New restaurants and cafes
Use the order of work and the zone checklist as a planning spine from concept to opening.
Checklist · From concept to opening day
Commercial Kitchen Setup Checklist for Dubai
To set up a commercial kitchen in Dubai, work in this order: concept and menu, layout, equipment schedule, utility loads (power, gas, water, drainage, ventilation), authority approvals through your consultant, procurement, installation, then commissioning and training. Rules vary, so confirm requirements with Dubai Municipality, Civil Defence and your consultant before you order.
Most delays in a new kitchen do not come from the equipment. They come from doing things in the wrong order: ordering a range before the gas route is agreed, drawing the layout before the menu is fixed, or finding out in the last month that the drain has nowhere to go. The checklist below follows the order that avoids those problems.
It is written for restaurant owners, cafe operators and fit-out teams. It does not replace your consultant or the authorities. It helps you ask better questions and arrive at each stage with the right information. If you are working on the budget at the same time, keep the kitchen equipment cost guide open beside it.
What is the right order to set up a commercial kitchen?
- Concept and menu. Decide what you will cook, how many covers you will serve at peak, and whether you cook to order or prepare in bulk. Everything after this follows from the menu.
- Layout and workflow. Draw the kitchen so food moves one way, from receiving through storage, preparation and cooking to service, with a separate route for dirty dishes and waste. Check it with your consultant.
- Equipment schedule. List every item with dimensions, utility needs and where it sits on the layout. This single document is what suppliers quote and what your MEP team designs from.
- Utility loads. Add up the power, gas, water, drainage and ventilation that the equipment needs. Confirm the building can provide them, and what upgrades are required.
- Approvals. Submit drawings through your consultant or contractor to the relevant authorities. Expect comments and re-submissions, and plan time for them.
- Procurement and lead times. Order long-lead and custom items first, once drawings are approved. Ask every supplier for the lead time in writing.
- Installation. Coordinate delivery, positioning and connection with the fit-out and MEP trades. Equipment should arrive when the room is ready for it.
- Commissioning, handover and training. Test everything under load, train the team, collect manuals and warranty documents, and agree who to call when something fails.
Step 1 and 2: how do concept, menu and covers decide the equipment?
Equipment follows the menu. A pizza concept is built around ovens and dough preparation. A grill restaurant is built around charcoal or gas grills and a heavy hood. A cafe is built around coffee, display and cold storage. Write the menu first, then ask what each dish needs on the line.
Then size for the busiest hour, not the average. If you expect a lunch peak, ask how many portions of your slowest dish you can produce in that hour. The equipment that limits that number is your real capacity.
- Cook to order or bulk prepare? Bulk cooking needs bigger vessels, a blast chiller or more refrigeration, and more storage. Cooking to order needs more small cooking stations.
- Fuel. Decide gas or electric early. It changes the building work, and sometimes the equipment model.
- Cold chain. Raw and ready-to-eat food should be stored separately. Count refrigerators and freezers by what you store, not by what looks right.
- Growth. Leave space and utility capacity for one extra station, so you do not rebuild in a year.
- Staffing. The layout should let the planned number of cooks work without crossing paths.
What equipment do you need in each kitchen zone?
Use this table as a starting equipment list. Tick off each zone against your menu and remove what you do not need. The items listed are typical for a full-service restaurant. A cafe or takeaway will need fewer.
| Zone | Typical equipment | Check before you order |
|---|---|---|
| Receiving and dry store | Shelving, pallet racks, scales, trolleys | Door width and delivery route; shelf height off the floor; cleanable surfaces. Our wall-mounted shelves are made to your wall length. |
| Cold storage | Upright refrigerators and freezers, walk-in room if volume demands it, upright freezer | Internal volume against your delivery pattern; power supply; heat discharge into the room; ambient temperature of the room. |
| Preparation | Stainless steel prep tables, prep refrigeration, sinks, food processors, slicers, mixers | Separate raw and ready-to-eat areas; sink with hot and cold water; sockets and drainage at each machine. |
| Cooking line | Gas cooking range, fryers, oven, grill, bratt pan, extraction hood | Gas and power route; hood length and collar position; clearance between appliances and the wall; floor drain. |
| Hot pass and service | Heated pass, infill tables, pickup counter, warming equipment | Distance to the dining area; counter heights; ticket and communication points. |
| Wash-up | Hood-type dishwasher, pre-rinse spray unit, pot wash sink, dish tables, grease trap | Water, drain and power at the machine; clear dirty-in and clean-out sides; grease trap position. |
| Handwashing and staff | Pedal-operated hand sink, lockers, changing and toilet facilities | Handwash basin at each food-handling area; soap and towel provision; location of staff facilities away from food. |
| Waste | Bins, waste store, cleaning store | Route out that does not cross the clean food route; ventilation and washdown of the waste area. |
How do you work out utility loads: power, gas, water, drainage and ventilation?
