetary Mixer

Essential if you're making dough (for bread, naan, paratha), batters, or anything requiring mixing at volume. A 20L planetary mixer handles most medium-restaurant needs.

• 10L planetary mixer: ₹25,000 – ₹45,000
• 20L planetary mixer: ₹45,000 – ₹90,000
• 30–40L commercial mixer: ₹80,000 – ₹1,60,000
• Spiral dough mixer (20 kg): ₹55,000 – ₹1,10,000

Blender / Commercial Mixer-Grinder

For sauces, gravies, chutneys, smoothies, and soup bases. Commercial mixer-grinders are built for continuous operation — domestic blenders fail quickly in a commercial kitchen environment.

• Commercial mixer-grinder (1–2L): ₹8,000 – ₹20,000
• Heavy-duty commercial blender (2L): ₹20,000 – ₹50,000
• Bulk blender (5L): ₹35,000 – ₹75,000

Meat Grinder / Mincer

Required for any restaurant preparing keema, burger patties, or other minced meat dishes in-house. Buying a commercial mincer pays for itself quickly versus purchasing pre-minced meat.

• Commercial meat grinder (small, #12): ₹18,000 – ₹35,000
• Commercial mincer (medium, #22): ₹35,000 – ₹65,000
• Heavy-duty mincer (#32): ₹65,000 – ₹1,20,000

Stainless Steel Work Tables

The foundation of your prep area. All prep surfaces should be stainless steel — legally required in commercial kitchens. Specify 18-gauge or heavier steel for durability.

• SS work table (4 ft x 2 ft): ₹6,000 – ₹12,000
• SS work table with undershelf (5 ft x 2 ft): ₹8,000 – ₹15,000
• SS work table with sink (6 ft x 2 ft): ₹15,000 – ₹28,000
• Full prep table with storage (8 ft): ₹22,000 – ₹40,000

Roti / Chapati Making Machine

If your restaurant serves significant quantities of roti, chapati, or paratha, a roti-making machine reduces labour costs dramatically. A good machine can produce 600–1,200 rotis per hour.

• Semi-automatic roti maker (600/hr): ₹35,000 – ₹65,000
• Fully automatic (800–1000/hr): ₹80,000 – ₹1,50,000
• Industrial roti plant (1200+/hr): ₹1,50,000 – ₹4,00,000

Category 4: Dishwashing Equipment

Dishwashing is often underbudgeted in restaurant setups. A manual three-sink wash setup is the minimum legal requirement in India. For any restaurant with 50+ covers, a commercial dishwasher is not a luxury — it's a necessity for maintaining service speed and hygiene.

Three-Sink Wash Station

The minimum requirement for any commercial kitchen in India: a pre-rinse sink, wash sink, and sanitise sink. This is required for FSSAI licensing compliance.

• 3-compartment stainless steel sink (manual): ₹18,000 – ₹35,000
• 3-compartment with drainboard: ₹30,000 – ₹55,000

Commercial Undercounter Dishwasher

Ideal for small restaurants (up to 60 covers). Cleans a rack of dishes in 2–3 minutes. Fits under the counter and doesn't require significant floor space.

• Undercounter dishwasher (Indian brand): ₹55,000 – ₹90,000
• Undercounter dishwasher (imported): ₹90,000 – ₹1,60,000

Pass-Through / Hood-Type Dishwasher

For medium to large restaurants (60–200 covers). These machines handle 40–80 racks per hour and are the standard in high-volume Indian restaurants.

• Hood-type dishwasher (Indian brand): ₹1,20,000 – ₹2,00,000
• Hood-type dishwasher (imported): ₹2,00,000 – ₹4,00,000

Commercial Conveyor Dishwasher

For large restaurants (200+ covers) or those with high glass/cup turnover like bars and QSRs. Handles continuous dishwashing during peak service.

• Conveyor dishwasher (entry level): ₹4,00,000 – ₹7,00,000
• Commercial conveyor (high volume): ₹7,00,000 – ₹15,00,000

Glass Washer

For bars, cafés, and restaurants with high glass turnover. A dedicated glass washer is faster and gentler on glassware than a standard dishwasher.

