Abstract: In a quick-meal restaurant installation, a service space is located on one side of a furniture unit and seats are provided for customers on the other side. The unit consists of modules assembled together and each having a portion forming a table. Each module is provided with cooking equipment such as an electric hotplate and an electric fryer, as well as an automatic dispenser fitted with push-buttons for selecting beverages. Suction hoods mounted on a beverage-dispenser support console serve to carry away cooking smoke through the interior of the console to a general collector duct and chimney.