Archive for the ‘Buying Advice’ Category
Simple 5 min guide to buying Commercial Kitchen Equipment
Posted by: admin in Buying Advice on May 11th, 2009
Commercial Kitchen Equipment – Simple buying advice
Kitchen equipment is an expensive layout and would normally come under capital expenditure, so finding the best price will keep the accountant happy. It pays to shop around when just buying the odd piece or undertaking refitting your kitchen.
There are many companies around, a lot can now be found on-line so that you can generally view most commercial kitchen equipment on the screen before starting the ordering process. Expect them to include some design for your kitchen, which is generally included in the price.
Don’t be afraid to ask for a discount even though the equipment may already be at a sale price. Both large and small equipment companies will expect some sort of ‘deal’ to be done. The equipment company may be happy to offer a deal if you are going to become a regularly buyer.
If space is at a premium then Kitchen design is so important these days..Commercial kitchen equipment companies generally have a better idea of what will fit in where and the best way to do it. Ask for their help, even though you might have to pay a little extra as they may spot things that you have missed. Much better to get some expert help rather than buying something that you may know little about and may not fit into the kitchen in the best way. You may be stuck with something that is too large, too small or just doesn’t fit.
When costing up the job or getting the design done, make sure you include your chef, they are the people who are going to be using it day to day. In large restaurants or kitchens in hotels, hospitals or other associated sites generally have experienced chefs who know what they want. By getting the chef involved, he has put his or her own ‘mark’ on it. None the less, the owner must however have the final say and keep hold of the ‘purse strings’.
Kitchen equipment is expensive and must be bought for good commercial reasons. Some of these equipment companies can also supply you with a full temporary kitchen if you are doing a complete re-fit. Commercial kitchen equipment companies have a better idea of what fits in where and in the best way.
So use this advice when starting to buy or rent ?
Extraction Canopies
Posted by: admin in Buying Advice on May 11th, 2009
How to buy and Extraction Canopy - A simple what to look for guide
The Material that extraction canopies is made from is very important. Good extraction canopies should only use 405 to 430 grade stainless steel. The reason for this is that cheaper stainless steel stains easier and discolours. This also means cleaning becomes difficult and the extraction canopies will deteriorate faster than normal.
Extraction canopies should feel solid, especially around the filter banks with drain holes at the bottom of the filter bank. Good extraction canopies should have drain taps on the bottom edge; so that the excess oil that can get trapped in the filters can drain away properly and does not just build up within the bottom of extraction canopies.
When dealing with commercial extraction canopies there are several steps you can take to ensure that you have the one, of many extraction canopies, that is right for your needs. Always measure and plan all equipment you are going to need and look for the easiest route out of the area that you require the extraction canopies for the ducting. Companies specialising in extraction canopies will assist with all your requirements. Contact your local councils and planning, and ensure you do not proceed without their approval as you may be required to remove your work regardless of cost.
Looking at the duct from extraction canopies and how to extract out of the building you will need to the measure and decide on the type of the duct and fan. This can be advised with a free visit, but if you are in need of this information as you are working with a very tight space you can contact us and we can advise you of what you will need based on room size and task at hand. You can still consider where the ducting should go on your extraction canopies but once you know these sizes you can work how to exit the building.
Fire hazards can happen in extraction canopies ducting from the over heating of oil and fats in frying equipment. The vapours are given off at 200 to 230 degrees and this makes it essential that the extraction canopies system is working properly and safely. The duct and fan should be working and positioned correctly to prevent oil and fat build up.
Cleaning and maintenance of extraction canopies and extraction systems is vital. Extraction canopies should be cleaned weekly along with the filters. As most filters are aluminium or stainless steel you can easily remove and clean with warm soapy water. The duct work and fans should be cleaned every 6 months by a professional cleaning company that will issue the relevant documents for insurance purposes.
Extraction canopies noise levels should be checked to ensure that the maximum internal noise levels of NR40 to 50 is net exceeding and the maximum level at the point of discharge of extraction should not increase the overall ambient noise level by more than 2 db (A) on completion of the installation. The user of the various discharges, slow running fan low velocity should help to achieve these levels.
There are many different types of extraction canopies fan sizes, makes and models. From Ventaxia, Roof Unit and Helious. Types of fans range from Plate fans, Long case, Short case, Turbos and Box fans. Each fan obviously has their unique place and it is very important to ensure you have the right one by contacting the extraction canopies company for assistance. A good, reputable extraction canopies company should be able to help you with this.
