Bar and Pub Cooking Equipment Buying Guide
Buying Guide · Bars & Pubs
Build a Bar or Pub Kitchen Around Your Menu and Your Busiest Night
A pub kitchen is often a small line doing a lot: fried appetizers, burgers, wings and a handful of plates, all hitting at once on a busy night. The fryers carry most of the load, so the line works when fry capacity, the grill and the hood are planned together.
Use the Quick Picker for a starting point, or send Russell Hendrix your menu, your busiest night and your kitchen footprint. Our specialists can help balance the line and flag gas, electrical and ventilation questions before you buy.
Quick Picker: Find Your Bar and Pub Starting Point
Start With the Busiest Night, Not the Model
List what the menu asks the kitchen to do: fry, grill, griddle, sauté, finish or bake. Then work out how much of each lands at the same moment on your busiest night. Fry volume usually decides the line in a pub.
Fuel, electrical service and ventilation vary by building. Confirm them early, because they can narrow the options before you compare any model.
Best-Fit Bar and Pub Formats
This guide is written for kitchens that cook casual food for a bar or pub crowd.
Match Your Menu to Your Line
Most pub lines are a fry station, a grill and a few supporting pieces under one hood.
Find the row closest to your pub and use it as a starting checklist. It is a typical starting point, not a specification. Your menu, your busiest night and your floor plan decide the final line.
How to use this table
- Pick the row nearest your pub.
- Open the matching sections below for sizing and comparisons.
- Run the Quick Picker for each piece you plan to buy.
| Pub type | Core pieces | Often added | Watch for |
|---|---|---|---|
| Wing and sports pub | Floor fryer, often more than one vat; griddle or charbroiler | Convection oven; salamander | Fry volume on game nights; shared hood and gas supply |
| Gastropub | Range with oven, fryer, charbroiler or griddle | Salamander; convection oven | Burner count at peak; finishing space |
| Brewpub or taproom with food | Fryer, griddle or charbroiler | Convection oven; hot plate | Small footprint; building gas and electrical service; venting |
| Neighbourhood pub or tavern | Floor fryer, griddle, hot plate | Salamander; convection oven | A mixed menu on one hood |
| Bar with a limited menu | Countertop fryer, countertop or convection oven, hot plate | Salamander or cheese melter | Power limits; confirm local ventilation rules even for small equipment |
Our starting point, by size of kitchen
| Size | Fryer | Griddle or charbroiler | Range or hot plate | Finishing and oven |
|---|---|---|---|---|
| Small: a bar with a limited menu | Countertop fryer | Up to 24 in griddle | Countertop hot plate | Cheese melter, countertop oven |
| Mid-size: a full pub | Floor fryer, about 30 to 50 lb | 36 in griddle or charbroiler | 36 in range | 36 in salamander, full-size convection |
| High volume: a busy wing or sports pub | 50 lb or more, or two or more vats | 48 in or more griddle or charbroiler | 60 in range | Large salamander, double-deck convection |
Seat counts and menus vary, so these rows are only a rough guide. Check the line with a specialist for anything beyond a small kitchen.
Not seeing your format? Talk to a specialist and share your menu.
Fryers
In most pubs the fryers carry the menu, so size them to your busiest night.
Floor fryers are the usual choice when frying is a core part of the menu. Countertop electric fryers suit lighter frying or a small bar kitchen.
Wings, fries and appetizers often hit the fryers at the same time. A wing- or fry-heavy pub often needs more than one vat, so a single large fryer is not always the answer.
Recommended starting points
- Countertop electric: a bar with a limited menu.
- Floor fryers around 30 to 50 lb: regular frying on a full pub line.
- Wing- or fry-heavy menu: ask a specialist about multiple vats.
Shop Commercial Fryers
Gas and electric floor and countertop models.
Oil Capacity
The listed capacity in pounds is the common way to compare fryers. Use it as a starting measure, not a promise of output.
Gas or Electric
Floor fryers are available in both. Confirm fuel, voltage and phase against what the building supplies.
Ventilation
Fryers sit under the hood. Plan their position with the rest of the line and your ventilation contractor.
