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The layout and design of a Commercial Cooking Equipment will have a significant influence on the functionality and the potential success of any food service operation. Careful groundwork and consultation by the designer and the knowledge of what dishes are on the menu is required in order to ensure cost efficiency and avoid cost blow up at a later stage.
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Restaurant, cafes, commercial kitchens and food factories require different types of equipment. A food service operator relies on kitchen equipment to cook everything on the menu and more, and if any equipment fails in the process, the whole business could come to a close. Purchasing equipment is a business expense and the biggest choice is usually whether to acquire a brand new item from a dealer or to obtain a used item from an auction house or another restaurant that is closing its doors. Both are viable options though in our experience it is a better choice to buy equipment with a good warranty and after sales service, which one can’t expect when buying 2nd hand gear.
Important to consider is whether the equipment is easily cleanable, strong enough to withhold any pressure, whether it is gas or electrical and what space there is available. Most equipment comes in modular form. Be it the European norm which usually is 700-750 mm in depth and comes in 400 mm wide size (400, 800 or 1200 mm) or the Australian norm which is usually around the 800 mm in depth and comes in 300 mm sizes (300, 600, 900, 1200) The consideration is always what it is that you need to use it for. Generally 1 flame is for 1 pot of hot water for heating up pasta etc, 1 flame is usually to allow for a stock pot, and the rest is for frying pans and the sizes obviously vary a lot.
Cooking Equipment Manufacturer should provide reliable after sales services because when equipment breaks down, it is mostly after business hours and this will impact greatly on the customer and the revenues of a hospitality shop. Also to consider is Electrical commercial catering equipment. The right placement of these devices i.e. toasters, griddle plates, hot plates, sandwich presses, micro waves, plate warmers, Robot coupés, mixers, blenders, juicers, meat minces and even electric cooking equipment is crucial, as the cord is always prone to be cut or burned and people can get electrocuted!
The layout and design of a Commercial Cooking Equipment will have a significant influence on the functionality and the potential success of any food service operation. Careful groundwork and consultation by the designer and the knowledge of what dishes are on the menu is required in order to ensure cost efficiency and avoid cost blow up at a later stage.
