At the heart of every foodservice business is a kitchen equipped with industry-grade appliances ready for the beauty and chaos of any day. No doubt, those appliances are hefty investments.

They are built to ensure you can provide superior food and service quality. For example, industrial freezers, unlike their domestic counterpart, are equipped with features for bulk storage and repeated use.

Commercial equipment is also particularly engineered for better energy efficiency and longer life expectancy. These being said, there is no way around it but to buy only quality, industrial-grade commercial kitchen equipment.

Before you go on a rampant internet search for suppliers, do a deep dive and analysis of the kitchen equipment that you need. First, you have to know what you’re looking for based on the following strategic factors:

Your menu

The food you’re making will need specific equipment. Also, consider the cooking techniques and what type of accessories are needed to execute them.

Your spacial capacity

Remember that your choice of equipment should fit within your available dedicated space. Each piece of equipment shouldn’t hinder the dimension needed by other appliances. There is no fast rule. However, your kitchen should be able to accommodate your equipment and your staff’s movement without hindering their workflow.

Your power bill

Bigger isn’t always better. Larger equipment is likely going to consume more power. While larger equipment can hold items in very big bulk, it’s not always the best choice. So if you rarely use a piece of big equipment, opt for a smaller one instead.

Your volume output

Your appliances should meet the demands of your busiest days. Consider the equipment’s capacity, size and features.

Your convenience

Take into consideration accessories and spare parts replacement in case of breakdown. Your equipment should have these parts readily available.

Your budget

Keep in mind that the cheapest is not always the best. Cheap equipment is likely built with subpar material which makes it prone to failures and breakage. In the end, you may spend more on repairs and replacement. Now, gather your list.

In foodservice businesses, kitchen equipment is commonly broken down into six essential categories.

1. Cooking appliances. These include ranges, deep fryers, ovens, stoves, dehydrators, hot plates, broilers, grills and griddles.

2. Refrigeration equipment. There is a variety of industry-grade refrigerators available and you can choose one that best suits your operation. There are walk-in refrigerators, beverage fridges, prep refrigerators, merchandise fridges and standard upright and under-counter refrigeration equipment.

3. Storage equipment. Since items are usually in bulk, shelving units should be heavy-duty, ideally made of stainless steel material. Standard commercial kitchen storage equipment includes food storage containers, utility racks, pan racks, drying racks and walk-in pantries.

4. Food preparation equipment. This includes blenders, mixers, food packaging machines, gastronorm pans, processors, scales, grinders and slicers. These appliances are designed to simplify time-consuming duties, allowing your staff and chefs to focus on their work.

5. Smallwares and appliances. Smallwares are tools that you use to cook, prepare and serve food. This includes knives, whisks, turners, spoons, pots, pans, cutting boards and other tools necessary for your menu.

6. Cleaning and maintenance equipment. If hiring professional cleaners is not on the business plan, then you have to equip your team with cleaning proper tools. These can include steam cleaners and pressure washers. Don’t forget the small essentials such as scrub brushes, brooms, dust pans, steel wool, disinfection supplies, rubber gloves, buckets and trash bins.

What to look for in a kitchen equipment supplier

When you finally figure out the type of commercial kitchen appliances and tools you need, the next step is finding a good supplier. Your supplier will play a huge role in your success.

It is important to have a local supplier. Top foodservice businesses choose local suppliers because it gives them more flexibility and accessibility. Local suppliers also reduce the time and expense to bring equipment and parts to you.

Since they’re local, you can visit their showrooms and warehouses and see the equipment in person before purchasing. You can also discuss and consult with a customer service representative so they can guide you with the best option.

Imagine this scenario. Your main merchandise fridge broke down and you have perishable goods stocked in there. Your supplier is halfway across the country and they don’t have technicians nearby. Think of the trouble!

If you’re not financially ready to invest in brand-new commercial kitchen equipment, a local supplier may also be able to give you more affordable financing options.

Buy or lease?

Another important consideration is how you will pay for the equipment. Will you be buying or leasing?

Either of these has its own benefits and downside.

New equipment, while more expensive, often is equipped with the latest features and includes better warranties.

New appliances are less prone to breakdowns and damage, which means you spend less on maintenance and charges and the risks of halting operation due to breakdowns.

Leasing will have a cheaper initial cost. If you want to spread out your expenses, then this might be the right option. However, the sum paid over time will likely be more compared to buying brand new.

Even if you lease the equipment for a long time, you don’t own it. You are also obligated to stick with contractual obligations. Leased equipment will likely come with limited warranties and guarantees, but they’re fully functional and ready for commercial use.

Buying commercial kitchen equipment is a big investment. By carefully establishing your requirement, budget and goals, you can pick appliances that best suit your operation. Prior to consulting with a potential commercial kitchen equipment supplier, make sure to list what you need, your questions and other equipment specifics.

Lois Madulara is an outreach specialist for Federal Hospitality Equipment, an Aukland, New Zealand based company with offices, showrooms and warehouses in New South Wales, Queensland and South Australia.