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Federal Way Restaurant Equipment Supplier

New restaurant equipment delivered to Federal Way and South King County. Call or text 206-419-5801.

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Free Shipping, Fast Delivery and Easy Ordering

  • Free Shipping On Order Over $500 To your Restaurant.

  • Give Us A Call or Text +1 (206) 419-5801

  • Fast Delivery We offer 1-3 day delivery from 12 Distribution Centers.

  • Payment We Accept Visa, MasterCard American Express, Discover, and Bitcoin.

Federal Way Restaurant Equipment Checklist

Most opening budgets go wrong in one of two ways: something essential gets left off the list until the week before opening, or money goes to equipment the menu never needed. A checklist built station by station fixes both. You see everything the kitchen needs in one place, and you can match each line to a dish on your menu.

Restaurant Equips is the Federal Way, Washington restaurant equipment site from The Restaurant Warehouse, which is headquartered in Seattle. Whether you're opening a café off Pacific Highway South, a quick-service counter, or a full-service restaurant anywhere in Federal Way, use the lists below to plan your kitchen. Then send us your menu and floor plan at 206-419-5801 and we'll turn it into a quote for new equipment.

Restaurant Equipment Delivered to Federal Way, Washington

We deliver to Federal Way and the rest of South King County, including Kent, Auburn and Renton, and we ship to Tacoma and the South Sound. Atosa equipment orders of $500 and up ship free by freight with liftgate service to business addresses.

Verified restaurant businesses can also arrange will-call pickup at our Seattle warehouse. There's no annual fee, no minimum order and no buyer card, so a single food truck and a multi-location restaurant group order the same way. Call or text 206-419-5801 to set up pickup or ask about delivery timing.

Plan Review in King County

Federal Way restaurants are permitted through Public Health – Seattle & King County. A new food business needs an approved plan review and a pre-operational inspection before it can open, and the plan review package includes your equipment floor plan, equipment list and menu.

  • Build your equipment list first. The checklists below give you model numbers you can put straight on the plan review equipment list.

  • Start early. Initial plan reviews can take several weeks, so submit before you order equipment or start construction.

  • Plan the sinks. Hand sinks, prep sinks and dish sinks are part of the review, so place them on the floor plan before you finalize the layout.

  • Ask us for help. Send your draft equipment list to 206-419-5801 and we'll help you confirm model numbers and specs.

Before You Start: Three Things to Know

  • Your menu decides the equipment. List every dish and the equipment it touches. A burger menu needs a griddle or charbroiler. A pizza menu needs a pizza prep table and an oven. If no dish uses it, it doesn't belong on the list.

  • Your utilities decide the models. Find out whether you have natural gas or propane, what voltage and phase your panel supplies, and where the water lines and floor drains are.

  • Your floor plan decides the sizes. Measure each station, the walkways between them, and every doorway the equipment has to pass through.

1. Cold Storage Checklist

Cold storage is usually the biggest line in the budget and the hardest to change later. Size it to how much product you hold between deliveries.

  • Reach-in refrigerator for main storage. Options include the MBF8004GR (29-inch one-door, 21.4 cu. ft.), MBF8005GR (52-inch two-door, 43.2 cu. ft.) and MBF8006GR (78-inch three-door, 64.9 cu. ft.).

  • Reach-in freezer for frozen backup: the MBF8001GR (one-door, 21.4 cu. ft.) or MBF8002GR (two-door, 43.2 cu. ft.).

  • Undercounter refrigeration at the line, like the AUR48SD (48-inch two-door, 11.8 cu. ft.).

  • Refrigerated chef base under the griddle or charbroiler, like the MGF8450GR (48-inch two-drawer, 7.7 cu. ft.).

Atosa reach-ins like the MBF8005GR carry a warranty of 3 years parts and labor and 5 years on the compressor. Shop reach-in refrigerators, freezers, undercounter refrigerators and chef bases.

2. Prep Station Checklist

  • Stainless work tables for prep that doesn't need refrigeration, like the Atosa Mixrite ST2436EC (24 x 36, flat top, undershelf) or ST2460EC (24 x 60).

  • Refrigerated prep table for the build line: the MSF8302GR sandwich prep table (48-inch, 12 pans), the MSF8307GR mega top (60-inch, 24 pans) for bowls and salads, or the MPF8202GR pizza prep table (67-inch, 9 pans).

  • Cutting boards, pans and lids sized to your prep table's pan rail.

Shop work tables and equipment stands, sandwich prep tables and pizza prep tables.

3. Cooking Line Checklist

Build the line from your menu. Each gas model below is a natural gas version, so confirm your fuel before you order.

4. Ice and Beverage Checklist

5. Sanitation Checklist

  • Hand sinks near prep and cooking areas. The Atosa Mixrite SH12 is a 12-inch wall-mount hand sink with knob handles, and the SH15 is a 15-inch model with wrist blade handles. Shop sinks.

  • Prep and dish sinks sized to your volume. In Federal Way, Public Health – Seattle & King County sets the requirements, so confirm your sink plan during plan review.

  • Shelving and storage to keep food, chemicals and paper goods off the floor and apart from each other.

