Cook line to wash-up, specced as one restaurant.

Gas still wins for wok and open-burner work, and a six burner range with an oven under it runs about 45MJ/h. Electric induction is worth it where the gas run is long or the landlord caps the supply, but budget three phase and a bigger canopy interlock either way.

A 7-tray combi, a pass-through dishwasher and the salamander will each want their own three phase circuit — that is 60 to 80 amps before the fridges. We check your board and the supply to the tenancy before quoting, so the upgrade sits in the number rather than turning up on handover week.

The canopy has to overhang the cook line by 300mm each side, so a 2.6m line needs 3.2m of hood and we spec the next size up at 3.6m. Anything pulling over about 1,000 L/s needs mechanical make-up air or the kitchen goes negative and the doors fight you — that is a council condition in most Melbourne councils, not an option, and we quote the make-up air with the canopy.

Gastronorm prep fridges hold the service mise where the chef stands and are the right call at the pass. Solid-top underbenches give you more usable litres per metre for stock and portioned proteins, so most 60–80 cover kitchens run both plus one upright and one freezer out the back.