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Single Door 650L Upright Fridge 74cm 10Amp
740(W) x 830(D) x 2000(H)mm
Sale price$199.00Sale price$218.90In stock, 100 units
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A burger shop runs on three stations: the griddle for patties, the fryer for chips, and holding to keep everything hot until it is wrapped. Get those three sized right and the rest of the burger restaurant equipment follows.
You can get the whole shop here. Burger kitchen equipment starts with commercial gas griddles or electric griddles, commercial gas deep fryers and chip warmers, delivered anywhere in Australia. That means one order to track and one number to call if something goes wrong, instead of chasing several suppliers.
Opening a second site or putting in a new line? Get a quote and we will price the whole station list together.
These are the top FAQs for Burger Shop Equipment
Griddle or chargrill for burgers?
A griddle gives an even sear and the classic smash-burger crust; a chargrill gives bar marks and a smokier finish. Many shops run a griddle as the main station.
Buns toast fast on a conveyor toaster.
How big should the fryer be?
Size to your peak chips-per-hour, and consider twin tanks to keep chips and chicken separate.
Filtering daily with a fryer filter machine keeps oil and flavour right.
What keeps food hot before it goes out?
Heat lamps over the pass and holding cabinets for cooked patties.
Sauces sit in sauce warmers and dispensers.
What refrigeration sits on the line?
Prep toppings in countertop prep fridges and patties in commercial under bench fridges.
Shakes are covered by milkshake makers.
Gas or electric griddle for a burger shop?
Gas recovers heat faster when a full load of cold patties hits the plate, which suits volume. Electric holds a steadier temperature and installs without a gas connection. Pick on the service you run and on what the site can supply.
How do I keep chips crisp through a rush?
Fry to order where you can, and hold under a chip warmer rather than in the basket. Filtering oil daily makes more difference to taste than most people expect.
