What You Actually Need

By Dakit | ADADA Kitchen Equipment • dakit.co

Whether you’re opening your first restaurant or your third — or you’re mid-service and something just broke — the kitchen equipment decision is always the same: get it right, or pay for it twice.

This is a practical breakdown of what a restaurant kitchen in Lebanon actually needs. Not theory — what goes on the line, what goes in the back, and what you’ll regret skipping.

1. The cooking line

This is the heart of the kitchen. Everything else supports it.

Commercial range / cooking suite: Gas burners, griddle, and oven base — this is your primary cooking station. Size it for your peak covers, not your average night.
Fryer: Single or double tank depending on your menu. If you’re doing fries, wings, or anything fried — you need a proper commercial unit. Don’t share a fryer between proteins.
Grill / chargrill: For steaks, burgers, grilled proteins. A flat-top griddle handles eggs, pancakes, smash burgers. Know which one your menu needs — or both.
Salamander / overhead broiler: For finishing dishes, melting cheese, browning sauces. More useful than most people think before they have one.
Commercial mixer: If you’re making dough, batter, or anything in volume. A 20-liter floor mixer handles most restaurant needs.

Voltex is our go-to brand for the hot line — fryers, grills, ranges, and cooking suites built for the demands of a professional kitchen. Heavy-duty, available in Lebanon, with local service support.

2. Refrigeration

Size this for your busiest service day, not your average one. Running out of cold storage mid-summer in Lebanon is not a recoverable situation.

Upright reach-in refrigerator: 1, 2, or 3-door depending on kitchen size and volume. This is your main cold storage — position it for easy line access.
Under-counter refrigerators: Right on the line, under the prep stations. Your team shouldn’t walk to the back fridge during service.
Refrigerated prep table: Keeps ingredients cold right where they’re being used. Essential for salad stations and sandwich lines.
Upright freezer: For proteins, ice cream, frozen items. Separate from your fridge — don’t mix refrigerated and frozen in one unit.
Ice machine: You will use more ice than you think. Get one with capacity to spare, especially in summer.

3. Stainless steel & fabrication

Everything that isn’t a machine is probably stainless steel. This is what holds the kitchen together — literally.

Prep tables: Stainless steel work surfaces. Custom-sized to your kitchen layout — not a generic size that doesn’t fit.
Shelving units: Wall-mounted or free-standing. More than you think you need. You’ll fill them.
Sinks: Single, double, or triple compartment depending on your health code requirements. At least one dedicated handwash sink on the line.
Pass-through / service window: If you have a separate kitchen and dining area, a custom stainless pass makes service cleaner and faster.
Exhaust hood & ventilation: Sized for your cooking line output. This is non-negotiable — health inspection will flag it immediately if undersized.

Dakit fabricates custom stainless steel to your exact kitchen dimensions — tables, sinks, shelving, hoods. If it needs to fit a specific space, we build it.

4. The basics that trip people up

These aren’t glamorous — but missing any of them will slow down your kitchen or fail your inspection.

Dishwasher (commercial): A rack-type dishwasher turns a full load in 2 minutes. Don’t make your team handwash during service.
Food processor / blender: Don’t use a home blender. It won’t survive the volume. A commercial blender costs more but lasts years.
Bain-marie / steam table: For holding hot food at service temperature. Essential for buffets and high-volume restaurants.
Generator compatibility: Every piece of equipment you buy needs to handle the switch between EDL and generator. Ask before you buy.

Restaurant kitchen checklist

Equipment	Priority	At Dakit
Commercial range / cooking suite	Essential	✓ Voltex
Commercial fryer	Essential	✓ Voltex
Grill / griddle	Essential	✓ Voltex
Salamander	Recommended	✓
Upright reach-in refrigerator	Essential	✓
Under-counter refrigerator	Essential	✓
Refrigerated prep table	Essential	✓
Upright freezer	Essential	✓
Ice machine	Essential	✓
Commercial dishwasher	Essential	✓
Commercial blender / food processor	Essential	✓
Bain-marie / steam table	Recommended	✓
Stainless prep tables (custom)	Essential	✓ Fabricated
Stainless sinks	Essential	✓ Fabricated
Exhaust hood (custom)	Essential	✓ Fabricated
Shelving units	Essential	✓

Already have a restaurant? Here’s what to upgrade first

If you’re not starting from scratch but want to improve your kitchen, prioritize in this order:

Refrigeration first: Old fridges consume more power and break down more. In Lebanon, a fridge failure in July costs more than a new unit.
Hot line second: If your burners are uneven or your fryer takes too long to recover temperature, you’re slowing down every service.
Stainless fabrication third: Custom tables and shelving that actually fit your space make your team faster and your kitchen cleaner.

Equipping a restaurant in Lebanon?

Dakit supplies the full kitchen — cooking line (Voltex), refrigeration, custom stainless steel fabrication, and installation. One supplier, one point of contact, local service.

www.dakit.co | +961 70 969166 | Beirut, Lebanon

Published by Dakit | ADADA Kitchen Equipment — Lebanon’s kitchen equipment specialists since 1960.

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