Utilities are where kitchens go wrong most often. The equipment schedule should list every item's need, and your MEP engineer adds them up and confirms the building can supply them. This table shows what to collect and who normally confirms it.
| Utility | What to list | Who usually confirms | Common trap |
|---|---|---|---|
| Electrical power | Rating of each item, single-phase or three-phase, total connected load, socket and isolator positions | MEP engineer, building management | A supply that was enough for the previous tenant is not enough for yours. |
| Gas | Which appliances are gas, the rating of each (the gas range lists burners up to 15 kW each), fuel type (LPG or natural gas), pipe route | Gas contractor, consultant, authority where required | Choosing LPG equipment for a natural gas building, or the reverse. |
| Water | Hot and cold demand, points for sinks, dishwasher, steamers and ice machines, pressure, softening or filtration | MEP engineer | Not allowing for a water heater big enough for the dish machine. |
| Drainage and grease | Floor drains, sink and machine waste points, route to the main drain, grease interceptor position | MEP engineer, consultant, authority | A grease trap with no space or access. See our grease trap guide. |
| Ventilation | Hood length and duty class, duct route and discharge point, fan, make-up air | MEP engineer, fire consultant | Sizing the hood from the room, not from the equipment. See our kitchen hood guide. |
What do the authorities typically review for a food premises?
Approval requirements depend on the emirate, the free zone, the building and the type of business, and they change over time. The points below describe in general terms what authorities commonly look at. Treat them as a list of topics to raise with your consultant, not as the rules themselves. Confirm the current requirements with Dubai Municipality, Dubai Civil Defence and your consultant before you finalise your layout or order equipment.
- Layout and workflow. Whether food moves from raw to ready-to-eat without crossing paths, and whether there is a separate route for waste and dirty dishes.
- Surfaces and materials. Smooth, non-absorbent, easy-to-clean finishes for floors, walls, ceilings and equipment. Stainless steel is the common choice for equipment and work surfaces.
- Hygiene facilities. Handwash basins in the right places, staff toilets and changing areas, and cleaning and chemical storage.
- Storage. Dry, cold and frozen storage sized to your menu, with food kept off the floor and away from chemicals.
- Ventilation and extraction. Hoods over cooking equipment, how the duct discharges, and how replacement air is provided.
- Drainage and grease management. How kitchen drains are handled and whether a grease trap or interceptor is shown on the drawing.
- Fire safety. Fire detection and protection, the cooking hood and duct, any gas installation, extinguishers and exits.
- Pest control and waste. Sealed openings, bin storage and how waste leaves the building.
How do you plan procurement and lead times?
Equipment does not arrive when you ask for it. Some items are held locally. Others are made to order, imported or fabricated to your drawing. Ask every supplier for the lead time in the quotation, and build your schedule backwards from the day you want to open.
- Order first: extraction hood, custom stainless steel, walk-in cold rooms, anything that needs an approved drawing. These set the critical path.
- Order next: cooking line, refrigeration, dishwasher and prep machines, once the layout is frozen and the utilities are confirmed.
- Order last: small equipment, smallwares, signage and consumables, which can arrive late without holding up installation.
- Check approvals. Do not release custom fabrication until the drawing is signed off by you and, where needed, your consultant.
- Plan access. Confirm delivery windows, lift sizes and loading bay rules with the building before dates are fixed.
- Allow for the unexpected. Build a buffer between expected delivery and the date you need the equipment in place.
What happens during installation, commissioning and handover?
Installation is not just putting equipment in a room. It follows the building trades: floors and wall finishes first, then services, then equipment, then connection and testing. Equipment that arrives too early sits in the way. Equipment that arrives too late holds up the opening.
Before the kitchen is handed over, run it. Use the checklist below to confirm that everything works under load, not just that it switches on.
| Check | What to confirm | Who signs off |
|---|---|---|
| Gas appliances | Burners light and run cleanly, shut-off valves are accessible, leak testing is done by the gas contractor | Gas contractor, consultant |
| Hood and ventilation | Hood captures at the cooking line, filters are fitted, airflow has been checked against the design, make-up air is working | MEP contractor, consultant |
| Refrigeration | Units reach and hold their set temperatures, doors seal, drains are clear | Supplier, kitchen manager |
| Dish machine and drains | Machine fills, washes and drains, no leaks at connections, grease trap is accessible | Plumber, supplier |
| Stainless steel | Items level, fixed and sealed to walls where required, no sharp edges, doors and drawers working | Fit-out contractor, owner |
| Training | Staff shown how to use, clean and shut down every machine; cleaning routine written down | Supplier, kitchen manager |
| Documents | Manuals, drawings, warranty paperwork, service contacts and spare-parts details in one folder | Owner, supplier |
What are the most common mistakes when setting up a restaurant kitchen?
- Ordering equipment before the utilities are confirmed. The most expensive error on the list.
- Choosing the hood last. The hood, duct and make-up air affect the roof, the ceiling and the neighbours. Start early.
- Undersizing refrigeration. Dubai heat, frequent door opening and deliveries load refrigeration harder than a catalogue suggests.
- Forgetting the grease trap. If it is not on the drain drawing, it ends up under a sink with no access.
- Skipping handwash basins. One basin per area is a common expectation; confirm with your consultant.
- Leaving out the reserve. There is always a change after the layout is approved. Budget for it.