• Undercounter glass washer: ₹45,000 – ₹90,000

Category 5: Storage & Shelving

Good kitchen storage prevents cross-contamination, enables FIFO inventory management, and makes the kitchen easier and safer to work in. Don't cut corners on shelving — it's a small cost that has an outsized impact on kitchen efficiency.

Stainless Steel Shelving Racks

SS adjustable wire or solid shelving for dry storage, equipment storage, and above-counter storage. All food-contact shelving must be stainless steel or NSF-certified material.

• 4-tier SS wire shelf (18 x 36 x 74 inch): ₹4,500 – ₹9,000
• 4-tier SS solid shelf (heavy duty): ₹8,000 – ₹18,000
• Wall-mounted SS shelf (per linear foot): ₹1,500 – ₹3,500
• Full shelving system (medium kitchen): ₹40,000 – ₹80,000

Dry Storage Containers & Bins

Food-grade storage containers for flour, rice, spices, and dry goods. Transparent containers with tight-fitting lids reduce waste and make inventory management easier.

• Complete set of dry storage containers: ₹8,000 – ₹20,000
• Bulk ingredient bins (50–100L): ₹3,000 – ₹8,000 each

Food-Grade Storage Containers (Refrigerated)

Gastronorm (GN) containers for refrigerating prepped ingredients. Standard GN sizing makes it easy to move food from prep to service line without repacking.

• GN container set (starter kit): ₹8,000 – ₹18,000
• Full GN set for medium kitchen: ₹25,000 – ₹50,000

Plate & Equipment Storage

Plate dollies, cup storage units, and glass racks keep front-of-house items organised and ready for service.

• Plate storage dolly (per unit): ₹3,500 – ₹7,000
• Dish dolly set (complete): ₹15,000 – ₹30,000

Category 6: Ventilation & Exhaust Systems

Proper kitchen ventilation is not optional — it's required by fire safety regulations and FSSAI guidelines. Poor ventilation creates smoke-filled kitchens that are unsafe for staff, trigger fire alarms, and accelerate equipment degradation. Budget for a proper exhaust system from day one.

Commercial Exhaust Hood

The exhaust hood captures smoke, steam, grease, and heat directly above cooking equipment. It must be sized correctly — typically 6 inches wider than the cooking equipment on each side, and positioned 24–36 inches above the cooking surface.

• SS exhaust hood (4 ft length): ₹18,000 – ₹35,000
• SS exhaust hood (6 ft length): ₹28,000 – ₹55,000
• SS exhaust hood (8 ft length): ₹40,000 – ₹75,000
• Custom fabricated hood (per sq ft): ₹3,500 – ₹6,000

Exhaust Fan & Blower

The exhaust fan pulls air through the hood and out through the duct. Commercial exhaust fans are significantly more powerful than domestic units and must be sized based on kitchen volume and CFM (cubic feet per minute) requirements.

• Commercial exhaust fan (small kitchen): ₹8,000 – ₹18,000
• Commercial blower (medium kitchen): ₹18,000 – ₹40,000
• Heavy-duty centrifugal blower: ₹35,000 – ₹80,000

Grease Trap

A grease trap catches grease before it enters the drainage system, preventing clogs and complying with municipal drainage regulations. Required by most municipal bodies for commercial kitchens.

• Small grease trap (50–100L capacity): ₹12,000 – ₹25,000
• Medium grease trap (200–300L): ₹25,000 – ₹50,000

Duct Work & Installation

The ductwork connecting your hood to the external exhaust point needs proper sizing and installation. Poor duct design negates the benefit of a good hood and fan.

• Ductwork fabrication & installation (small kitchen): ₹25,000 – ₹50,000
• Full ventilation system installation (medium kitchen): ₹60,000 – ₹1,20,000
• Complete system (large kitchen): ₹1,50,000 – ₹3,00,000

Make-Up Air System

For kitchens with large exhaust systems, a make-up air unit replaces the air being exhausted. Without make-up air, your exhaust system creates negative pressure, which reduces efficiency and makes the kitchen uncomfortable.

• Make-up air unit (small): ₹40,000 – ₹80,000
• Commercial make-up air system: ₹80,000 – ₹2,00,000

Category 7: Small Equipment & Utensils

Small equipment and utensils are easy to underestimate — but add up quickly. Budget at least 5–8% of your total kitchen equipment cost for this category. Don't cut corners here; cheap utensils break quickly in a commercial kitchen and end up costing more.

