Catering and butchery equipment: what to plan first

Whether you are building a catering kitchen, takeaway station or butchery prep area, start with the daily tasks that slow the team down most. Cooking, cutting, warming, washing and cold storage usually decide the equipment order.

A catering setup may begin with fryers, grillers, warmers and preparation tables from catering equipment. A butchery setup may prioritise mincers, slicers, bandsaws, fillers and cold storage from butchery equipment.

Before buying, check production volume, cleaning flow, operator safety, power or gas requirements and whether the machine size matches your workspace. Buying by workflow helps prevent oversized equipment or missing support items.