15 important considerations before you purchase catering equipment. This could save you hundreds of pounds by reducing the risk of costly mistakes and oversights.
1
If you are considering gas appliances, which type of gas do you have in your premises? Natural Mains or LPG Cylinder gas?
You will need to know this prior to ordering your gas equipment, as gas components such as jets are different for each. This could be a costly oversight so have it confirmed.
2
Have you had your Gas and Electric Capacity assessed?
Having your gas volume and meter, and your power supply confirmed by a professional installer will ensure appliances can operate to optimum performance. A common oversight is connecting a run of commercial appliances to a domestic gas supply with the obvious knock on effect of poorly operating equipment and very expensive retrospective installations. You will be surprised how common a practice this is!
3
If you are considering an all electric kitchen, do you have 3-phase available in your building?
Most commercial catering equipment requires a 3-phase power supply. Having 3-phase opens all purchase options for electrical equipment. Having an all-electric kitchen also removes the legal requirement for gas compatible extraction and a gas interlock. This alone could cost £thousands in start up costs before you’ve bought your first pan!
4
Are your ‘services’ within a meter of supply?
Installation engineers expect to connect all appliances to prepared power, gas, water and drainage generally not more than a meter away. When planning your kitchen you should consider the site of all equipment as it is more economical to install services at this stage. If an install engineer has to do this whilst installing your equipment, costs can rack up dramatically.
5
Is access into your premises restricted? Have you considered the following to ensure the delivery and siting indoors of equipment goes efficiently? You will be surprised how many combi ovens or bench fridges can’t fit through doors when being delivered….
- Doorway Width & Height
- Corridor access
- Height of doorsteps and thresholds
- Stair up & Stairs down
- Willing staff to assist getting equipment indoors.
6
If you desire gas appliances, do you have correct extraction and a gas interlock that conforms to Gas Safe legislation? If not read on.
UK Gas Regulations requires all commercial gas equipment be sited beneath an extraction canopy of a suitable size, which is connected to a gas interlock that shuts down the gas supply in the event of a power cut. Do not be tempted to get round this regulation as a visiting gas safe engineer has the authority to place an immediate prohibition notice on illegally installed equipment and gas supply.
7
Are you already acquainted with a local and reputable Commercial Catering maintenance and installation engineer?
Building a productive relationship with a qualified engineer (Gas Safe accredited and ‘Com Cat 5’) is as valuable as having a good solicitor. He/she can provide equipment maintenance to keep your equipment working properly (and legally), respond smartly to break downs, offer favourable tariffs and become a genuine business asset.
8
Are you able to collect rather than have your equipment delivered?
Delivering large apliances is expensive. If you are able to collect your equipment from your supplier, this reduces costs substantially. It also means you get to see the equipment prior to dispatch and meet the supplier and their place of work. Getting to meet your suppliers in person builds a rapport and empathetic understanding of your present and future requirements.
9
If you are a new start food business, have you discussed your project with your local Environmental Health Practitioner?
Environmental Health Officers (EHO’s), as they are commonly known as, are a great source of guidance, suport and advice. They can provide staff training, bring you up to speed with related legislation, make you aware of your obligations and provide mandatory business audits to ensure you are abiding by the rules and not putting staff and customers at risk. You will also need their endorsement to run a food related business. Building a great relationship with your EHO will provide confidence and invaluable expertise in food hygiene law. They can be contacted via your local town council offices.
10
Have you heard of the business management tool known as ‘Safer Food, Better Business’?
This is a superb kitchen management tool, created by catering managers, EHO’s and chefs in conjunction with the Foods Standards Agency. It provides a training matrix, 12 months of food temperature recording, operating procedures and advice to remove kitchen hazards and risk to food safety. This pack is free and can be ordered direct from the Food Standards Agency. The pack includes a DVD which illustrates how to get the most out of the pack. The Foods Standards Agency can be contacted on 0845 606 0667. Once you have the pack all you need to do is personalise it to your business!
11
If you are considering a convection oven, have you discovered the cost benefits and cooking advantage a combi steam oven can give?
A combi oven offers your kitchen so much more than a straight-forward convection oven. You can steam, poach, roast, bake, finish, blanch, re-heat and regenerate. Roasted meat shrinkage reduces by up to 15%, food quality is preserved, but most importantly, a combi oven gives your kitchen a huge operational advantage because it removes the need for a separate steamer, convection oven and gives you finite functional control over consistency and quality. Most baking processes require a moist atmosphere – you can control humidity and steam levels in a combi making it ideal for baking.
12
How are you planning to purchase your equipment – have you considered lease purchasing?
The key advantage to lease purchasing is you can spread your outlay and set up costs over a period to suit your predicted financial status. It also offers a swift means to purchase the right equipment in a timely fashion. A typical lease arrangement requires a small deposit and monthly payments over the agreed period.
13
Do you have the correct type of flooring and wall covering in your kitchen?
Protecting staff during their shift is a serious requirement, so making your floors in your kitchen, porter and storage areas easy to clean spills and none slip has to be a serious consideration to remove slip and trip hazards. Altro flooring is quite common, none slip, is easy to lay and available in several colours. Similarly, your walls must be easy to clean and be covered in a hygienic material. Ceramic tiles are cheap but tedious to apply – they also have to be impermeable to water and bacterial growth. Hygienic wall cladding is easy to clean, endorsed by EHO’s and provides a rapid wall covering solution.
14
Have you discovered the very real business advantages to purchasing professionally reconditioned equipment over buying brand new equipment? Did you know there is a genuine alternative to burdening yourself with the shock of brand new prices?
From the largest chain of hotels to a landlord setting up their first kitchen, your capital budget is probably the most serious consideration. Commercial catering equipment, particularly the premium brands is prohibitively expensive brand new so considering professionally reconditioned saves you thousands of pounds. It gives you access to out of reach brands without the shock of brand new prices, first year depreciation and teething problems. Buying reconditioned equipment offers a genuine and viable business solution and one perhaps you haven’t considered seriously. You will be surprised how big this market sector is and level of technical professionalism within.
15
The benefits of a commercial dish & glass washer?
A dish and glass washer, washes at a high temperature using proprietary detergents and rinse agents to maintain the quality of your tableware and preserve a hygienic cleanliness. Their performance is more economical and efficient than staff stood at sinks and removes back breaking tedium, soggy tea-towels, wet floors, inconsistent results and very quick throughput.
