COMMON MISCONCEPTIONS AMONG DEVELOPERS WHEN SELECTING COMMERCIAL FOODSERVICE EQUIPMENT

There is an evident bias among many developers when it comes to selecting commercial foodservice equipment for fitting out their facilities, whether it’s a resort, hotel, or restaurant. The primary concern in decision-making tends to be meeting the budget, often overshadowing other critical considerations.

Decision-makers often rely on guidance from “advisors” who possess knowledge about the subject matter. However, in some cases, these advisors may be constrained by their focus on adhering strictly to budget constraints, potentially neglecting essential technical considerations. Consequently, the importance of the initial commercial investment takes precedence, while the mid- and long-term commercial implications are ignored or pushed aside.

This approach is a disservice to the decision-makers responsible for choosing foodservice equipment and systems. Instead of properly considering all factors, decisions are often influenced by appeasing those who control the finances, neglecting the long-term implications and potential benefits of investing in better equipment.

To encourage a shift in mindset, let’s address some of the elephants in the room:

Energy efficient equipment – It is generally acknowledged that commercial kitchen spaces consume significantly more energy than other commercial areas, often ranging from 2 to 3 times higher, encompassing electrical power supply, heat emission, and water consumption.

A well-informed developer would make a strategic choice to equip the commercial kitchen with energy-efficient appliances, thereby reducing energy waste. By opting for equipment that efficiently uses electricity, minimises heat emissions, and conserves water, utility bills can be reduced by up to 20%.

While delving into complex statistical data may be cumbersome, the savings achieved in commercial kitchens are undoubtedly substantial. The payback period for the initial investment, typically 3 to 4 years, is indeed justifiable when considering the long-term benefits. Many countries are adopting Minimum Energy Performance Standards (MEPS), reflecting the growing commitment of the international foodservice community to sustainability and energy conservation.

Usage of multi-functional equipment – Investing in equipment that offers multiple cooking preparation or cooking processes is a wise decision, even though it may face scepticism from some due to its seemingly high capital costs. It is true that such equipment can be around 40-50% more expensive than their single-functional counterparts, but one should not overlook the significant benefits, such as space and labour savings.

The usual equipment that falls under the category of multi-function cookers are combination ovens, food-processors, multi-function bratt pans, among others. There are also fridges that can operate in chill and freeze modes.
The latest generations of speed ovens have evolved significantly, offering a diverse range of cooking processes. These modern appliances can cook, retard-proof, and even blast-chill your food. Considering the numerous benefits they bring, investing a little more upfront for such equipment is

no longer a decision to be brushed aside lightly. In fact, the enhanced capabilities of these ovens can save you valuable space and precious time and reduce the need for manual labour.

Demand-based Ventilation – This system is highly recommended for foodservice facilities with multiple kitchens, where exhaust fans can be efficiently managed based on the level of cooking activity under corresponding exhaust hoods. By employing this technology, vendors offer detailed analysis to showcase the potential electrical energy savings attainable through synchronised exhaust fan operations.

In the absence of such a system, exhaust fans usually operate at fixed speeds, regardless of the actual cooking activity below the hoods. This inefficiency can lead to wasteful energy consumption. For instance, imagine an investor standing in front of a large cooking line where only 50% of the equipment is in use, but the exhaust fan is running at full capacity. This situation reflects a monetary version of energy being needlessly expended, draining from their pockets.

Although the initial investment in such a system, which includes specially fit-out hoods, control panels, signal and power cabling, and variable-frequency drive-type exhaust fans, may seem exorbitant at first, the payback period is typically within 2-3 years. Considering that foodservice facilities are intended to operate for 10-15 years or even longer, this upfront investment will undoubtedly prove to be a prudent choice. The motto guiding such decisions should be “invest now to reap the benefits later.”

Hygiene – Maintaining an exceptionally high standard of hygiene in a foodservice facility is not just important; it is absolutely crucial. Even seemingly basic aspects like appropriately located hand wash sinks, equipped with sensor or knee-operated push-button delayed shut-off faucets, play a significant role in ensuring optimal hygiene. These features prevent hand contact with the faucet after washing, minimising potential contamination.

Using electrolyzed water dispensing systems prevents potential contamination within the foodservice spaces. This food-safe solution can be used for cleaning various surfaces, utensils, and even for washing food items such as vegetables, fruits, meat, and seafood.

Some investors may believe that traditional cleaning methods combined with common sense are sufficient. However, in the current climate, where contamination poses a constant threat to food service areas and our vulnerability to germs and viruses seems more pronounced than ever, preventing foodborne infections should be a top priority. Investing in equipment and systems that effectively minimise these risks is undoubtedly a wise decision.

In the foodservice industry, where Hazard Analysis and Critical Control Points (HACCP) is a prevalent approach to ensuring food safety, such investments become even more essential. Taking proactive measures is crucial, as there is no use regretting the consequences of negligence later on.

By Prakash Alagu
Vice President
CKP Hospitality Consultants