Commercial Kitchen Equipment: Getting It Right First Time

If you're new to the restaurant industry, then it’s important that you do plenty of research before launching your new restaurant. Failure to do this will result in problems, some of which can be very expensive. It’s impossible to understand everything before you start, and some things are a matter of trial and error, but it’s important to minimise the risks as much as possible. Nowhere is this more important than in your choice of kitchen equipment.

When it comes to buying commercial kitchen equipment, errors can cost a significant amount of money. For this reason, your choice of equipment should be of paramount concern. Below, we’re going to help you to understand the process involved with choosing commercial kitchen equipment - getting it right now, means saving money in the long term.

1. The size of the equipment: as your first restaurant, it’s unlikely that you have a lot of space. Before you buy any equipment, you need to plan your kitchen. This means creating a 3D model (or use graph paper if you don’t have that technology to hand) and physically planning a to-scale model of the kitchen.

List every item that you need in order for the kitchen to function properly. This includes things like the sink, cupboards, preparation areas, and the equipment. Find suitable pieces of each type of equipment and then set about mocking up the 3D/graphic model. This will ensure that you buy the correct size of equipment.

2. The cost of the equipment: while you will be limited to a budget during the initial purchase point, you also need to factor in the long term costs of the equipment. You need to find out the following:
   1. What is the energy rating of the equipment? The higher the rating, the more your ongoing expenses will be. In other words, you'll pay more in electricity and gas.
   2. What are the maintenance costs? Does it require an annual service? Depending on the kitchen equipment design, you might need to change parts regularly. For example, oil filters in deep fat fryers.
   3. Does the equipment come with a decent warrantee? If you're buying kitchen equipment, then of course you should expect a minimum warrantee of at least 12 months. However, with the larger items, they should come with a longer warrantee – especially if they’re new, and especially if they’re expensive.
   4. Does the equipment have a solid reputation for durability? You don’t want to spend too much money if the kitchen equipment design is poor and of a low quality. They won’t last long, and they won’t perform at the standard you require for a commercial kitchen. Choose a respected brand where possible.

So, while an item might appear expensive initially, if the long-term costs are relatively low, it’s worth splashing out for this model than a cheaper version that will cost you more in the long run.

It is important that you carry out in-depth research into the equipment that you are thinking of buying. Failure to do this can result in expensive outcomes that you might not be able to address in the first few years of your restaurant being open.

If you would like further help and advice about choosing kitchen equipment for your new restaurant, then please visit Garners.