Source: https://wpinplate.com/en/commercial-kitchen-equipment-costs/

# Commercial kitchen equipment in Poland: an equipment list and prices in 2026

Equipment is usually the biggest one-off item when you open a venue, right next to the fit-out. The good news: you don't need everything at the start. A kitchen is designed around the menu, not the other way round. A short menu means fewer appliances, smaller ventilation and a lower electricity bill.

We collected indicative equipment prices from Polish catalogs and industry comparisons from 2025–2026 (sources at the end). Shop prices vary with the manufacturer, power and promotions, so treat them as ranges for your budget.

> [!TIP] In short
> A small kitchen, e.g. a bistro with a short menu, means a budget of around PLN 70,000–185,000 including ventilation, dishwashing and the cash register. A larger restaurant with a full menu spends more, and high-end kitchens even several million. Cooking, refrigeration and the dishwashing area cost the most. Don't cut corners on the last two.

## Where to start: the menu and the kitchen zones

Before you buy anything, write out the menu and answer these questions for each dish: what will you cook it on, where will you store the ingredients and how many portions will you serve at peak. That gives you the equipment list and its size.

A professional kitchen is divided into zones, and Sanepid (Poland's sanitary inspectorate) expects a logical flow: from delivery through storage and preparation to the pass and dishwashing, without dirty and clean crossing. Each zone has its group of equipment:

1. **Storage and refrigeration:** refrigerated cabinets and counters, freezers, shelving.
2. **Preparation:** stainless steel tables, sinks, slicers, food processors.
3. **Cooking:** a range or cooktops, a combi oven, fryers, a grill.
4. **The pass:** food warmers, heat lamps, a serving counter.
5. **Dishwashing:** a dishwasher, a sink, a table with a drain.

## Cooking: equipment prices

This is the heart of the kitchen and usually the biggest item in the budget.

| Appliance | Indicative price |
|---|---|
| Combi oven | PLN 15,000–50,000 for popular models; larger ones up to about PLN 82,000; top models (e.g. Rational iCombi Pro) PLN 50,000–100,000 |
| 4-zone induction range | about PLN 9,500–11,800 |
| Gas range or griddle | PLN 3,000–15,000 |
| Standard range | PLN 2,500–5,000 |
| Oven | PLN 4,000–8,000 |
| 4-basket electric fryer | about PLN 12,200 |
| 15 kW gas stockpot stove | about PLN 1,400–1,900 |
| Food warmers and bain-maries | PLN 500–1,000 |

**The combi oven** is the most expensive appliance, but also the most versatile: it bakes, braises, steams, regenerates and holds temperature. In many venues it replaces several other appliances. If your menu is based on frying and grilling (burgers, fries), a griddle and a fryer may be enough to start with, and you can buy the oven later.

## Refrigeration

| Appliance | Indicative price |
|---|---|
| Refrigerated cabinet | PLN 6,000–20,000 |
| Refrigerated display | PLN 3,000–5,000 |
| Freezer | PLN 2,000–5,000 |

Refrigeration runs around the clock, so a cheaper appliance that uses more electricity can cost more to run. When you buy, compare the energy class and daily energy use, not just the price.

> [!WARNING] Don't cut corners on refrigeration and dishwashing
> A refrigerated cabinet breaking down on a Friday evening means stock thrown away and a closed kitchen. A dishwasher that doesn't heat the water enough is a problem during a Sanepid inspection. Here it's worth buying a proven model with a service center in your city.

## Dishwashing and small equipment

| Appliance | Indicative price |
|---|---|
| Professional dishwasher (undercounter or hood type) | PLN 8,000–30,000; larger hood types up to about PLN 50,000 |
| Mixers, blenders, slicers | PLN 2,000–10,000 |
| Small equipment (pots, GN containers, knives, boards) | PLN 5,000–10,000 |

An undercounter dishwasher is enough in a small venue. A hood-type (pass-through) dishwasher speeds up work with a lot of dishes and costs more. Add a water softener to the quote: without it, hard water quickly destroys the heating elements.

