Illustrative editorial image; it does not represent a specific model or confirm stock.
Use cooking methods, preparation tasks, shared ingredients and peak demand to build a grounded equipment brief.
Break dishes into tasks
For each menu group, record preparation, cooking, holding, finishing and washing needs. Group tasks that can share a station, and flag methods that require dedicated equipment.
Consider simultaneous orders
Estimate which dishes are ordered together and what happens at peak. This highlights bottlenecks more clearly than a list of appliances copied from another restaurant.
Check constraints before finalizing
Compare the equipment brief with available space, utilities, staffing and service routes. Confirm actual capacity and model details from current product documentation.