Think three years out, not just the purchase price
Commercial kitchen equipment is a revenue tool, not a one-off cost. What matters is total cost of ownership: on top of the purchase price sit energy, consumables, servicing and the lost trade of downtime. The cheapest machine is rarely the cheapest to own. Get that maths straight first, and every later decision follows from it.
Three sourcing routes, and why after-sales is what really differs
Authorised distributor, project sourcing and used equipment each suit a different need. The real question is not who you buy from, but who stays responsible for the machine.
- Authorised distributor: warranty, genuine parts, factory-trained technicians and specs matched to your site power and gas. The safest choice for core equipment that has to perform every day.
- Project or special sourcing: when a model is not formally available or budget is tight, sourcing it through a specialist is a valid option, provided you first confirm voltage and gas specs, and who handles parts and repairs.
- Used equipment: the lowest upfront cost, suited to interim or low-frequency support equipment. Before you commit, understand its service history and remaining life.
In practice most kitchens mix and match: core equipment such as ranges, dishwashers and refrigeration through an authorised distributor for reliability, with peripherals and backups sourced flexibly to budget.
The three pitfalls buyers most often hit
- Mismatched power and gas specs: 220V versus 380V, natural gas versus LPG. Imported machines do not always connect directly, and modifying them can affect warranty and safety.
- Comparing price, ignoring energy: two machines a few thousand apart can differ far more than that in electricity and water over the years. Ask for the energy figures when you request a quote.
- Not pinning down parts and service: when a machine fails, how long for parts and how fast a technician arrives equals lost trade. Put it in writing before you order.
Five things to confirm before you order
- Warranty scope and term: which parts and labour are covered, and does it run from install or from manufacture?
- Parts supply: are common wear parts in stock, and how long are parts supported on discontinued models?
- Response time: how quickly does a technician attend, and is there weekend and evening support?
- Installation and training: is installation included in the quote, and will someone train your team on operation and daily care?
- Consumables: are the required consumables easy to obtain and reasonably priced?
FAQ
Is the price gap between authorised and project sourcing large?
It varies by brand and item. When comparing, fold in warranty, parts, response time and energy. In most cases the gap in total cost of ownership is far smaller than the gap in sticker price.
Is used equipment worth it?
It depends on use. For low-frequency support equipment or interim setups, used can make sense. For core equipment running hard every day, the failure risk shows up directly as lost trade, so weigh it carefully.
How long is equipment usually under warranty?
Terms differ by brand and model. Before ordering, confirm in writing the term, coverage and start date, and whether service records affect validity.
Can a full kitchen be bought in stages?
Yes, and phased buying makes an overall layout plan even more important. Fix each machine position, utilities and dimensions first, then bring equipment in by your opening schedule, so nothing bought later fails to fit or overloads the supply.
Looking for the right equipment for your menu?
Tell us your needs and site conditions: book a selection consultation, or request a product catalogue.
Applied Kitchens, the commercial kitchen brand of Applied Solutions Group, represents multiple European and American commercial kitchen equipment brands, providing manufacturer warranty, parts supply and local after-sales service, with full support from selection and procurement to installation and maintenance, matched to your format and budget.