So you’ve decided to open your very own restaurant. First of all, congratulations! Few things are more satisfying than owning and operating your very own business. That said, we here at CASCO want to make sure you know what to look for in a commercial appliance so you get exactly what you need for your kitchen and your business. Here are a few questions to ask yourself and the seller as you’re searching:

​When you’re operating new restaurant equipment, it can be confusing to understand the electrical specifi-cations. How do you calculate amps, volts, and watts? What exactly do all these numbers mean for your ap-pliances and how do they impact performance? Will your facility’s electricity be able to handle new equip-ment? Here’s a guide to answer these questions about help you make informed decisions regarding electric equipment for restaurant kitchens. 

Amps in Restaurant Equipment 

Amperes, commonly referred to as amps, measure electric currents. In technical terms, amps measure the speed of electrons per second. When using new appliances, you need to take into account the amp load of your facility’s circuits. For example, if you have a 30-amp circuit, the safe load is 24 amps. If you already have equipment that’s drawing 20 amps and you’re looking at something new with 120-volts that will draw 6 amps, you won’t be able to safely install it. Always confirm that your circuits will be able to manage any new appliances you want to connect. If you overload your circuits, you could start a fire.

Restaurant Appliance Voltage

Now you know that amps flow, but what makes them flow? The answer is voltage. Voltage is the term to de-scribe the force or pressure that causes electricity to flow. When installing a new piece of equipment, you’ll need to consider its voltage requirement, rated amp draw, and plug configuration. Most heavy-duty appli-ances in restaurant kitchens have 208- or 240- volt supplies. This creates more watts per amp as opposed to standard 120-volt equipment. 

Wattage in Cooking Equipment

The last piece to understand is wattage, because when amps and volts combine, they result in watts. This is a measurement of how much energy is released. The higher the wattage, the more output and power. For instance, a commercial microwave with 3,000 watts will cook food much faster than a consumer microwave with 1,000 watts. In a lot of cases, watts remain the same while amp and voltage numbers vary. In fact, higher voltages can result in a higher wattage with lower amps. This is important to keep in mind when in-stalling commercial kitchen equipment.

The electricity of restaurant kitchens can be tricky to grasp, but hopefully, this guide puts things in perspec-tive. However, you may still run into some questions and issues here and there due to the complexity of restaurant equipment. If you have any problems with your restaurant equipment, you can contact the experts at Commercial Appliance Service Company to resolve them.
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While a restaurant’s reputation relies mostly on the quality and taste of its food, don’t underestimate the significant role the atmosphere plays in a customer’s perspective. Outdated décor, improper lighting, and too little space can all make the experience of eating at your restaurant unpleasant or boring. We at CASCO don’t want to see you lose business due to something so easy to fix, so try these restaurant design trends of 2018 to put energy and enticement back into your establishment.

1. Flashy Décor

The industrial look, with wood and brick and bare bulbs, is going out of style. Taking its place is the vibrant, loud décor of the 70s and 80s. Think neon, metallics, Risograph prints, bold patterns, and colored walls. This type of flashy atmosphere is sure to grab attention in a fun and memorable way and keep customers coming back for a good time. However, if this approach doesn’t match the tone of your place, you can still step away from the white walls and go with rich, dark colors.

2. Greenery

With more people caring about the environment and wanting to stay in touch with nature, more restaurants are displaying plants and flowers. Purposefully placed greenery creates a calm and soothing ambiance and a connection to the great outdoors while being inside. Plants can also serve a practical purpose, purifying the air or providing on-site herbs to use in cooking. This will help your fare seem fresh and clean in this health-conscious era.

3. Technology

People go to restaurants for both practical and recreational reasons. They want a quick, convenient meal and the time to sit down and enjoy company. Technology serves both these desires. Tablets at tables allow customers to order quickly. Devices also provide entertainment through games, making the wait for the food to pass quickly, especially for little ones so parents can have a moment of peace.

4. Daytime and Nighttime Setting

Most places are either a daytime establishment or a nighttime one. Restaurants in 2018 are learning how to incorporate both settings into one for a versatile location that can fit either need of the customer. A casual front room is great for friendly get-togethers or a quick bite, while a more intimate back area is ideal for dates and formal business appointments. 

5. Varied Food Halls

We Americans are used to stand-alone eateries and mall food courts. The food hall is a sophisticated version of the food court in that it houses multiple restaurants in one building with a communal space for eating. However, the food hall usually offers a specific type of cuisine, along with a food market, artisanal products, and other relevant vendors.

