Setting up a restaurant kitchen in India without a proper equipment checklist is one of the most expensive mistakes a new restauranteur makes. You either buy the wrong things, miss essentials, or get oversold on equipment you don't need. This checklist is based on what 500+ restaurants across Hyderabad, Vijayawada and Visakhapatnam have actually used — sized by operation.
How to use this: Find your restaurant size below. The list shows what you need, in what order to buy it, and rough price ranges. WhatsApp us the list and we'll send you current prices for everything.
Small Café / QSR (30–60 Seats)
Budget range: ₹1.5L – ₹2.5L equipment cost (excluding refrigeration)
| Equipment | Recommended Model | Priority | Approx Price |
|---|---|---|---|
| Filter Coffee Machine | iBrew 1L or 2L Manual | Must | ₹7,000–12,000 |
| Insulated Milk Boiler | Pradeep 5L (Model 111600) | Must | ₹4,500–6,000 |
| Induction Cooker | Aeonic PA-TCT-03 (3.5kW) | Must | ₹8,500–11,000 |
| Electric Fryer | Pradeep Single 8L | If menu needs | ₹6,500–9,000 |
| Stock Pot Set | Pradeep 5L, 10L, 20L | Must | ₹3,500–6,000 |
| Water Boiler | Pradeep 10L | If needed | ₹4,000–6,000 |
| Frying Pan | Pradeep 28cm SS | Must | ₹800–1,200 |
Medium Restaurant (80–150 Seats)
Budget range: ₹3.5L – ₹5.5L equipment cost
| Equipment | Recommended | Priority | Approx Price |
|---|---|---|---|
| Filter Coffee Machine | iBrew 2L Manual or 5L Semi-auto | Must | ₹12,000–22,000 |
| Insulated Milk Boiler | Pradeep 12L (Model 111612) | Must | ₹6,500–9,000 |
| Induction Cookers | Aeonic 2× PA-TCT-03 + 1× PA-TCT-05 | Must | ₹28,000–40,000 |
| Electric Fryer | Pradeep Double 2×8L | Must | ₹14,000–18,000 |
| Electric Steamer | Pradeep 28L (3-tier) | If steamed items | ₹22,000–28,000 |
| Bain Marie | Pradeep 3-pot | For buffet | ₹10,000–14,000 |
| Cookware Set | Pradeep NSF — full set | Must | ₹18,000–30,000 |
| GN Pans Set | Pradeep — 10 pieces | For holding | ₹5,000–8,000 |
What to Buy First vs Later
Week 1 (before opening): Induction cookers, fryer (if menu needs), basic cookware, milk boiler, coffee machine. These are operational day-1. Plan to spend 60 to 70% of your equipment budget on this day-one list.
Week 2-4 (after first revenue): Steamer, bain marie, additional cookware, GN pans. Add these as volume grows.
Month 2+ (expansion): Additional induction units, upgrade coffee to auto, buffet equipment if adding buffet service.
What to Rent vs Buy
Some equipment makes more sense to rent when starting:
Consider renting: Large refrigeration units (walk-in coolers), commercial dishwashers, large bulk cooking equipment. Renting gives you flexibility and avoids capital lock-up on equipment you may need to resize after understanding actual volume.
Always buy: Cooking equipment (you cannot rent reliability), cookware (rental cookware is often low quality), beverage equipment (quality matters for guest experience).
Budget Planning by Category
For a 40 to 60 cover restaurant in India, realistic equipment budgets in 2026:
| Category | Budget Range |
|---|---|
| Cooking equipment (burners/induction) | ₹40,000 - ₹80,000 |
| Beverage equipment | ₹15,000 - ₹35,000 |
| Cookware set | ₹20,000 - ₹40,000 |
| Refrigeration | ₹40,000 - ₹1,00,000 |
| Fryer | ₹12,000 - ₹25,000 |
| Other equipment | ₹15,000 - ₹30,000 |
| Total | ₹1.4L - ₹3.1L |
This is equipment only — excludes furniture, interior fit-out, licensing costs, and initial inventory.
7 Things NOT to Buy (Common Mistakes)
- Industrial exhaust before confirming menu — exhaust requirements depend on whether you have open flame or induction. Decide cooking method first.
- Domestic-grade equipment — domestic induction or fryers will fail within 3–6 months under restaurant duty cycles. Always commercial grade.
- More capacity than needed — a 30L milk boiler for a 30-seat café is wasted money and maintenance. Size correctly.
- Non-authorized equipment — "Pradeep" sold by non-authorized dealers often grey market. Warranty void. Buy from authorized channel partner only.
- Full buffet equipment on Day 1 — copper chafers and urns are for established restaurants doing banquet/buffet. Don't invest until you have consistent volume. Once you're ready, see our copper serveware guide for hotel buffets and our chafing dish buying guide.
- Cheap low-grade cookware — SS202 degrades quickly in commercial use. Replacing cookware within 2 years costs more than buying SS304 once.
- Equipment with no service support — gas connection costs, cylinder management and repair access matter as much as purchase price. Buy from an authorized dealer with service reach.
What is the minimum equipment needed to start a restaurant in India?
Minimum viable restaurant kitchen: 1–2 induction cookers (Aeonic), 1 fryer (if menu needs), basic cookware set (Pradeep 5–20L pots), 1 milk boiler (if serving beverages), 1 coffee machine. Total minimum: ₹30,000–60,000. Contact AV Horeca Solutions, Hyderabad for a custom checklist: +91 81798 47307.
Should I buy new or used commercial kitchen equipment?
Used equipment can be appropriate for some categories — refrigeration, storage. For cooking equipment and beverage equipment, new is strongly recommended. Used commercial equipment from unknown history can have worn heating elements, degraded seals, and calibration problems that appear only under load.
Where can I buy commercial kitchen equipment in Hyderabad with reliable service?
AV Horeca Solutions stocks Pradeep, Aeonic and iBrew equipment at our display centre in Nagole, Hyderabad. We are authorised dealers for all three brands with service support across Hyderabad, Telangana and Andhra Pradesh. See our full cookware range and read our induction vs gas cost comparison for more.
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