Burger Restaurant Equipment List: Everything You Need to Open

The complete equipment checklist for starting a burger restaurant, from griddles and fryers to refrigeration and smallwares

A fully equipped burger restaurant requires $50,000-$150,000 in equipment, depending on size and volume. Essential items include a commercial griddle or charbroiler ($1,500-$8,000), deep fryer ($500-$3,000), refrigeration ($2,000-$10,000), and prep tables ($500-$2,000). This guide covers every piece of equipment needed for cooking, prep, storage, and service, organized by kitchen station for easy planning.

Americans consume approximately 50 billion burgers annually, making burger restaurants one of the most reliable foodservice business models. Whether you're opening a fast-casual burger joint, a gourmet burger bar, or adding burgers to an existing menu, having the right equipment is essential for consistency, speed, and profitability.

This guide organizes equipment by kitchen station, so you can plan your layout and budget systematically. We've included estimated price ranges and links to equipment categories to help you compare options.

Burger Restaurant Equipment Quick Reference

Note: Costs vary based on new vs. used equipment, brand, capacity, and features. High-volume operations may require multiple units.

1. Cooking Line Equipment

The cooking line is the heart of any burger operation. Your choice between griddles and charbroilers affects flavor profile, throughput, and operating costs.

Griddles (Flat-Top Grills)

Commercial griddles are the most common choice for burger restaurants because they provide even heat distribution, easy cleanup, and the ability to cook multiple items simultaneously.

Why griddles work for burgers:

• Retain juices and fats for flavor (no drip-through)
• Cook burgers, eggs, bacon, and vegetables on one surface
• Easier to clean than open grills
• Better temperature control across the cooking surface

Sizing guidelines:

• Small operation (50-100 burgers/day): 24-36 inch griddle
• Medium operation (100-300 burgers/day): 48-60 inch griddle
• High-volume operation (300+ burgers/day): Multiple units or 72+ inch griddle

Price range: $800-$5,000+ depending on size and features

Charbroilers

Charbroilers create the distinctive char marks and smoky flavor associated with flame-grilled burgers. They're ideal for operations emphasizing that grilled taste.

Charbroiler considerations:

• Gas or electric options available
• Radiant or lava rock heating styles
• Requires more ventilation than griddles
• Higher maintenance (grate cleaning, grease management)

Price range: $1,000-$4,000+

Commercial Ranges

Commercial ranges provide versatility with burner tops and oven space. Useful for cooking sauces, caramelizing onions, or baking buns in-house.

When to add a range:

• Making house-made sauces or toppings
• Baking specialty buns or sides
• Need additional cooking capacity during rushes

Price range: $1,500-$8,000+

Deep Fryers

Commercial deep fryers are essential for fries, onion rings, and other fried sides that complement burgers.

Fryer sizing for burger operations:

• Counter service with limited fry menu: 1-2 fryer wells, 30-50 lb capacity
• Full-service with extensive sides: 2-4 fryer wells, 50-100 lb total capacity
• High-volume fast food: Multiple fryer banks

Key features to consider:

• Gas vs. electric (gas heats faster, electric is easier to install)
• Oil filtration systems (extend oil life, reduce costs)
• Recovery time (how quickly temperature rebounds after adding food)

Price range: $500-$3,000+ per unit

Commercial Toasters

Commercial toasters ensure consistent bun toasting, which elevates the entire burger experience. Conveyor toasters handle high volume efficiently.

Toaster types:

• Conveyor toasters: Best for high-volume operations; continuous throughput
• Pop-up toasters: Suitable for lower volume; familiar operation
• Salamander/cheese melters: For finishing toppings and melting cheese

Price range: $200-$2,000+

Cooking Line Equipment Summary

2. Prep Area Equipment

Efficient prep is critical for burger operations. Fresh toppings, portioned patties, and organized mise en place keep service running smoothly.

Work Tables

Stainless steel work tables provide durable, sanitary surfaces for food preparation. NSF-certified tables meet health code requirements.

Table recommendations:

• At least one 6-foot table for general prep
• Additional table near the cooking line for plating
• Consider tables with undershelves for storage

Price range: $200-$800 per table

Cutting Boards

Commercial cutting boards should be color-coded to prevent cross-contamination:

• Red: Raw meat
• Green: Vegetables and produce
• Yellow: Poultry
• White: General purpose

Price range: $20-$100 per board

Kitchen Utensils and Tools

Kitchen utensils for burger prep include:

Essential utensils:

• Heavy-duty spatulas (wide, flexible for flipping)
• Tongs (for handling patties and toppings)
• Portion scoops (for consistent patty sizes)
• Knives (chef's knife, slicing knife, paring knife)
• Ladles and spoons (for sauces)

Price range: $200-$500 for a complete utensil set

French Fry Cutters

French fry cutters allow you to cut fresh fries in-house, which many customers prefer over frozen. Wall-mounted cutters handle high volume efficiently.

