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When setting up new commercial catering, it has become important to purchase new equipments for the food service facility. Do you know what kind of gas your kitchen uses? Do you know how much space you have available? Do you know what kind of hood the equipment requires? Many details are often over looked when purchasing new commercial kitchen equipment that can cost you valuable time and money to resolve! Here are the most common overlooked details you should consider before making a purchase. It is important to be aware of the kind of gas or power requirements when purchasing the commercial kitchen equipment. There are different internal components to kitchen equipment designated for LP (Propane) and natural gas. Most manufacturers offer conversion kits for kitchen equipment so they can work for either type of gas requirements; however, they can become expensive. Therefore, it is beneficial to ensure you are ordering a piece of kitchen equipment already setup for the type of gas your facility has. In addition to ensuring, you specify the correct gas type, it is important to specify if your food service facility is at an elevation level of higher than 2,000 feet. Equipment that will be located above 2,000 feet may perform differently and therefore require different components. Some equipment can have gas and electric components or be completely electric. It is important to consult an electrician when purchasing a new commercial kitchen appliance to ensure that it has the correct voltage, amperage, and phase. Altering your electrical panel to accommodate an incompatible piece of kitchen equipment can become very costly. Almost all commercial kitchen appliances have to be covered by either a Type I (Grease Laden) or Type II (Non-Grease Laden) hoods. All commercial kitchen equipment required to be under a Type I hood must also be covered by a fire suppression system. It is important to consult the company that installs and/or inspects your fire suppression system about equipment you would like to add to your food service facility to ensure you have sufficient hood space and the proper fire suppression. The next important thing to remember is spacing in commercial kitchen. Spacing should not be left to guess work when planning for new kitchen equipment. You should measure the available space you have and compare it to the dimensions of the equipment before you purchase. Your fire suppression company should also be able to tell you whether local or state code requires equipment to be a certain distance away from other equipment. Some things to consider saving space would be to purchase equipment with multiple functions so you can eliminate multiple pieces of equipment (i.e. a 6-burner range with a 24" griddle and 2 standard ovens instead of stockpot burners, ovens, and a counter top griddle). Also, consider equipment form manufacturers, such as Blodgett, which offers combinations of stackable equipment. Most equipment either come with or has the option for casters instead of regular legs. This could be very beneficial to ensure that your staff can clean under, around, and behind the equipment. Lastly, it is important to understand that commercial kitchen equipment, such as kettles or braising pans, may have faucets on them, which require a plumbing connection but are not necessary to use the equipment. However, there are some pieces of equipment, such as steamers with broilers, which require a water line ran to the equipment or it will not function. Most of these pieces of commercial kitchen equipment will require a water filtration system, which can become costly. To avoid this, you should consider broiler-less steamers, where you manually fill the equipment with water. Author Bio: The author thinks that there are various kinds of commercial kitchen equipment that are indispensable for the functioning of the place. To know more, please visit the website firstdegree.com.au
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