When it comes to outfitting a new kitchen, add on to an existing kitchen or replace a piece of equipment that has run its life’s course, the decision of which is the right piece of equipment for our operation can be a huge and expensive endeavor.

Fortunately you can take some of the stress out of process by doing your best Santa impression: making and list and checking it twice. Putting together a checklist of each and every task you need to have accomplished with that piece of equipment, is a great place to start. And what about the wish list add-ons, of things you want to grow into and can foresee in the near future for your operation?

Using a combi oven as an example, there are some great ones, with all the bells and whistles on the market, as well as simpler versions that don’t have all the digital capabilities. Ten thousand to twenty thousand dollars can be the difference in price, for units that are similar in size and capacity, but have different capabilities. I think we all know how huge a difference that is to the bottom line of any operation.

The more complicated the piece of equipment, the more training and time spent understanding the operation of the unit is required. Planning and understanding, who on staff will be using the equipment, and at what time periods of the day is important.

• Who is going to program the unit for optimum ease of use, and consistency for the menu items being produced and cooked in the combi?
• Is this a piece of equipment we plan to use in production as well as service?
• Is it located in a place where we can do production and in service re-thermalizing?
• What are the items I am going to cook in here and when will they be used?
• If we are using it for production, when we remove the cooked product, do we have a proper way to cool the cooked items, in a fast and efficient manner?

The layout and flow for staff, to access and use equipment, is as important as the piece of equipment itself. Over the years I have talked with many chefs and operators who have invested in combi ovens and only use them like a convection oven and steamer. If that’s the need and goal, there are a lot more inexpensive routes to take in outfitting your operation.

When we all can read quality reviews on commercial cooking equipment from the users and operators of the equipment, it is enlightening to start to see what is right for our operation. Our goal at ChefWorthy, is to create the interchange of thoughts and ideas, for the members of the food service industry to help us all make the best possible decisions we can make. One review at a time.

Chef Randy
Co-Founder
ChefWorthy

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