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Spec-Line vs Standard Line
Spec-line, short for “specification line,” refers to foodservice equipment that is designed and
manufactured to meet specific, detailed requirements or specifications. Often times, this line of
equipment requires a leadtime for production at the manufactuers. This type of equipment offers:
Customization: Spec-line equipment can be tailored to meet exact needs of a foodservice operation,
often allowing for modifications in size, features, or capabilities.
Higher Quality: Generally, spec-line equipment is built with higher-grade materials (e.g. stainless
steel inside and outside), more robust construction, and upgraded mechanical components (e.g. a
TX valve instead of a cap tube) to meet demanding commercial kitchen environments.
Energy Efficiency: Many spec-line models prioritize energy efficiency, often meeting or exceeding
Energy Star standards.
Advanced Features: Spec-line equipment frequently incorporates cutting-edge technology and
innovative features. For example, variable speed compressors or wifi enabled monitoring devices
are typically rolled out in spec-line equipment.
Made-to-Order: Spec-line equipment is often manufactured on a made-to-order basis, allowing for
greater flexibility in design and features.
Standard Line equipment, in contrast, refers to the more common, off-the-shelf models that are:
Pre-Configured: These are typically ready-made models with set features and specifications.
Less Customizable: While they may offer some options, standard line equipment generally has
fewer customization possibilities compared to spec-line.
More Affordable: Due to mass production and less customization, standard line equipment is often
more budget friendly.
Quicker Availability: Since they’re not made-to-order, standard line equipment is usually more
readily available for immediate purchase and delivery.