Be a Smart Buyer

Anyone who works within the food industry will be familiar with the huge range of commercial kitchen equipment required to run a successful restaurant or cafe. Managers and buyers are responsible for ensuring that the correct equipment is purchased to maximise the skills of chefs and serving staff. When considering buying larger items of commercial kitchen equipment such as fridges, freezers and cooking units, it is important to consider how they will fit into the structure of the current work area. Firstly, the size of equipment needed must be able to fit safely into any existing space. A cramped and badly organised work space can lead to accidents and possible damage to existing equipment. Additionally, fewer staff will be able to work in a smaller cramped area, so keeping a kitchen as streamlined and simple as possible will result in greater productivity.

In correlation with the size of new cooking units or equipment, is the power that will be required to run them. Large items may use a good deal of power, and this should also be a consideration for buyers. The current capabilities of any kitchen must be able to accommodate any intended new electrical items; otherwise there may be a risk of damage to equipment. Some units may be powered by gas, which could provide a solution to power problems. However, if powered by canisters there must still be an adequate and safe place to store gas. This must be thoroughly checked and approved before any new commercial kitchen equipment is purchased.

Aside from larger items, 'commercial kitchen equipment' encapsulates everything that is needed to prepare and serve in a busy catering environment. These items can range from basic cookware and utensils, to clothing, cleaning and food storage solutions. When any supervisor, chef or buyer is searching for new or replacement articles for their kitchen, they must always try to find items that will allow staff to work safely and efficiently. Choosing the wrong items can slow down production and result in poor service with longer wait times for customers. It may be useful for buyers to search for new commercial kitchen equipment online. Many sites now offer a comparison tool, where multiple items can be selected and compared alongside each other. This makes it easier to match items to specific requirements, such as size, material and heat resistance. The specifics will of course change with each item, but using a comparison device makes it easier to explore every option. It is important to look for products with guarantees or warranty cover, to protect against any faults or damage incurred within the first year or so of use. Depending on the items these can vary largely in length and style, so buyers must check the small print carefully before committing to a purchase. It is often cheaper to buy equipment online, as reductions can be made on items bought in bulk, or purchased direct from the manufacturer. Various delivery options are also offered, and for those who need a replacement item in a hurry, next day delivery is generally available.

back