Korean BBQ and grill restaurant equipment built around the table: downdraft extraction in the tabletop itself, a slicer that decides the cut, and a kitchen sized for twenty side dishes a day.
Every other format extracts at the ceiling. This one cannot: the fire is at the table, in front of the guest, and by the second sitting a canopy has lost. Downdraft tables are the format, and the rest of the list is sized around them — a slicer that sets the thickness of the meat, refrigeration split so raw and banchan never share a door, and a prep line that produces twenty side dishes before service.
Quantities assume a 12-table room. Tableware, grill accessories and banchan dishes are picked separately, since they set the look of the table. Send your floor plan and the covers you expect, and we adjust the counts before quoting.
Booths around the grill tables. Ten benches lines the walls of a normal room.
Twelve pans of banchan and stews held at temperature. The side dishes are free and refilled, so they are a holding problem, not a cooking one.
High-output linear spots aimed at the tables. The grill is the centrepiece and it sits below eye level.
Wall-mount 50 W speakers through the room. Extraction fans are loud, and music is what covers them.
Runs trays of meat and banchan to the table. In a room where staff are constantly changing grills, the running is the job that gets dropped.
Two dual-screen tills. Table-side ordering runs continuously here — the meat is ordered in rounds, not once.
80–120 kg a day for soju, beer and the water service that a room this hot goes through.
Handhelds for the floor. Rounds of meat are ordered from the table mid-cook, and walking back to a till loses the order.
One to four taps at the service point. Beer is the drink this food is eaten with, and it is poured all night.
Four-barrel snow-ice shaver. Bingsu is the dessert the format expects, and it is the cheapest second course you can add.
Modular walk-in. Once meat is bought by the carcass rather than the case, reach-ins stop being enough.
6000 m³/h over the back kitchen. The tables handle the dining room; the prep line still needs its own extraction.
Heavy-duty countertop charbroiler in the kitchen — for the cuts finished behind the pass rather than at the table.
300 mm blade on semi-frozen belly and brisket. Korean BBQ is sold by the thickness of the slice, and that is a machine decision, not a knife one.
Two double-door reach-ins — one for meat, one for banchan and sauces. Cross-contact is the reason they are two rather than one big one.
Wash, rinse and sanitize for grills, tongs and the grease trays that come off every table.
Hand sinks through the kitchen and at the pass — an inspection item wherever raw meat is handled.
Hood-type machine. A KBBQ cover is twenty small dishes, and they all come back at once.
Two cold benches — one for marinating and portioning meat, one for banchan.
Two rice cookers. Rice goes to every cover and never runs out mid-service, which means two vessels on rotation.
300–800 kg/h. Banchan is a vegetable-prep operation before it is a menu — this is what makes twenty side dishes a day possible.
Reach-in freezer. Meat is tempered from frozen for the slicer, so freezer space is slicing capacity.
UV cabinet for knives and boards between raw and cooked. A kitchen that slices raw meat all day is where this earns its place.
Thirty baskets an hour of soju glasses and beer glasses, separate from the plate wash.
2 HP continuous feed. Banchan turnover and table scrape are wet waste in volume.
Backlit panels over the service counter for the set menus and the meat grades.
Illuminated fascia sign plus the entrance and window plates.
Double-sided pavement sign that charges itself — the evening trade decides on the street.
Transparent window screen. It shows the grill without blocking the view of the room, which is what actually sells the table.
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.
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