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IHow to Start a Fries Shop in 2026: Equipment, Costs & Complete Setup Guide
Are you planning to open a fries shop, Belgian frituur, Amsterdam-style fries store or loaded fries concept?
The concept may look simple: potatoes, oil, toppings and great packaging. But behind every successful fries business is a professional kitchen designed to produce crispy fries quickly and consistently during peak hours.
Choosing the right commercial fryer, refrigeration, extraction system and kitchen layout can make a major difference to your production capacity and daily workflow.
At Trendchef Professional Kitchen Equipment, we supply professional frying and commercial kitchen equipment for entrepreneurs, restaurants, food trucks and foodservice businesses.
Whether you are starting a fries business in Amsterdam, Belgium, France, Germany, elsewhere in Europe or internationally, this guide explains what you should consider before opening your store.
The exact equipment depends on your menu, expected production volume, available space and energy supply.
A professional fries shop will typically require:
For a loaded fries concept, additional refrigerated preparation space can be important because toppings, sauces, vegetables, cheese and meat products need to be organised efficiently.
The kitchen should ultimately be designed around one objective:
getting orders from the fryer to the customer as efficiently as possible.
Your fryer is one of the most important investments in the entire business.
A small fryer may work perfectly during quiet periods but become a serious bottleneck when dozens of customers arrive within a short period.
When selecting a commercial fryer, consider:
For busy fries businesses, production capacity is often more important than simply buying the cheapest fryer.
One of the first decisions is your energy source.
A professional natural gas fryer can be an excellent choice for permanent restaurant locations with a suitable gas installation.
Gas fryers are widely used in professional fast-food businesses because high-powered models can provide strong heating and fast temperature recovery.
They are particularly interesting for:
Always verify the available gas installation and local technical requirements before selecting the equipment.
For mobile businesses and locations without a natural gas connection, propane or butane commercial fryers can provide greater flexibility.
These systems are frequently considered for:
The correct gas type, pressure, ventilation and professional installation must always match the equipment and applicable local requirements.
Electric kitchens are becoming increasingly relevant, particularly in locations where gas is unavailable or where an all-electric kitchen is preferred.
Professional electric fryers can be used in:
Before purchasing an electric fryer, check the available electrical connection carefully.
Professional high-capacity fryers can require considerably more power than standard kitchen appliances.
Not every fries shop has to follow the same concept.
A strong concept gives customers a reason to choose your business instead of another takeaway around the corner.
Belgian-style fries remain internationally recognisable.
A traditional concept can combine fresh fries with sauces and popular snacks while focusing heavily on product quality and fast service.
Amsterdam has become strongly associated with premium fries served in a cone with a wide selection of sauces and toppings.
This concept can work especially well in areas with significant pedestrian traffic and tourism.
Loaded fries allow entrepreneurs to turn a relatively simple product into a much broader food concept.
Examples include fries topped with:
This creates opportunities to build a distinctive brand rather than competing only on the price of a portion of fries.
This is one of the most important questions to answer before purchasing equipment.
Don’t calculate capacity based only on your average hour.
Calculate it around your busiest hour.
Imagine your business normally sells 20 portions per hour but sells 80 or 100 portions during Friday evening peak service.
Your kitchen needs enough capacity to handle that peak without creating excessive waiting times.
Consider:
portions per hour × average portion size = required hourly production
You should then allow additional capacity for temperature recovery, other fried products and unexpected peaks.
A shop selling only fries has different requirements from a business frying fries, chicken, fish and snacks simultaneously.
For a small startup, one or two commercial fryers may be sufficient.
Higher-volume businesses can benefit from a complete professional frying wall or frying line.
A complete frying system can combine several functions within one professional workstation.
Depending on the configuration, this may include:
Trendchef already supplies professional bakwanden and frying systems in gas, propane and electric configurations for cafeterias, snackbars, fish businesses and food trucks. (trendchef.nl)
Frying equipment gets most of the attention, but refrigeration is equally important.
Depending on your menu, you may require:
For loaded fries concepts, a practical refrigerated preparation station can significantly improve workflow.
Your employees should be able to take the fries from the fryer, add toppings and finish the order without repeatedly walking across the kitchen.
Professional frying produces heat, grease vapour and odours.
Therefore, extraction should be considered before designing the final kitchen layout, not after the equipment has already been installed.
Depending on the premises and local regulations, your installation may require:
Requirements vary between countries, municipalities and individual premises, so always check the applicable regulations before installation.
Professional stainless-steel furniture provides a hygienic and durable working environment.
A typical fries shop may use:
The best layout minimises unnecessary movement.
Ideally, the workflow should move naturally from:
storage → preparation → frying → seasoning/toppings → serving.
