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By Ray Winson | 30 October 2021

10 Tips to Buy Commercial Kitchen Equipment You Have to See

1. Buy commercial-grade equipment

It’s simply a must. Working with residential kitchen equipment is not only against health codes; the equipment you may find in a residential kitchen won’t be able to sustain the workload a restaurant needs.
 

2. Know when to buy new

Like in any business, it’s important to know when to buy brand-new equipment and gadgets. Keep in mind that some of them, like fryers or ice machines, are more vulnerable to corrosion and more prone to bacteria. Don’t take any risk and purchase them new.


3. Know when to buy used

Used commercial kitchen equipment can be a good idea. For example, gas stoves age better than electric ones. You can consider buying a used one to get great savings.
 

4. Consider leasing or the option of equipment financing

When you are seeking commercial kitchen equipment, you have other alternatives besides buying. You can lease it (the same way you would lease a car) or even turn to equipment financing.

Leasing can be a good option if the piece of equipment you need ages quickly. That way, by the time your leasing contract is over, you are not tied up to that piece of equipment that, by then, may be obsolete. Also, have in mind that some leases include some kind of insurance to cover any non-technical-related issue with the leased equipment.

5. Buy models less than perfect

Don’t judge a book by its cover! Your commercial kitchen equipment supplier will surely offer some pieces with dents, scratches, or other minor damages due to poor packaging, transportation, or because the piece of equipment was on display. The same goes for discontinued models. These conditions don’t affect the proper performance of the equipment, and you may get great savings if you choose to dance with the ugly one.

6. Look for the NSF logo

A health code violation can be devastating for your business. That’s why you should always look for the NSF logo. The National Sanitation Foundation gives this logo after conducting a series of tests that guarantee the commercial kitchen equipment is designed with food security in mind.

7. Buy only what you need

Don’t let the offers, discounts, and the latest trends in the food industry blind you from your purpose and real needs. Buy your commercial kitchen equipment based on your restaurant’s menu, the needs of your chefs, and the layout and size of your kitchen.

It makes no sense to buy something you won’t use, and it will only take some valuable room. The right equipment should always fit your specific needs and meet the goal of improving your productivity.

8. Check the warranties

You simply cannot afford to stop the food preparation process because a piece of your equipment breaks down. In the case of, let’s say, a commercial fridge or freezer, a malfunction can cost you hundreds of dollars in food. Always check if the piece of equipment comes with a warranty (and for how long) or if you have the option to buy one. Better safe than sorry.

9. Consider energy-efficient equipment

Energy-efficient equipment can be a bit more expensive, but you can save hundreds of dollars in utilities in the long run if you choose them.

10. Carefully plan your next commercial kitchen equipment purchase

Planning in advance will allow you to do proper research on the best providers, the best equipment pieces with better reviews, and, of course, the best prices. Many times a last-minute deal or a compulsive buy is a bad idea.

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