Six questions to clarify before buying commercial kitchen equipment

Start with the operation

Equipment selection begins with how the kitchen will be used, not just the price of individual appliances. This is a general procurement checklist; detailed design needs a qualified team familiar with the site.

1. Define your peak demand

Record menus, service periods, peak meal volumes, preparation and turnover arrangements before discussing equipment capacity.

2. Check the site

Confirm floor area, ceiling height, doorways, delivery access, electrical capacity, gas, water, drainage and ventilation. Allow space for maintenance.

3. Map the workflow

Review receiving, storage, preparation, cooking, service and wash-up, including how people, food, utensils and waste move through the kitchen.

4. Make quotations comparable

Specify models, materials, capacity, connections, accessories, installation responsibilities and acceptance criteria.

5. Confirm maintenance support

Check warranty scope, service coverage, consumables, spare parts and the downtime required for maintenance.

6. Plan commissioning

Allow for delivery, service connections, installation, commissioning, training and trial operation before opening.