Opening a restaurant requires significant equipment investment. The right commercial kitchen setup directly impacts food quality, operational efficiency, staff productivity, and health code compliance. Here's the essential checklist for Florida restaurants.
Core Cooking Equipment
- Range/Cooktop: Gas or electric, 6–10 burners depending on menu
- Oven: Convection oven for even cooking, ideally 2 units
- Grill/Griddle: Flat-top or char-grill depending on cuisine
- Fryer: Commercial deep fryer (table-top or floor-standing)
- Prep Tables: Refrigerated prep tables with under-storage
Refrigeration
- Walk-in refrigerator (if space allows)
- Reach-in refrigerator units (minimum 2–3)
- Freezer(s) — walk-in or reach-in
- Under-counter refrigeration for food prep
Cleaning & Dishwashing
- Commercial 3-compartment sink for manual washing
- High-temperature dishwasher (if volume justifies)
- Hand-washing station (required by FDA)
- Sanitizing station for utensils
Utility Requirements
Before purchasing equipment, confirm your kitchen has:
- Adequate electrical capacity (3-phase power, 200A minimum)
- Gas line infrastructure (if using gas equipment)
- Hot water supply meeting commercial standards
- Proper ventilation (hood system)
- Grease trap and drainage capacity
Procurement Timeline
Plan 4–6 weeks from specification to installation. Custom equipment takes longer. Start the procurement process 3 months before your opening date to account for delays and inspections.
Budget Guidance (500 sq ft kitchen)
- Small-format kitchen: $30,000–$50,000
- Mid-range kitchen: $50,000–$100,000
- Full-service kitchen: $100,000–$200,000
- High-end/specialized: $200,000+
WAPTECCO specialists work with restaurants across Florida to plan, source, and install complete kitchen systems. We handle utility coordination, equipment setup, staff training, and ongoing maintenance.
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