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Restaurant Kitchen Equipment Solutions

Restaurant Back-of-House Planning

Restaurant Kitchen Equipment Solutions for Efficient Daily Service

Build a practical washing, preparation, refrigeration, storage and ventilation system around your menu, service volume and kitchen layout. Standard products and project-based dimensions can be combined in one quotation.

Project Planning Snapshot
Project Type Independent & Chain Restaurants
Main Zones Wash · Prep · Cold · Storage
Material Options SUS201 / SUS304
Supply Mode Standard + Custom Equipment

Send your layout, equipment list, sizes, material preference, quantity and destination for project matching.

5
Core kitchen zones
SUS304
Food-contact option
OEM
Size and structure
1 Quote
Combined equipment list
Application Overview

Plan the Back Kitchen Around Workflow, Not Individual Products

A restaurant kitchen works best when ingredients, utensils and staff move through a clear sequence from receiving and washing to preparation, cooking, plating and cleaning. Equipment selection should therefore begin with the menu, expected covers, peak service period and available passage width.

Guangjie can match standard stainless steel equipment with project-specific dimensions, helping buyers avoid isolated purchases that do not align in height, depth or working direction.

Functional Planning

Recommended Equipment by Working Zone

Zone 01

Receiving & Washing

Separate food washing, utensil cleaning and hand washing. Confirm bowl quantity, drainboard direction and dishwasher space.

Zone 02

Preparation

Use stable work surfaces for cutting, mixing, plating and small equipment placement.

Zone 03

Cold Storage

Select undercounter or display refrigeration according to ingredient turnover and kitchen footprint.

Zone 04

Storage

Keep plates, GN pans, tools and dry supplies off the floor and close to the relevant workstation.

Zone 05

Cooking Ventilation

Match hood length and depth to the cooking line, heat load and installation position.

Recommended Products

Equipment Options for This Application

Commercial Stainless Steel Work Table with Undershelf

Practical preparation surface with lower storage for restaurant back kitchens.

View Product Details →

Chinese Style Stainless Steel Sink Series

Single and double bowl layouts with optional drainboards for washing zones.

View Product Details →

Commercial Worktop Freezer

Undercounter frozen storage combined with a usable stainless steel worktop.

View Product Details →

Single and Double Layer Wall Shelf

Wall-mounted storage above sinks, work tables and preparation counters.

View Product Details →

Stainless Steel Kitchen Exhaust Hood

Customizable hood structure for cooking smoke, steam and grease extraction.

View Product Details →
Selection Framework

Information to Confirm Before Equipment Selection

Selection Item
Project Information
Kitchen output
Daily covers, peak-hour orders and menu complexity
Worktable layout
Length, depth, backsplash, undershelf or cabinet structure
Sink layout
Bowl quantity, bowl size, drainboard direction and dishwasher space
Refrigeration
Product type, temperature requirement, voltage and cabinet size
Ventilation
Cooking equipment line, hood size, installation height and duct plan
Customization Capability

Match Equipment to the Project Layout

✓ Overall dimensions matched to wall length and passage width
✓ SUS201 or SUS304 material options
✓ Left/right workflow and drainboard direction
✓ Backsplash, undershelf, drawers and cabinet combinations
✓ Voltage, plug and refrigeration configuration confirmation
✓ Export packing for consolidated project orders
Quotation Checklist

Send These Details for a Faster Quote

1. Restaurant layout or available installation dimensions
2. Required product list and target quantities
3. Material grade and thickness requirement
4. Voltage, frequency and plug standard for electrical equipment
5. Destination port and preferred shipment schedule
Frequently Asked Questions

Restaurant Kitchens Equipment FAQ

What equipment is normally included in a restaurant kitchen project?
A typical project includes sinks, work tables, storage shelves or cabinets, refrigeration equipment, exhaust hoods and supporting trolleys or GN-pan accessories. The final list depends on the menu and kitchen layout.
Can the work tables and sinks be made to the same height?
Yes. Overall dimensions, backsplash height, undershelf structure and installation direction can be coordinated before production.
Do you supply both SUS201 and SUS304 stainless steel?
Yes. Material selection can be confirmed according to food-contact requirements, budget and the operating environment.
Can refrigeration and stainless steel equipment be quoted together?
Yes. Buyers can send one equipment list so that stainless steel products, serving equipment and refrigeration units are combined in the same project quotation.
What should be provided before quotation?
Please provide the kitchen type, layout dimensions, equipment list, material preference, electrical standard, quantities and destination port.
Commercial Kitchen Project Supply

Send Your Layout and Equipment List for Project Matching

Guangjie supplies stainless steel kitchen equipment, refrigeration and food-service products for project orders. Dimensions, material, voltage, structure, quantity and export packing can be confirmed before production.

Contact Us for a Quotation