The fish and chip shop is an Aussie institution. Whether you're opening your first shop or refreshing an established one, the kitchen you build will shape how fast you serve, how consistent your food is and how hard your team has to work on a busy Friday night.
Here's a practical guide to setting up a fish and chip shop kitchen that works.
Start with your menu and your peak
Fish and chips is just the start. Most shops also sell burgers, potato cakes, dim sims, calamari, chicken and more. List everything you plan to cook, then think about your busiest hour. How many orders do you expect, and what will be in them? That peak is what your kitchen needs to handle, not an average Tuesday afternoon.
Deep fryers: the heart of the shop
Fryers do most of the work in a chippie, so this is where to invest.
- Number of fryers: Many shops keep separate fryers for chips and for battered seafood, so flavours and batter crumbs don't transfer to the chips. Some add another for crumbed and frozen items. Plan enough capacity for your peak so you're not waiting on oil to recover.
- Recovery: When you drop a basket of cold chips, oil temperature falls. A good fryer recovers quickly so the next batch is crisp, not greasy.
- Build quality: Look for solid construction, easy-to-clean tanks and controls that are simple to use.
- Draining and filtering: Easy oil draining makes daily filtering more likely to actually happen.
At Suha Industries, we manufacture WFS series gas deep fryers at our Sunshine North factory, with custom-made options available if your shop needs something different.
Griddles and hot plates
Burgers, eggs, bacon and grilled fish all need a flat cooking surface. A commercial gas griddle or hot plate is a must for most shops. Our PGTM and PGTC griddle and hot plate units are designed for this kind of work. Size it for your burger trade. If burgers are a big part of your business, don't skimp on plate area.
Other cooking equipment
Depending on your menu, you might also need:
- A char grill (such as our CHG series) if you offer char-grilled fish, steak or chicken.
- Boiling burners (our BB series) for sauces, gravy or blanching.
- A heated display or chip scuttle to hold cooked food at the counter.
- A bain marie for gravy, sauces or hot sides.
Refrigeration and freezing
Fresh fish, frozen products, burger patties and salads all need the right storage. Plan for under-bench fridges and freezers near the fryers and griddle so cooks aren't walking back and forth, plus larger storage out the back. We supply refrigeration from brands including Atosa.
Layout: think in a line
A good fish and chip shop kitchen flows in one direction:
- Storage (cold room, freezers, dry store)
- Prep (battering, crumbing, cutting, burger assembly)
- Cooking (fryers, griddle, grill)
- Holding and wrapping (scuttle, display, wrapping bench)
- Counter and pick-up
Keep the battering station right next to the seafood fryer, and the wrapping area close to the chip fryer. Avoid layouts where staff cross each other's paths carrying hot baskets or oil. Leave enough space between fryers and any water source, such as sinks, to reduce the risk of water getting into hot oil.
Ventilation
Fryers and griddles produce plenty of grease-laden vapour. A properly designed exhaust canopy that covers your whole cooking line is essential for safety, comfort and keeping grease off walls and ceilings. Make sure the canopy is sized for your equipment, and plan regular filter cleaning and duct cleaning. We also supply Simcohood products.
Gas supply and compliance
Fryers and griddles together can draw a lot of gas. Before you finalise equipment, have a licensed gasfitter confirm that your gas supply can handle the full load at peak. All gas equipment should be certified for sale in Australia and installed by a licensed gasfitter. If you're building a brand-new shop in Victoria, check the latest electrification rules for new buildings with your builder or designer early on, as they may affect your plans.
Oil management
Oil is one of your biggest ongoing costs, and it directly affects food quality. Good habits help:
- Filter oil daily and top up as needed.
- Shake off excess ice and water from frozen products before frying.
- Keep oil at the right temperature. Overheating breaks it down faster.
- Arrange a reliable used-oil collection service.
Cleaning and maintenance
Set up a daily cleaning routine for fryers, griddles, canopy filters and floors. Floors near fryers get slippery, so non-slip mats and a good cleaning schedule are worth it. Book regular servicing of your gas equipment by a licensed gasfitter.
Get your fit-out right the first time
Setting up a fish and chip shop is a big investment, and the right equipment makes every shift easier. Many fish and chip shops across Victoria already cook on equipment from Suha Industries. We build Australian-made fryers, griddles, char grills and boiling burners in Sunshine North, and we can help you plan a kitchen that suits your menu, your space and your budget.
Call Suha Industries on (03) 9334 5999 for free additional discounts on equipment and a free consultation. Or visit our showroom at 2 Henderson St, Sunshine North VIC 3020.