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Review the work, capacity, site services and care requirements for commercial cooking equipment before requesting a quotation.
Match the equipment to the task
Start with the cooking methods and menu mix. List which dishes need open burners, griddles, grills, fryers or induction, and identify which stations operate at the same time.
Estimate practical capacity
Use portions per service and the busiest production window to estimate pan positions, cooking surface and recovery between batches.
Check site services and workflow
Confirm gas or electrical availability, extraction and fire-safety coordination with the site team for each selected appliance. Arrange cold storage, preparation, cooking and pass in the actual order of the menu. Check hot-zone clearances and access for cleaning.
Plan routine care
Compare removable parts, grease management and cleaning access. Train staff on the manufacturer’s operating and shutdown procedure.
Request a quote