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When Is it Time to Replace Your Commercial Cooking Equipment?

Written by Ann Holtzapple — November 10, 2016

HD Range Commercial Cooking Equipment

Measuring the Lifespan of your Commercial Cooking Equipment

Purchasing quality commercial restaurant equipment for your kitchen can be a big investment. With the proper care and maintenance, you can protect your investment for many years to come; however, there will be a time when the lifespan of commercial kitchen equipment will come to an end. Here are some important factors to consider when making the decision to replace old or faulty restaurant cooking equipment.

Frequent Repair Costs Are Adding Up

When service costs add up to more than the cost of new equipment, it’s time to replace. For example, replacing two heating elements in a griddle can add up to more than half of the price of a brand new piece of equipment. Plus, new units often come with a warranty, giving you an extra peace of mind you won’t incur any repair costs for some time.

Professional Kitchen Equipment Has Become Inefficient

Not every decision to replace restaurant equipment is related to its physical condition. Sometimes, it just makes economic sense to replace a unit because you’re losing so much in utility bills. With the many options of ENERGY STAR® restaurant equipment, a new piece of equipment will pay for itself in utility savings alone. Energy cost and life cycle calculators can help you determine just how much you’ll save with a new model.

Not Working Like It Used To

Nothing lasts forever, including restaurant cooking equipment. Even with meticulous maintenance, restaurant equipment will fall prey to the elements at some point. Power surges, worn door gaskets, and rust and worn griddles are some of the warning signs that it’s time to replace. Rust and power surges pose a hazard, and faulty equipment doesn’t lend well to food preparation.

An Opportunity for One Unit with Two Functions

With new advances in technology from restaurant equipment suppliers, there’s likely an opportunity to combine two functions into just one unit. For example, Combi ovens serve the function of a convection oven and commercial food steamer. This gives you the ability to open some space in a crowded kitchen.
There’s really no set standard for the lifespan of each piece of restaurant equipment, and the level of volume will greatly impact the lifespan. If your restaurant equipment is nearing ten years, look for the warning signs, such as worn hinges, frequent repair costs and energy usage. Keep track of performance. If it’s not up to par, you’re likely better off shopping for a new unit.

– See more at: http://blog.vulcanequipment.com

This article was written on October 24, 2016.

 

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