4 Things to Look for When Purchasing Commercial Equipment

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Jan 12, 2021

Investing in commercial equipment is one of the most expensive parts of establishing a commercial kitchen. Even if you’re an industry veteran, you may feel overwhelmed by the sheer number of manufacturers on the market. Once you sort through those, there are models, features, and price ranges to consider. Whether you’re new to purchasing restaurant equipment or you’ve outfitted several commercial kitchens, it’s important to practice due diligence before investing. Our checklist below will help you make sure you’ve considered all the options as you’re preparing to make your purchases.

1. Know your requirements and measurements.

It’s beyond frustrating to finally decide on a unit, have it delivered, and then realize it doesn’t work right. While it seems like such a simple step, making sure electrical, gas, and drainage requirements are some of those small steps that managers sometimes overlook. A unit that is too big or awkwardly shaped can impede movement or create cramped conditions. To prevent accidents from overcrowded kitchens, you should take into account the unit’s entire physical footprint. Don’t forget that this also includes the space taken up by unit doors as they swing open or up. With a refrigerator door fully extended, is any space impeded, or are exits blocked?

Consider also how the workers in the space will use the unit. A range often has several individuals standing in front of it for hours at a time. Do they have enough space to man their station and still allow traffic behind them? You can use simple graph paper, taped lines, or even computer modeling to make sure everything will fit. This is especially true if you’re doing new construction or renovating a space.

Finally, consider what access is like when it comes time to service the equipment. Can the equipment be worked on in place with minimal disruption to your operation? Or will it need to be pulled out, blocking the line or requiring after hours service? Are replacement parts readily available to complete repairs? Or are they specialty parts, which will delay the repair of the equipment?

2. Buy from a trusted manufacturer.

With all the expenses that come with setting up a commercial kitchen, it can be tempting to buy a unit from a lesser-known manufacturer. After all, purchasing a well-respected brand name can cost as much as an additional 5,000 to 10,000 dollars. However, it’s wise to choose a manufacturer with a history of performance and service. When in doubt, look for units’ certifications from organizations like National Sanitation Foundation (NSF) International, Underwriters Laboratories (UL), Energy Star, Edison Testing Laboratories (ETL Intertek), and even the Federal Communications Commission (FCC). For Canadian and European markets, there are additional certifications like the Canadian Standards Association (CSA) or the European Union (CE) that also apply. These certifications ensure that manufacturers have followed a stringent list of guidelines during all manufacturing and quality assurance processes.

3. Consider buying a used or secondhand unit.

Restaurants have some of the highest rates of failure of new businesses. Some statistics indicate that 70 to 90% of new restaurants fail within their first year. While this can be difficult on investors and entrepreneurs, there’s also a silver lining to this statistic. There is often lightly used commercial equipment that can be procured for a lower price than buying the equipment directly off the factory assembly line. One way to save money while still using the highest quality equipment is to consider buying used or secondhand units.

If you’re considering purchasing a secondhand unit, ask to see its service records. A newer unit with a complete service record from a reputable restaurant equipment dealer is definitely a good sign. With service company records, you can determine how many replacement parts have been added to the unit and if it has any persistent or recurring issues. Armed with this data, you can make a more informed decision about purchasing the equipment.

4. Set up a regular maintenance schedule with an equipment repair company.

Whether you buy new or used, regular planned maintenance is a good way to extend the life of your equipment and address any issues before they create further costlier repairs. Commercial restaurant equipment should be regularly maintained in order to stand up to spills, temperature fluctuations, and constant use in a busy kitchen. Once you procure a unit, establish a relationship with a local restaurant equipment service company. Initially, they can inspect a new or used unit to get a baseline on its condition. Next, schedule regular maintenance checks to monitor the health of each unit. When issues are addressed early and worn out parts are replaced, you’re more likely to see years of solid performance from your equipment.

Need Some Guidance for Purchasing New Equipment?

Getting a commercial kitchen up and running is a huge feat that requires careful planning and coordination. The heart of any restaurant kitchen is its equipment. By making wise purchasing decisions, you’ll outfit your kitchen with the tools necessary to operate smoothly. Once you have your equipment in place, reach out to ATECH for a planned maintenance quote. We’re an authorized service agent for over 60 manufacturers. We also provide customers with our written 90-day parts and labor warranty, backed by our 100% customer satisfaction guarantee. Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair.

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Spring into Cleanliness: Essential Tips for Restaurant Spring Cleaning

