What foodservice equipment do you need when you have  a burger restaurant


Setting up your own hamburger restaurant can be a big challenge – and if you get the equipment choice wrong, you can add extra pressure when the heat is on and the checks are lining up. 

Choosing the right equipment setup can make your business more efficient, both in terms of your speed of service and the amount of energy your equipment uses. To produce a fantastic, all American burger is tough enough, you don’t want to be worrying about your equipment. 

That’s why we’ve produced this blog and accompanying example kitchen layout, to give you a great idea what the best setup is for you and your business:


On the grill is where the art of the hamburger is perfected – with a good quality branded broiler, like the Star-Max® Radiant Gas Charbroiler 6124RCBF, can give you great results in terms of taste and look. If you are after a flat bed griddle, try the Garland Heavy-Duty Gas Counter Top Griddle GTGG24-GT24M, which is just as solid with a 1 inch pan depth, giving consistent and dependable results. 

Partner your grill/broiler with a great fryer. The more oil a fryer has, the more cost efficient it is, and the quicker it cooks, as the oil temperature won’t drop as drastically whenever you place cold food in it. This makes the Frymaster 17 Liter Twin Basket Energy Star Value Gas Fryer ESG35T, which is affordable, has a small footprint, suitable for any size of kitchen, but also holds 17 liters of oil. 


A good refrigeration set up is vital to any foodservice outlet – and getting it right can both save you on your utility bills and speed up your service. We recommend having an undercounter refrigerator, such as the Delfield 24″ Two Door Undercounter/Worktable Refrigerator GUR24P-S, at your production station, allowing you quick and easy access to the ingredients you need as you need them. We also advise that kitchens have a large reach in refrigerator and freezer to allow businesses to order in bulk and save money, and allow you to keep track of stock easily as you move ingredients to your undercounter unit. The Delfield Reach-In One Door Refrigerator GBR1P-S and Delfield One Door Reach-In Freezer GBF1P-S are both great options for this. 

All three Delfields offer a large amount of storage space in relation to their footprint and have doors which close automatically if opened under 90 degrees, but stay open over. This means your doors won’t be open for as long during service, which helps save on utility bills but makes loading a breeze. 


A great warewasher or dishwasher is very  important to a new business, during service and at the end of the day too. We recommend a hood type dishwasher for most busy sites, as they are easier to use, have been built to deal with heavy traffic, and over time they will cost you less. We recommend the Meiko Door Type Dishwasher DV 80.2, which is tough and precision engineered so it won’t let you down, no matter what you throw at it. 


The important aspects of any good foodservice kitchen are reflected in our perfect hamburger joint setup: the production with a good grill or broiler, chilled storage that supports the production and allows large amounts to be kept chilled and ready for service, and a warewashing setup that is simple to use but more than ready to deal with the tough sessions where the checks keep coming. 

If you’d like to see a great visual representation of the above setup, and see an opportunity to rent all the listed equipment with just one click, follow the link here.