Price range: $100-$500

3. Refrigeration Equipment

Proper refrigeration ensures food safety and quality. Burger operations need cold storage for proteins, produce, and dairy.

Reach-In Refrigerators

Reach-in refrigerators are the primary cold storage for ingredients. Single, double, or triple-door units fit different space and capacity needs.

Sizing guidelines:

• Small operation: 1-2 door unit (20-50 cu ft)
• Medium operation: 2-3 door unit (40-80 cu ft)
• High-volume: Multiple units or walk-in cooler

Price range: $1,500-$6,000+

Reach-In Freezers

Reach-in freezers store frozen patties, fries, and other frozen inventory.

Considerations:

• Match freezer capacity to your frozen product volume
• Consider a separate ice cream freezer if serving milkshakes
• Chest freezers work for backup storage

Price range: $1,500-$5,000+

Refrigeration Summary

4. Holding and Warming Equipment

Keeping food at proper temperatures during service ensures quality and food safety.

Heat Lamps

Heat lamps keep finished burgers and fries warm during plating and order assembly. They're essential for maintaining quality during busy periods.

Types:

• Strip warmers (mounted above prep/plating area)
• Bulb-style heat lamps (portable, adjustable)
• Infrared warmers (more energy efficient)

Price range: $100-$500

Food Holding Guidelines

• Cooked burgers: Hold at 140°F or above for no more than 2 hours
• French fries: Best served immediately; quality degrades quickly under heat lamps
• Toppings: Keep cold items refrigerated until use

5. Beverage Equipment

Beverages represent significant profit margins for burger restaurants. Proper equipment ensures efficient service.

Ice Machines

Commercial ice machines are essential for drinks and should be sized to your daily volume.

Ice production guidelines:

• Calculate 1.5-2 lbs of ice per customer
• 100 customers/day = 150-200 lbs ice production needed
• Add buffer for hot days and peak periods

Price range: $1,500-$5,000+

Beverage Dispensers

Beverage dispensers include soda fountains, juice dispensers, and tea urns.

Considerations:

• Soda fountain systems require CO2 and syrup connections
• Self-serve dispensers reduce labor but need monitoring
• Consider branded cups and lids for takeout

Price range: $500-$3,000+

6. Warewashing Equipment

Clean dishes, utensils, and equipment are non-negotiable for food safety and efficiency.

Commercial Dishwashers

Commercial dishwashers cycle much faster than residential units, handling the volume of a busy restaurant.

Dishwasher types for burger operations:

• Undercounter dishwashers: Compact, suitable for smaller operations
• Door-type dishwashers: Higher capacity, faster cycles
• Conveyor dishwashers: High-volume operations only

Price range: $2,000-$8,000+

Glass Washers

Glass washer machines are useful if you serve draft beer or use glassware for beverages.

Price range: $1,500-$4,000

Three-Compartment Sinks

3-compartment sinks are required by health codes for manual washing and sanitizing.

Sink station setup:

1. Wash (hot soapy water)
2. Rinse (clean water)
3. Sanitize (chemical or hot water)

Price range: $500-$1,500

7. Smallwares and Supplies

Smallwares are the tools and containers that keep operations running smoothly.

Essential Smallwares for Burger Operations

From the smallwares category:

Cooking smallwares:

• Sheet pans and bun pans
• Portion scales (for consistent patty weights)
• Thermometers (instant-read for food safety)
• Squeeze bottles (for sauces and condiments)
• Food storage containers with lids

Service smallwares:

• Baskets or trays for serving
• Ticket holders and order organization
• Check presenters (if applicable)

Price range: $500-$2,000 for complete smallwares setup

8. Front of House Equipment

Customer-facing equipment affects the dining experience and operational efficiency.

Napkin Dispensers

Napkin dispensers should be durable, easy to refill, and appropriately sized for your service style.

Options:

• Countertop dispensers (for self-serve areas)
• In-table dispensers (for seated dining)
• Interfolded napkin holders

Price range: $20-$100 per dispenser

Disposables

Disposables include takeout containers, cups, napkins, and packaging.