Loaded fries require slightly different planning.
The fryer still produces the core product, but the finishing station becomes extremely important.
Think about how many different toppings you want to offer.
A large menu may require additional:
Keep the menu operationally manageable.
Ten toppings that can be prepared quickly can sometimes be more profitable than thirty toppings that slow down every order.
The same professional kitchen principles apply to fish businesses.
However, you should consider separate frying capacity for different products and the production volumes expected during busy periods.
Trendchef supplies professional frying equipment and complete frying systems suitable for fries and fish applications. (trendchef.nl)
A well-designed fish & chips kitchen may combine:
Fried chicken can substantially expand a fries concept.
Loaded fries with chicken, chicken tenders and chicken burgers allow multiple menu items to share ingredients.
But chicken production can require separate preparation procedures and frying capacity.
Do not automatically assume that the same fryer should handle every product.
Design the kitchen around food safety, product quality and production flow.
Churros can provide another revenue stream, particularly in tourist areas, shopping locations, events and food trucks.
A concept could combine:
Fries + Loaded Fries + Churros
using professional frying equipment while keeping the menu relatively focused.
Depending on production requirements, dedicated frying equipment may be preferable.
You don’t necessarily need a permanent restaurant.
A professional fries concept can also operate from a food truck or trailer.
The challenge is space.
Every centimetre matters.
Foodtruck equipment therefore needs to be selected as one complete system:
Trendchef currently offers foodtruck solutions that can incorporate professional fryers, refrigeration, stainless-steel furniture, extraction and other kitchen equipment. (trendchef.nl)
There is no universal figure.
The investment depends heavily on whether you buy new or used equipment, the size of the premises, required construction work, extraction system and desired production capacity.
Equipment is only part of the total startup budget.
Consider:
Trendchef’s existing commercial kitchen cost guide estimates a broad equipment budget of approximately €15,000–€60,000 for a snackbar/takeaway, although the final amount can fall outside this range depending on the project. (trendchef.nl)
Both can make commercial sense.
New equipment provides the advantage of choosing equipment specifically for your concept and expected production.
Used professional equipment can reduce the initial investment.
When buying used frying equipment, inspect more than the appearance.
Pay attention to:
The cheapest fryer is not necessarily the cheapest fryer to operate.
One of the biggest mistakes when opening a food business is designing the kitchen for quiet periods.
Imagine that your concept becomes successful.
Can the kitchen handle:
50 orders?
100 orders?
200 portions during peak service?
Think about where employees stand.
Think about where raw products enter the workflow.
Think about where finished orders leave.
Think about how oil is filtered or drained.
Think about cleaning.
Think about refrigeration access.
A professional kitchen should support your business rather than limit it.
Trendchef is based in the Netherlands and supplies professional commercial kitchen equipment.
For international projects, equipment selection should take into account the destination country’s:
Never order professional equipment internationally based only on dimensions and price.
Technical compatibility is essential.
Trendchef can assist entrepreneurs looking for professional frying equipment for concepts in markets such as:
The Netherlands
Belgium
France
Germany
Spain
Portugal
Italy
Scandinavia
and other European markets.
We can also discuss suitable equipment and transport possibilities for projects outside Europe.
Trendchef also welcomes enquiries from professional dealers, kitchen companies and distributors looking for commercial frying solutions.
Tell us:
We can then discuss which equipment may suit your market.
Trendchef is more than an online catalogue.
Our current range includes professional commercial fryers, bakwanden, frying systems, foodtruck installations, refrigeration, stainless-steel furniture and complete commercial kitchen equipment. (trendchef.nl)
This means we can look at the complete project instead of only one appliance.
Whether you need:
one fryer, several fryers, a complete frying wall, a foodtruck installation or a complete commercial kitchen, contact us with your concept.
Perhaps you have found a location in Amsterdam.
Maybe you’re planning a Belgian fries concept in France.
Or perhaps you want to launch loaded fries in Germany, Spain, Dubai or another international market.
Start with three questions:
What are you going to sell?
How many portions do you expect during your busiest hour?
Will you use natural gas, propane/butane or electricity?
Once those answers are clear, selecting the right professional frying equipment becomes much easier.
Trendchef Professional Kitchen Equipment supplies professional solutions for:
French fries • Belgian fries • Amsterdam fries • Loaded fries • Fish & Chips • Churros • Chicken • Fast Food • Food Trucks • Restaurants
Contact Trendchef and tell us about your new concept, required capacity and delivery country.
Trendchef Professional Kitchen Equipment
‘s-Hertogenbosch, The Netherlands
Tel / WhatsApp: +31 (0)85 0600126
Email: info@trendchef.nl
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