Choosing the Right Equipment!
Purchasing kitchen equipment should be an enjoyable experience! You are turning your dream into something tangible, something that you will soon begin to share with others. The best way to ensure this process is enjoyable is by getting it right the first time. Like any project, it is best to start off with a well-written plan and execute accordingly.
Set your budget and don’t budge-it! Starting a business is expensive and you need to keep costs low so that you can turn a profit quicker.
Many manufacturing companies also offer an economy line of products. Economy lines like iKon are reliable and offer great warranties, just without all the bells and whistles of the high-end lines. This is a great way to reduce cost while maintaining equipment reliability.
If you are still unsure, reach out to a local refrigeration repair company and ask them about their experience with the line you are interested in. They get called to service many different brands and are brutally honest.
If money is no issue, then you can choose your equipment on the visual appeal and features. You can pay extra for those stylish glass-door refrigerators or display cases, things that make your equipment look bright and clean (if maintained inside).
Space runs out very quickly. Start with the absolute necessities.
It is important to begin your equipment search with a deep understanding of your available space. Take the time to measure out and diagram the empty space as well as all doorways. Once you know your limitations you’ll know if you can fit the three-door fridge, or if you’ll have to make due with a two-door.
As you pick out equipment, review each of their spec. sheets and add the dimensions on your diagram. This process takes time but pays off in the end.
Your Chef knows what you absolutely need, your contractor knows what your available space will allow and we know what options there are to make it work.
Every Executive Chef will have a list of equipment they absolutely need to perform in the kitchen, especially if it is a unique cuisine. Going to them first will help you build a list that you can then take to your contractor.
Once you have an equipment list, take it to your contractor. They know what will fit, what power or gas additions will be needed and what stage in construction the larger items will need to be brought in. They may even remove some items that the space won’t allow. If so, relay that information to your chef before proceeding.
After you have refined your needs, come to us! We can find the equipment that will both satisfy your chef, contractor and budget! And don’t forget, large builds qualify for additional discounts.
These simple steps will help you mitigate your risk.
If you have any questions, ask us!
You can drop us a line in the contact form, or call/text us at 801-899-7920