Twenty-two positions across six zones — a clamshell griddle and double fryer under extraction, hot holding and prep, shakes and coffee, cold storage, warewashing and POS. Every line is a catalog item you can open, read and price.
A burger kitchen is judged on throughput at one moment: the lunch hour. This setup is built for it — a clamshell griddle that cooks both sides at once, two fryer wells, hot holding so the pass never waits, and a drinks line that covers shakes and diner coffee.
Quantities assume a 60-seat room doing roughly 200 covers a day with a delivery channel. Plates, baskets and packaging are picked separately, since they follow how much of the menu leaves the building. Send your floor plan and the covers you expect, and we adjust the counts before quoting.
The whole kitchen is this zone. Everything is sized for the lunch hour, not the daily average.
Cooks the patty from both sides at once — roughly half the cook time of a flat griddle, and the reason a queue clears at one o'clock instead of half past.
Two 25-liter wells: fries in one, everything crumbed in the other. Shared oil is what makes a fish sandwich taste of onion rings.
6000 m³/h over the line. A griddle and fryer together produce more grease-laden vapor than any other pairing in a small kitchen.
A smooth gas griddle beside the clamshell — buns, breakfast and the second burger line when one machine is not enough.
Char grill for the flame-grilled half of the menu and for chicken, which does not belong on the same plate as a smashed patty.
What keeps the pass moving when twenty tickets land at once.
Refrigerated worktop with four doors — the build line, with toppings in the well and patties below, one step from the griddle.
Twelve pans of hot holding for sauces, chili and the sides that cannot be cooked to order at lunch speed.
500 kg/h at 2500 W — house-ground patties from your own blend. It is the cheapest upgrade a burger menu can make.
Patties, buns and fries, in the volumes a lunch peak eats through.
Double-door reach-in for the day's mise en place, dairy and prepped patties.
Reach-in freezer for fries and frozen stock — the fryer's supply line, which runs dry first on a busy day.
A diner's second menu, and a decent share of the ticket.
80 to 120 kg a day. Soft drinks and shakes both run on it, so it is sized above what the seat count suggests.
Thick shakes and malts. Two units so a shake order does not hold up the counter.
Two jugs of batch brew held hot — diner coffee is poured, not pulled, and this is the machine that does it.
Three glass doors of bottles and cans in the guest's eyeline at the counter.
Three bowls of frozen drinks for the summer list — a counter seller that needs no staff time.
High grease, high volume, fast turnaround.
A rack a minute for plates, baskets and pans. Anything smaller becomes the bottleneck at the end of a lunch service.
Wash, rinse and sanitize for griddle parts, pots and fryer baskets.
Hand sinks on the line, at the counter and by the wash-up — an inspection item wherever raw meat is handled.
Counter ordering, table service and delivery, usually all at once.
Two dual-screen terminals with printers — one at the counter, one for delivery tickets. Standard Android POS software.
Wall kiosks with card readers take the simple orders off the counter queue entirely, which is where a burger joint's lunch bottleneck actually sits.
Vinyl-upholstered booth runs — the diner format, and more covers per square meter than loose tables.
Screen menu above the counter for a room that changes its specials weekly.
Baskets, plates and takeaway boxes follow your menu and your delivery share — a diner that plates and a joint that wraps buy differently. We stock and print both, and price them with the rest of the order.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
Request received
We are pricing the setup now and will come back with a quote and lead times, usually within one business day.
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