Essential Commercial Kitchen Equipment for Yacht Galleys: Complete Checklist

Equipping a superyacht galley demands more than listing restaurant appliances. Space is limited, the environment is corrosive and dynamic, and guest expectations are high. Each item must be chosen for performance, compact footprint, marine certification, and maintenance access.

This checklist walks through every zone inside of the galley,hot line, prep, cold storage strategy, bar and wine, deck cooking, dishwashing, ventilation, and fire systems.

1. Hot Line, Common Cooking Equipment

The hot line must deliver consistent output with limited footprint and secure anchoring. Choose marine-specific models with reinforced frames, secure door latches, and anti-tilt features.

• Commercial combi oven — programmable, with door locks, built-in water feed and recovery, and wet- and dry-mode performance. Size ranges: 6–10 GN 2/1 for midsize yachts; multiple units for larger galley banks.
• Heavy-duty induction ranges — faster heat-up, lower ventilation needs than gas; must include pot restraints, fixed knobs and IP-rated control panels.
• Commercial gas ranges — where gas is used, specify flame arrestors, automatic gas solenoids.
• Fryers — fixed oil tanks with spill containment, thermostatic cut-outs and secure lids.
• Charbroiler/salamander — low-profile models that match hood capture; specify splash and spark arrestors.
• Griddle — sealed edges and oil drainage to an approved grease recovery point.
• Countertop steamer — compact steam units for vegetables and reheating in motion.

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2. Prep & Cold-Prep Equipment

Prep areas should prioritize hygiene, fixed work height and refrigeration at point-of-use. On yachts, undercounter refrigeration and chilled prep counters save space while minimizing trips across decks.

• Refrigerated prep counters — GN-compatible, anti-tilt lids, stainless interiors with rounded seams.
• Undercounter refrigerators and freezer drawers — heavy-duty slides, secure latches and vibration isolation.
• Blast chiller (compact marine model) — critical for food safety and rapid cooldown; look for low-energy marine variants.
• Food processors, planetary mixers, slicers — fixed mounting points and safety interlocks.
• Vacuum pack unit — for portioning, preservation and sous-vide prep; water-management considerations required.
• Cold well/drop-in units — for salad and cold plating lines, with secure lids during transit.

3. Refrigeration Strategy

Because walk-in coolers and freezers are often impractical on many yachts, design a distributed cold chain: a mix of undercounter units, drawer freezers, remote-condensing cabinets and a blast chiller. Each unit must be vibration-isolated, use corrosion-resistant coils, and be serviceable in-place.

• Drawer freezers and refrigerated drawers — ideal for mise-en-place and quick access.
• Specialty wine coolers — multi-zone, anti-vibration, lockable.
• Temperature monitoring — networked sensors and alarms integrated with the vessel's management system.

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4. Pantry, Service & Bar Equipment

The pantry and bar act as the bridge between the galley and guest areas. Equipment here must be compact and quiet while supporting fast service.

• Underbar refrigerators and undercounter freezers — slim depths, top-mount or front-mount condensers depending on cabinetry.
• Ice machine — freshwater-filtered, corrosion-resistant evaporator, adequate daily output for guest count.
• Glasswasher — low-water use, quiet, with speed-rack compatibility.
• Back-bar refrigerators — temperature control for bottled beverages and soft drinks.
• Soda/beer dispense systems — pressure regulators, anti-surge assemblies and secure mounting.
• Espresso machine — marine-fixed, water-softening and pump protection recommended.

5. Wine Storage & Beverage Solutions

Proper wine care requires both temperature and vibration control. Onboard storage should be treated like a small cellar: multi-zone cooling, humidity control and vibration damping.

• Multi-zone wine cabinets — separate zones for reds, whites and sparkling.
• Vibration-isolated racking — soft-mounts and slotted cradles.
• Lockable storage — secure access while at anchor or during transit.

6. Deck Cooking & Outdoor Service

Outdoor culinary features sell charters. All deck appliances must be marine-rated, weatherproof and compliant with fuel safety rules.

• Fixed marine BBQ / grill — with flame guards, automatic gas shutoff and stainless housing.
• Portable induction or electric cooktops — for demonstrations and teppanyaki-style service.
• Outdoor hooding or localized extraction — where heavy smoke is anticipated, integrated with vessel exhaust routing.

