RE: Equipment list
Dogman, here's a few suggestions ...
1) become acquainted with some possibilities for your floorplan and equipment. From other restaurants - books on commercial kitchens (try large bookstores and local college culinary arts programs) - equip suppliers etc.
2) find out if the health department has any information about floorplans and any equipment specs they require etc on a (their) website.
Get as much advance info as possible. If you call them at this time, have a list of questions prepared in advance and sweet talk the secretary as possible - dig for every bit of information you can. If you actually get the inspector on the phone - ask him when the best time to call is once you get a bit better prepared.
If it's possible to eventually be on an inspector's good side, being prepared when you deal with him/her will help.
3) Call the local *Building* Department to determine anything they will also require of you. Have them come out if they are willing to examine your proposed premises. This starts, and is the foundation for, your startup expense list ... and unless you have an unlimited amount of capital, also impacts the other things you will or will not have money for.
(while you're talking to them, for future reference, ask whether they have any part in the process of getting your liquor/beer license while you're at it)
4) now while re-evaluating your running-list of accumulating costs for refrigeration repairs, grease trap replacements, ventilation system replacements, digging up the floors etc etc ... put together a *tentative* floor plan and equipment list along with spec sheets for EACH potential piece of equipment. New ... used ... leased ... etc.
5) *Now* call the Health Department inspector and find out the specifics for floorplans and equipment they will require of you. Try to talk to the person who will actually handle your case. Have your written tentative floor plan in-hand as you talk. Never assume that because something was used by a previous tenant it will be acceptable now. Don't forget to find out the fee they will charge to evaluate your plans/drawings and open your case. Try to get a brief comment on each piece of your equipment. Go to the bar for the rest of the day.
6) go back and re-figure what you can now afford ... re-do your floorplans and equipment lists accordingly. Double and triple check that everything is in order ... then, submit your drawings/plans and go to church - pray and light candles.
7) finally, once your plans are *approved*, now and ONLY now go and obtain ANY equipment.
It is an expensive mistake to spend money on equipment that will turn out not to be acceptable. It is amazing how quickly new restaurant setup and opening costs can stack up. You can get bit in the ass easily and not have seen it coming. Get bit hard enough and you'll be out of business before you even get going.
Best of luck,