subject: Choosing The Right Catering Equipment For Your Kitchen To Boost Profits [print this page] Choosing the right catering equipment for a bar, a restaurant, or a cafe is essential for a profitable business. Catering equipment has to be functional and fit into your kitchen design.
Buying restaurant equipment begins with customers desire, based on a real assessment, of what to buy and how much to spend.
On the one hand, buying the cheap catering equipment from an unfamiliar brand can help the finances, but on the other hand, buying from a reputable manufacturer can be more profitable in the long term. Another benefit of buying a product with a famous brand is a guarantee that it will comply with all the relevant regulations. You can usually also expect better aftersales and warranty service.
Catering equipment has to function at full capacity all of the time, thats why even the smallest of cafes should use only commercial specification equipment. For example: a domestic refrigerator unlike the commercial one is not designed for constant opening of doors; the commercial dishwasher has a quick (1-3 minutes) wash cycles and a very high (up to 1000 plates per hour) output.
When buying catering equipment it is important to choose the right duty design. Dont waste your money buying the heavy duty range for light commercial use, but dont buy light commercial equipment for heavy use. Many distributors offer a wide range of products from light duty catering equipment to heavy duty from manufacturers such as Parry, Foster Refrigerator and Blue Seal.
Gas or electric ?
Electric catering equipment products are usually cheaper to buy and easy to install.
Gas catering equipment products are more popular because of lower operational cost and higher power outputs. Also gas items dont waste energy on heating and keeping hot after use like the electrics. However, gas equipment requires a qualified professional installation which influences the final commissioning cost.
Warranty and spare parts.
Suddenly a broken machine can lead to great money loss. To prevent this, always check warranty details before buying. on-site parts and labour warranty usually coves free services calls, changing broken parts and sending an engineer to customer, while return to base means that customer has to return the broken product for repair. Sometimes it can take a lot of time and money to find a replacement for broken spares, particularly from an imported bit of kit.
Production Capacity
Last but not least, it is important to be sure that the chosen model of catering equipment has required specifications like capacity and output, and is easy to clean. To make the best return on your investment ensure that the purchased equipment has capacity for future business growth.
