Restaurant Kitchen Equipment Checklist for the UAE

A commercial kitchen is built around the flow of food: receiving, storage, preparation, cooking, holding, service and washing up. This checklist follows that flow, so a new restaurant in Dubai, Sharjah, Abu Dhabi or anywhere in the UAE can plan every station before opening. It is based on the restaurant kitchens we equip from our warehouse in Sharjah.

Working from a BOQ or a consultant's equipment schedule? Send us your list and we check every line against stock and lead times. For the full project, including fit-out, see restaurant setup.

1. Receiving and storage

• Shelving for dry stores and cold rooms, in wire, stainless or polymer. See storage racks and shelving.
• Dunnage racks so nothing is stored on the floor. See dunnage racks.
• Walk-in cold room or freezer for larger kitchens. See walk-in coolers and freezers.
• Ingredient bins, food storage containers and date labels for first-in, first-out rotation. See ingredient bins, food storage containers and date labels.
• Hand trucks and trolleys for deliveries. See hand trucks and service trolleys.

2. Refrigeration

• Reach-in fridges and freezers. See reach-in fridges and freezers.
• Refrigerated prep tables for the cold line, salads and pizza. See refrigerated prep tables.
• Undercounter fridges beside each cooking station. See undercounter fridges.
• Blast chiller to cool cooked food quickly and safely. See blast chillers.
• Ice machine for the bar and drinks station. See ice machines.

3. Preparation

• Stainless steel work tables and prep sinks. See sinks and work tables.
• Food preparation machines: vegetable cutters, mixers, slicers and meat mincers. See food preparation machines.
• Colour-coded cutting boards to separate raw meat, fish, vegetables, dairy and cooked food. See cutting boards.
• Knives, sharpening steels and knife racks. See kitchen knives.
• Mixing bowls, strainers, graters and peelers. See mixing bowls, strainers and graters and peelers.
• Scales, measuring jugs and probe thermometers. See scales and measuring and thermometers.
• GN pans and lids for mise en place. See GN containers and our GN pan sizes guide.

4. Cooking

• Cooking range: gas burners, griddles, chargrills and fryers, chosen for the menu. See cooking equipment.
• Ovens: combination, convection or deck ovens, plus pizza ovens where needed. See ovens.
• Cookware: stock pots, saucepans, sauté pans, frying pans and woks. See stock pots, saucepans, fry pans and woks.
• Baking and roasting trays. See baking and roasting trays.
• Utensils: tongs, ladles, spoons and turners. See tongs and ladles, spoons and turners.

5. Holding and service

• Heat lamps, bain-maries and holding cabinets at the pass. See holding and warming.
• Chafing dishes and food wells for buffets. See chafing dishes and food wells.
• Insulated food carriers for catering and outside events. See insulated food carriers.
• Tableware: plates, bowls, cutlery and glassware. See tabletop.

6. Warewashing and hygiene

• Dishwasher or pass-through warewasher with dish and glass racks. See dishwashers and dish and glass racks.
• Hand-wash stations with soap and paper towel dispensers. See soap dispensers and paper towels.
• Colour-coded cleaning equipment, so kitchen cloths never touch washrooms. See our colour-coded cleaning guide.
• Cleaning chemicals, degreasers and floor squeegees. See cleaning chemicals and squeegees.
• Bins and liners, anti-fatigue and drainage floor mats. See bins, liners and floor mats.
• Gloves, hairnets and aprons for food handlers. See gloves, aprons and hairnets.

7. Takeaway and delivery

If the restaurant delivers, its packaging must follow the UAE's 2026 single-use plastic rules: no plastic cutlery, cups, lids, plates, straws, stirrers or Styrofoam containers. See our guide and takeaway containers.

Planning tips from kitchens we have equipped

• Size equipment to the menu, not the floor area. A grill-led menu and a pastry-led menu need very different lines in the same space.
• Keep refrigeration close to where it is used. Undercounter units at each station save hours of walking in a busy service.
• Plan warewashing early. The dishwasher needs water, drainage and power in the right place; it is hard to move later.
• Order smallwares last but not late. Tongs, pans and containers are quick to supply, but a missing item on opening day stops a station.

Frequently asked questions

What equipment does a restaurant kitchen need in the UAE?

Storage and shelving, refrigeration (reach-in, prep tables, blast chiller and ice machine), stainless prep tables and sinks, food preparation machines, a cooking line and ovens, holding equipment at the pass, a warewasher, hand-wash stations, colour-coded cleaning equipment and compliant takeaway packaging. The checklist above lists each item by station.

Can you supply a full restaurant kitchen from one order?

Yes. Send your equipment schedule or BOQ; we check every line against our Sharjah stock, source the rest, flag any line where the closest match differs from what you specified, and deliver it together. We also do fit-out.

Do you deliver restaurant equipment to Dubai and Abu Dhabi?

Yes, to Dubai, Abu Dhabi and all seven emirates, from our warehouse in Sharjah.

Can I visit to see the equipment?

Yes. Our Sharjah warehouse in Al Sharq is open to trade buyers Monday to Saturday.