Starting a Chinese restaurant is a rewarding experience that blends culture, flavour, and business. But long before the first dish is served, you’ll need to equip your commercial kitchen with the right kitchenware, kitchen appliances, and hospitality supplies to support a busy and efficient food operation. If you're sourcing from a kitchen warehouse or working with a kitchenware supplier, this guide provides a beginner-friendly look at what’s truly essential to get started.
In Chinese cooking, a few key tools do most of the heavy lifting. They shape not only the menu but also the speed and style of your kitchen.
Commercial Woks and Wok Ranges
A quality wok setup is at the heart of every Chinese restaurant. A carbon steel wok, whether flat or round-bottomed, is ideal for stir-frying, deep-frying, steaming, and searing. Flat bottoms work on standard burners, while round-bottom woks need a ring or a dedicated gas-powered high-BTU wok range to bring out the smoky wok hei aroma that defines many stir-fried dishes.
Bamboo Steamers and Metal Steam Racks
For dishes like dumplings, buns, and steamed fish, bamboo steamers offer traditional cooking results with stackable convenience. They're breathable, allowing even steam circulation. Use parchment or silicone liners to prevent food from sticking. For bulkier items, metal steam racks used in large pots or woks allow high-volume steaming.
Deep Fryers with Temperature Control
From spring rolls to salt-and-pepper squid, many popular Chinese dishes are fried. Commercial deep fryers with stable heat control are essential for crisp, consistent results. A fry rack is also helpful for draining excess oil before plating.
In any Chinese restaurant, rice and soups are served daily—and often in large quantities.
Commercial Rice Cookers
Choose a high-capacity rice cooker with a keep-warm feature. It saves time and ensures you’re always ready during peak service hours.
Stock and Soup Pots
You’ll also need large stainless steel pots for boiling, braising, and slow-cooking traditional broths and soups. A size above 20 litres is ideal for volume service and dishes like noodle soup or herbal broths.
No kitchen is complete without a solid prep area and the right set of utensils.
Chinese Cleavers
Forget a drawer full of knives. A Chinese cleaver does almost everything—cutting meat, chopping veg, crushing garlic, and even transferring food from board to wok.
Wok Spatulas and Ladles
Curved metal spatulas work best with woks, helping scrape and toss ingredients properly. Long-handled ladles are useful for portioning soups and sauces safely.
Bamboo Skimmers and Mandoline Slicers
Bamboo skimmers (or spiders) make it easy to retrieve noodles or dumplings from boiling water or oil. A mandoline slicer ensures your veggies are cut consistently, which helps both with even cooking and presentation.
If your menu includes handmade dumplings or noodles, it pays to invest in a few extra tools.
Dumpling Makers and Noodle Machines
Manual or electric dumpling presses can significantly speed up prep while ensuring uniformity. A noodle machine helps produce consistent dough thickness and noodle styles for dishes like dan dan noodles or beef noodle soup.
Keeping food fresh and ready to serve efficiently is just as important as cooking it well.
Refrigeration Units
Most kitchens need a mix of walk-in coolers, undercounter fridges, and freezers to store meats, seafood, vegetables, and prepped items. Always ensure your units are suited to Australian food safety standards.
Hot Holding Cabinets and Steam Tables
If you're serving buffet-style meals or handling large takeaway orders, steam tables and hot holding units keep food at a safe, consistent temperature until it’s served.
Commercial Dishwashers
Speed and hygiene matter. A fast commercial dishwasher helps you turn over utensils and cookware during rush periods while maintaining cleanliness.
Depending on your menu and budget, these items can enhance your kitchen’s output and customer experience.
Hot Pot Stations
If you’re offering hot pot dining, electric or gas-powered hot pot stations add an interactive dining element. Include wire skimmers at each station for convenience.
Meat Slicers and BBQ Ovens
If roast duck or char siu is on the menu, a commercial meat slicer ensures even portions. For authentic results, a BBQ oven helps achieve the texture and flavour expected in traditional Cantonese barbecue.
Teppanyaki Griddles
Though more common in Japanese and fusion eateries, flat-top grills are becoming popular in modern Chinese restaurants where guests enjoy a show with their meal.
When it comes to setting up, choosing the right kitchen supplier can impact both budget and quality. Warehouse options may offer better deals on basic catering supplies, while specialist suppliers can help with larger appliances, custom fitting, or maintenance advice.
Make sure to consider:
• Durability and compliance with Australian standards
• Availability of replacement parts or service
• Delivery and installation support
Building relationships with reliable suppliers can also help you scale or adapt your kitchen later on.
Starting a Chinese restaurant from scratch means more than mastering flavour—it requires thoughtful planning of your kitchen space and the kitchenware that powers it. By investing in reliable kitchen appliances, traditional tools like the bamboo steamer, and efficient hospitality supplies, you’ll set up your team for long-term success. Stick to the essentials, build gradually, and source from trusted kitchen suppliers for the best experience.
1. Do I need both bamboo steamers and metal steamers in a Chinese restaurant kitchen?
Bamboo steamers are excellent for traditional dishes like dim sum and dumplings, while metal steam racks are more versatile for larger dishes. Many kitchens use both.
2. How important is a commercial rice cooker?
It’s crucial. It saves time and guarantees consistency, especially during busy service periods.
3. Are noodle machines necessary to start?
No, you can begin with pre-made noodles, but a noodle machine allows for customisation and fresh-made appeal later.
4. What’s the benefit of buying from a kitchen warehouse?
Kitchen warehouses often offer competitive prices on bulk kitchenware and catering supplies, making them ideal for new restaurant setups.
5. Can I use domestic dishwashers in my commercial kitchen?
Commercial kitchens need high-speed, heavy-use dishwashers that meet hygiene regulations. Domestic versions aren’t recommended.
6. Do I need teppanyaki or BBQ ovens in a traditional Chinese restaurant?
Not necessarily. These are useful for specific menus but aren’t standard unless you're offering BBQ or fusion dishes.
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