How to keep from buying the wrong restaurant equipment for your commerical kitchen

Did you know that “shopping” for your kitchen should start in your kitchen? If you want to avoid making bad decisions about the expensive equipment you need to buy, remember these important factors about your kitchen and the products you are buying:

1. The Gas Requirements: One of the first things you should check in your commercial kitchen space is what your requirements are  (propane (LP) or natural gas). Identify the specific gas requirements of your kitchen and stick to them. This will save you money, time, and frustration when you find out that your commercial oven isn’t compatible with your kitchen.
2. Plumbing Needs: Certain items may or may not require plumbing (such as a braising pan or kettle) while others (like a steamer/broiler combos) must have a filtered water source. This will need more maintenance, but will increase the production rate of your steaming because you will not have to manually fill it. Assessing your plumbing needs before you buy will help you not only organize your commercial kitchen around the existing plumbing, but avoid buying a piece of equipment with features you cannot use.
3. External Factors: Did you know that elevation also comes into account when considering your industrial equipment? That’s right. If your building is over 2000 feet above sea level some commercial appliances will work improperly. There are various components and adjustments which can be made to make your equipment work, but many owners forget to look into it.

(Note: If you do buy the wrong type of gas fitting, attachments that can be purchased, but they will cost you. They are made for those who have existing equipment and move to a different location. If sending back the appliance won’t allow you to open on time, it might be worth the cost.)

1. Ventilation System Requirements: There are two types of hood which all commercial kitchen equipment requires. The difference is grease. Your fryer and most other cooking surfaces need ventilation hoods made to handle grease. If there is grease involved a “fire-suppression system” is also required. These are subject to inspection so be sure to contact a professional about your ventilation needs. Hood size, type, and height all matter when it comes to ensuring the safety of your staff and the perfection of your food.
2. The Other Side of Your Kitchen: Avoid buying equipment that won’t get the job done by properly assessing the volume you can expect from your clients. Whether you own a small deli, operate a pub, or service an entire hospital, your commercial kitchen equipment has to be able to handle the busiest times of your business well.

(Tip: When you make this assessment, don’t be stingy. Project your flow rates generously if you want to avoid having to re-buy inferior or overused commercial equipment because it did not handle the workload.)

1. Size Matters: Understandably, most of us consider our kitchen floor plan and equipment sized needs well before we head out to purchase, right… Right? This means taking measurements and sticking to them. If you head to the store, bring your tape. There is nothing that drives fear into the eyes of a commercial retailer like an entrepreneur with a notebook, a pen, and a tape measure. They already know what they want and they know you won’t be “settling” for anything, but exactly what you need.

Ready When You Are
The only thing you have left to do is head out and find the commercial equipment your kitchen needs at the price you want. You can start today by reading up on the latest products, booking yourself into the next trade fair and even browse some of the best products and reviews online. If you’ve done your homework you already know what you want, you just have to put a name on it. Bon Appetite!