Question 1

Should I choose gas or electric cooking equipment for my restaurant in Lebanon?

Accepted Answer

In Lebanon, gas is still the preferred choice for most restaurants. It heats instantly, works during power cuts (common even with generator backup), and most Lebanese chefs are trained on gas flames. Electric equipment makes sense for induction cookers, griddles, and specialty items where precise temperature control matters more than flame cooking.

Question 2

What cooking equipment do I need to open a restaurant in Lebanon?

Accepted Answer

At minimum, a Lebanese restaurant needs: a 4-burner gas stove with oven, a commercial deep fryer, a flat griddle, a salamander, and a bain-marie for hot holding. For larger operations, add a 6-burner range, a convection oven, and a charcoal grill. The exact mix depends on your menu — a shawarma joint needs different equipment than a fine dining restaurant.

Question 3

What is a convection oven and when do I need one?

Accepted Answer

A convection oven uses a fan to circulate hot air, cooking food 25–30% faster and more evenly than a traditional deck oven. In Lebanon, convection ovens are essential for hotels, catering companies, and any restaurant serving more than 60 covers. They handle everything from roasting chickens to baking pastries. IPEC supplies both gas and electric convection ovens in 4-tray and 10-tray configurations.

Question 4

What is a manakish oven and what sizes are available?

Accepted Answer

A manakish oven is a box-type metallic oven with salt and brick insulation, gas operated with 2-side burners, designed specifically for baking manakish — the traditional Lebanese flatbread topped with za'atar, cheese, or meat. Available in 100 cm and 130 cm sizes, these ovens reach the high temperatures needed for quick, crispy baking. The 100 cm is suitable for small bakeries and snack shops; the 130 cm handles higher production volumes typical of busy neighbourhood furn. IPEC also supplies saj ovens (dome-shaped convex griddles) separately for making traditional saj bread — they are distinct products for different baking styles.

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