How much fryer for how much frying?
| Frying on your menu | Typical choice | Notes |
|---|---|---|
| Occasional: a few snacks or sides | Countertop electric fryer | Check voltage and the circuit it plugs into. Oil capacity is much smaller than a floor unit. |
| Regular: wings or fries are a core item | Floor fryer, roughly 30 to 50 lb of oil | The common workhorse on a pub line. One vat can limit you if you fry different foods. |
| Heavy: fried food drives sales | Floor fryer at 50 lb or more, or two or more vats | Capacity plus separate vats for different foods; ask a specialist |
Output depends on what you fry and how often. Confirm recovery and capacity with the manufacturer.
Why more than one vat?
Separate vats let you fry different foods without flavour carry-over, keep frying during filtering, and add capacity on a busy night. Many pubs run two or more.
Do I need a hood over a fryer?
In most commercial kitchens, yes. Heat and grease-producing cooking equipment is usually covered by ventilation and fire-safety requirements. The exact rules depend on your location and the equipment, so confirm with your ventilation contractor and local authority.
Griddles & Charbroilers
Burgers, sandwiches and steaks come off the grill and the flat top.
A griddle gives a flat, even surface for burgers, sandwiches and breakfast. A charbroiler cooks over open grates for grill marks and a grilled flavour.
Both put heat and grease in the air and need ventilation planned with the rest of the line. Width sets how much you cook at once, and how much line space you need.
Recommended starting points
- 24 in: a small kitchen or a secondary station.
- 36 in: the common middle for a full pub.
- 48 in or more: high-volume burger programs. Often specialist-sourced.
Shop Griddles & Charbroilers
Gas and electric flat tops, griddles and charbroilers.
Match the Fuel
Gas models are sold for natural gas or propane. Electric models list voltage and phase. Confirm which your building supplies.
Check the Footprint
Check width, depth, backguard and the clearances your local requirements call for before you commit to a size.
Plan the Ventilation
Griddles and charbroilers need ventilation. Involve your hood and gas trades early.
Griddle or charbroiler?
| Consideration | Griddle | Charbroiler |
|---|---|---|
| Best for | Burgers, sandwiches, breakfast items | Steaks, chicken and burgers with grill marks |
| Surface | Flat, even; holds items on the plate | Open grates; grease drips away |
| Cleaning | Scrape and wipe the plate | Grates and the drip area need regular cleaning |
| Ventilation | Grease and heat; hood needed | More smoke and grease from open grates; hood capacity matters |
How wide?
| Kitchen | Typical width | Why |
|---|---|---|
| Small kitchen or secondary station | Up to 24 in | Smaller line and lighter peak |
| Standard pub line | About 36 in | The common middle for a full pub |
| High-volume burger or steak program | 48 in or more | More surface for the busiest night; often specialist-sourced |
Widths vary by model. Always read the product page for the exact width and fuel.
Ranges & Hot Plates
A range, or a few hot plates, covers the sauté, soup and sauce work.
A restaurant range combines open burners with an oven base. Countertop hot plates add burners to a kitchen that already has an oven, or to a small bar kitchen.
Width sets how many burners fit. Count how many pans need heat at the same time on your busiest night.
Recommended starting points
- Countertop hot plate: extra burners on a bench or a small station.
- 24 and 36 in range: the usual starting point for a single cookline.
- 60 in range: a high-volume line needing more burners and oven space.
Shop Commercial Ranges
Restaurant ranges, hot plates, induction and stock pot ranges.
Match the Fuel
Gas ranges are sold for natural gas or propane. Electric models list voltage and phase. Confirm which your building supplies.
Check the Footprint
Check width, depth, backguard and clearances before you commit to a size.
Plan the Ventilation
Anything cooking on the line needs ventilation. Involve your hood and gas trades early.
