When to Replace Your Restaurant Equipment

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Restaurant Equipment

Replacement of restaurant equipment boils down to its age, price, and condition. With proper and regular maintenance, you can extend the service life of your equipment. However, a unit will eventually meet its end. If you notice some of these signs with your hotel or restaurant kitchen equipment, it may be time to contact the best manufacturers for a replacement.

When to Replace Your Restaurant Equipment:

1. Equipment repair costs are escalating:

When a piece of equipment costs you more in repairs than what it would cost to get a new replacement, it’s high time to just get a new one. During the first repair, it shouldn’t be much of a problem. Ask for the opinion of the repairman regarding the expected remaining lifespan of the unit. If it’s looking like you are going to have to pay for more repairs down the road, it’s probably better to invest in a replacement.

2. The unit is causing safety issues:

A malfunctioning unit, say, a dishwasher or deep fryer, can cause significant safety risks to your staff and the building itself. Frayed wires or broken heating elements can easily start a fire in the kitchen. Faulty electrical wiring can electrocute your staff members. A malfunctioning gas flue or leaking fuel pipe can cause an explosion. There are many things that can go wrong with broken or faulty equipment, and it is better not to take the risk.

3. Electric bills are rising:

Older models of equipment are less energy-efficient than their newer counterparts. By sticking with your outdated, power-hungry equipment, you may be spending more on electric bills than what you would spend for an upgrade. If a unit is already past its prime, consider getting an upgrade that has an ENERGY STAR rating. Equipment with this rating is considered to use up to 75% less energy than regular units, which can cut a big chunk out of your overhead costs.

4. Employee efficiency is affected:

If your employees can no longer work properly with the existing equipment that you have, it is a major indicator that you need a replacement. Employees can only be as efficient as the equipment that they use. If you let them use faulty or inadequate equipment, they won’t be able to do their job as well as they can.

5. There are major changes in operations:

In instances where major changes affect operations in the kitchen, such as in menu changes or an increase in sales, restaurant owners should consider either replacing existing equipment with better versions or buying additional units. Either way, it will allow the restaurant to cope with a new menu or an increased volume of orders.

While equipment units have their expected service life, there is no telling how long a unit can really last. It all depends on the quality of the unit, its age, how it is handled in the hotel or restaurant, and how well it is maintained. However, when you recognize the aforementioned signs with your equipment, it may be time to invest in new or additional equipment.

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