This year you can expect these places to become more varied in their food choices instead of revolving around a single theme. Joining a food hall can be a great opportunity for expanding your customer base and appearing more contemporary.

Don’t Forget What’s in the Kitchen

Although revamping your restaurant is a smart move, what’s the use of an appealing restaurant design if the behind-the-scenes equipment isn’t working properly? Keep your commercial appliances in top shape by contacting CASCO to request a repair or maintenance service.

Restaurant equipment can be expensive. Whether you’re just opening your own restaurant or simply need new machines to expand your existing menu, there are benefits and drawbacks to purchasing used pieces. Before you make a decision, answer these questions to increase your odds of making a smart purchase.

1. How Often Will It Get Used?

It is crucial that core equipment is always functioning properly. If your primary menu items are fried, it might be a bad idea to buy a used deep fryer. On the other hand, if you only offer a few fried dishes, it is not as necessary that you have the best deep fryer on the market.

2. What Does the Equipment Cost New?

If you can find commercial restaurant equipment at more than half off the current retail price, it might be worth the risk. Otherwise, you may save more money in the long run to buy it new. When buying anything at that much of a discount, it is extremely important to be a smart and cautious buyer so you don’t get stuck with junk. 

3. Are Replacement Parts and Technicians Readily Available?

When the equipment is simple to find replacement parts for and there are talented technicians close by, it will not be as big of a setback if the machine needs repairs. Brand name equipment is usually easier to locate parts for.

4. Who Are the Seller and Previous Owner?

Especially if you are looking to purchase used restaurant equipment online, it is vital to look into the seller and/or the previous owner. A seller with excellent reviews or a track record of success is more likely to inspect the products they list online and make sure they are operational. Additionally, it is wise to look for equipment that was well maintained and has only had one prior owner. 

5. Is the Equipment High Quality?

Machines that are built to last can withstand more use and function properly long past cheap alternatives. When buying used equipment, a quality used piece is usually a safe bet and can even save you money over a new cheap machine. 

Because buying used commercial restaurant equipment will always involve an element of risk, it is important to approach every situation with caution. The more research you do on the equipment and the previous owner before making a purchase, the more likely you will be to make a wise investment. For more information on how to tell whether a used piece of equipment is a good buy, contact us here to talk to an experienced staff member. 

​Sinks are a great way to wash some dishes, but for the most efficiency and less use of water, a commercial dishwasher just can’t be beat. If your restaurant is struggling to keep up with dishes, learn more about the advantages of a commercial dishwasher and how it could fit into your kitchen. 

Size of Racks 

With commercial dishwashers, a rack is the primary unit of measurement. Although racks have different interior skeletons, the exteriors are generally a standard 20”x20” that fits in many different styles of dishwashers. To determine the size of dishwasher you need, calculate how many racks your dishwasher will need to process during its peak hour. 

Types of Dishwashers 

The commercial market has many types of dishwashers that are more customizable to your business. If you only have a small area, you need a different type of dishwasher than another business that has a higher turn-over rate and more kitchen space.

• Door Type
  If you use a dish pit setup to take care of washing dishes, this might be the setup that fits for you. A door type unit can wash up to 80 racks per hour. The worker opens the door and slides the rack into the chamber, then pulls it out when the wash cycle is complete. 

 

• Conveyor
  A conveyor dishwasher has a conveyor belt that pulls the racks through the wash cycle. You will find units that do 200 racks per hour; larger units can do up to 400 racks per hour. 

 

• Flight
  This conveyor-style unit can handle up to 8,000 dishes per hour. Dishes are loaded straight onto the conveyor belt and ran through the wash cycle. 

 

• Undercounter
  Although this washer can only handle a single rack at a time, a commercial undercounter dishwasher can manage up to 35 racks per hour, which is perfect for a bar or drink stand. It’s similar to your home dishwasher 

 

• Glasswasher
  This dishwasher only washes stemware and glassware, not china or silverware. It can handle up to 2,000 glasses per hour. 

Wash Temperatures 

Commercial dishwashers have the distinction of controlling wash temperatures effectively. Higher temperature units remove grease more effectively than low-temp dishwashers, resulting in shorter wash cycles and no chemical cleaners. However, these units can be expensive. Low-temp units use detergents and rinse agents to clean and sanitize the dishes. Water isn’t heated in these units, so they require less energy. These units are also cost-effective. 

For more information about what a commercial dishwasher can do for your business, contact us here. CASCO’s technicians are experts in providing service and repair for all commercial kitchen equipment.