Commercial equipment is built to handle high volumes, longer operating hours, and stricter safety and hygiene standards. It is more durable and powerful than residential equipment.
Common essentials include refrigerators, freezers, ovens, ranges, fryers, grills, dishwashers, prep tables, and ventilation systems.
Consider your menu, kitchen size, budget, energy efficiency, and local health regulations. Choosing equipment that matches your daily workload is key.
Used or refurbished equipment can be cost-effective if purchased from a trusted supplier and properly inspected.
Important features include automatic shut-off, temperature controls, proper insulation, and easy-to-clean surfaces.
Yes. Energy-efficient equipment can reduce utility bills, lower heat output, and save money over time, even if the upfront cost is higher.
Routine cleaning should be done daily, while professional servicing is recommended every 6–12 months, depending on usage.
Yes. Most equipment can be repaired. Regular maintenance helps prevent costly breakdowns and extends equipment life.
Use warm water, mild detergent, and a soft cloth. Avoid abrasive cleaners that can scratch the surface.
Most new equipment includes a manufacturer’s warranty. Always check warranty terms before purchasing.
