A Guide to Buying Equipment for a Commercial Kitchen

When it comes to equipment a commercial kitchen, there’s a fine line to walk between buying state-of-the-art high technologies, and keeping things within budget. However, it’s important that you buy the correct equipment for your kitchen and that you buy food service equipment that matches the aims of the restaurant. For example, if you want to cook cordon bleu, then you’ll need high quality equipment, but if you’re looking to service fast food, you need equipment that will allow you to cook high quantities in a short space of time. Whatever the type of restaurant, when buying catering equipment there are a few things to consider:


Quality Not Quantity

It’s tempting to scrimp on the costs in order to save money, but more often than not, this is a poor long-term strategy because what you save in the short term, you usually lose in the long term. This happens for several reasons:


Cheap equipment breaks down more often. This means that there are usually increased service costs associated with low quality equipment. You can overcome this to some degree by opting into to service plans. However, you should buy a service plan regardless of the quality of the equipment – unless it’s very cheap and easily replaced.


Cheap equipment makes lower quality food. It’s said that ‘a poor workman [sic] blames his [sic] tools’, and while this may be true in some professions, it’s certainly not true of the catering industry. We need very precise equipment to cook well.


Cheap equipment will need replacing earlier than its quality counterparts. While this is not always the case, more often than not, a quality item will last significantly longer than a lower quality item.



Another common saying is ‘keep it simple stupid’, or ‘KISS’ if you prefer. Simplicity should be factored in to everything that you do. By keeping things simple, you help to ensure several things:


Safety: the simpler the process, the less likely it is for things to go wrong. Health and safety is a massive issue in the catering industry and the simpler your food service equipment, the less likely people are to injure themselves.


Efficiency: When we keep things simple, we increase efficiency. Even very complex systems are broken down into smaller and simpler parts. Simplicity helps to make your kitchen a smoother run operation, and this has an effect on the bottom line – namely, in a positive direction.


Cost: the simpler a process, the fewer materials you use to achieve the same ends. It is also more cost effective because people spend less time on tasks, thereby better managing their time.



It is often better to stick to the same brand of goods when buying food service equipment. Again, there are numerous reasons for this:


People will know how to use the equipment. Manufacturers often build their machines with the same type of controls; so that once you know how to use one type of machine, you can use another machine of the same make.

Cost is often reduced because the manufacturer will offer you discounts as a valued customer. You can command quite a large discount by sticking with one supplier.


We hope that you found our guide to buying food service equipment useful. If you would like further information then please visit garnersfse

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