The real workflow of a chicken fast-food — marinate, bread, fry in a pressure fryer, keep warm — and all the equipment station by station, with Chickenshop's advice.
Opening a fast-food specialised in fried chicken requires precise equipment, organised around a 4-step process. Here, in order, is the equipment that makes a good «chicken» — and then the essential complementary equipment.
- MarinateMarinating machine
- BreadBreading table
- FryPressure fryer
- HoldHot display
Step 1 — Marinate the chicken: the marinating machine
It all starts with the marinade. The marinating machine infuses the chicken with flavour and tenderises it in a few minutes, where a manual marinade would take hours. It is the first step, and it determines the final taste of your product.
Marinating machine ChickenSee the product pageSee the product
Step 2 — Bread the chicken: the breading table
Next comes the coating. The breading table lets you bread the chicken evenly and quickly, to obtain that characteristic homogeneous crust. Automatic versions exist for large volumes.
Breading table ChickenSee the product pageSee the product
Step 3 — Fry: the pressure fryer
This is the heart of the chicken fast-food. The pressure fryer cooks the chicken in a sealed vat under pressure: juicy flesh inside, ultra-crispy coating outside, and fast cooking to keep up the pace. It is the process that built the reputation of the big fried-chicken chains.
Pressure fryersDiscover the rangeSee the range
Step 4 — Keep warm: the hot display
Chicken served lukewarm drives customers away. The hot holding display keeps your production hot and crispy, well presented in front of the customer. It comes in 5 sizes to fit your counter:
- 70 cm — small spaces, dark kitchen
- 92 cm
- 1 metre
- 1.20 m
- 1.50 m — high throughput, generous display
Hot holding display5 sizes, from 70 cm to 1.50 mSee the product
The complementary equipment
Around this workflow, a few stations are essential:
- Chip fryer — for the sides (fries, nuggets, sides).
- Refrigeration — fridges, freezers and a refrigerated table to store raw chicken and ingredients while respecting the cold chain.
- Sink — washing basin, essential for hygiene and cleaning the equipment.
- Extraction hood — extraction and ventilation above the cooking areas.
Pro chip fryer (2 tanks 28L)See the product pageSee the product
Where to start? The starter pack
Rather than buying piece by piece, many founders start from a chicken restaurant starter pack: a coherent set, designed to open, often more economical. Our team can also build your list to measure according to your premises, your menu and your budget.
Frequently asked questions
What is the right order of equipment for a chicken fast-food?
The workflow follows the making of the product: marinate → bread → fry (pressure fryer) → keep warm. Then you add the chip fryer, refrigeration, the sink and the extraction hood.
How long does it take to get equipped?
In France, count a few working days on average, with express solutions possible. We also deliver to Europe and Africa.
Do you offer support at opening?
Yes: training included on handling the equipment and advice on configuring your kitchen. Tell us about your project to receive a personalised quote.
Planning a chicken fast-food? Equip yourself with Chickenshop.
Express quote in under a minute · training included · delivery to France, Europe & Africa.