Illustrative editorial image; it does not represent a specific model or confirm stock.
A practical checklist for thinking through receiving, storage, prep, cooking, washing and service before equipment selection.
Receiving and storage
Plan a clear receiving point, dry storage and any required chilled or frozen storage. Consider how deliveries move into storage without crossing the clean service route.
Preparation and cooking
List preparation tasks such as washing, cutting and mixing, then the cooking methods on the menu. Consider simultaneous orders, safe landing space and the route from preparation to the cooking line and pass.
Washing, holding and service
Allow for dirty returns, pre-rinse, dishwashing and clean storage. If food is held before service, include the holding method and replenishment workflow. Check that all stations fit the floor plan and actual menu; this checklist does not determine quantities or equipment models.