Numerous standard restaurant and cafe kitchens have commercial equipment lasting for decades, which clearly means that they have been taken care of with timely services, annual maintenance and therefore they work efficiently even after so many years. Restaurant consultants need to remember a few things when they decide to buy new or used catering equipment, for example, the average lifespan of the equipment and many more.
Value of Commercial Equipment
One important point to remember when a restaurant consultant goes to buy commercial equipment, the longer life of such equipment is related to its initial high cost. The higher cost and value depends on various factors:
- Performance and Productivity – Ensure that your equipment can handle pressure and the demands of a busy kitchen, which would include large quantities, speed and very little need for downtime.
- Reliability and Ease of Maintenance – A good commercial equipment hardly fails under pressure if it is maintained well, which includes timely repairs when needed where any problems are fixed.
- Energy Cost and Saving – Always remember that your commercial equipment must pass the sustainability test as well as it should be able to handle all kinds of demands from cooking, cooling and processing efficiently.
- Warranty – This is must be documented that guarantee the performance and supports the longevity of the equipment.
- Long Life – You should ensure that the commercial equipment is in tough construction, which means it should be built strong enough to last for many years.
Life and Maintenance
Any kind of commercial equipment is designed for heavy-duty work over years, but they can deliver exceptional value only with regular maintenance and prompt timely attention to any repairs. Equipment of the commercial category are made from heavy-duty parts, therefore when there needs to be some repair, ensure that the spare parts are easily available for replacement and on-site too. Let us discuss four general pieces every commercial kitchen should have, along with a list of the most common maintenance needs during their lifetime.
1). The Refrigerator – These come fitted with parts that are built to withstand the hot conditions of a commercial kitchen along with warring mould and rust from the moist atmosphere from steam and condensation. A commercial refrigerator also plays a role in maintaining a good standard of hygiene, since this equipment has strong compressors that can maintain internal temperature. In spite of the above condition, there are some critical areas that need perfect conditions in order to support performance. The door seals need regular attention to check for any leakage and set right for any replacement. The thermostat should be in compliance with its role, replaced when necessary. The motor would need more refrigerant and the like. A qualified mechanic from a service centre should be able to fix simple repairs and make sure that the equipment takes longer to get to the breaking point, which is best done biannually. A restaurant consultant should appoint a service technician who can offer a reasonable rate if booked regularly, one who can diagnose problems before they manifest and fix them on time. If a commercial refrigerator is maintained well, it can definitely last for around 15 years or more.
2). The Oven – Generally a commercial oven can last for over 20 years, hence when a restaurant consultant decides to buy a commercial oven, consider the unit you purchase in terms of access to parts long term – the reason why stoves last so long, most parts are readily available at suppliers. Ensure that your oven provider has all spares readily available and the oven manufacturer has a history of great service.
3). The Fryer – A good fryer can last for 15-20 years if you ensure a top standard cleaning regime. Since fryers are the most commonly used kitchen equipment, you should be aware that all the burners, thermostats and pilot lights are taken good care of. They must be absolutely free of any greasy and burned residues, cooking oil used should be fresh and clean for the best performance. One important note is that some fryers have a filter for used oil so that it can be used without loss of any cooking quality.
4). The Dishwasher – Commercial dishwashers are generally designed to withstand rigorous daily non-stop operations, along with some rough handling too. But there could be serious problems if they are not cared for in the right way. A restaurant consultant should ensure that his employers are following the manufacturing guidelines of regular cleaning and maintaining the machine. If the maintenance instructions are strictly followed, the dishwasher can last for over 20 years. But as years pass by, there would be a need for the change of thermostat and control unit replacements. You should have access to guaranteed repairs and spare parts replacements. Thus, repairs and maintenance are simple procedures that will keep high priced equipment working efficiently for many years. This commercial kitchen equipment also come with extended warranties or the opportunity to own or replace them at the end of the finance period.
Regular Maintenance Guarantees a Long Life for your Equipment
- Clean your equipment regularly, the buildup of food scraps and grease need to be cleaned and removed regularly, lest repair costs could mount.
- Service technicians can do their jobs quickly if your equipment is kept clean.
- Ensure that you keep all instruction manuals available in the workplace, whether it be printed and on display in the kitchen or on your desktop and easily accessible for staff.
- Preventive maintenance is less expensive than emergency repairs and ensures that your equipment is ready to handle busy sessions without interruption.
- Warranty services up to five years offer on-site service for machines. An extended warranty also works well on commercial equipment. If you are using their recommended chemicals on a fixed price package that could also include all repairs and maintenance.