Restaurant & Catering Equipment | Business To Business Classifieds

Buying catering equipment can be bewildering, with so many manufacturers claiming their product to be the best. The cheapest equipment may prove to be a "false economy" in the long term. Many cheaper products are imported, meaning that spares are difficult and time-consuming to obtain.

TYPES OF CATERING EQUIPMENT

Convection ovens
Ovens underneath cooking ranges rely on the convection of hot air in the oven to spread the heat. A convection oven spreads the heat evenly by means of an electric fan built into oven wall. This is especially important in bakery and dessert work where an even temperature is critical. A good convection oven will provide a humidifier, a variable fan speed and a timer facility.

Grills
The conventional grill is usually gas-powered, but electric models are available. Grills with adjustable heat settings are available, but the usual method is to lower or raise the grill tray, thus keeping cooking even. A "branding" plate is a ridged, cast iron plate that sits on the grill pan. It is used to cook meat from both sides at once, giving a char-grilled appearance. Cleaning is a major problem with grills. Ensure it strips down easily to remove food and fat residues.

Griddles and Char-grills
Griddles are very simple used for preparing burgers and thin food items. The surface is steel (carbon or stainless) or chrome. Chrome is more expensive, but food tends to stick less, thus cleaning is easier. Char-grills are popular for the barbecue look and taste they bring to meat and fish. Lava rock is the most common and gives a traditional barbecue taste and smell. Its drawbacks are that the lava rock can become impregnated with food, which creates a lot of smoke in the kitchen when it burns off. The alternative is upward-facing gas jets with a protective steel shroud to prevent fat falling them. Fat falling onto the hot covers carbonises, producing smoke that gives the barbecue flavour. This system is easier to clean. Cleaning is a major issue for both griddles and char-grills. Ensure there is adequate access.

Steamers
Steamers lost a good deal of popularity with the rise of combi-ovens. However, they remain a useful piece of equipment. A dedicated steamer means that the combi-oven is not occupied for long periods when it could be used otherwise.
There are two types. A pressureless steamer cooks with steam at normal atmospheric pressure and is gentle for items such as fish. A pressure steamer is like a domestic pressure cooker, working with a sealed chamber that allows the steam temperature to rise, so cooking faster and able to tenderise tough meat.

Bratt pans and Kettles
Among the larger appliances, the bratt pan or tilting skillet is extremely versatile. These rectangular pans can be used for shallow frying, griddling, poaching, stewing and boiling in bulk. Pressurised versions have a sealed lid, reducing cooking time. Kettles, usually mounted on the floor also suit volume production, particularly of soups etc.

EQUIPMENT BUYING TIPS

1. Purchase any equipment from a highly regarded manufacturer. In this way, you can be confident of compliance with all relevant regulations. It will also ensure spare parts availability and ongoing maintenance.

2. Ensure that the equipment you buy is suitable for the purpose for which it is intended.

3. Ensure that the model you choose can cope with the required output. Good manufacturers will be able to provide output figures. However, check that the capacities and output quoted are like for like, i.e. for frozen, fresh or chilled product etc.

4. Consider future requirements and but the size of equipment that will allow for some future expansion.

5. Choose equipment that is a little more powerful than required. This saves wear and tear caused by running it flat out.

6. Consider the "pros" and "cons" of gas and electric powered equipment. Often, this will be dictated by circumstances. However, if both are viable, consider purchase and installation costs against everyday running costs. The purchase price of electric products is generally lower, but running costs are generally lower with gas.

7. Cleaning. Well-designed equipment should be devoid of any "dirt traps"

8. Ensure the quoted price includes all essential accessories and options.

10. Ensure any warranty includes parts and labour. If possible, have the manufacturer send out an engineer, rather than having to return a product for repair. This is obviously more convenient, and should reduce the "down time" of the piece of equipment.

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Restaurant & Catering Equipment

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Classified Ad Results ( 1 to 3 of 3 ads found )

25 June 2008

Amana commercial oven..

Amana commercial microwave/convection oven,ideal for small catering buisness or take away,can bake savouries pastries cakes and pizza.

£400

NE4

24 June 2008

Busy London Bridge Sandwich Bar / Café for Lease..

We are looking for an individual with fresh food ideas to take over a well-established food business sandwich bar / café is located near london bridge and benefits from high foot traffic from office and tourist customers please have references available . .

£3,700

SE1

15 May 2008

Catering trailer ..

Catering trailer 10 feet long 4 wheeler with pitch 4 times a year at bourn market cambridge fitted with a 4ft hatch ,fitted with twin basket fryer, fitted with twin burner griddle, fitted with 4 pot wet bain maries, 2 urns, twin sinks with tap, 240v hook up, under coun. .

£4,500

DA9

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