Kitchen Furniture & Equipment

Entering the world of catering can be a challenging process. Even so, thanks to the current state of the economy, many pubs are starting to offer all day dining to maximise earnings.

When getting started, pubs need to make sure they get the right products, to prevent costly refits and profit-swallowing mistakes. Things to consider include the types of food that are going to be served, as well as making sure the equipment can cope with the numbers of customers expected, whilst fitting into the constraints of kitchen space and budgets.

The first step on the way to serving food is in understanding the industry terms used to describe catering equipment. Across the industry, equipment is either graded as heavy, medium or light duty. “Heavy duty” is used to describe equipment that measures 700mm from back to front or more. This equipment can generally be found in premises that cater for large numbers of customers, such as hotels or bigger pubs. Light duty on the other hand, describes counter-top equipment no more than 400mm in size.

In spite of the current economic conditions, it is still possible to pick up new, useful, serviceable catering equipment for an affordable price. Lincat’s Silverlink 600 range of equipment is a good place to start, combining good value for money and high performance along with a robust construction and stylish finish.

Easy to clean and safely operate, the Silverlink 600 models provide a good balance of quality and capacity. All models are also supplied with a 12 month warranty on parts and labour, so they represent a far safer option than buying second hand, unsupported, ‘bargains’.

According to Nick McDonald, from catering equipment manufacturer Lincat Ltd, choosing the right pieces of equipment from the start can be the difference between success and failure for a first time caterer:

“Our main tip for first time caterers is to make sure they buy equipment in the right duty level. Caterers cannot expect light duty items to stand up to heavy use, and similarly, they shouldn’t shell out for the more expensive heavy duty kit if they are only catering for a few customers. It is often difficult to predict what equipment will be needed, so I would recommend investing in modular equipment initially, which can easily be added to or changed when required.”

Above all, it is important that caterers choose equipment from reputable manufacturers which produce equipment that complies with all relevant regulations. The best suppliers will offer back-up services and have good supplies of spare parts. Caterers should also check the warranty details of equipment before purchasing.

Although operators may know what they’re looking for, it’s a good idea to keep an eye on the future by selecting a product which allows further expansion in food service. Choosing a product with power to spare, rather than running the unit flat out, and buying two smaller products rather than one large unit, can often make long-term sense and reduce the impact on profit during breakdowns.

Some bars and pubs have discovered the cheapest products are not always the best option. A cheap or second hand product with an unfamiliar brand name is likely to have been imported. The low price tag may not seem such a good deal when spares take weeks to arrive or are unavailable and food is off the menu, resulting in loss of earnings.

Hygiene and cleanliness are very important in catering, so equipment should be safe to operate, easy to clean and have no crevices where dirt can gather. Combi-steamers, which are capable of cooking many different foods, from breakfast meals to roast dinners, even include self cleaning functionality.

Purchase costs should be weighed up against installation and energy costs of gas or electrical equipment. Although electrical products are generally cheaper, energy costs are often lower with gas. With gas products now requiring interlocked extraction systems, electrical options can seem more attractive.

Faced with a myriad of options, independent dealers can offer impartial advice and bar owners should head for a dealer showroom to assess the design and quality of different brands for themselves before joining the food revolution in the hospitality industry.