7. Dishwashing, Waste & Water Management

A controlled wash area preserves hygiene while minimizing water usage and graywater volumes.

• High-temp passthrough dishwasher — reduced chemical use and faster cycles.
• Glasswasher — dedicated for bar operations.
• Pot-wash sink with pre-rinse unit — large capacity and splash guards.
• Grease interceptor — marine-compliant trap and safe storage for waste oil.
• Water-softening and filtration system — protects boilers, espresso machines and extends appliance life.

8. Ventilation, Hoods & HVAC Integration

Ventilation design on a yacht must be coordinated with the ship's HVAC and structural routing. Low-profile capture hoods, flexible duct connectors and make-up air systems are standard.

• Low-profile ducted hoods — with wet-chemical suppression integration and grease filters.
• Make-up air unit — tempering and balancing to avoid pressure differentials.
• Grease filtration — mechanical plus optional electrostatic stages for odor control.
• Vibration-dampened fans — marine-grade bearings and soft-mounts.

For detailed ventilation layout and capture calculations, align appliance heat loads with the vessel HVAC engineer and consult the galley layout guidance in the design brief. (See galley layout & ventilation guidance)

9. Fire Suppression & Safety Systems

Fire safety in a galley is regulated. Systems must be automatic, integrated with alarm panels and able to isolate fuel supplies.

• Hood wet-chemical suppression system — marine-approved (ANSUL or equivalent) with manual pull points.
• Automatic gas solenoid shutoff valves — linked to suppression and alarm systems.
• Portable extinguishers — appropriate agent selection for oil and electrical fires.
• Thermal detectors and flame sensors — redundant detection paths.
• Emergency cut-off interlocks — ventilation and power isolation when suppression is activated.

Coordinate all suppression drawings with the shipyard and class society for certification and sea trials. (See fire suppression & compliance)

10. Mounting, Anchoring & Installation Considerations

All equipment must be fixed to the structure with rated anchors. Consider weight distribution, centerline mounting for heavy loads, and service access.

• Fix-down brackets and anti-tilt mounting for all floor-standing units.
• Flexible water and gas connections with quick-disconnects for maintenance.
• Service clearances — ensure unit removal paths and panel access panels.
• Electrical supply — dedicated circuits, shore power switchgear compatibility and generator load planning.

11. Spare Parts, Redundancy & Maintenance Planning

Carry a compact on-board spare parts kit: thermostats, door gaskets, pump seals, filters and control fuses. Establish remote service agreements with suppliers and ensure access to fast shipping or regional service hubs.

• Recommended spare parts list — starters, thermostats, solenoids, door seals, common filters.
• Maintenance schedule — daily wipe-downs, weekly filter checks, monthly compressor inspections and annual full service.
• Supplier SLA — prioritize vendors with regional parts stock and marine refurbishment capability.

12. Procurement Checklist Table

Use this quick-reference table when procuring equipment. It lists category, typical marine features and priority for anchoring and ventilation.

13. FAQs

Q1: Can I use standard restaurant equipment on a yacht?

Standard units lack anti-tilt fixing, corrosion resistance and marine electrical protection. They may work initially but fail prematurely; procurement should prioritize certified marine variants.

Q2: How do I size refrigeration without a walk-in?

Design a distributed cold chain: undercounter units, drawer freezers, and a blast chiller sized to turnover rates. Calculate daily provisioning needs and cold replenishment frequency to determine capacity.

Q3: What is essential for deck BBQ safety?

Use flame arrestors, weatherproof housing, fixed gas shutoffs and a local suppression strategy. Position grills away from guest traffic lines and ensure accessible extinguishers.

Q4: How much spare parts inventory should a yacht carry?

Keep a minimal but targeted kit focused on wear items: gaskets, thermostats, pumps, filters and fuses. For longer voyages, increase inventory or ensure vendor access at common ports of call.

Q5: What ventilation requirement should I expect for a combi oven bank?

Hood capture and airflow depend on total heat output; as a guideline, estimate hood volumes in consultation with the HVAC engineer—typical capture rates for heavy combi work range from 1,000–2,500 m³/h per section, adjusted for vessel air balance.

Q6: How should I coordinate equipment selection with the shipyard?

Provide exact appliance footprints, weights, service clearances and connection points early in the build. Shipyards must confirm deck load capacity and route ducts, drains and electrical runs around critical structure.