A poke bowl shop is built around a cold assembly line and a steady supply of rice, so the core equipment is a refrigerated prep table, rice cookers and warmers, reach-in refrigeration, stainless prep tables and the required sinks. There is little or no cooking line, which keeps the list shorter than most restaurants.
The assembly line
Bowls are built in front of the customer from pans of fish, vegetables, toppings and sauces. The standard tool for this is a refrigerated sandwich and salad prep table. It has a refrigerated rail on top that holds food pans, a cutting board along the front, and a refrigerated cabinet underneath for backup pans. Mega top models hold more pans in the rail than standard top models of the same width. Choose the width by counting the pans your menu needs and checking the pan capacity on the product page for each model.
If customers walk the line and can reach the food, ask your health department whether a sneeze guard is required.
Rice
Rice is the base of most bowls and it has to be ready all day. Plan on at least one commercial rice cooker and a rice warmer to hold cooked rice hot for service. Many shops run two cookers so that white rice and brown rice, or a fresh batch and the current batch, do not compete for one pot. Capacities are listed on each product page.
Cold storage
Fish, cut vegetables and sauces all need refrigeration. A reach-in refrigerator in the back holds bulk product. An undercounter or worktop refrigerator near the line holds backup pans within reach. If you buy frozen fish, add a reach-in or chest freezer and plan refrigerator space for thawing.
Prep area
- Stainless steel work tables for cutting fish and vegetables
- Cutting boards, with separate boards for raw fish and for produce. Color-coded boards make this easy to follow.
- A portion scale, since fish is the most expensive item in the bowl
- Mixing bowls for marinating and tossing
- Food storage containers with lids for prepped ingredients
- Wall shelves or wire shelving for dry goods and packaging
Sinks
Expect to need a three compartment sink for washing, rinsing and sanitizing utensils, at least one hand sink, and a mop sink. Because you wash produce and may thaw fish, many health departments also ask for a separate food preparation sink. Sink requirements are set locally, so get them in writing before you order.
What to ask the health department early
Two parts of a poke menu get extra attention during plan review: fish served raw, and rice that is seasoned and held for service. Ask what records you need from your fish supplier and how the department wants rice held. It is common for these to be reviewed before a permit is issued. Your local health department has the final say, so confirm with them before you build or buy.
What to buy
Start with a sandwich and salad prep table sized to your pan count, then add rice cookers and warmers. For storage, see reach-in refrigerators. For the prep area you will need stainless steel work tables and cutting boards. Finish with the commercial sinks your health department requires. Freight to the 48 contiguous states is included in the price.