By markl • 20 Mar, 2024

As the season changes and springtime blooms, it's the perfect opportunity to refresh and rejuvenate your restaurant space. Spring cleaning isn't just about tidying up; it's about ensuring a safe, welcoming environment for your patrons and staff. In this blog post, we'll explore some essential tips and best practices for restaurant cleanliness in the springtime. Embrace Deep Cleaning : Spring cleaning is the ideal time to tackle those deep cleaning tasks that may have been neglected during the busier seasons. From scrubbing floors and walls to deep cleaning kitchen equipment, thorough sanitation ensures a hygienic environment for food preparation and service. Focus on High-Traffic Areas : Pay special attention to high-traffic areas such as dining areas, restrooms, and entryways. These areas are prone to accumulating dirt, dust, and germs, making regular cleaning essential for maintaining a pristine appearance and preventing the spread of illness. Refresh Outdoor Spaces : If your restaurant has outdoor seating areas, spring is the perfect time to freshen them up. Clean outdoor furniture, sweep away debris, and power wash outdoor surfaces to create an inviting atmosphere for al fresco dining. Check and Replace Equipment Filters : Don't forget to inspect and replace filters in HVAC systems, refrigeration units, and ventilation hoods. Clean filters help maintain air quality and prevent the buildup of contaminants, ensuring a healthy indoor environment for both customers and staff. Engage Staff in Cleaning Initiatives : Encourage staff members to take pride in the cleanliness of the restaurant by involving them in spring cleaning initiatives. Assign specific tasks and provide training on proper cleaning procedures to ensure consistency and effectiveness. Implement Regular Maintenance Schedule : Establish a regular maintenance schedule to keep up with cleaning tasks throughout the year. By incorporating daily, weekly, and monthly cleaning routines, you can maintain a high standard of cleanliness and prevent the accumulation of dirt and grime. Invest in Quality Cleaning Products : Choose cleaning products that are effective yet environmentally friendly. Look for products that are certified as safe for use in foodservice establishments and follow manufacturer recommendations for proper application and usage. Monitor and Adjust Cleaning Protocols : Continuously monitor cleaning protocols and adjust as needed based on feedback, customer traffic, and changing regulations. Regular evaluation ensures that your cleaning practices remain effective and in compliance with industry standards. Spring cleaning is an essential aspect of restaurant maintenance that goes beyond just aesthetics. By implementing thorough cleaning routines, engaging staff members, and investing in quality cleaning products, you can create a safe, hygienic environment that enhances the dining experience for your customers and promotes a healthy work environment for your staff. As you embark on your spring cleaning journey, remember that ATECH is here to support you with a wide range of cleaning and maintenance solutions tailored to meet the unique needs of your restaurant. Happy spring cleaning!

Mastering Winter with ATECH: A Comprehensive Guide for Businesses

By markl • 26 Jan, 2024

As a restaurant owner or kitchen manager, you know that the equipment in your kitchen is essential to the operations and overall profitability of your business. But do your frontline employees recognize that, too? Your line chefs and dishwashers use your equipment every day, so they're more likely to notice any problems first. That's why it's so important to capture feedback from your frontline staff on the performance of your restaurant equipment. As a trusted commercial kitchen repair service in Tennessee , we’ve had the opportunity to partner with hundreds of restaurants over the years—from nationally recognized chains to local mom-and-pop establishments. We’ve learned that capturing staff feedback on restaurant equipment is not just a good practice—it's a necessity for any successful establishment. In this article, we wanted to shed light on the importance of capturing staff feedback on restaurant equipment. Your employees’ assessments can be used to address problems quickly and make informed decisions about upgrades or replacements. How to Capture Staff Feedback on Restaurant Equipment 1. Recognize and address common pitfalls for reporting issues. Unfortunately, many kitchen managers find that it's difficult to get regular feedback from their staff. There are a few common reasons for this: Lack of time. Frontline staff are often busy and stressed, and they may not have time to provide feedback to their managers. Fear of retaliation. Some employees may be afraid to speak up about problems with equipment for fear that they will be punished or blamed. Lack of trust. Employees may not feel comfortable providing feedback to their managers if they don't trust them to take it seriously. 2. Create a culture of collaborative communication in your kitchen. It's important to create an open and trusting environment where your staff feels comfortable providing feedback. Here are a few tips: Make feedback a priority. Show your staff that you value their feedback by making time to listen to it and taking it seriously. Make it easy to provide feedback. Create a system for staff to submit feedback easily. Let your employees know who is responsible for equipment maintenance so they can notify the appropriate person. Be open to feedback, both positive and negative. It's important to create a culture where staff feel comfortable providing feedback, even if it's negative. Remember, feedback is a gift, and it can help you to improve your operation. If you don’t embrace feedback from employees, they might be less likely to report a faulty piece of equipment. 3. Train new employees to recognize and communicate common issues. Once you've created an environment where staff feel comfortable providing feedback, you need to train employees to recognize common equipment issues . This will help you to identify problems early before they cause major disruptions.Here are a few tips for training your staff: Provide them with a list of common equipment issues. This could include things like strange noises, unusual odors, or reduced performance. Teach them how to inspect equipment for signs of wear and tear . Help them identify potential problems before they cause equipment to break down. Show them how to report equipment issues to you. This could be done through a verbal report, a written report, or a feedback form. 4. Know the important information to capture and have a plan for addressing issues. One of the best ways to ensure problems are addressed quickly and correctly is to capture the information your commercial kitchen technician would need to know . Once you've collected feedback from your staff, you can use it to make informed decisions about equipment upgrades or replacements. As you consider repairing or replacing your kitchen equipment , here are a few things to keep in mind: Identify recurring issues . If multiple staff members are reporting the same problem with a piece of equipment, it's a sign that there is a serious issue. Consider the cost and benefits of repairs. If a piece of equipment is constantly breaking down, it may be more cost-effective to replace it than to keep repairing it. Get feedback from your staff on their needs. When choosing new equipment, ask your staff for input on what features are important to them. This will help you to choose equipment that is both effective and user-friendly. A Trusted Partner to Fix Restaurant Equipment Issues At ATECH, we understand the value of staff feedback in maintaining restaurant equipment and fixing a problem as soon as possible. Our team has the experience and expertise to provide prompt, affordable repair services for all your commercial kitchen equipment . Our commitment to partnering with restaurants across Tennessee goes beyond just servicing equipment. We're here to support you in creating a kitchen that runs smoothly and efficiently through customizable planned maintenance programs. Connect with our team today to create a tailored service plan for your restaurant, franchise, or organization.