Range or hot plate?
| Type | What it is | Best for | Trade-off |
|---|---|---|---|
| Restaurant range | Open burners on top, oven base below | The main sauté and simmer station on a full line | Uses a full width of line; the oven is one more thing to clean |
| Countertop hot plate | Burners only, sits on a bench or stand | Extra burners, small stations, kitchens with ovens elsewhere | No oven; needs a safe, level, ventilated surface |
How many burners?
| Kitchen | Typical range | Why |
|---|---|---|
| Small kitchen or secondary station | 24 in range, or a countertop hot plate | A 24 in range commonly has about four burners |
| Standard pub line | 36 in range | A 36 in range commonly has about six burners plus an oven base |
| High-volume or burner-heavy menu | 60 in range, or a range plus hot plates | A 60 in range commonly has about ten burners |
Burner counts and layouts vary by model. Always read the product page for the exact configuration.
Salamanders & Ovens
Finishing, melting and baking turn plain food into a plated pub menu.
A salamander is an overhead broiler for finishing, browning and melting, such as cheese on burgers, nachos and gratins. A countertop cheese melter does a similar job at a smaller scale.
A convection oven bakes pub items, reheats and finishes dishes, with a fan for even heat. Choose a size that matches the trays you cook at once.
Recommended starting points
- Cheese melter or compact salamander: a small kitchen.
- 36 in salamander: a full pub line, often wall- or shelf-mounted over the range.
- Convection oven: baking and finishing on a full line.
Shop Salamanders & Cheese Melters
Overhead broilers and countertop cheese melters.
Shop Convection Ovens
Countertop, half-size and full-size convection ovens.
Match the Fuel
Gas salamanders are sold for natural gas or propane. Confirm the fuel and the mounting method for the exact model.
Ventilation
Both sit under the hood. Plan their position with the rest of the line.
Salamander or cheese melter?
| Type | What it is | Best for | Trade-off |
|---|---|---|---|
| Salamander | Overhead broiler, usually gas, often mounted above a range | Finishing and browning at volume | Needs the right mounting height, gas and hood coverage |
| Cheese melter | Countertop electric unit | Melting cheese on a small line | Smaller capacity; check the voltage and the counter space |
Salamander widths and mounting vary by model. Confirm the width, fuel and mounting on the product page.
Do I need a convection oven as well as a range?
If the range has an oven base and you only roast or finish a little, you may not. A separate convection oven helps when baking, reheating or finishing is a regular part of the menu.
Before You Order: Utilities, Ventilation & Installation
Most equipment surprises come from the building, not the equipment.
Walk this list with your contractor, gas fitter, electrician and ventilation supplier before you place an order. Requirements depend on your location and local authority, so treat this as a checklist of questions, not a rulebook.
Ask early
- What fuel and electrical service does the space already have?
- Does the hood cover every piece of the line?
- Who installs and commissions each unit?
| Check | What to confirm | Who to ask |
|---|---|---|
| Gas supply | Natural gas or propane, line size and capacity for the whole line, and the connection type each unit needs | Licensed gas fitter |
| Electrical | Voltage, phase and circuit capacity for each electric unit; outlets for countertop equipment | Licensed electrician |
| Ventilation and hood | Hood size and coverage over every cooking piece, make-up air, and any fire suppression needed | Ventilation contractor and local authority |
| Clearances | Distance to walls, combustible surfaces and neighbouring equipment, as stated on the product page and in the manual | Contractor and manufacturer documents |
| Floor and layout | Level floor, space to open doors and clean, and room to move through the line | Kitchen designer or contractor |
| Delivery access | Door and hallway widths, lift access and where the unit gets uncrated | Your site contact |
| Installation and start-up | Who connects, tests and commissions each unit, and when the building is ready for it | Contractor and Russell Hendrix |
| Certification and warranty | Approvals the local authority requires and what the warranty needs | Local authority and the product page |
The Real Cost of Owning Pub Kitchen Equipment
The price on the product page is only the first cost.
Two units with similar prices can cost very different amounts to run, clean and keep working. Compare these factors when two options are close.
Compare when options are close
- Energy use and heat output.
- Oil and cleaning time.
