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In a takeaway, minutes matter. Your equipment has to keep pace with the orders.
Fish and chip shops, pizza takeaways, burger bars, kebab shops and chicken shops all rely on a handful of key pieces running flat out. This guide covers what each type of takeaway needs and how to size it.
| Takeaway | Core equipment |
|---|---|
| Fish and chips | Freestanding gas fryers, chip scuttles, potato peelers |
| Pizza | Pizza ovens, spiral dough mixers, dough rollers, pizza prep counters |
| Burgers | Griddles, fryers, heated gantries |
| Kebabs and grills | Kebab grills, gas chargrills, topping units |
| Chicken | Fryers, pressure fryers, heated displays |
| All takeaways | Upright fridges, freezers, stainless tables, hand wash sinks |
If frying is your main business, freestanding gas fryers with large tanks give the fast heat and recovery you need through a long evening of orders.
If you fry alongside other food, countertop electric fryers are easy to install and twin tank models keep chips separate from other items. Many plug in, so they can be added without new pipework.
Most chip shops use freestanding gas fryers with large tanks because they heat quickly and recover fast between baskets.
Yes. Countertop electric fryers suit takeaways that fry in smaller batches or alongside other cooking, and twin tank models add capacity.
Think about how many pizzas you need at once in your busiest hour. Single deck ovens suit lower volumes; twin deck ovens double the capacity in the same footprint.
Chip scuttles keep fried food hot for a short time before serving. For food safety, hot food on display must be held at 63°C or above.
