Resource Centre5 Questions To Ask Before Purchasing Commercial Kitchen Equipment
5 Questions to Ask Before Purchasing Commercial Kitchen Equipment
Opening a new restaurant or café or upgrading your current kitchen is an exciting step. Choosing the wrong commercial kitchen equipment can cause costly headaches down the track. Before you sign off on that new oven, dishwasher or fryer, here are five key questions to ask your supplier.
1. Is the equipment certified for use in Australia?
Not all commercial kitchen equipment in Australia meets the necessary compliance standards. Before you buy, make sure your supplier can confirm the following approvals:
GEMS registration for refrigeration equipment and other products covered by energy efficiency laws
If your council inspector finds non-compliant equipment during a fit-out inspection, you may be forced to replace it before you even open your doors.
At Caterlink, every piece of equipment we supply meets Australian standards, so you can purchase with confidence.
2. What installation requirements should I budget for?
Some equipment looks affordable on paper but may need costly trade work on site. Before purchasing, ask your supplier:
Before purchasing, ask your supplier:
Is it single or three-phase, and what amperage does it draw?
Does it need a dedicated circuit or hard-wiring?
What gas connection size and supply pressure are required?
Will it need a canopy upgrade or additional make-up air?
Are there specific clearance or flooring requirements?
Why it matters
Electrical upgrades, extra gas runs and canopy changes add real costs
Finding out late can delay opening and blow out budgets
Quick checks
Get a spec sheet and an installation guide up front
Share both with your electrician, plumber and shopfitter before you buy
3. What warranty and service support do you provide locally?
A long warranty means little if service is unavailable when you need it most.
Ask your supplier
Warranty length and exactly what is covered
Parts and labour included, or parts only
Response times for breakdowns and after‑hours coverage
Why it matters
Downtime costs revenue and reputation
Local parts and technicians get you back on the pass faster
Quick checks
Request the warranty terms in writing
Ask about lead times for common spare parts
4. What will it cost me to run and maintain?
Purchase price is only the start. Operating and maintenance costs often decide which option is better value.
Ask your supplier
Typical electricity, gas and water usage
Recommended service intervals and estimated annual servicing cost
Common wear parts and their prices
Any consumables such as filters or chemicals
Why it matters
An energy‑efficient model can reduce bills for years
Predictable maintenance prevents surprise costs and avoids breakdowns
Numbers to get
kWh per day or per cycle, gas MJ per hour, litres per cycle
A simple three‑year running cost estimate so you can compare models fairly
5. Is this the right size and capacity for my menu and peak service?
The best unit is the one that keeps up in the rush without wasting space or energy.
Ask your supplier
For fryers: kg per hour at your basket load and oil recovery time
For ovens: GN tray capacity, cycle time and recovery between batches
For dishwashers: racks per hour at your soil level and inlet water temperature
For refrigeration: usable storage volume and pull‑down performance
Why it matters
Undersizing creates bottlenecks and longer ticket times
Oversizing increases energy use and can require a larger canopy
Quick checks
Map your peak covers per hour and the menu items driving load
Ask for case studies or references from similar venues
The bottom line
The right questions save you time, money and stress.
At Caterlink, we do more than sell commercial kitchen equipment in Australia. We make sure it is compliant, reliable and the right fit for your kitchen. If you are planning a new venture or an upgrade, our team can walk you through the options and help you make a choice that will support your business for years to come.
Call us or visit our showroom today to get expert advice on the best equipment for your commercial kitchen.
