This article was written by our expert who is surveying the industry and constantly updating business plan for a dark kitchen.
Our business plan for a dark kitchen will help you build a profitable project
Starting a dark kitchen (ghost kitchen) is an exciting venture, but knowing what equipment you need can be overwhelming.
The challenge is selecting the right equipment that maximizes efficiency without overspending on unnecessary items.
Every dark kitchen concept has unique requirements, and equipment costs can escalate quickly without proper planning and prioritization.
Complete Dark Kitchen Equipment List
Launching a successful dark kitchen requires strategic equipment selection focused on delivery optimization. This comprehensive list covers everything needed for efficient food production and order fulfillment.
Cooking Equipment
- Commercial range/stove - High-output burners for multiple dishes simultaneously
- Convection oven - Even heat distribution for consistent cooking results
- Combination oven/steamer - Versatile cooking methods in compact space
- Griddle/flat-top grill - Essential for burgers, sandwiches, and breakfast items
- Deep fryer - For crispy items like fries, chicken, and appetizers
- Salamander/broiler - Finishing touches and melting cheese efficiently
- Induction cooktops - Precise temperature control and energy efficiency
- Pressure cooker - Reduces cooking times for stews and proteins
- Rice cooker (commercial) - Consistent results for Asian cuisine concepts
- Pasta cooker - Dedicated equipment for Italian restaurant concepts
Food Preparation
- Food processor - Chopping, slicing, and mixing ingredients quickly
- Commercial blender - Smoothies, sauces, and purees for various dishes
- Stand mixer - Dough, batters, and mixing large quantities
- Meat slicer - Consistent cuts for sandwiches and charcuterie
- Mandoline slicer - Uniform vegetable cuts for professional presentation
- Prep tables (stainless steel) - Hygienic surfaces for food preparation
- Cutting boards (color-coded) - Prevent cross-contamination between ingredients
- Chef knives (various sizes) - Essential tools for ingredient preparation
- Measuring equipment - Scales, cups, and spoons for recipe consistency
- Mixing bowls (various sizes) - Different volumes for recipe requirements
Refrigeration & Storage
- Walk-in cooler - Large-scale ingredient and prepared food storage
- Reach-in refrigerator - Quick access to frequently used items
- Freezer units - Preserving proteins, vegetables, and prepared items
- Prep cooler - Ingredient storage during active cooking periods
- Undercounter refrigeration - Space-efficient cold storage solutions
- Ingredient storage containers - Organized, labeled, and sealed storage
- Shelving units - Dry goods organization and inventory management
- Food storage bins - Bulk ingredient storage with easy access
Packaging & Assembly
- Food packaging station - Dedicated area for order assembly
- Heat sealing machine - Professional packaging for delivery items
- Portion control equipment - Consistent serving sizes and cost control
- Food containers (various sizes) - Takeout containers for different menu items
- Insulated bags - Maintains food temperature during delivery
- Labels and stickers - Order identification and branding
- Packaging supplies - Bags, utensils, napkins, and condiment packets
Technology & Order Management
- Kitchen display system (KDS) - Digital order management and timing
- POS system - Order processing and inventory tracking integration
- Tablet/computer setup - Multiple delivery app management
- Printer (receipt/label) - Order tickets and packaging labels
- Wi-Fi system - Reliable internet for order processing
- Kitchen timers - Multiple timers for various cooking processes
- Temperature monitoring - Food safety compliance and tracking
Cleaning & Sanitation
- Three-compartment sink - Proper dish washing and sanitization
- Commercial dishwasher - Efficient cleaning of high-volume equipment
- Hand washing station - Separate area for staff hygiene
- Sanitizer dispensers - Easy access throughout kitchen areas
- Floor cleaning equipment - Mops, buckets, and floor scrubbers
- Cleaning chemicals - Food-safe sanitizers and degreasers
- Disposable gloves - Food handling safety and contamination prevention
- Hair nets and aprons - Professional appearance and food safety
Ventilation & Safety
- Commercial hood system - Removes heat, grease, and cooking odors
- Fire suppression system - Required safety equipment for commercial kitchens
- Fire extinguisher - Accessible emergency fire suppression
- First aid kit - Workplace injury treatment supplies
- Non-slip floor mats - Prevents accidents in high-traffic areas
- Adequate lighting - Proper illumination for food preparation safety
Utilities & Infrastructure
- Electrical capacity - Sufficient power for all commercial equipment
- Gas lines - Natural gas supply for ranges and ovens
- Water filtration - Clean water for cooking and ice production
- Grease trap - Required for wastewater management compliance
- HVAC system - Climate control for food safety and comfort
Delivery Integration
- Delivery staging area - Organized space for completed orders
- Insulated delivery bags - Temperature maintenance during transport
- Order tracking system - Real-time delivery status updates
- Driver check-in station - Efficient order pickup process
Our financial plan for a dark kitchen will help you build a profitable project
What Equipment Budget Should You Plan?
