As we’ve discussed in past blog posts, commercial equipment is the essential backbone to your restaurant, but it’s also a huge investment. With large investments, comes risk, but we’re here to give you some tips and tricks for when you're in need of new equipment!
Blue NSF Logo
If you’re looking for a standard of equipment, you should always make sure the product has an NSF (National Sanitation Foundation) logo printed on the product itself or on the packaging. NSF equipment promises food-safe equipment that is easy to keep clean and can be used in a commercial kitchen. All NSF products are vetted by third-parties in a rigorous process.
Warranties
Before you actually purchase anything, you should check to see what the manufacturer offers to back up their products. Malfunctions and service calls can add up quickly, so you want to ensure that the manufacturer offers some type of deal.
Codes
Know all your local fire, building, and health codes before you start the buying process. Local codes can vary widely across the country, so something that is admissible in the next town over might be banned at your location. Think about partnering with your local government to assure all the equipment you plan on buying is acceptable.
Inspect Equipment
When your equipment first arrives, you should inspect it to make sure all the pieces are accounted for and there is no damage to the equipment. Despite one’s best efforts, products can always be damaged during the shipping process.
Kitchen equipment will allow you to put your restaurant dreams into motion, but purchasing the wrong equipment can and will slow you down and cause you to lose money (no one wants that!).
