Equipment that’s Built to Last
There’s no point buying poor quality equipment that’s not fit for purpose. In a commercial kitchen you need commercial grade appliances.
Domestic appliances can’t cope with the demand of high volume venues and won’t have a commercial warranty, costing you more in the long run to replace.
Buying well established brands can give you confidence in your purchases, as well as a good warranty. The standard warranty on our products is 1 year (parts & labour). In many cases we offer longer warranties; this is indicated against our products online and in our catalogues.
Think Ahead
When planning your kitchen don’t forget to consider any future plans you have for your venue. Are you going to expand? Will your menu change drastically next season?
As your menu evolves is your kitchen flexible enough to cope? You don’t want to spend more money buying extra equipment when you could avoid this by thinking ahead from the start.
Purchasing items with a good warranty gives you more security, knowing that if your appliance prematurely breaks, it won’t cost the earth to fix or replace. Even if your appliance is out of warranty, our nationwide network of engineers are at hand to service any commercial catering equipment.
- Competitive Rates
- No Call-Out Fee
You can phone 011740755655 to discuss your requirements and arrange for a quotation. Once one of our team has established the fault we can assign a fully qualified engineer to quickly rectify the problem.
Daily Maintenance Checklist
To ensure your kitchen runs smoothly it’s vital you get your equipment serviced regularly. This way your kitchen runs safely and will continue operating at optimum efficiency. Well maintained equipment minimises running costs and prevents costs from downtime. And regular servicing maximises the life expectancy of equipment.
Although you should get equipment serviced on a regular basis, it’s also beneficial to complete a daily maintenance check on equipment.
Door Seals (Gaskets)
In refrigerators, dishwashers and ovens, check that all door seals (gaskets) are intact, clean and fit properly. If they are dirty, make sure they are cleaned gently so that doors close. If seals are found to be split or damaged, make sure they are replaced straight away.
Filters
In items such as warewashers, check that filters are clean, properly in place and well fitted. This helps the dishwasher operate more efficiently by preventing clogs, and also prevents the build-up of food particles that encourage bacteria growth. The dishwasher filter should be removed, solid food scraped off and rinsed under warm water to dislodge small particles.
Thermostats
Make sure that thermostats on all equipment are working accurately and that the temperature of the equipment is correct to ensure that food is not over or under cooked..
Ventilation
Kitchen ventilation is required to create a safe and comfortable working environment. Catering and cooking can produce significant quantities of fumes and vapours as well as large amounts of heat. Check that all vents on your equipment are unobstructed and free of a build-up of fat residues.
Gas Flame
Make sure that the flame from cooking ranges is blue. A yellow flame indicates incomplete burning and the release of unhealthy gases into the kitchen.
Alerts & Warnings
Never ignore warnings displayed by equipment. Failure to act on the warnings displayed will result in damage or breakdown of the equipment and could be a health and safety risk.
Chef Leasing
Affording the equipment you need can be difficult when you're just starting out. But have considered leasing?
Avoid the high set up costs of opening a café or restaurant with our comprehensive leasing service, helping you to spread the cost of essential catering supplies over a period of up to 3 years. Leasing your equipment leaves you with essential capital to invest into your business, from adverts to expert staff, helping your business excel in the catering industry.