What foodservice equipment do you need for an Asian style restaurant?


If you are looking to start up an Asian restaurant, it’s a daunting task to scope the kit you need and source it for opening – which is why FER has put together this guide to the best kit for an Asian restaurant. We link within it to an example layout with links to equipment you can order and install quickly and easily. 

Production Equipment

A simple production setup using a fryer, an induction wok and a griddle can get the operation up and running really quickly and easily.

We recommend the Frymaster 17 Liter Twin Basket Energy Star Value Gas Fryer ESG35T – it’s large capacity makes it more efficient and helps to protect against taste transfer from older oil, and the latent heat within the oil will help reduce the electricity consumption during service and speed up production times too. 

Using an induction hob for a wok, like the Induction Countertop Wok Line GI-SH/WO 5000 is a great move for a restaurant looking to speed up service. The induction technology heats up quicker than gas or traditional electrical hobs and uses less energy than both too. It also only heats up the wok, not the hob itself. This means the unit doesn’t constantly heat up the kitchen, making it a cooler and more pleasant environment to work in. In addition, induction hobs are incredibly easy to clean, and the induction unit holds the wok in place, making spillages and drops less likely. 

A griddle will allow you to produce beautiful branded meat, fish and vegetables – and the Garland Heavy-Duty Gas Countertop Griddle GTGG24-GT24M is an efficient, well made model that will stand the test of time. 


Good refrigeration is tough to find, but is vital to the efficient and safe operation of any foodservice kitchen. 

The best setups have larger, long term storage and a smaller refrigerator unit on the production line to speed up operations. The Delfield 24″ Two Door Undercounter/Worktable Refrigerator GUR24P-S is perfect for this setup – it’s tough construction and auto-close doors mean it will stand up to the toughest service and give quick access for chefs in a hurry. 

For longer-term storage we recommend the Delfield Reach-In One Door Refrigerator GBR1P-S and the Delfield One Door Reach-In Freezer GBF1P-S, both have a large amount of space compared to competitors for the floor space they take up, they have top vented compressors to increase efficiency, and their doors stay open past 90 degrees to make loading and unloading a breeze.


For a busy restaurant, you need a warewasher that will be able to handle anything, and it’s vital to ensure that the unit you choose has the variety of programs you need to clean quickly at the busy times, but deep clean when you need it at the end of a service. Efficiency is also important, as heating water can make a warewasher an expensive piece of kit to run all day every day. The Meiko Door Type Dishwasher DV 80.2 has all this and more, with precision engineering, using only 2.8 liters per wash, a number of timed programs and the capacity to clean 500 plates an hour.


The right equipment can’t guarantee success for your Asian restaurant, but it can create an efficient kitchen that reduces your stress through its efficiency and engineering. 

With fewer breakdowns, faster production and quick cleanup, the right equipment setup gives you the best chance of success.

If you would like to see a visual mockup of the above kitchen and have the chance to rent the entire setup with just one click, click here.