Most dark kitchen operators invest between $30,000 and $150,000 in equipment, depending on their concept complexity and production volume. You typically can't operate effectively with less than $20,000 because you need essential cooking equipment, refrigeration, and order management systems to meet delivery demands efficiently.
- Small Single-Concept Dark Kitchen
A focused single-concept dark kitchen with streamlined operations needs around $20,000-$40,000, with most budget allocated to core cooking equipment and basic refrigeration.
- Multi-Concept Dark Kitchen
A multi-concept operation serving diverse cuisines typically requires $40,000-$90,000, with specialized equipment for different cooking styles and expanded storage needs.
- High-Volume Commercial Kitchen
A large-scale operation serving multiple brands or high order volumes can easily reach $90,000-$150,000, especially with automated systems and premium equipment for efficiency.
Equipment Budget Examples
Small Single-Concept Dark Kitchen ($20,000 - $40,000)
Small dark kitchens focus on essential equipment for one cuisine type, prioritizing efficiency and reliability over advanced features. The goal is maximizing output with minimal space and investment.
| Equipment Category | What's Included | Budget Range |
|---|---|---|
| Cooking Equipment | 4-burner commercial range with oven, single-basket fryer, small convection oven, basic griddle attachment | $6,000 - $10,000 |
| Preparation Tools | Food processor, commercial blender, prep tables, basic knife set, cutting boards, mixing bowls | $2,000 - $4,000 |
| Refrigeration | Single-door reach-in cooler, undercounter freezer, prep cooler for active ingredients | $3,000 - $6,000 |
| Technology Setup | Basic POS system, kitchen display screen, tablet for delivery apps, receipt printer | $2,000 - $4,000 |
| Packaging Station | Stainless steel packing table, basic containers, insulated delivery bags, labeling supplies | $1,500 - $3,000 |
| Cleaning Equipment | Three-compartment sink, hand wash station, basic cleaning supplies, sanitizer dispensers | $2,000 - $4,000 |
| Installation & Setup | Basic equipment installation, gas connections, initial setup and testing | $2,500 - $5,000 |
Multi-Concept Dark Kitchen ($40,000 - $90,000)
Multi-concept kitchens require versatile equipment to handle diverse cuisines efficiently. Investment focuses on flexibility and capacity to serve multiple brands from one location.
| Equipment Category | What's Included | Budget Range |
|---|---|---|
| Advanced Cooking | 6-burner range with double oven, combination steamer, large griddle, double-basket fryer, salamander broiler | $12,000 - $20,000 |
| Specialized Equipment | Wok station for Asian cuisine, pasta cooker, commercial rice cooker, specialized prep equipment | $5,000 - $10,000 |
| Enhanced Refrigeration | Walk-in cooler, multiple reach-in units, separate freezer, ingredient-specific storage solutions | $6,000 - $12,000 |
| Prep & Processing | Large food processor, high-capacity blender, meat slicer, multiple prep stations with storage | $4,000 - $8,000 |
| Technology Systems | Advanced kitchen display system, multiple tablets, integrated POS with inventory tracking | $4,000 - $8,000 |
| Packaging & Assembly | Multiple packing stations, heat sealing equipment, diverse container inventory, organized storage | $3,000 - $6,000 |
| Ventilation & Safety | Commercial hood system, fire suppression, enhanced ventilation for multiple cooking methods | $5,000 - $10,000 |
| Professional Installation | Complete setup, equipment training, permits, health department compliance | $4,000 - $8,000 |
High-Volume Commercial Kitchen ($90,000 - $150,000)
High-volume operations require industrial-grade equipment and automated systems. Focus shifts to maximizing throughput, consistency, and operational efficiency for multiple brands or franchise operations.
| Equipment Category | What's Included | Budget Range |
|---|---|---|
| Premium Cooking Systems | Multiple commercial ranges, combi ovens with programmable settings, high-capacity fryers, specialized grills | $25,000 - $40,000 |
| Automated Equipment | Automated cooking systems, programmable steamers, conveyor ovens for high-volume production | $15,000 - $25,000 |
| Advanced Refrigeration | Large walk-in complex, blast chiller, automated temperature monitoring, specialized storage zones | $10,000 - $18,000 |
| Industrial Prep Equipment | High-capacity food processors, commercial meat slicers, multiple prep lines, portion control systems | $8,000 - $15,000 |
| Integrated Technology | Comprehensive kitchen management system, automated ordering integration, real-time analytics dashboard | $8,000 - $15,000 |
| Assembly & Packaging | Automated packaging systems, multiple assembly lines, quality control stations, inventory management | $6,000 - $12,000 |
| Commercial Infrastructure | Industrial ventilation, advanced fire suppression, commercial dishwashing systems, utility upgrades | $10,000 - $18,000 |
| Professional Installation | Complete turnkey installation, staff training programs, all permits and certifications, ongoing support | $8,000 - $15,000 |