Twenty-five positions across seven zones — char grill and salamander under extraction, sous-vide and butchery, the cold chain, a bar and wine storage, warewashing and POS. Every line is a catalog item you can open, read and price.
A steakhouse is one cooking decision made repeatedly: heat, rest, finish. The kit reflects it — a char grill that holds temperature through a full section, a salamander for the crust, sous-vide for the cuts that need control, and butchery on site so the margin stays in the room.
Quantities assume a 70-seat room with one grill section. Steak knives, plates and glassware are picked separately, since they carry the room's style. Send your floor plan and the covers you expect, and we adjust the counts before quoting.
The whole format sits on this zone. Everything here is chosen for heat retention rather than peak output.
Heavy-duty countertop char grill. Grate mass is what carries a steakhouse through a rush — light grates drop temperature after the third cover and never recover.
Overhead gas salamander for the crust and the finish. This is where a rested steak becomes a served one.
6000 m³/h of extraction. A char grill produces more grease-laden vapor than any other piece in a kitchen — this is not the place to under-spec.
Burners for sauces and sides, a lava-rock section for the second grill order, and an oven underneath for the slow half of the menu.
What lets a kitchen serve a 45-day cut at a consistent temperature on a Saturday.
2000 W circulation for short rib, cheek and the cuts that need eight hours. Sous-vide is what makes a steak menu wider than the grill alone allows.
Vacuum sealing for sous-vide bags, portioned cuts and aging storage — the same machine covers all three.
Three, five or ten trays of blast freezing for trim, stock and batch prep. Fast freezing keeps texture in a product you paid a lot for.
Breaking down primals on site is where a steakhouse makes its margin — and where the burger on the menu comes from.
Refrigerated worktop with four doors underneath, for portioning and mise en place in reach of the grill.
500 kg/h, 2500 W — house mince from the trim, which is the difference between a burger that costs you nothing and one you buy in.
300 mm blade for frozen slicing — carpaccio, shabu cuts and anything that needs to come off a block cleanly.
850 W deli slicer for charcuterie and the cold starter section.
Cuts, aging stock and wine. A steak program is a storage program more than a cooking one.
Double-door reach-in for portioned meat and the day's prep, held at a stable temperature the grill section can reach.
Reach-in freezer for stock, trim and the frozen half of the menu.
166 bottles across two zones — reds at cellar temperature, whites at service temperature, in the dining room rather than a back store.
A steakhouse bar sells aperitifs and a spirit list, and it holds the room while tables turn.
Refrigerated wells, bottle pockets and ice bin, built to your counter length.
80 to 120 kg a day of hard cube ice for the bar and the service station.
Three glass doors of bottles and cans, lit and in view behind the bar.
Full kits plus spares for the aperitif and digestif side of the list.
Plates one way, glass the other. A kitchen machine and a bar machine are not interchangeable.
A rack a minute for plates and grill pans. Grease load is what separates a steakhouse dish pit from a café one.
Wash, rinse and sanitize for pots, grates and everything that never goes in a machine.
Hand sinks on the line, in butchery, at the bar and by the wash-up — non-negotiable where raw meat is handled.
Thirty baskets an hour of clear glass for a room that sells wine by the bottle.
Ordering, payment and the seating that decides how the room feels.
Dual-screen terminals with printers, at the pass and the bar. Standard Android POS software.
Handhelds for the floor, so a steak order reaches the grill in seconds rather than after a walk to the terminal.
Upholstered banquettes, built to your dimensions — the seating a steakhouse dining room is usually built around.
On a steakhouse the knife is part of the serve and the plate is part of the price. We stock forged steak knives, chef knives and the plate range, and price them with the rest of the order — the choice follows your room, not the equipment list.
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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