Equipped for Success
THE RIGHT KITCHEN EQUIPMENT IS CRUCIAL FOR A WELL-OILED OPERATION. HERE ARE FOUR FACTORS WORTH CONSIDERING BEFORE ORDERING NEW PRODUCTS.
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ot all commercial kitchens are created equal. From the volume of food being processed to the space you have to work in – and a hundred other factors in between – each kitchen is as unique to a business as the people staffing it. But the one thing that can ensure any kitchen reaches
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the highest levels of efficiency, quality and output is having the right equipment. That means choosing products that work best for your set-up, whether your key considerations are space, saving on labour costs, or something else. We spoke to Martin Levavasseur, National Sales Manager at Robot-Coupe Australia, to help identify four areas worth weighing up before ordering new equipment, so you can select a fit-for-purpose solution and maximise the value of your outlay.
1
OPT FOR QUALITY
High-quality modern equipment may come at a premium, but it will often be more cost effective in the long-term, especially considering efficiency, durability and sustainability. Levavasseur advises that quality equipment equals better results, too. “We find that customers are often surprised with the difference in end-product results when they follow the same recipe but with different machines,” he says. “The small things that make up equivalent machines from different brands can give you very different results in things like consistency, speed, precision and yield.”
