Choosing the Right Equipment for Your Commercial Kitchen
When opening a restaurant, you have a lot of decisions to make. From the dining room furniture to the menu options, there's a lot of planning that goes on. One of the most important decisions you need to make is what commercial kitchen equipment to purchase. With so many choices, where do you start? Today's blog from Fast Fix LLC offers a few considerations for when you're looking at restaurant equipment.
One of the largest expenses associated with opening a restaurant is the commercial kitchen equipment. Purchasing used equipment is a great way to save on some of your start-up costs, but it has its pros and cons. Aside from costing less, used equipment is often times in pretty good shape because of the high failure of new restaurants. Many used pieces have only been in service for a year or two, and if you can get multiple pieces of equipment from the same dealer, you can often negotiate a bundle price or get a freebie thrown in. The downside of buying used equipment is that there's no warranty. Used equipment is usually sold "as is" and if it breaks, you're just out of luck. Then you'll end up spending more money than if you had bought it new in the first place. Certain pieces of food-service equipment are better to purchase used than others. Gas ovens and ranges typically have a long lifespan, and therefore, are good candidates for buying used. It's typically advised to avoid purchasing used refrigeration units and commercial ice machines, as there are too many things that can fail or contaminate over time.
While gas is generally cheaper than electric, that doesn't necessarily mean it's the best option. The decision on gas vs. electric should be dependent on the specific piece of equipment. Ovens & Ranges for example, are often better with gas because they heat up incredibly fast. Electric burners take longer to heat up and in a commercial kitchen, speed is important. Due to the fact that steamers are heavily used in most restaurants, gas is more common. However, if you run a smaller operation, where steamers aren't used as often, a smaller electric steamer is generally less expensive. Grills, griddles and broilers are typically preferred to run on gas as well. Griddles are typically on for extended periods of time, especially in fast-food restaurants, and with gas, you're able to reduce the heat without long recovery times when it needs to heat back up. When it comes to fryers, the make and model will determine whether you're better off with gas or electric. Countertop fryers are typically electric, while standard floor models then to be gas because they heat relatively quickly and their cool zone makes them easier to clean. Open pot floor model fryers tend to be electric because they heat more evenly and have fewer hot spots.
Another factor to consider is energy efficiency. While gas equipment may heat up more quickly, it often isn't as efficient as electric equipment. This is because gas equipment will lose some of its energy as vapors escape. Keep in mind this can make your kitchen hotter as well, which can lead to the AC working harder and using more energy. When choosing Energy Star equipment, the cost is often more upfront, but you'll save money in the long run with lower energy bills. In fact, restaurants that invest strategically in their equipment can cut utility costs by 10-30% without sacrificing service, quality or comfort. In addition, Energy Star steam cookers, dishwashers and ice machines are up to 90% more water efficient as well.
Whether you choose new or used, gas or electric, Fast Fix LLC is here for all your Missouri restaurant equipment maintenance and repair needs! We offer honest, reliable, professional commercial food-service equipment repair in Western Illinois and Missouri. Whether you're in need of emergency repair services or need to schedule warranty work, give us a call at 573-544-0456.
Fast Fix LLC. Restaurant Services
9403 County Road 154
Auxvasse, MO 65231
Phone: 573-544-0456
St. Louis Customers: 636-FASTFIX
Website: www.FastFixLLC.com
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New vs. Used
One of the largest expenses associated with opening a restaurant is the commercial kitchen equipment. Purchasing used equipment is a great way to save on some of your start-up costs, but it has its pros and cons. Aside from costing less, used equipment is often times in pretty good shape because of the high failure of new restaurants. Many used pieces have only been in service for a year or two, and if you can get multiple pieces of equipment from the same dealer, you can often negotiate a bundle price or get a freebie thrown in. The downside of buying used equipment is that there's no warranty. Used equipment is usually sold "as is" and if it breaks, you're just out of luck. Then you'll end up spending more money than if you had bought it new in the first place. Certain pieces of food-service equipment are better to purchase used than others. Gas ovens and ranges typically have a long lifespan, and therefore, are good candidates for buying used. It's typically advised to avoid purchasing used refrigeration units and commercial ice machines, as there are too many things that can fail or contaminate over time.
Gas vs. Electric
While gas is generally cheaper than electric, that doesn't necessarily mean it's the best option. The decision on gas vs. electric should be dependent on the specific piece of equipment. Ovens & Ranges for example, are often better with gas because they heat up incredibly fast. Electric burners take longer to heat up and in a commercial kitchen, speed is important. Due to the fact that steamers are heavily used in most restaurants, gas is more common. However, if you run a smaller operation, where steamers aren't used as often, a smaller electric steamer is generally less expensive. Grills, griddles and broilers are typically preferred to run on gas as well. Griddles are typically on for extended periods of time, especially in fast-food restaurants, and with gas, you're able to reduce the heat without long recovery times when it needs to heat back up. When it comes to fryers, the make and model will determine whether you're better off with gas or electric. Countertop fryers are typically electric, while standard floor models then to be gas because they heat relatively quickly and their cool zone makes them easier to clean. Open pot floor model fryers tend to be electric because they heat more evenly and have fewer hot spots.
Energy Efficiency
Another factor to consider is energy efficiency. While gas equipment may heat up more quickly, it often isn't as efficient as electric equipment. This is because gas equipment will lose some of its energy as vapors escape. Keep in mind this can make your kitchen hotter as well, which can lead to the AC working harder and using more energy. When choosing Energy Star equipment, the cost is often more upfront, but you'll save money in the long run with lower energy bills. In fact, restaurants that invest strategically in their equipment can cut utility costs by 10-30% without sacrificing service, quality or comfort. In addition, Energy Star steam cookers, dishwashers and ice machines are up to 90% more water efficient as well.
Whether you choose new or used, gas or electric, Fast Fix LLC is here for all your Missouri restaurant equipment maintenance and repair needs! We offer honest, reliable, professional commercial food-service equipment repair in Western Illinois and Missouri. Whether you're in need of emergency repair services or need to schedule warranty work, give us a call at 573-544-0456.
Fast Fix LLC. Restaurant Equipment Service & Repair -
One Call Does It All!
Fast Fix LLC. Restaurant Services
9403 County Road 154
Auxvasse, MO 65231
Phone: 573-544-0456
St. Louis Customers: 636-FASTFIX
Website: www.FastFixLLC.com
"Like" us on Facebook
"Follow" us on Twitter
"Follow" us on LinkedIn
"Follow" us on Google
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