FAQs
What factors should I consider when selecting commercial kitchen equipment?
Consider menu requirements, available space, utility connections, ventilation needs, and budget. Verify all measurements before ordering to ensure proper fit in your kitchen space.
How long does commercial restaurant equipment typically last?
Quality commercial equipment typically lasts 7-10 years. Heavy-duty cooking equipment may last up to 15 years, while refrigeration units average 8-10 years with proper maintenance.
What's the difference between commercial and residential kitchen equipment?
Commercial equipment uses heavier materials, has more powerful components, meets NSF sanitation standards, and is designed for continuous operation. It typically requires different power specifications and utility connections than residential models.
Do you offer installation services for commercial kitchen equipment?
We provide curbside delivery only for all equipment orders. Installation must be arranged separately through a licensed contractor familiar with commercial kitchen equipment and local codes.
What maintenance is required for commercial refrigeration equipment?
Clean condenser coils quarterly, check door gaskets, lubricate hinges, and ensure proper temperature settings. Annual professional service is recommended to check refrigerant levels and electrical components.
What certifications should I look for when purchasing commercial kitchen equipment?
Look for NSF (sanitation), UL or ETL (electrical safety), and Energy Star (efficiency). Also check local health department and fire marshal requirements for your specific location.
How do I determine the right size of refrigeration equipment for my restaurant?
Calculate based on menu, service volume, and storage needs. Most restaurants need 1.5-2.5 cubic feet of refrigeration space per meal served during peak service.
What's the difference between modular and range-based cooking lines?
Modular equipment pieces stand alone and offer flexibility for redesigns. Range-based lines integrate multiple functions on a single frame, providing more cooking area in less space.
How can I reduce energy costs associated with commercial kitchen equipment?
Select ENERGY STAR certified equipment, maintain equipment regularly, train staff on efficient use, and establish startup/shutdown schedules to avoid unnecessary runtime.