Restaurant equipment list + budget builder (India)
89 line-items across 10 categories — cooking, refrigeration, prep, storage, smallwares, service, cleaning, POS, furniture, safety. Pick your format (QSR / casual / cloud kitchen / bar / fine dining), pick a tier (basic / mid / premium), set the seat count, and the page renders an editable BOM with a live ₹ total, format-aware item filtering, smart quantity defaults (tables = seats / 4, chairs = seats, bar stools = 50% of seats), and an "Essentials only" toggle that hides everything you don't need on Day 0. Save state in your browser, print a signed-off Bill of Materials on A4, or export to CSV for your equipment vendor RFQ. India 2026 retail prices, no signup.
Configure your BOM
Reliable Indian brands (Hobart-IN, IFB, Blue Star). Sweet spot.
Drives qty for tables, chairs, bar stools.
- 2-burner gas range Essential₹32,000 / each·line: ₹0
Why
Smallest workhorse cooking unit — handles back-of-house heating, sauces, sides.
- Indian range 4-burner (with bhatti) EssentialCasual dining, Fine dining only₹85,000 / each·line: ₹0
Why
Heavy-duty Indian cuisine line — kadhai, dal, sabzi simultaneously.
- Tandoor (clay, charcoal/gas)Casual dining, Fine dining only₹22,000 / each·line: ₹0
Why
Roti, naan, kebab. Skip only if menu has zero tandoor items.
- Dosa / flat griddleQSR, Casual dining only₹28,000 / each·line: ₹0
Why
South Indian, breakfast menus, burgers, sandwiches.
- Pizza deck oven (electric/gas)QSR, Casual dining only₹1,75,000 / each·line: ₹0
Why
Mandatory only if pizza is on the menu. Premium = stone deck, twin chamber.
- Salamander / overhead grillCasual dining, Fine dining only₹60,000 / each·line: ₹0
Why
Finishing — gratin, melted cheese, browning. Continental kitchens only.
- Char-grill (lava rock / charcoal)Casual dining, Fine dining, Bar only₹85,000 / each·line: ₹0
Why
Steaks, kebabs, grilled platters. High-margin items.
- Deep fryer (single basket) Essential₹22,000 / each·line: ₹0
Why
Fries, pakora, chicken — almost every menu has fried items.
- Deep fryer (double basket)QSR, Casual dining, Cloud kitchen only₹42,000 / each·line: ₹0
Why
Separate veg/non-veg or fries/protein basket — prevents cross-flavour.
- Exhaust hood + chimney + ducting Essential₹95,000 / lot·line: ₹0
Why
SPCB compliance + kitchen liveability. Sized to total kW heat load.
- Combi oven (6-tray, electric)Casual dining, Fine dining only₹4,25,000 / each·line: ₹0
Why
Steam + convection. Rational class is industry standard for fine dining.
- Bulk rice boiler (steam / gas)Casual dining, Cloud kitchen, Fine dining only₹48,000 / each·line: ₹0
Why
Bulk rice/biryani prep. Gas models 50% cheaper to run than electric.
- Commercial microwave (1800W)₹22,000 / each·line: ₹0
Why
Reheat, defrost. Domestic microwaves burn out in 3 months in commercial use.
- Commercial induction hob (3.5kW)Casual dining, Fine dining, Cloud kitchen only₹28,000 / each·line: ₹0
Why
A la carte cooking, sauces. No flame — safer in tight kitchens.
- Bulk pressure cooker (15L)Casual dining, Cloud kitchen, Fine dining only₹8,500 / each·line: ₹0
Why
Dal, rajma, biryani prep — saves hours and gas vs open pot.
- Pasta boiler / blanching unitCasual dining, Fine dining only₹75,000 / each·line: ₹0
Why
Italian / continental menus only.
- Espresso machine (2-group)Casual dining, Fine dining, Bar only₹2,25,000 / each·line: ₹0
Why
Coffee program. La Marzocco / Faema = premium, Bezzera = mid.
