13th Jul 2009 - 00:00
Abstract
Kitting out your kitchen can be one of the most difficult things to do, especially as the crunch continues to bite. Jeremy Hall, managing director of Precision Refrigeration, gives restaurateurs and kitchen staff some top tips on what to look out for when buying equipment such as refrigerators and freezers.
If possible buy British - not simply to support UK industry, but because after-sales support, servicing and spare parts will be reliable. In addition, if it's made in Britain, the carbon footprint for transport will be smaller. Buy 'green' refrigeration - for the planet AND because regulations in this area are going to get tighter. Precision uses the market's 'greenest' foam insulation, Envirofoam, which is made using vegetable oils, rather than petrochemicals and takes less energy to produce. If your budget allows, go for stainless steel - it'll last longer and is easier to clean. Avoid 'white' cabinets, as these really aren't up to the rigours of a commercial catering environment in the long term. If you're buying counter fridges or prep counters with ingredient wells on top, go for 'blown air well' storage, where a curtain of air is blown across the ingredients pan. These will hold ingredients safely at 5C, while other types of refrigerated well are really only for short-term storage. Check that the cabinet you chose has everything you need - for example, besides standard ingredients prep counters, Precision offers versions with raised collars and can even make bespoke versions. Castors - buy a fridge on castors so you can move it when you need to clean behind/beneath. Compare prices - go for fridges and freezers with top quality specs, then shop around for the best prices. For more information check out the Precision website (www.precision-refrigeration.co.uk), or call the company directly on +44 (0)1842 753 994.
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