Cookware & Pans

• Commercial kadai / wok set (multiple sizes): ₹8,000 – ₹20,000
• SS handi set (multiple sizes): ₹6,000 – ₹15,000
• Commercial flat bottom pans: ₹5,000 – ₹12,000
• Full cookware set for medium kitchen: ₹25,000 – ₹55,000

Knives & Cutting Equipment

• Commercial knife set (chef's kitchen): ₹8,000 – ₹20,000
• Cutting boards (HDPE, multiple colours): ₹3,000 – ₹8,000
• Manual meat slicer: ₹12,000 – ₹30,000

Measuring & Temperature Tools

• Commercial kitchen scale (5–10 kg capacity): ₹3,000 – ₹8,000
• Probe thermometers (set of 4): ₹2,000 – ₹5,000
• Portion control scale: ₹4,000 – ₹10,000

Kitchen Hand Tools

• Ladles, spatulas, tongs (complete set): ₹5,000 – ₹12,000
• Strainers, sieves, colanders: ₹2,000 – ₹6,000
• Baking trays and sheet pans: ₹4,000 – ₹10,000

Complete Setup Cost: Small Restaurant Kitchen (₹8L Budget)

A small restaurant kitchen — typically 100–200 sq ft, serving 20–40 covers — can be equipped for ₹6–8 lakh if you buy smartly, prioritise correctly, and don't over-specify equipment for your current volume.

Complete Setup Cost: Medium Restaurant Kitchen (₹20L Budget)

A medium restaurant kitchen — 300–500 sq ft, 50–100 covers — needs more cooking stations, better refrigeration, and a commercial dishwasher. Budget ₹15–20 lakh for a well-equipped mid-range setup.

Complete Setup Cost: Large Restaurant Kitchen (₹50L+ Budget)

A large restaurant kitchen — 600–1,000 sq ft, 100–200+ covers — requires heavy-duty cooking suites, walk-in cold storage, commercial dishwashing, and robust ventilation. Budget ₹40–60 lakh for a serious commercial operation.

Priority Purchase Sequence: What to Buy First

If you're on a tight budget, this is the order in which to invest in kitchen equipment. Buy in this sequence to open faster and operate efficiently at each stage.

Phase 1: Must-Have on Day 1 (Cannot operate without these)

1. Primary cooking equipment — Gas range and tandoor (or whichever suits your menu). Without these, you have no kitchen.
2. Refrigeration — At minimum, one commercial refrigerator. You cannot store perishables without it and you cannot pass a health inspection.
3. Exhaust/ventilation — Required for fire safety approvals and to make the kitchen workable for staff.
4. Three-sink wash station — Required for FSSAI licensing and basic hygiene compliance.
5. SS work tables — You need prep surfaces. At least 2-3 tables on day one.
6. Basic utensils & cookware — Knives, pans, ladles. Can't cook without them.

Phase 2: High Priority (Buy within first month)

1. Deep fryer — If your menu includes any fried items. Manual frying is dangerous at volume.
2. Commercial blender/mixer-grinder — Essential for gravies, chutneys, and sauces at any meaningful volume.
3. Additional refrigeration — A freezer and additional reach-in unit as inventory grows.
4. Basic shelving — Proper dry storage prevents cross-contamination and keeps the kitchen organised.

Phase 3: Important (Buy within 3 months)

1. Commercial dishwasher — Once volume picks up, manual washing creates a bottleneck. Invest here early.
2. Food processor / vegetable cutter — The ROI on this is immediate in labour savings.
3. Ice machine — If you serve drinks, this quickly becomes indispensable.
4. GN containers & organised storage — Proper mise en place requires proper storage systems.

Phase 4: Scale-Up (Buy as revenue grows)

1. Roti-making machine — If roti volume justifies it, this is a significant labour saver.
2. Convection or combi oven — Unlocks new menu items and reduces burner load.
3. Walk-in cold room — When inventory management becomes a challenge, this transforms operations.
4. Specialist equipment — Pasta machine, dough sheeter, blast chiller — as the menu demands.

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