ContactMessage BoardsLinks  Home  
Featured Chefs
Gourmet Articles
Current Articles
Tips From The Pro's
What's Cooking?
Food Event & Media News
Archive Articles
Environmental Kitchen
Cookbook Reviews
Recipe File
The Wine Guy
Career Center
Ask An Expert
Search
Purchasing Equipment
gourmet articlesarchivepurchasing equipment
As time goes on the actual buying of a piece of equipment gets easier; the considerations however do not. When buying new ovens, stoves or coolers there are many obvious factors to take into consideration plus more than a few not so obvious...

Size- do not forget to include the space needed for gas pipes, steam injectors or for ventilation purposes. Secondly remember to take the ceiling in to consideration to. It can be very embarrassing when that beautiful cooler wrecks you ceiling tiles.

Construction- will any construction need to take place? Many older units have concrete slabs under them where, as most new units are on casters (modular). This can mean that the base has to be demolished and the floor re-tiled. Additionally will the fire system have to be adjusted moved or reinstalled or does the equipment require drainage or a water supply? Your cost could at least double at this point.

Power- electric draw, do you have enough power to run the equipment? This problem really comes to ahead when you switch out a gas deck oven to electric. Also the plug size must be reviewed.

European Vs American- if you decide to buy equipment from overseas, it is imperative to remember that European equipment is designed for metric sized pans and inserts and American for designed with inches in mind.

Bids- make sure the bids are apple for apple types of bids. Often equipment can seem much cheaper from one purveyor only to discover that the price does not include, freight, local delivery, installation, warranty

Delivery- with the cost of delivery taken in to account think about who is going to bring the equipment in to your kitchen. If are in a union hotel this might be a job that does not belong in house and once again you having an added cost.

Time- it is amazing how long it takes to source the exact item that you want, do not rush in to this. If you have to sit down and make annual capital requests start early and be thorough.

Read the small print- solid to stoves can look the same but come in about 15 different formats. This ranges from varying BTUs and stovetop configurations to a choice of wheels.

City codes- check on these especially when purchasing refrigeration. Certain code permits only specific types of refrigerant, or specify whether systems can be water-cooled or air-cooled. Air-cooled will take up more space once again.

Details- which way do you want the door to open. Should it be left or right hinged? Glass or metal doors? How many do you need and what should they be made of. Stainless is not always a necessity, in many cases where products will not come into contact with acid, nickel will work. Plastic is also a great alternative and is very dishwasher friendly...

Back to Top
 
 
Copyright © 2008