Restaurant Equipment in Lebanon: Kitchens, Bars, and Bakeries

A 60-seat Lebanese mezze restaurant kitchen costs $40,000-80,000 to equip new, or $15,000-30,000 used. The decision is not just price — service contracts, parts availability, and energy efficiency matter just as much.

Cold Side

• Walk-in cold room: 8-12 m², compressor on roof, $4,000-8,000.
• Upright fridges: 2-door stainless, $1,200-2,500 each.
• Display chiller (for raw mezze): $1,500-3,000.
• Ice maker: 50kg/24h commercial, $1,200-2,000.

Hot Side

• 6-burner range + oven: Italian (Lotus, Modular), $2,500-5,000.
• Charcoal grill (Lebanese mashawi): custom-made in Bourj Hammoud, $800-2,000.
• Deep fryer (twin basket): $700-1,500.
• Convection oven (4-tray): $1,800-3,500.
• Salamander: $400-800.

Ventilation

• Stainless hood + fire-suppression + carbon filters — code requires it.
• Make-up air to balance the extraction or the kitchen will be a vacuum.
• Budget $4,000-10,000 for full ventilation.

Used vs. New

• Used fridges and stainless tables — safe to buy.
• Used dishwashers — risky (chemical pump failures).
• Always buy fryers, espresso machines, and ice makers new or factory-refurbished.