- Service, parts and warranty.
| Factor | What to compare | Why it matters |
|---|---|---|
| Energy | Rated gas input (BTU) or electric load, and features like zoned heating | Equipment runs for hours every day, so small differences add up |
| Oil and consumables | Oil volume, filtration, and any filters or parts that wear | Fryers have recurring costs well beyond purchase |
| Cleaning labour | Removable grates, grease trays, smooth surfaces, how fast it cools to clean | Daily cleaning time is a real staffing cost |
| Service and parts | Warranty length, parts availability and who can service it near you | Downtime on a fryer or grill stops the kitchen |
| Installation | Gas and electrical work, ventilation changes and delivery | These can outweigh a difference in equipment price |
| Fit to the menu | Whether the unit is sized for your real volume | Too small slows service; too large wastes fuel and space |
Common Mistakes to Avoid
Most pub kitchen regrets are about planning, not about brands.
These come up again and again when kitchens are fitted out. Checking them now is cheaper than fixing them after installation.
Under-sizing the fryers
Fried food often drives the menu. Size fry capacity for the busiest night.
Sizing for a quiet night
Size for game night, when every station runs at once.
Leaving ventilation to last
The hood limits what can go on the line and where. Plan it with the equipment.
Buying before checking utilities
A unit built for propane, or three-phase power, is no use if the building has something else.
Ignoring the line layout
Equipment that fits on paper can still block the flow between prep, cooking and plating.
Overbuying one station
A big fryer line does not help if the grill is the bottleneck. Balance the whole line.
Choosing on price alone
A cheaper unit that costs more to run, clean or repair is not cheaper.
Skipping staff training
New equipment works best when the team knows how to run, clean and maintain it.
Frequently Asked Questions
Short answers to the questions we hear most from pub and bar owners.
Do I need a hood over a fryer, griddle or charbroiler?
In most commercial kitchens, yes. Heat and grease-producing cooking equipment is usually covered by ventilation and fire-safety requirements. The exact rules depend on your location and the equipment, so confirm with your ventilation contractor and local authority.
How many fryers does a pub need?
It depends on how much of the menu is fried and how busy you get. A fry-heavy pub often runs two or more vats. Ask a specialist to help size it against your busiest night.
Can I switch a gas unit from natural gas to propane?
Some models can be converted with a kit, but not all of them. Conversion is normally done by a qualified person. Check the product page, and ask a specialist before you order if you may need to convert.
What does a High Elevation model mean?
Some gas equipment is built for installations at high altitude, where the air is thinner. The Quick Picker leaves these models out. If your kitchen is at elevation, ask a specialist.
Griddle or charbroiler for burgers?
A griddle gives an even, flat sear and holds juices on the plate. A charbroiler gives grill marks and a grilled flavour. Many pubs choose one based on the style of burger they serve.
Do I need a salamander?
If you finish or melt a lot of dishes, it saves time and frees the grill. A cheese melter can do the job in a small kitchen.
Why does the Quick Picker not show a certain product?
The picker only shows products that are available now, priced, not final sale or clearance, and whose size and fuel could be read from the listing. If something is missing, it may be out of stock or listed without the details the picker needs. Browse the full collection or ask Sales.
Can Russell Hendrix source equipment that is not listed online?
Yes. A specialist can identify, source and quote cooking equipment that is not in the online assortment, including larger griddles and charbroilers, electric ranges and bigger fryers.
When to Involve a Specialist
Some pub decisions should be made with the whole kitchen in view.
The picker shows what is available online today and fits the specs it can read. It does not replace a review of your menu, layout and utilities.
Bring in Sales when
- Fried food drives your menu and you may need several vats.
- Gas, electrical or ventilation capacity is uncertain.
- The size or fuel you need is not listed online.
- You are planning a full line, not one piece.
Not listed online? Here is what we can source
| Item | Why it may not be online | What to send us |
|---|---|---|
| Larger fryers and multi-vat batteries | Sized to the menu and peak volume | Fried items, peak volume, fuel and available width |
| Griddles and charbroilers, 48 in and wider | Large sizes are not always in the online assortment | Menu, available width, fuel, and the hood width |
| Electric ranges | Often specified to the building's electrical service | Voltage and phase, the menu and the line layout |
| Combi and deck ovens | Specified against the menu | Menu items, pans cooked at once, and water and drain availability |
Plan the Line, Then Choose the Equipment
The strongest pub kitchens connect the menu, the busiest night, the line layout and the building's utilities before any purchase is final.
Working through an opening? The Opening Journey walks through the concept, menu, space, workflow and equipment list in order.
