Featured Commercial Machinery & Fabrication
Explore turnkey kitchen appliances engineered and installed by Gacch Hospitality across Kenya.
Mild Steel Three Burner High Pressure Cooker
- Certified AISI 304 Food-Grade Stainless Steel
- Manufactured & Tested for Heavy Commercial Use
- Direct Factory Supply, Delivery & Installation in Kenya
Stainless Steel Table Top Electric Fryer
- Certified AISI 304 Food-Grade Stainless Steel
- Manufactured & Tested for Heavy Commercial Use
- Direct Factory Supply, Delivery & Installation in Kenya
Stainless Steel Six Burner Low Pressure Cooker
- Certified AISI 304 Food-Grade Stainless Steel
- Manufactured & Tested for Heavy Commercial Use
- Direct Factory Supply, Delivery & Installation in Kenya
Equipping a new restaurant in Kenya is a balancing act between operational necessity, floor space limitations, and capital expenditure. Overlooking a single critical piece of restaurant kitchen equipment—such as an automated water softener for your combi oven, an undersink grease trap for the pot-wash station, or adequate stainless steel landing tables—can trigger opening week bottlenecks, regulatory inspection failures, or costly emergency orders.
Whether you are launching a high-volume diner in Nairobi, a boutique beachfront bistro in Diani, or a safari camp kitchen in Naivasha, this definitive 2026 restaurant kitchen equipment checklist provides an exhaustive audit of the 7 essential equipment categories you cannot skip.
Use this checklist to audit your equipment schedule, compare supplier quotations, and budget accurately against real commercial kitchen equipment costs in Kenya.
1The 7 Core Equipment Categories at a Glance
2Category 1: Cooking Line & Thermal Processing Equipment
The hot cooking line produces the revenue in any restaurant. Cooking appliances must be sized to match your peak hourly covers and menu execution style.
3Category 2: Refrigeration, Freezers & Ice Storage
Preserving perishable ingredients in Kenya's tropical climate requires heavy-duty, tropicalized refrigeration systems capable of holding temperatures even during 38°C ambient kitchen heat.
- Walk-in Cold Room (+1°C to +4°C): For high-volume establishments storing bulk meat carcasses, dairy crates, prepped sauces, and fresh market produce. Sized with high-density 100mm PUF panels and tropicalized condensing units.
- Walk-in Freezer Room (-18°C to -22°C): For long-term frozen protein storage, imported fries, poultry cartons, and ice cream reserves.
- Upright 2-Door Stainless Steel Chiller (GN 2/1 compatible): 1000L to 1300L capacity with ventilated cooling, digital temperature controller, and auto-defrost.
- Upright 2-Door Stainless Steel Freezer: -18°C to -22°C holding capacity with fan-assisted refrigeration and heavy magnetic door gaskets.
- Under-Counter Prep Counter Chiller with Saladette: 2-door or 3-door refrigerated counter with top cutout for 1/3 and 1/6 GN topping pans—vital for sandwich, salad, and pizza stations.
- Commercial Cube / Flake Ice Machine: 50kg to 150kg/24hr daily output with insulated storage bin, air-cooled condenser, and dedicated inline sediment/carbon filter.
- Under-Counter Beverage Cooler: Double glass-door cooler for front-of-house beverage service or wait-station garnishes.
4Category 3: Stainless Steel Food Preparation Workstations
Food preparation tables must withstand heavy cleaver chopping, high chemical washdowns, and relentless daily use without warping or harboring bacteria. Under KEBS standards, all contact surfaces must be AISI 304 food-grade stainless steel.
- Stainless Steel Prep Tables with Undershelves: 1200mm, 1500mm, and 1800mm lengths, 700mm depth, 16-gauge (1.5mm) 304 stainless steel top with marine sound-deadened marine plywood underlay.
- Prep Table with Integrated Single/Double Sink: For dedicated meat, poultry, or vegetable washing.
- Heavy-Duty Butcher’s Meat Chopping Block: Food-grade polyethylene reversible top (50mm–100mm thick) mounted on a 304 stainless steel tubular stand.
- Planetary Food Mixer (20L to 40L): With dough hook, flat beater, and wire whisk attachments for bakery, dough, and whipped batters.
- Commercial Vegetable Preparation Machine / Cutter: With interchangeable slicing, grating, dicing, and julienne discs (300kg/hr capacity).
- Commercial Meat Slicer & Heavy Mincer: 300mm gravity meat slicer with integrated blade sharpener; #22 or #32 stainless steel meat mincer.
- Commercial Heavy-Duty Stick Blender (Immersion Blender): 400mm–500mm shaft for blending bulk soups, gravies, and marinades directly in cooking pots.
