17
16
Energy Source
Brand, Durability & Build Quality
Warranty &
Support
For the last few decades, natural gas has been the most popular energy source in commercial kitchens. In
many isolated locations, liquid propane or electric equipment is often utilized. But as induction technology
improves, more kitchens are moving to electric solutions. Remember that it’s typically difficult and expensive
to change your fuel source or upgrade to a larger capacity later. For gas appliances, the needs of the
equipment dictate the pipe size and, more significantly, your gas meter; altering this later on may prove to be
costly and challenging. Similarly, the maximum draw of the equipment and whether three-phase or single-
phase equipment can be utilized will depend on the wiring gauge and quantity of wires run to a particular
location in the kitchen.
In the case of a long-term purchase like commercial cooking equipment, it is imperative to take ownership
costs into account. Although the upfront cost of an economy piece of equipment may be less, a more
expensive but energy-efficient piece might save you money on operating costs over the course of its lifetime
that would otherwise go up the flue and out your hood resulting in a positive return on investment. Ask
your RED Dealer for Energy Star rebate programs. In Ontario, for example, Enbridge Gas provides rebates on
hundreds of energy efficient models of Dishwashers, Conveyor Broilers, Conveyor Ovens, Combi-Ovens, Deep
Fryers, Convection Ovens, Rack Ovens, Griddles, Steamers & Underfired Broilers.
Not all equipment is created equal, even from the same brand or manufacturer. Heavier-duty equipment is
more likely to have fully welded frames, heavier gauge materials, stainless steel exterior, thicker griddle plates,
and more robust accessories or additions when customizing the unit. The key is to match your needs and
your budget, with the lifetime cost of ownership.
When it comes to equipment
in 2024, there are seemingly
endless options to pick from
in any category of equipment.
Longstanding brands are a
great place to start when it
comes to looking long term in
your equipment investment.
However, newer brands in
the Canadian market may
be longstanding brands
throughout the world and can
offer excellent options as the
food service industry in Canada
becomes more international.
Availability of service and parts on a specialty piece
of equipment is a consideration and all RED dealers
work with a multitude of reputable brands to ensure
customers are getting what they need and the
support they require if anything should go amiss.
Although most manufacturers offer a 1-year parts
and labour warranty, some manufacturers may
provide longer worry-free warranties.
Contact information for the manufacturer is an
important piece of information that you, as the
buyer, should have on hand. The warranty for the
vast majority of new commercial food service
equipment is handled by the manufacturer
and, while your local RED Dealer will be happy
to facilitate the connection, ultimately it is the
manufacturer’s responsibility to handle all the
warranty on the equipment. Having the contact
information for the manufacturer makes it less
stressful if you do have any issues arise.
Be aware that residential equipment in a
commercial space often does not carry a warranty
and vice versa. A residential range in a commercial
kitchen will likely not meet your needs but it also
will not be able to be repaired under warranty when
it inevitably does need repair. Contact your local
RED Dealer to ensure you have the right equipment
for your space.
Do the burners come apart for cleaning? Does the oven
have a full porcelainized liner to make spills easier to
clean? Is your convection oven or fryer on casters with
a quick disconnect hose to ensure you can move it for
easy cleaning behind the equipment? These questions
all matter to make your job or your staff’s job easier to
clean up at the end of the service. If it’s not easy to do,
it won’t likely be done as regularly as you would like it
done – then you take the chance on food safety and
equipment longevity.
If equipment is not kept clean, you might be voiding
your warranty. For example, if your fryer has a pilot
light issue and the entire thermocouple is caked in
grease and oil, the service technician may very well not
cover it under warranty and you will be on the hook for
the repair. Many manufacturers now take credit cards
before booking warranty service calls to mitigate this
exact situation. Commercial cooking equipment is not
indestructible and operator error is a significant reason
for many warranty calls.
Labour costs of cleaning is also a serious
consideration. Manually cleaning a convection oven
after roasting chickens all day is not a job anyone
wants to do; however, a self-cleaning combi-oven may
provide superior results for your products and offer
self-cleaning options so staff can be working on other
things or be off the clock.
Preventative Maintenance (or PMs) are offered through
many foodservice equipment repair companies as
a way to keep your equipment operating in optimal
condition. A new piece of equipment can become
old quickly when door gaskets are worn or hinges get
covered in boiled over product. Consider working with
your local RED Dealer to look at best practices in how
to maintain your equipment so it lasts as long as you
expect it to!
Ease of Cleaning
& Maintenance
Photo courtesy Canadian Restaurant Supply - Kelowna, BC
www.redcanada.com