Q: WHAT ARE THE MAIN CONSIDERATIONS FOR HOTELS WHEN CHOOSING KITCHEN EQUIPMENT?

MICK JARY: The main consideration has to be operational efficiency whilst incorporating flexibility and ease of use.

PHILIPPE BACHA: Some hotels expect equipment to be in use for upwards of five years and therefore should consider increasing their capital expenditure to select the brands that can offer such a life cycle with the least amount of downtime.

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EDUARDO CANSAN: When hotels choose kitchen equipment, the first step is to look for reliable suppliers with good after sales service and a varied mix of products that can meet most of their needs. Price is not the only factor to be analysed; in this segment quality must always come first.

MARK KREPLE: Kitchens need to be equipped with products that not only cook with precision, but that can hold food hot for an extended time period. The main considerations should include size of equipment needed, type of equipment needed, the versatility and reliability of the equipment, and spacing in the kitchen.

HILARY BARRETO: Hotels look for dependable HACCP-compliant equipment that can perform day in, day out without frequent breakdowns. With energy saving a top priority, hotels are looking for green solutions and products that are energy efficient, safe to use and support hygiene standards.

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