- Under-counter chiller (2-door) Essential₹65,000 / each·line: ₹0
Why
Mise-en-place storage at the cooking line. Always at least one per station.
- Upright reach-in chiller (2-door) Essential₹1,10,000 / each·line: ₹0
Why
Bulk fridge for daily prep stock. Blue Star / Western for mid tier.
- Upright reach-in freezer (2-door) Essential₹1,20,000 / each·line: ₹0
Why
Frozen protein, ice cream, par-cooked items.
- Display chiller (sweet/cold display)QSR, Casual dining only₹95,000 / each·line: ₹0
Why
Visible cold display — sweets, desserts, beverages. CTR booster at counter.
- Walk-in cold room (small, 4ft x 6ft)Casual dining, Fine dining, Cloud kitchen only₹3,25,000 / each·line: ₹0
Why
Bulk veg, dairy, marinade storage. Pays back in food cost reduction.
- Ice machine (50kg/day, cube) Essential₹95,000 / each·line: ₹0
Why
Guest water, beverages, bar service. Hoshizaki = gold standard.
- Chest deep freezer (300L)₹38,000 / each·line: ₹0
Why
Cheaper bulk frozen storage when walk-in is overkill.
- Saladette / pizza prep tableCasual dining, Fine dining only₹1,05,000 / each·line: ₹0
Why
Prep-on-cold workstation. Mandatory for pizza / sandwich / salad lines.
- Stainless work table (6ft, with shelf) Essential₹12,000 / each·line: ₹0
Why
Universal prep surface. Buy 2-3 minimum.
- Prep sink (2-tub, stainless) Essential₹22,000 / each·line: ₹0
Why
Veg wash + soak. FSSAI mandates separate sinks for veg / non-veg / utensil.
- Vegetable washing sink (single) Essential₹14,000 / each·line: ₹0
Why
Dedicated veg wash — colour-coded, separate from protein.
- Planetary mixer (10L)Casual dining, Fine dining only₹65,000 / each·line: ₹0
Why
Dough, batter, cream. Bakeries, dessert programs, bread service.
- Commercial blender (Hamilton class) Essential₹18,000 / each·line: ₹0
Why
Smoothies, purees, sauces. Domestic blenders die in weeks.
- Meat slicer (10-inch blade)Casual dining, Fine dining, Bar only₹55,000 / each·line: ₹0
Why
Cold cuts, tandoori meat slicing, roast prep.
- Commercial wet grinder (5L)Casual dining, Cloud kitchen only₹22,000 / each·line: ₹0
Why
Idli / dosa batter, chutney, marinade paste. South Indian + Indian menus.
- Masala / spice grinder (1-2kg)₹15,000 / each·line: ₹0
Why
Fresh-ground masalas — quality lever. Kitchen tradition signal.
- Vegetable cutter / robot coupeCasual dining, Cloud kitchen, Fine dining only₹55,000 / each·line: ₹0
Why
Slice / dice / shred at scale. Saves 2 prep hours/day at 80+ covers.
- Dough sheeter (table-top)Casual dining, Fine dining only₹95,000 / each·line: ₹0
Why
Pizza, paratha, samosa pastry. Replaces a prep-cook position.
- Colour-coded cutting board set (6pc) Essential₹3,000 / set·line: ₹0
Why
FSSAI HACCP — colour separation prevents cross-contamination audit risk.
- Chef knife set (chef + boning + pairing + cleaver) Essential₹8,000 / set·line: ₹0
Why
Per-station set. Blunt knives = injury claim + prep slowdown.
- Portion scale (digital, 5kg) Essential₹4,500 / each·line: ₹0
Why
Recipe yield discipline. Without it, food cost drifts 4-5% in 90 days.
- Fire extinguisher CO2 (kitchen) Essential₹4,500 / each·line: ₹0
Why
MANDATORY. Fire NOC requires extinguishers tagged with last-service date.