## Stainless steel furniture and ventilation

| Item | Indicative price |
|---|---|
| Stainless steel tables and shelving | PLN 2,000–8,000 |
| Wall-mounted hood (e.g. 2500×1000 mm) | about PLN 4,600 |
| Island hood (e.g. 2000×1500 mm) | about PLN 6,700 |
| Hoods with the ventilation system | PLN 10,000–30,000 |

The hood itself is only part of the cost. The installation costs more: ducts, a fan, air supply, sometimes approvals from the building's owners' association or manager. Ask about it before you sign the lease. Premises where ventilation can't be routed out can rule out frying on your menu.

## What it all costs

An example budget for a small food business with about 20 m² of kitchen and 10 seats, with a menu of burgers, toasted baguettes, fries and salads:

| Category | Indicative cost |
|---|---|
| Cooking and refrigeration appliances | PLN 30,000–70,000 |
| Dishwashing and accessories | PLN 15,000–40,000 |
| Stainless steel furniture, ventilation | PLN 15,000–40,000 |
| Dining area | PLN 5,000–20,000 |
| Fiscal cash register, POS, software | PLN 5,000–15,000 |
| **Total** | **PLN 70,000–185,000** |

Another comparison estimates the minimum outlay for a well-equipped kitchen in a small outlet at PLN 80,000–150,000 net. In high-end kitchens costs reach even several million zloty. Individual appliance prices depend on scale: in a larger kitchen the same category of equipment costs many times more.

## New or used equipment?

Used catering equipment can cost a fraction of the new price, and it's a good way to lower the budget. Not every appliance is suitable to buy second-hand, though.

- **Worth buying used:** stainless steel tables and shelving, sinks, hoods (without the installation), ovens and ranges of simple design, small equipment.
- **Be careful with used:** combi ovens (check the hour counter and service history), dishwashers (limescale and heating elements), refrigeration (the compressor and seals).
- **Always check:** whether a local service center handles the brand, whether parts are available and whether the appliance has the documents required when the premises are approved.

The alternative is leasing or renting. You spread the cost of expensive appliances over time and keep cash for the start.

## Checklist before you buy

- A written-out menu with the method for every dish.
- A kitchen layout design (flow, zones) that meets Sanepid requirements.
- The capacity of the electrical connection and access to gas checked.
- Ventilation can be routed out of the rented premises.
- A local service center for the key appliances.
- A budget with a 10–15% reserve for things you'll forget: extension cords, containers, installation, transport.

## Summary

Equipping a small kitchen usually costs PLN 70,000–185,000. That amount follows from the menu, though; it isn't fixed. Start with the menu, design the flow, then choose the equipment. Save on stainless steel and small equipment, but not on refrigeration, dishwashing and ventilation, because they decide whether the kitchen can operate at all.

## Sources

- [Poinformowani.pl: What does it cost to equip a small food business? (2025, in Polish)](https://poinformowani.pl/finanse/ile-kosztuje-wyposazenie-malej-gastronomii)
- [Gastroprodukt: Indicative costs of equipping a professional kitchen (2025, in Polish)](https://gastroprodukt.pl/inspiracje/gp-orientacyjne-koszty-wyposazenia-profesjonalnej-kuchni-czyli-na-jaki-wydatek-t)
- [Es-Gastro: What does it cost to equip a small commercial kitchen? (in Polish)](https://es-gastro.pl/ile-kosztuje-wyposazenie-malej-kuchni-gastronomicznej/)
- [Grande Group: Commercial kitchen equipment, a complete list (2026, in Polish)](https://www.grandegroup.net.pl/wyposazenie-kuchni-gastronomicznej-kompleksowa-lista-i-poradnik-dla-profesjonalistow/)
- [Sprzęty Domowe: What does it cost to equip a commercial kitchen? (2026, in Polish)](https://sprzety-domowe.pl/ile-kosztuje-wyposazenie-kuchni-gastronomicznej/)