Burger-specific disposables:

• Burger boxes or wrappers
• Fry containers or bags
• Drink cups with lids and straws
• Napkins and utensil packets (for takeout)

Price range: Ongoing supply cost; budget $200-$500/month depending on volume

Complete Burger Restaurant Equipment Checklist

Use this checklist when planning your equipment purchases:

Cooking Line

• Commercial griddle (36-60 inch)
• Deep fryer (2+ wells)
• Commercial toaster
• Charbroiler (optional, for flame-grilled)
• Commercial range (optional)
• Commercial microwave (recommended)

Prep Area

• Stainless steel work tables (2+)
• Cutting boards (color-coded set)
• Kitchen utensil set
• Portion scales
• French fry cutter (if making fresh)
• Prep containers and lids

Refrigeration

• Reach-in refrigerator (2-door minimum)
• Reach-in freezer
• Prep table with refrigeration (optional)

Holding and Service

• Heat lamps
• Plating/assembly area

Beverage

• Ice machine
• Beverage dispenser system

Warewashing

• Commercial dishwasher
• 3-compartment sink
• Glass washer (if serving draft/glassware)

Smallwares

• Sheet pans and storage containers
• Thermometers
• Squeeze bottles for sauces
• Baskets or serving trays

Front of House

• Napkin dispensers
• Condiment organizers
• Menu boards or displays
• Takeout packaging supplies

Budget Planning: Sample Equipment Costs

Small Burger Shop (Counter Service, 50-100 customers/day)

Medium Burger Restaurant (100-250 customers/day)

Frequently Asked Questions

What equipment do I need to start a burger restaurant?

At minimum, you need a commercial griddle or charbroiler for cooking patties, a deep fryer for fries, a toaster for buns, refrigeration for ingredients, and a dishwasher or 3-compartment sink for sanitation. A small burger operation can start with $15,000-$20,000 in equipment, while medium to large operations typically invest $30,000-$75,000 or more.

Should I use a griddle or charbroiler for burgers?

Griddles are more common because they retain juices, cook evenly, and allow you to prepare multiple items (burgers, eggs, vegetables) on one surface. Charbroilers create distinctive grill marks and smoky flavor but require more ventilation and maintenance. Many operations use both: griddles for everyday volume and charbroilers for premium or specialty burgers.

How much does commercial burger equipment cost?

Basic cooking equipment (griddle, fryer, toaster) costs $3,000-$8,000. Full kitchen outfitting including refrigeration, prep tables, warewashing, and smallwares typically runs $15,000-$50,000 for small to medium operations. High-volume restaurants may invest $75,000-$150,000 or more.

What size griddle do I need for a burger restaurant?

For 50-100 burgers per day, a 24-36 inch griddle is sufficient. For 100-300 burgers per day, consider a 48-60 inch griddle. High-volume operations serving 300+ burgers daily need 72+ inch griddles or multiple units. Each 4-inch patty requires approximately 6 inches of griddle space, and you'll want capacity for peak periods.

Do I need a commercial fryer for a burger restaurant?

Yes, if you're serving french fries or fried sides, which most burger customers expect. A single 30-50 lb fryer handles small operations, while medium to high-volume restaurants need 2-4 fryer wells. Consider oil filtration systems to extend oil life and reduce ongoing costs.

What refrigeration does a burger restaurant need?

At minimum, you need a reach-in refrigerator (2 doors recommended) for proteins and produce, plus a freezer for frozen products like fries and backup patties. Many operations add a refrigerated prep table for line-side access to toppings and condiments. Total refrigeration investment typically runs $5,000-$15,000.

How do I choose between new and used equipment?

New equipment offers warranties, latest features, and energy efficiency, but costs significantly more. Used equipment can save 40-60% but may need repairs and lacks warranty coverage. For critical items like refrigeration and cooking equipment, new or certified refurbished is often worth the investment. Smallwares and non-mechanical items are safer to buy used.

What permits do I need to open a burger restaurant?

Beyond equipment, you'll need a business license, food service permit, health department approval, and potentially a liquor license if serving alcohol. Health codes dictate equipment requirements like 3-compartment sinks, proper ventilation, and NSF-certified equipment. Consult your local health department before purchasing equipment.

Shop Burger Restaurant Equipment

• Commercial Grills & Griddles - Flat-top griddles and cooking surfaces
• Charbroilers - Flame grills for char-grilled burgers
• Commercial Deep Fryers - Fryers for fries and sides
• Commercial Toasters - Conveyor and pop-up toasters
• Commercial Ranges - Ranges with ovens
• Reach-In Refrigerators - Cold storage
• Reach-In Freezers - Frozen storage
• Stainless Steel Work Tables - Prep surfaces
• Commercial Dishwashers - Warewashing equipment
• Ice Machines - Ice production
• Heat Lamps - Food warming
• Smallwares - Utensils and tools
• All Restaurant Equipment - Browse full selection

Related Guides

• The Ultimate Commercial Kitchen Equipment Checklist
• New Restaurant Kitchen Equipment: Complete Startup Guide
• Commercial Griddle Buying Guide

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