| Selectequip can supply a full range and selection of all types of catering equipment
Equipment should be chosen on the basis of
Necessity: Select equipment that is essential to the smooth running and productivity of the kitchen.
Cost-Effectiveness: Consider the original investment, cost of operation and maintenance. Labour saving devices may mean a higher initial outlay but in the long term may result in substantial savings in labour costs.
Operators' Expertise: Equipment which is easy to use and maintain is preferable to equipment that demands a high level of knowledge
Productivity: Equipment which can do several jobs (e.g. combi-ovens) may have a higher initial outlay this is balanced in terms of energy savings, space requirements and labour. |