Sample Lists by Restaurant Type

Café or coffee shop

Quick-service burger or sandwich shop

Full-service restaurant

Pizza shop

How to Size Each Piece

Refrigeration

Start with your delivery schedule. If you get produce and protein several times a week, you can hold less on site and a one- or two-door reach-in may be enough. If deliveries come once a week, plan for more storage, or add a second unit for backup. Keep raw protein, produce and prepared food on separate shelves, and leave space for air to move around the product.

Prep tables

Count the toppings and ingredients each cook reaches for during a rush. A 12-pan sandwich table covers a focused sandwich or taco menu. Bowl, salad and poke concepts with many toppings usually need a mega top with more pans. Pizza tables are deeper so there's room to stretch and top the dough.

Cooking line

Match the line to your best-selling items. A burger concept is built around the griddle and fryer. A steakhouse leans on the charbroiler. A menu with sauces, soups and pasta needs open burners and an oven. Add up the total BTUs of the gas equipment so your gas fitter can confirm the supply line can carry it.

Ice

Estimate the ice you use on your busiest day for drinks, bar service and food display, then add room to grow. An undercounter unit works for lower volume. A modular head on a separate bin makes and stores more, and the head and bin can be sized independently.

Commonly Forgotten Items

  • Gas hoses, quick disconnects and restraining cables for each gas appliance.

  • Water filtration for ice machines and combi ovens.

  • Thermometers for every refrigerator and freezer.

  • Food pans, lids and pan dividers for the prep table.

  • Sheet pans and racks sized to your oven.

  • Fire suppression and hood work, which are usually handled by separate contractors.

  • Extra space at the end of the line for a second fryer or a backup refrigerator later.

Utilities Checklist

  1. Gas: natural gas or propane, and enough supply for the total BTUs of your cooking line. Natural gas and propane models aren't interchangeable out of the box.

  2. Electrical: list each unit's voltage. Larger ice machines need 208-230V, and combi ovens like the AEC-0511E need 208/240V three-phase.

  3. Water and drains: ice machines, combi ovens and sinks all need water lines, and most need a floor drain nearby.

  4. Ventilation: gas cooking equipment typically sits under an exhaust hood. The City of Federal Way and local fire codes set the requirements.

  5. Clearance: leave room around refrigeration and ice machines for airflow, and follow the manufacturer's clearances for gas equipment.

Buying in the Right Order

  1. Lock in the utilities and the floor plan.

  2. Order cold storage and the prep line first. They carry the most product and the most of your food cost.

  3. Order the cooking line once your gas type and hood are confirmed.

  4. Add ice, beverage and grab-and-go equipment.

  5. Finish with smallwares, shelving and anything that can wait until you see real volume.

Ordering and Delivery

  • Atosa equipment orders of $500 and up ship free by freight with liftgate service to business addresses in the lower 48 states. Smaller Atosa orders ship for a $50 flat rate, and residential addresses add $60. See the shipping policy.

  • Most Atosa refrigerators, freezers and gas equipment ship in one business day and typically arrive in one to two business days after that.

  • Delivery is curbside. Have help and a dolly ready to move each unit inside, and inspect every box before you sign.

  • If equipment arrives non-functional, we send a service tech. If it arrives damaged, we accept a return or arrange a free replacement, so note damage on the delivery receipt.

Restaurant Equipment FAQ

Do you deliver restaurant equipment to Federal Way?

Yes. We deliver to Federal Way and the rest of South King County. Atosa equipment orders of $500 and up ship free by freight with liftgate service to business addresses.

Can I pick up equipment instead?

Verified restaurant businesses can arrange will-call pickup at our Seattle warehouse. Call or text 206-419-5801 to set it up.

What equipment do I need to open a restaurant?

It depends on your menu, but most kitchens need cold storage, a prep station, a cooking line, ice, and hand and prep sinks. Use the checklists above and cross off anything your menu doesn't use.

How do I choose between gas and electric?

Use what your building already supports. Gas cooking equipment needs a gas line and usually a hood, while electric equipment needs the right voltage and phase at the panel. Check the spec sheet for every model before you order.

How much refrigeration do I need?

It depends on your menu and how often you get deliveries. Most kitchens need at least one reach-in for main storage, plus undercounter or prep-table refrigeration at the line. Send us your menu and we can help you size it.

Should I buy everything at once?

Buy the equipment you need to open, and wait on backup units and nice-to-have upgrades until you see real volume.

Is shipping free?

Atosa equipment orders of $500 and up ship free by freight with liftgate service to business addresses in the lower 48 states. See the shipping policy.

Do you install equipment?

No. Delivery is curbside, and we don't offer installation. Use a licensed plumber, electrician or gas fitter for hookups.

Do you sell used equipment?

No. We sell new equipment with manufacturer warranties.

What payment methods do you accept?

Visa, MasterCard, American Express, Discover and Bitcoin.

Can you build my equipment list for me?

Yes. Fill out the quote form or call or text 206-419-5801 with your menu, floor plan and opening date, and we can help you put together the equipment list for your King County plan review.

Contact Us Today

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