Before committing to purchasing the commercial kitchen fit-out, selecting the correct catering equipment can save a lot of money and time whilst the kitchen is being built.
Size to Your Menu, Not Your Worst Case
Large capacity kitchen equipment can cost more to operate than necessary and take up valuable space in your kitchen. Using the figures for your menu on a busy service day will give you a more realistic basis for choosing kitchen equipment. Using worst case scenarios can often result in kitchen equipment that is larger than necessary.
Match Power Source to Your Building
Gas, electric and induction all need to be supplied with power and extracted. Find out what services your building already has and compare the different models of equipment on offer. You may find that installing the kitchen you want will involve costly alterations to the building to enable the use of the equipment.
Check Hygiene Certification
Also important when choosing catering equipment, is that the materials in contact with food meet food contact material requirements for catering equipment under UK law. NSF-certified models are a common way to determine this.
Calculate Running Costs, Not Just Purchase Price
Even if a cheap oven may look like a good idea at first, in the end it can work out more expensive after three years of energy consumption and repairs. Ask your suppliers for the energy rating as well as the typical maintenance work required.
Confirm Lead Times and Dimensions Early
Check the lead time and dimensions of the appliance against your fit-out programme and order. One late appliance can hold up the whole installation.
If you are looking for Commercial Kitchen Installation, see www.targetcatering.co.uk/commercial-kitchen-designers.
Getting the basics of kitchen design right will save you so much time and money in the end.
