13
Size, Capacity & Configuration
When considering your menu, what items
will you need to freeze or refrigerate?
Are you a scratch kitchen or will you bring
in products already prepped or somewhere
in between?
Are there types of equipment on the market
that can make your workflow easier and
more efficient?
As with any significant purchase, asking the right questions comes first. With refrigeration being a
critical component of any food service establishment, purchasing the correct equipment for your needs
is paramount to ensuring smooth operations of your restaurant. To assist you in making the best
decision for your establishment, regardless of type, here is a general list of questions to guide you
through your purchase:
How energy efficient is the product?
Are there additional rebates available to you
if purchasing energy efficient appliances?
The long term return on investment on
efficient units is usually high if you can
access rebates.
Questions to Ask!
What volume of food will you be producing?
How much space do you have?
Is the kitchen well ventilated? (This will help
you decide on whether you use top mount,
bottom mount, or remote compressor)
How many stations will you have in your
kitchen/establishment/restaurant?
Type of Equipment
Energy Considerations
Is the equipment easy to clean?
What ongoing maintenance needs to be
done? Can you do this yourself or do you
require a technician?
Ease of Cleaning and Maintenance
What is your budget?
Are there leasing or renting options available?
Price & Budget
What brands are reputable and have a good
track record in the commercial kitchen
equipment industry?
What are the warranties on the equipment?
Are parts easy to access from local
distributors? (This becomes especially
important for foodservice establishments in
more remote areas of Canada.)
Brand & Warranty