5Category 4: Warewashing, Pot Washing & Sanitation Systems
Dirty dish turnaround dictates table turn speed in your dining room. A bottleneck in warewashing will bring the entire kitchen to a standstill.
- Hood-Type (Pass-Through) Commercial Dishwasher: 60-rack/hour capacity (approx. 700–1000 plates/hour) with 60s, 90s, and 120s rapid cycles and built-in rinse booster pump.
- Soiled Dish Entry Table with Scrap Chute & Pre-Rinse Faucet: Stainless steel table featuring integrated scrap hole with rubber collar, deep pre-rinse sink, and high-pressure spring-loaded spray arm.
- Clean Dish Exit Roller / Flat Table: For drying and unloading 500x500mm dish and glass racks.
- Heavy-Duty Double-Bowl Pot Washing Sink: 1800mm x 700mm x 850mm with extra-deep bowls (600x500x400mm deep) to wash large 50L–100L stockpots, GN pans, and baking trays.
- Wall-Mounted / Floor Grease Interceptors (Grease Traps): 50L to 100L stainless steel grease traps to capture fats, oils, and grease (FOG) before discharging into municipal drainage.
- Stainless Steel Wall-Mounted Handwash Sinks: Knee-operated or sensor-activated faucets with soap dispensers and paper towel holders at every workstation.
6Category 5: Ventilation, Hoods & Extraction Canopies
- Commercial Extraction Hood Canopy: Custom-fabricated 304 stainless steel box canopy or island canopy hood sized with a minimum 150mm overhang on all sides of the cooking line.
- Stainless Steel Baffle Grease Filters: Removable, dishwasher-safe baffle filters with integrated grease gutter and collection drain cup.
- Centrifugal Backward-Curved Exhaust Fan: Sized between 3,000 and 8,000+ CFM depending on cooking battery length and duct static pressure.
- Heavy-Gauge Galvanized / Stainless Exhaust Ducting: 1.2mm minimum wall thickness with cleanout access doors every 3 meters for fire safety degreasing.
- Fresh Air Make-Up Supply System / Evaporative Cooler: To reintroduce 80% tempered fresh air into the kitchen and eliminate negative air pressure.
7Category 6: Storage, Shelving & Material Handling
- 4-Tier Stainless Steel Solid / Wire Shelving Units: For walk-in cold rooms and dry stores (corrosion-proof polymer or 304 stainless steel).
- Heavy-Duty Aluminum / Stainless Dunnage Racks: For storing heavy 50kg flour sacks, rice bags, and cooking oil drums 300mm off the ground.
- Stainless Steel Clearing & Service Trolleys: 2-tier and 3-tier mobile trolleys with heavy-duty locking polyurethane castors.
- Gastronorm (GN) Pan Racks (15–20 Tier): Mobile stainless steel trolley for transporting GN 1/1 pans between prep, cold storage, and the hot line.
- Wall-Mounted Stainless Steel Shelves: Installed above worktops for quick-access seasonings, plates, and utensils.
8Category 7: Smallwares, Food Safety & Kitchen Accessories
- HACCP Color-Coded Cutting Boards & Chef Knives: Red (Raw Meat), Yellow (Raw Poultry), Blue (Raw Fish), Green (Salad/Fruit), Brown (Cooked Meat), White (Dairy/Bakery).
- Stainless Steel Gastronorm (GN) Pan Assortment: Full size (1/1), half size (1/2), third size (1/3), and sixth size (1/6) in 65mm, 100mm, and 150mm depths.
- Digital Waterproof Probe Thermometers & Infrared Thermometers: For daily HACCP temperature logging of cooked food and incoming deliveries.
- Commercial Fire Extinguishers & Fire Blankets: Wet Chemical Class K extinguishers mounted by the hot line, alongside CO2 extinguishers and 1.8m x 1.8m fiberglass fire blankets.
9Download Your Free Equipment Checklist & Request a Tailored RFQ
Do not leave your equipment procurement to guesswork. Having an itemized, engineer-reviewed schedule prevents costly duplicate purchases, ensures proper utility sizing, and accelerates your opening timeline.
How Gacch Hospitality Equips Your Kitchen:
- Full Equipment Schedule Review: Send us your architectural floor plans and menu concept.
- Custom Fabrication Sizing: We manufacture custom 304 stainless steel tables, sinks, and extraction canopies in our Kitengela workshop to fit your exact millimeter space.
- Turnkey Installation & Commissioning: We deliver, install, test, and commission all equipment across Nairobi, Mombasa, Kisumu, Nakuru, Eldoret, and East Africa.
👉 Contact Gacch Hospitality to Request Your Tailored Equipment RFQ or call +254 714 349555 to speak directly with an equipment specialist.
