The demands made of kitchen and catering equipment buyers these days are growing.
It is no longer enough to know your catering operation inside out and specify accordingly with an eye to the cheapest option.
For a start, you won’t find many suppliers or buyers today who subscribe to the idea that it’s a saving to under-specify or buy cheaply, especially if it’s a core piece of kit.
The usual result is equipment that burns out quickly or proves expensive to run.
So the best advice these days is to look at the whole-life cost of what you buy, a calculation that includes initial price, operating costs, energy efficiency, likely useful life expectancy, maintenance and repair bills and disposal cost.
Among these factors, sustainability issues are looming larger. The Government has carbon emissions targets to meet and will be applying pressure to all sectors of industry to help it comply.
Other features that are becoming increasingly attractive from the environmental point of view include anything that reduces water consumption or cuts the volume of food waste that the kitchen generates.