- Not asking for the lead time in writing. A verbal date is not a delivery commitment.
- No training. Equipment that staff do not understand fails sooner and costs more.
Where it is used
Cloud and dark kitchens
Compact lines in small units make the utility-load table and the hood sizing step essential.
Restaurant groups opening a new branch
Turn the tables into a standard document so each branch follows the same sequence.
Fit-out contractors and consultants
The commissioning table is a useful basis for a handover checklist with the owner.
Owners converting an existing unit
The utility and approvals sections help to check what the previous tenant's services can and cannot support.
Benefits
A clear order of work
Eight steps from concept to handover, so nothing is ordered before it is ready.
Equipment listed by zone
Tick off receiving, cold storage, prep, cooking, service, wash-up and waste against your own menu.
Utilities before purchases
A table of what to collect and who confirms it, so gas, power and drainage are settled before orders.
Handover you can test
A commissioning table that checks equipment under load, with training and documents.
Related products
Equipment from the FIAMMA range that goes with this page.
Stainless Steel Kitchen Extraction Hood with Water Mist Suppression
Heavy-duty SUS304 stainless steel extraction canopy engineered for high-heat commercial cooking lines. Integrated baffle grease filters, welded drip channels, and an optional built-in water mist fire suppression manifold contain grease-laden vapor and suppress flare-ups at the source, keeping kitchens compliant with UAE Civil Defence fire-safety codes.
Custom Fabricated EquipmentView details →
Stainless Steel Grease Trap Interceptor
Under-sink or in-line stainless steel grease trap engineered to intercept fats, oils, and grease before wastewater reaches municipal drainage. Baffled internal chambers slow flow to separate FOG from water, helping commercial kitchens meet UAE municipality drainage compliance and avoid blocked lines.
Washing Equipment and Sink UnitView details →
Hands-Free Pedal Operator Sink
Hygienic hands-free wash basin with integrated foot pedal operation. Specifically designed to meet HACCP food safety standards in prep areas, kitchens, and toilets. Comes complete with a stainless steel gooseneck faucet, soap dispenser mount, and rear splashback.
Washing Equipment and Sink UnitView details →
Pizza & Salad Prep Chiller
Combination preparation table and under-counter chiller cabinet. Top section accommodates GN 1/3 cooling ingredient pans under a retractable insulated hood cover. Heavy-duty food-grade polyethylene cutting board runs along the front, providing an optimal workspace for assembling pizzas, salads, and sandwiches.
Cooling and Display EquipmentView details →
Frequently asked questions
What is the first step in setting up a commercial kitchen in Dubai?
Fix the concept and the menu. The menu decides the equipment, the equipment decides the utility loads, and the loads decide what the building must provide. Changing the menu later is the most expensive change in a project.
What equipment is needed to open a restaurant in Dubai?
It depends on the menu, but most full-service kitchens need receiving and dry storage, cold storage, preparation tables and sinks, a cooking line under a hood, a service counter, a wash-up area with a dishwasher and grease trap, handwash basins, and waste handling. The zone table in this guide is a starting list.
What does Dubai Municipality look at in a restaurant kitchen?
In general terms, authorities commonly review layout and workflow, surfaces and materials, hygiene and handwash facilities, storage, ventilation, drainage and grease management, and fire safety. Requirements change and vary by premises, so confirm the current rules with Dubai Municipality and your consultant.
Do I need Civil Defence approval for my kitchen?
Fire safety, including the cooking hood and duct, gas installation and detection, is commonly reviewed as part of fit-out approval. Requirements differ by emirate, free zone and building type, so confirm with your fire consultant and Dubai Civil Defence.
Do I need a grease trap?
A grease trap or interceptor is commonly required on drains that carry kitchen sink and wash-up water. Size and location are set by your consultant and the authority. Read our grease trap page for how they work.
How early should I order the extraction hood?
Early. A hood is cut to your cooking line, needs an approved drawing, and sets the duct and make-up air design. Ask for the lead time in the quotation and place it at the start of procurement.
Gas or electric: which should I choose?
Decide with your MEP consultant, based on the menu, the building and what the landlord allows. Gas needs pipework, a safe route and ventilation. Electric needs supply capacity and may need an upgrade.
Can I buy equipment before the drawings are approved?
Standard items, yes, once the utility needs are confirmed. Custom items such as hoods and fabricated stainless steel should wait for an approved drawing, so changes are made on paper rather than on site.
What should be checked at handover?
Gas appliances, hood airflow, refrigeration temperatures, dish machine and drains, stainless steel fit, staff training and documents. The commissioning table in this guide lists each with who normally signs off.
Can FIAMMA set up the whole kitchen?
FIAMMA supplies commercial kitchen equipment and custom-fabricated stainless steel made to your drawing. We do not run the full fit-out, MEP works or approvals, but we can supply the equipment side. Send your schedule through the contact page.
Related guides and solutions
Ready to turn the checklist into an equipment quotation?
Send your layout and equipment schedule. We will itemise the equipment, state the material and gauge of fabricated items, and list what each one needs from the building.
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