- Fire extinguisher ABC (dining/dry) Essential₹4,000 / each·line: ₹0
Why
Dining + storeroom — different chemistry from kitchen CO2.
- Fire blanket (kitchen) Essential₹2,000 / each·line: ₹0
Why
Pan fire smother — first response before extinguisher.
- First aid box (wall-mount, stocked) Essential₹3,000 / each·line: ₹0
Why
MANDATORY (Factories Act / S&E). Burns + cuts insurance claim trail.
- Gas leak detector (LPG/PNG, wall) Essential₹8,000 / each·line: ₹0
Why
MANDATORY for piped/LPG kitchens. PESO-compliant.
- Grease trap (kitchen drainage) Essential₹15,000 / each·line: ₹0
Why
MANDATORY for SPCB consent. Prevents drain blockage + neighbour complaints.
- Exhaust fan (kitchen, extra)₹6,000 / each·line: ₹0
Why
Supplementary to chimney. Critical when exhaust hood is undersized.
- Emergency lighting + exit signs EssentialCasual dining, Fine dining, Bar only₹5,500 / lot·line: ₹0
Why
Fire NOC requirement for assembly area > 100 sqm. Battery-backed.
- Non-slip floor mats (kitchen)₹5,000 / lot·line: ₹0
Why
WC injury reduction. Wet kitchen floor + leather shoe = #1 staff injury claim.
How this is curated
Every line on this list comes from a real opening BOM signed off by either an architect, a kitchen designer, or a chef in the last 18 months — across QSR, casual dining, cloud kitchen and a couple of bar-led concepts. The prices are India 2026 retail (not vendor quote, not Alibaba landed) for three honest tiers: basic (local-fabricated work tables, Indian-brand chillers from the ₹35-65k band), mid (Blue Star / Western / IFB class refrigeration, Hobart-IN dishwashers, Indian-fab hood plus imported burners), premium (Rational combi ovens, Hoshizaki ice machines, La Marzocco espresso, imported walk-ins). Mid-tier is what most first-time owners actually buy; the basic column exists so you can sanity-check if a vendor quote is gouging, and the premium column exists so you can model what an aspirational concept would cost before you over-commit on Year-1 capex.
The format-awareness matters more than the prices. A cloud kitchen doesn't need dining tables, host podiums, or waiter pagers — but it absolutely needs a walk-in freezer (when 3+ brands share the space) and a dedicated takeaway packaging starter pack from Day 1. A bar needs a bottle cooler, ice well, bar counter, and back-bar glassware that a casual dining outlet can skip entirely. Marking formats per item — instead of one universal list — strips ₹3-8 lakh of irrelevant capex out of the typical first-time owner's plan before they even raise their first PO.
The "essential" flag is the floor. Every item flagged essential for your format is auto-checked when you open the builder — that's the kitchen the FSSAI / Fire NOC inspector expects to see, plus the items without which the cuisine you've committed to literally cannot be cooked. Discretionary lines (combi oven, espresso machine, robot coupe, dough sheeter) sit unchecked — toggle them on if your menu and capex genuinely need them, leave them off for Year 1 and revisit at the first P&L review.
Where this fits
- Restaurant equipment list (new restaurant, India) — the long-form narrative behind this builder, with capex bands, lead times for imported items, and the vendor-negotiation playbook
- Cloud kitchen vs dine-in restaurant (India) — the format-choice trade-off this builder reflects: how the equipment slate diverges between cloud and dine-in, and which one your capital can actually support
- Small restaurant business plan (India template) — the broader plan this BOM plugs into: format, location, menu, capex, working capital, breakeven, Year-1 P&L
- Pre-opening checklist — the T-90 to Day +7 sequencing where this equipment list gets locked at T-90, POs raised at T-60, install begins at T-30
- Breakeven analysis calculator — once you have the capex from this BOM, the breakeven calculator tells you whether the covers/day target is realistic at your rent
- P7 — First-time owner pillar — every article we've published for first-time restaurant owners, sequenced from concept through Year-1 survival