Which Built-in Appliances Belong in an Outdoor Kitchen?

An outdoor kitchen is not a collection of appliances pieced together over time. It is built once, and anything forgotten will cost double later. Retrofitting a water connection might mean opening up the floor again in the worst case. Planning the pizza oven too late reveals that there's simply no space left.

The decision on which built-in appliances to include therefore belongs at the very beginning of the planning process. Not at the end.

The Built-in Grill: More Than Just a Grill Grate in an Opening

Anyone who has never worked with a fixed built-in grill underestimates the difference. You stand at a comfortable working height. The countertops to the left and right are flush. The grill is not a foreign object on the terrace but an integral part of the kitchen lineup.

This only works if the grill is specifically designed for built-in installation. A standard freestanding grill cannot simply be dropped into an opening. Built-in appliances feature defined ventilation openings, precisely regulated downward and outward heat exhaust, and they can be serviced from the base cabinet without dismantling the entire kitchen.

The question of gas or charcoal is one of cooking style. Gas preheats in about five to ten minutes, is adjustable, and turns off when you're done. Charcoal takes 30 to 45 minutes until the coals are evenly glowing. In return, it imparts a flavor to the grilled food that gas cannot match. We have described what really sets the grilling methods apart in our dedicated article on gas grills, charcoal, and kamado.

For both: The grill largely determines the width and the base construction of the kitchen. It is the first thing set in stone during planning.

Outdoor Refrigerator: Why a Standard Fridge Fails Outdoors

A household refrigerator is designed for constant indoor temperatures between 16 and 22 degrees. Outdoors, it faces 35 degrees in the blazing summer sun and night frosts in autumn. Its compressor is not sized for this range. It either runs at full speed, overheats, and fails, or it shuts off completely in the cold.

Outdoor refrigerators are built differently. They operate reliably at ambient temperatures from -10 to +43 degrees. Their seals are designed for moisture and varying conditions. The housing is conceived for installation behind kitchen fronts.

This means: In Theiss outdoor kitchens, you don't see a refrigerator from the outside. The front matches the rest of the kitchen. Behind it is an appliance built precisely for these conditions.

For size: A unit with 85 to 115 liters capacity suffices for most scenarios. Drinks for an evening with six guests, a bowl of salad, marinades. For larger gatherings, consider two smaller units—one for beverages, one for ingredients.

Sink, Fresh Water, Wastewater: The Question Most People Ask Too Late

Once you've had a sink outdoors, you won't want to be without it. You wash your hands without going inside. You rinse vegetables right where you're working. You fill pots without a long trek.

Fresh water is rarely the issue. Most gardens have an outdoor faucet that can be extended with proper surface-mounted piping. Those who don't want a fixed line can use a quick-connect at the faucet, attached seasonally and shut off in winter.

The real question is wastewater.

Dirty water from an outdoor kitchen has to go somewhere. The cleanest solution is a direct connection to the sewer system, which is possible on many properties but may require consultation with a plumber and the municipality. This is something you should clarify early, not after installation.

For hot water: A small instant water heater installed directly under the sink is the simplest solution. It heats only when you draw water, requires no tank, and still delivers hot water after the fifth guest. A prerequisite is an electrical connection, which should be present anyway in a well-planned outdoor kitchen.

Side Burner: The Difference Between Grilling and Cooking

A grill alone is not a stove. Anyone who wants to simmer sauces, keep sides warm, or prepare multiple components in parallel needs a second burner.

A side burner with one or two gas rings sits next to the grill, flush in the worktop or as a separate element. It functions like a gas cooktop, just without the surrounding kitchen. Outdoors, it's even more practical than indoors: no extractor hood and no ventilation issues. High-powered wok burners deliver heat that a standard indoor stove cannot achieve.

Anyone who enjoys preparing sauces for grilled dishes, serving risotto, or simply wants more cooking flexibility should not strike this from the planning list. It is one of those items that costs little but delivers a lot.

Pizza Oven: For Those Who Want More Than Just Grilling

A built-in pizza oven transforms how you spend evenings outdoors. Not because pizza is particularly elaborate, but because it generates a heat unmatched by any other appliance.

Theiss offers its own oven, the Brissago P1, which integrates seamlessly into the outdoor kitchen structure. It is available in two variants: wood-fired and gas.

Wood imparts a smoky aroma to the dough and toppings that many consider irreplaceable. Preheat time is about 20 to 30 minutes, then the oven reaches 400 to 500 degrees. A pizza takes just 90 to 120 seconds afterward. Baking multiple pizzas in succession works at consistent heat.

Gas is faster. 10 to 15 minutes, and the oven is ready. The temperature can be precisely controlled, which makes a difference when baking anything besides pizza: bread, focaccia, roasted vegetables. Gas is also the choice for spontaneous use, without needing to organize wood and ignition materials beforehand.

A pizza oven is not for occasional use. If you want one but know it will only be fired up once a month, you're better off using the space differently. But if you envision evenings gathered around the oven—with guests, children, homemade dough—you won't want to be without it.

What Ultimately Matters

A complete outdoor kitchen with grill, refrigerator, sink, side burner, and pizza oven is a full outdoor restaurant. Theiss Avers is designed for this: modular construction, each appliance has its place, and all connections are planned from the start.

For a simpler start, the Falera with two to three appliances covers most needs. Grill and refrigerator handle the essentials.

What pays off for both: Preparing all connections—power, water, gas—from the outset, even if you add an appliance in two years. An empty conduit prepared during construction costs almost nothing. Installing it later, once the floor is sealed and the cladding mounted, costs considerably more.