How to Set Up a Korean BBQ Restaurant: Complete Equipment Checklist

A Korean BBQ restaurant equipment list should connect the dining room, ventilation and kitchen preparation workflow. Begin with the menu, service format, proposed table count and the building's constraints. Then identify the exact equipment and documents needed for an itemized quote.

HiLEE's Korean BBQ equipment catalog is the starting point for products currently offered. Check model availability and what each quote includes before placing an order.

Grills and cooking surfaces

Compare commercial Korean BBQ grills by fuel, controls, table fit and cleaning access. The BM-320G gas roaster is a current round-grill option whose listing specifies that the plate is sold separately.

Include compatible plates and grates in the equipment schedule. The number of spare plates should reflect your service routine and washing cycle. Avoid treating a fixed plate count per table as suitable for every restaurant.

Ventilation and installation coordination

Review hood systems at the same time as the grill layout. Collect drawings, cooking-appliance information, duct-route constraints and cleaning-access requirements for the mechanical design.

Exhaust and make-up air must be considered together. A universal CFM-per-table calculation cannot size the complete system. Read the ventilation planning guide before requesting equipment, and have the actual design reviewed for the premises.

Tables, frames and seating

Use the Korean BBQ table range to compare complete table options and separate components. For example, the SC-9800 frame excludes the tabletop and grill according to its listing. Record each component separately so nothing is assumed to be included.

A scaled layout should account for seating, staff movement, accessibility and service access. Confirm room capacity with the project team rather than using a generic space-per-seat estimate as an approved plan.

Meat preparation and kitchen workflow

List the refrigeration, preparation surfaces, washing, storage and cooking equipment needed for your menu. Confirm which items HiLEE supplies and which must come from other vendors.

For frozen-meat preparation, the BM-LQ-BS02 two-roll slicer is listed in Food Preparation Equipment. Its product page specifies 110V, 60Hz power and adjustable slice thickness; the thickness range is not provided. The supplier states slicing at −18°C without thawing. Confirm that model-specific capability, the operating instructions and suitability for your product before ordering. It should not be generalized to ordinary meat slicers.

Certification and project documents

Collect the exact model identifiers, installation instructions and applicable certification records. Product safety, food-equipment sanitation and approval of the completed installation are separate matters. The certification guide explains what to request.

For food-service handling and sanitation requirements, consult the locally adopted rules. The FDA Food Code is a model-code reference, not a substitute for checking the rules that apply at the restaurant.

Budget and purchasing sequence

Ask the quote to separate equipment, included accessories, freight, tax and installation scope. Confirm lead times and any dependencies before ordering custom tables or starting fabrication. Get the current requirements and eligibility for equipment financing; repayment terms and approval should not be assumed from a general article.

Questions buyers ask

Can I order the tables before choosing the grills?

You can discuss design options early, but confirm the exact grill drawing and required cutout before fabricating the tabletop.

What should I send for an equipment quote?

Send the site location, floor plan, proposed grill and table count, fuel preference, product shortlist and target opening date. For replacements, include existing model numbers and photos.

Build the written equipment list

Request a project quote and ask for an itemized list. Use it to confirm quantities, included parts, specifications and the responsibilities of each supplier or installer before committing to the order.