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A mixology station puts a small sink and a rinse point right where the bartender stands, so drinks get finished

Start with your menu, buy only the equipment that menu needs, and spend first on the items an inspector checks:

Health inspectors check that you have the equipment the FDA Food Code expects for your menu and that it works:

Follow each manufacturer’s installation clearances first, since those are part of how the equipment is listed and approved. In general,

Most small to mid-size restaurants need three to six pieces of refrigeration: one or two reach-ins or a walk-in for

Health departments generally expect any equipment that touches food or sits in a food preparation, storage or dishwashing area to

Generally no. Most health departments require refrigeration in a commercial food business to be commercial grade and certified to a

In most commercial kitchens, yes. A countertop fryer produces grease-laden vapor, and fire and mechanical codes commonly require equipment that

Usually not at the same time, and in many jurisdictions not at all. A three compartment sink is meant for

There is no single national distance. Most health departments ask that a hand sink be conveniently located in or next