Commercial Kitchen Equipment Price Guide India 2026

A complete commercial kitchen in India costs roughly 5 to 15 lakh rupees for a cloud kitchen, 15 to 50 lakh rupees for a full restaurant, and 50 lakh to over 2 crore rupees for a hotel. Those figures cover equipment only. Once you add civil work, exhaust, gas piping, electrical load and drainage, the real project is usually 20 to 40 percent higher than the equipment quotation. The single biggest driver of the final number is your menu, because the menu decides the equipment and the equipment decides everything else. This guide breaks the cost down the way an experienced fabricator scopes it, so you can budget without surprises.

What a commercial kitchen actually costs by type

The clearest way to budget is by kitchen type, because volume and menu scale together. A single-brand cloud kitchen running a tight delivery menu needs a compact cooking line, cold storage and a small wash area. A full-service restaurant kitchen adds prep depth, a larger hot line, display refrigeration and a proper dishwashing section. A hotel kitchen carries several kitchens at once, from banquet to pastry to a la carte, each with its own equipment.

• Cloud kitchen, roughly 5 to 15 lakh rupees for equipment, suited to 1 to 3 delivery brands from one compact space.
• Restaurant kitchen, roughly 15 to 50 lakh rupees, covering a full prep, cooking and wash line for 60 to 150 covers.
• Hotel kitchen, roughly 50 lakh to over 2 crore rupees, spanning main kitchen, banquet, pastry, cold kitchen and wash areas.
• Industrial canteen kitchen, roughly 25 lakh to 1 crore rupees, driven by bulk cooking volume rather than menu variety.

Breakdown by equipment category

Within any kitchen, the budget splits across a predictable set of categories. Cooking equipment is usually the largest single line, followed by refrigeration and then stainless steel fabrication. Understanding this split lets you see where the money goes and where you can and cannot cut.

Cooking and heat equipment

Ranges, tandoors, griddles, fryers and Chinese ranges typically take 30 to 40 percent of the equipment budget. A commercial four-burner range starts around 45,000 rupees and a heavy Chinese range with a blower runs well above 1 lakh. Bulk steam and boiling pans for canteens push this figure higher. Buy this line for the peak hour you actually cook, not the average, because an undersized hot line throttles the whole kitchen.

Refrigeration and cold storage

Under-counter refrigerators, display chillers, deep freezers and walk-in cold rooms usually account for 20 to 30 percent of the budget. A basic under-counter unit starts near 55,000 rupees, while a walk-in cold room built with high-density PUF panels runs into several lakhs depending on volume. Cold storage is not the place to economise, because a failed cold chain costs far more than the unit ever did.

Stainless steel fabrication

Work tables, sinks, shelves, racks and exhaust hoods make up 15 to 25 percent of the budget. This is where grade matters most. Grade 304 stainless steel for every food-contact and wet-side surface costs more upfront than lower grades but lasts many years without pitting. Custom fabrication also lets you use awkward corners that off-the-shelf units waste.

The costs buyers forget: civil, exhaust and services

Most first-time buyers budget the equipment and forget the building work around it. Exhaust ducting, fresh-air supply, gas piping with safety valves, electrical load upgrades, plumbing and floor drainage together add 20 to 40 percent on top of the equipment cost. A tandoor and heavy frying line needs a properly sized hood and make-up air, and retrofitting that after installation is expensive and disruptive. Plan these services during the design stage, not after the equipment arrives.

Installation and commissioning

Installation covers delivery, positioning, levelling, gas and electrical connection, and commissioning each unit. For a mid-size restaurant this typically runs 3 to 6 percent of the equipment value. It is worth paying for proper commissioning, because a range that is not fire-tested or a cold room that is not calibrated on site will cost you in the first month of service.

Annual maintenance costs

An annual maintenance contract usually costs 5 to 10 percent of the equipment value each year. It covers scheduled servicing of burners, refrigeration, exhaust and mechanical parts, plus priority breakdown response. Skipping AMC to save money almost always costs more, because a gas leak, a failed compressor or a clogged grease duct during service is far more expensive than planned maintenance.

How to keep the budget under control

The best way to control cost is to finalise the menu first, size equipment to real peak demand, and buy grade 304 only where it earns its place. Get every quotation itemised so you can compare like for like, and confirm the steel grade in writing. A supplier who fabricates in-house can match equipment to your exact floor plan, which usually saves more than any single line-item discount. Budget the full project, not just the equipment, and the kitchen will pay you back every shift.