This article was written by our expert who is surveying the industry and constantly updating business plan for an Asian restaurant.
Our business plan for an Asian restaurant will help you build a profitable project
Opening an Asian restaurant is an exciting venture, but selecting the right equipment can be challenging.
The difficulty lies in understanding which specialized equipment you need for authentic Asian cooking without overspending or missing essential items.
Each Asian cuisine has unique cooking methods, and equipment costs can escalate quickly without proper planning and research.
Complete Asian Restaurant Equipment List
Opening a successful Asian restaurant requires specific equipment tailored to Asian cooking techniques. This comprehensive list covers everything you need for authentic Asian cuisine preparation.
Cooking Equipment
- Wok burners (high BTU) - Essential for stir-frying with intense heat
- Commercial gas range - Multiple burners for simultaneous cooking
- Steamer (bamboo/electric) - Traditional method for dumplings and vegetables
- Rice cooker (commercial) - Produces perfect rice consistently in large quantities
- Deep fryer - For tempura, spring rolls, and other fried items
- Griddle/teppanyaki - Flat cooking surface for noodles and grilled items
- Tandoor oven - Specialized clay oven for Indian breads and meats
- Convection oven - Versatile baking and roasting for various dishes
- Induction cooktops - Precise temperature control for delicate sauces
- Salamander broiler - High-heat finishing for glazed dishes
Specialized Asian Cooking Tools
- Woks (various sizes) - Traditional curved cooking vessels for stir-frying
- Wok spatulas - Long-handled tools for tossing ingredients efficiently
- Bamboo steamers - Traditional steaming baskets for dumplings
- Cleaver knives - Heavy knives for chopping through bones
- Sushi knives - Sharp, precise blades for fish preparation
- Mortar and pestle - Grinding spices and making pastes
- Rice paddle - Wooden tool for serving rice without sticking
- Chopsticks (cooking) - Long chopsticks for handling hot food
- Noodle baskets - Wire baskets for cooking and draining noodles
- Sushi mats - Bamboo mats for rolling sushi properly
Food Preparation Equipment
- Food processor - Chopping vegetables and making pastes quickly
- Mandoline slicer - Uniform vegetable cuts for consistent presentation
- Meat slicer - Thin slices of meat for hot pot and stir-fries
- Noodle machine - Fresh pasta and noodle production
- Dumpling press - Consistent dumpling shapes and sizes
- Cutting boards (multiple) - Separate boards for different ingredients
- Work tables - Stainless steel surfaces for food preparation
- Ingredient bins - Storage for frequently used spices and sauces
- Mixing bowls - Various sizes for marinades and batters
- Measuring tools - Precise portioning for authentic flavors
Refrigeration & Storage
- Walk-in cooler - Large-scale ingredient storage and preservation
- Reach-in refrigerator - Easy access to daily-use ingredients
- Sushi case - Temperature-controlled display for raw fish
- Freezer - Long-term storage for proteins and prepared items
- Prep refrigerator - Cold storage with cutting board top
- Rice warmer - Keeps cooked rice at proper serving temperature
- Sauce dispensers - Organized storage for various Asian sauces
Service & Display
- Hot food wells - Keeps prepared dishes at safe serving temperatures
- Soup warmers - Maintains optimal temperature for broths
- Display warmer - Shows prepared items attractively to customers
- Tea station - Complete setup for traditional tea service
- Lazy Susan - Rotating serving platform for family-style dining
- Serving platters - Various sizes for different dish presentations
- Sauce bottles - Individual containers for table condiments
- Chopstick dispensers - Hygienic storage and serving system
Dishwashing & Cleaning
- Commercial dishwasher - High-capacity cleaning for busy service
- Three-compartment sink - Washing, rinsing, and sanitizing station
- Pot sink - Large sink for oversized woks and equipment
- Grease trap - Required for restaurants with high oil usage
- Hand sinks - Separate areas for staff hand washing
- Sanitizer dispensers - Maintains hygiene standards throughout kitchen
- Floor drains - Proper drainage for frequent washing
Ventilation & Safety
- Commercial hood system - Removes smoke and cooking odors effectively
- Fire suppression system - Safety equipment for high-heat cooking
- Exhaust fans - Additional ventilation for steam and heat
- Fire extinguisher - Emergency safety equipment for kitchen
- First aid supplies - Workplace injury treatment essentials
- Non-slip mats - Prevents accidents on potentially wet floors
Utility Requirements
- High-BTU gas lines - Powers intense wok burners and ranges
- Adequate electrical supply - Supports all commercial equipment needs
- Water filtration system - Clean water for tea and cooking
- Grease disposal system - Proper handling of cooking oil waste
Technology & Management
- Point-of-sale system - Order management and payment processing
- Kitchen display screens - Digital order management for efficiency
- Inventory software - Tracks ingredients and supplies automatically
- Recipe management system - Standardizes preparation and portions
- Temperature monitoring - Ensures food safety compliance
Dining Room Equipment
- Tables and chairs - Appropriate seating for dining style
- Booth seating - Comfortable options for family dining
- High chairs - Accommodates families with children
- Serving trays - Efficient food delivery to tables
- Table settings - Chopsticks, spoons, and traditional items
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What Equipment Budget Should You Plan?
