Kebab Café

The Kebab Café project — a kebab café combines quick service with a slightly broader menu and seating area; the technological equipment focuses on preparing döner meat, desserts and garnishes, and ensuring fast service; BHS helps select and deliver all necessary equipment.

Döner grill — the main equipment of a kebab café

The Kebab Café project — the vertical döner grill is the heart of a kebab café; the meat spit rotates vertically and the meat is sliced with a special knife mechanism. Gas or electric döner grill — a gas grill provides faster heating and a more authentic aroma; an electric grill is more suitable for locations without a gas connection or with strict safety regulations. Spit capacity — a standard spit holds 20–40 kg of meat; large cafés may use two grilling spirals; see Fast Food Projects. Meat storage — a refrigerator for meat not yet placed on the spit is needed next to the grill.

Saladette and toppings area

The Kebab Café project — a saladette is a refrigerated container with a lid that keeps toppings at the correct working temperature; it is essential in a kebab café. Toppings range — cabbage, onion, tomato, cucumber, various sauces (garlic, hot, mix); each topping has its own container; the saladette maintains them at +2…+8°C without relocation. Bread warmer — a special heater or toaster is needed to prepare pita or lavash; cold bread reduces the final product’s quality. Assembly area — near the service counter, meat is placed on warm lavash/pita, toppings and juices are added; quick serving in 30–60 seconds; see fast food kebab bus.

Kitchen layout and workflow in a kebab café

The Kebab Café project — the kitchen layout of a kebab café includes: the döner grill area, preparation area, service area and washing area. Linear workflow — meat is prepared (sliced from the spit) → placed on warm bread → toppings are added → packaged → the customer receives it; the process takes 60 seconds. Hot and cold zones — the döner grill creates a high-temperature zone; the saladette with toppings is located next to the service area, under the heater or separately; HACCP requires separating hot and cold zones. Fryer setup — fried potatoes are also popular on the menu; the fryer is placed in a separate area with an exhaust system above it; see Fast Food Projects. BHS provides kitchen layout in Europe.

Examples of Kebab Café projects in HoReCa

A 30–50 m² kebab café in Europe — a compact kebab café with 15–20 seats; 1–2 döner spits; saladette and service area on the service side; washing area at the back; BHS provides the setup in Europe. A kebab café in a shopping centre — a mall format with an enhanced exhaust system and a visually appealing service area. A roadside kebab café in a diner format — larger capacity (80–100 seats), 3–4 döner spits, a wider range of fryers; BHS provides the project. BHS offers kebab café setup across Europe.

Frequently asked questions

How many döner grills are needed for a kebab café? The Kebab Café project — a small kebab café with 20–40 customers per day requires one grill; a medium-sized one (100–200 customers) needs 2 grills or one high-capacity grill; contact BHS for equipment selection based on the planned customer flow; see Fast Food Projects.

What is the minimum area for a kebab café? The Kebab Café project — the minimum production area for a kebab café is 10–15 m²; in addition, a service area and, if seating is planned, a dining area are required; see fast food kebab bus.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.