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The Caterer

The art of buying the right catering equipment

12 February 2010
The art of buying the right catering equipment

Sustainability should be the watchword for anyone buying catering equipment. Not just because it's the right thing to do for the environment, but also because it's the right thing to do for business. There's only one direction that energy costs are going, so even though it may cost more, investing in a model that saves energy will pay for itself, sometimes in as little as a few months. The same holds true for equipment designed to save water and other resources, such as dishwashing chemicals.

It's increasingly important to invest time as well as cash into buying new equipment. Make sure you know what you want the equipment to do, and that the equipment you select can do it. Sounds obvious? It's not. Manufacturers are constantly developing new ideas. Equipment design is moving forward fast, so what was standard 10 years ago may have changed out of all recognition - it's essential to find out what new technologies are available today. They may provide a better solution.

As well as lasting longer, well-built, quality equipment impacts on the whole performance of the establishment by delivering consistent results, improving efficiency and reducing running costs. Meanwhile the latest technologies can support the future development of the business by offering new processes and functions.

CESA represents over 130 companies who supply, service and maintain all types of commercial catering equipment. Members have to comply with the CESA Code of Practice, which covers areas as diverse as environmental commitment, equipment guarantees, compliance with regulations and after-sales support.

This guide is intended as an overview, giving buyers an insight into trends and what is currently available. For more detailed advice contact a reputable manufacturer, consultant or distributor. They should be happy to help.

Malcolm Harling
Chair of CESA, the Catering Equipment Suppliers Association

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