Most Asian restaurant owners spend between $60,000 and $250,000 on equipment, depending on their size, cuisine type, and concept. You really can't go below $35,000 for even the smallest setup because you need specialized wok burners, steamers, and commercial refrigeration to operate authentically and efficiently.
- Small Asian Restaurant
A small Asian restaurant focusing on basic stir-fries and noodle dishes needs around $35,000-$75,000, with most of the budget going toward high-BTU wok burners and commercial refrigeration.
- Medium-Sized Asian Restaurant
A medium-sized Asian restaurant serving diverse menu items typically runs $75,000-$150,000, with specialized equipment like sushi cases and multiple cooking stations.
- Large Asian Restaurant
A large Asian restaurant or one with extensive offerings can easily hit $150,000-$250,000, especially when you add things like tandoor ovens and comprehensive ventilation systems.
Equipment Budget Examples
Small Asian Restaurant ($35,000 - $75,000)
Small Asian restaurants focus on essential equipment for popular dishes like stir-fries, fried rice, and noodle soups. The goal is getting quality basics that handle authentic Asian cooking techniques.
| Equipment Category | What's Included | Budget Range |
|---|---|---|
| Wok Station | Two-burner wok station with 125,000 BTU burners, commercial woks, wok spatulas, and proper ventilation setup | $12,000 - $18,000 |
| Cooking Equipment | 4-burner gas range, electric steamer, commercial rice cooker, small deep fryer for spring rolls and appetizers | $8,000 - $15,000 |
| Refrigeration | 6x8 walk-in cooler, two-door reach-in refrigerator, single-door freezer, prep refrigerator with cutting board | $6,000 - $12,000 |
| Prep Equipment | Food processor, multiple cutting boards, knife set with cleaver, stainless steel work tables, ingredient storage | $3,000 - $6,000 |
| Service Equipment | Hot food wells, soup warmer, rice warmer, basic POS system, serving utensils and plates | $4,000 - $8,000 |
| Dishwashing | Three-compartment sink, pot sink for woks, dishwasher, sanitizing station, cleaning supplies | $3,000 - $6,000 |
| Installation & Setup | Equipment delivery, gas line installation, electrical connections, initial setup and health department approval | $3,000 - $6,000 |
Medium-Sized Asian Restaurant ($75,000 - $150,000)
Medium Asian restaurants need diverse cooking capabilities to handle multiple cuisine styles and higher volume. Investment focuses on specialized equipment for authentic preparation methods.
| Equipment Category | What's Included | Budget Range |
|---|---|---|
| Cooking Stations | Four-burner wok station, teppanyaki griddle, tandoor oven, commercial steamer, multiple gas ranges | $25,000 - $40,000 |
| Specialized Equipment | Sushi refrigeration case, noodle machine, dumpling press, large capacity rice cookers, deep fryers | $12,000 - $20,000 |
| Refrigeration Systems | 10x12 walk-in cooler, multiple reach-in units, sushi display case, blast chiller, freezer section | $10,000 - $18,000 |
| Prep Stations | Multiple work tables, mandoline slicer, meat slicer, large food processor, specialized knife sets | $6,000 - $12,000 |
| Service & Display | Multiple hot food wells, soup warmers, tea station, buffet setup, advanced POS with kitchen display | $8,000 - $15,000 |
| Ventilation & Safety | Commercial hood system, fire suppression, exhaust fans, grease trap, safety equipment | $8,000 - $15,000 |
| Dishware & Cleaning | Commercial dishwasher, multiple sinks, extensive dish inventory, cleaning equipment | $5,000 - $10,000 |
| Installation & Training | Professional installation, staff training on specialized equipment, permits and inspections | $6,000 - $12,000 |
Large-Scale Asian Restaurant ($150,000 - $250,000)
Large Asian restaurants operate with multiple cuisine stations and high-volume capabilities. The focus is on efficiency, authenticity, and the ability to serve diverse Asian dishes simultaneously.
| Equipment Category | What's Included | Budget Range |
|---|---|---|
| Multi-Station Kitchen | Six-burner wok station, multiple teppanyaki grills, tandoor ovens, steam tables, specialized regional equipment | $50,000 - $80,000 |
| Premium Specialty Equipment | Automated dumpling machines, professional sushi stations, noodle production line, tempura fryers | $20,000 - $35,000 |
| Advanced Refrigeration | Large walk-in complex, multiple sushi cases, blast freezer, temperature monitoring systems | $15,000 - $25,000 |
| Production Equipment | Industrial food processors, multiple prep stations, automated portioning equipment, sauce production | $12,000 - $20,000 |
| Service Systems | Multiple serving stations, buffet lines, beverage stations, comprehensive POS network | $15,000 - $25,000 |
| Ventilation & Infrastructure | Comprehensive hood systems, fire suppression, grease management, water filtration, utility upgrades | $20,000 - $30,000 |
| Dining & Service | Complete dining room setup, specialized serving equipment, table settings, buffet equipment | $10,000 - $20,000 |
| Technology & Installation | Kitchen management systems, inventory software, professional installation, comprehensive training | $12,000 - $20,000 |