Restaurant Equipment in Lebanon: Kitchens, Bars, and Bakeries
AdvisorLB Team
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.