Thirty-one positions across seven zones — a refrigerated ice-deck raw bar, a charbroiler line under heavy extraction, fish prep and blast freezing, shell waste, a bar with wine on tap, POS and the signage out front. Every line is a catalog item you can open, read and price.
A seafood room with a raw bar at the front of it. The ice display is the shop window and the grill is the kitchen — two very different pieces of equipment carrying one menu, with a cold chain and a shell-waste problem sitting between them.
Quantities assume an 80-seat room with a six-seat raw bar. Oyster plates and fish knives are picked separately. Send your menu and floor plan and we adjust the counts before quoting.
The front of the room and the reason people walk in. Everything here is display and temperature at the same time.
Refrigerated case with an ice deck. Ice alone melts through a service and the produce sits in water — refrigeration under the ice is what holds a bed all night without a rebuild between sittings.
Eighty to a hundred and twenty kilograms a day. A raw bar consumes ice as a display material, not just a drink ingredient, and the number surprises everyone the first summer.
Six kilograms a minute of crushed ice. Cubes do not make a display bed — shellfish rolls off them and the tray drains unevenly.
Five refrigerated pans behind curved glass for crudo, ceviche and the dressed plates that sit beside the shellfish.
Whole fish, shellfish over fire and everything a raw bar cannot carry alone.
Heavy-duty countertop charbroiler. Whole fish and shellfish over open flame is the second half of this menu and the half that sells in winter.
Four burners, a lava-rock grill and an oven under it — sauces, steaming pots and the section that is not on the grill.
Six thousand cubic meters an hour over the line. Fish over open flame is the smell test a dining room fails if extraction is undersized.
Double 25-liter tanks for fried fish and calamari, with the tanks separated so the oil does not carry flavor across.
Top heat for gratin, grilled shellfish and finishing.
A seafood room lives or dies on this zone, and it is the one guests never see.
Refrigerated worktop for filleting and portioning, with the day's stock under it.
Double-door reach-in for whole fish and prepared components.
Blast freezing for anything going to raw service and for holding a good delivery. Many markets set a time-and-temperature rule before raw shellfish or fish is served — check the one where you open.
Multi-door reach-in freezer for held stock.
Vacuum sealing for portioned fish — shelf life without freezing, which is what lets a room buy whole and portion in house.
Sous vide for octopus and the prep-ahead dishes that would otherwise own the range all afternoon.
Shell is the waste problem that separates this format from every other restaurant.
Hood-type machine for plates, trays and shellfish platters.
Three bowls for the wash, rinse and sanitize sequence an inspection expects to see.
Wall-mounted hand sinks at every station. Five is the number that stops anyone washing hands in a prep sink.
Two horsepower on continuous feed. A raw bar produces wet shell and trim by the bucket, and it is the waste stream that starts to smell first.
UV cabinet for shucking and fillet knives between services.
Seafood sells wine. The pairing is the upsell the format is built on.
Front-loading glasswasher on a short cycle for a room that turns stems all night.
Refrigerated wells and ice bin built to your counter length — the working line for the bar half of the room.
Four taps under argon. A seafood list is white and by the glass, and those are exactly the bottles that will not survive an open night.
Dual-zone, 166 bottles of service stock at temperature.
The rest of an eighty-cover room.
Two stations — one at the raw bar, one at the pass. A shared till across both is what puts an oyster order behind a full dinner check.
Handheld terminals so a table is closed at the table.
Upholstered banquettes for the dining half of the room.
What the street sees before anyone reads a menu. Signage is the last thing installed and the first thing a guest reads, so it belongs in the build list, not in the "later" pile.
Illuminated fascia sign plus the secondary plates — entrance, terrace, delivery door. Round faces read from an angle, which is what a sign on a side street has to do.
Double-sided pavement sign that charges itself. On a seafood room it carries the one thing worth writing daily — what came in this morning.
Transparent LED panels that hang inside the glass — the window still lets daylight through, and the display is visible from the street after dark.
Holographic fan display for the window — a floating image of the product with no screen bezel around it. Weatherproof, so it also works in a covered doorway.
Oyster plates, shucking and fillet knives, seafood tools — these are picked by whoever is working the raw bar, and the plate shape follows the shellfish you actually get locally. We stock them; tell us what you settled on and we price them with 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.
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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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