Many professionals who have worked in the catering and restaurant business for a number of years and work in the kitchen area have an idea of what their ideal commercial kitchen would look like. For many chefs who look to branch out on their own this is one of the most exciting parts of opening their own business.
Regardless of what commercial grade equipment is being purchased, whether a Commercial 4 Burner Gas Oven like you can find at www.247cateringsupplies.co.uk/catering-appliances/commercial-ovens-and-ranges/commercial-ranges or perhaps a blast freezer there are number of things that you should consider perform you make that all-important payment.
Fit for purpose
It can be all too tempting to start ordering every item that you think you could ever possibly need but thinking about what sort of food and drinks you may be serving along with the equipment that you need to do this is the best way to make your equipment list. You should then make sure that you buy the best grade equipment that you can afford and should always go to a specialist like the company above to ensure that you are in fact commercial grade equipment. Using domestic equipment on a business level will result in the equipment breakdown and you being left with costly maintenance and replacement bills.
As your equipment is going to be in use for large parts of the day it is important that you pick items that are energy efficient to help keep the cost of your energy bills down a manageable amount. There is evidence to suggest that commercial kitchens can use up to two and a half times the amount of energy as any other business per square foot. When looking into this it is important to make sure that you check for any energy efficiency regulations that may affect your sector of business and ensure that all of your equipment meets these standards and are regularly checked and reassessed as they age.
This is one of the most important factors that food industry businesses need to consider on an on-going basis. There are around a million cases of food poisoning throughout the UK each year with the majority of these case occurring in professional food outlets. The equipment that you use can help to reduce the risks of some of the most common reasons why food poisoning occurs, for example blast chillers.