In Chapter 9, we begin the “Equipment” portion of Design and Equipment for Restaurants and Foodservice with a thorough discussion of how to purchase commercial appliances to outfit a foodservice kitchen. From how to write equipment specifications, to the option of leasing rather than buying, to warranty and service programs and methods of installation, it’s all here. | Buying and Installing Foodservice Equipment Chapter 9 (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Choose the appropriate gas or electric equipment Differentiate between buying and leasing new or used equipment Know how to have equipment custom built Describe trends and technology in equipment design Write equipment specifications to ensure you’ll get exactly what you want Understand proper equipment installation, service and maintenance Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Do I need it now? How will I pay for it? What capacity or size do I need? Should I estimate future capacity? Do I have enough space for it? Will the staff use it? How hard will it be to train them? How useful are the options and accessories? Are manuals and instructions available? Easy to understand? Is this equipment available locally? Is quick, competent service available locally? Do local laws, ordinances affect my use of the equipment? Basic Decisions What makes equipment essential? Ask (c) 2014 by John Wiley & Sons, Inc. Analyzing Equipment Purchases Total Cost of Ownership (TCO) Also known as life-cycle costing Much like owning a vehicle, consider all factors (tangible and intangible) that affect the equipment’s value: Freight and installation costs Utility costs to run the appliance Labor costs, including training Extra plumbing or ventilation requirements Maintenance and repair costs Supplies necessary to operate it Insurance costs Trade-in or salvage value Disposal costs (c) 2014 by John Wiley & Sons, Inc. Analyzing Equipment Purchases Simple Payback The amount of time it takes for an appliance to pay for itself, accounting for its cost and any savings realized through its use Divide the price of the appliance by its annual savings figure Return On Investment (ROI) A percentage that allows you to factor in extra considerations; see calculation below The higher the ROI percentage, the better (Annual Savings – Annual . | Buying and Installing Foodservice Equipment Chapter 9 (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Choose the appropriate gas or electric equipment Differentiate between buying and leasing new or used equipment Know how to have equipment custom built Describe trends and technology in equipment design Write equipment specifications to ensure you’ll get exactly what you want Understand proper equipment installation, service and maintenance Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Do I need it now? How will I pay for it? What capacity or size do I need? Should I estimate future capacity? Do I have enough space for it? Will the staff use it? How hard will it be to train them? How useful are the options and accessories? Are manuals and instructions available? Easy to understand? Is this equipment available locally? Is quick, competent service available locally? Do local laws, ordinances affect my use of the equipment? Basic Decisions What .
