When you are opening a new restaurant, one of the largest bills you will face is for new catering equipment. The size and complexity of the units that you need, from refrigerators to ovens and deep fat fryers, means that a large chunk of your start up costs will be eaten up almost immediately. It is not surprising, then, that many new restaurateurs will be tempted to buy second hand catering equipment, hoping to save money. Whilst this is acceptable for some items, there are pitfalls which should be considered before deciding on a second hand catering equipment purchase.

Wear And Tear

There is no doubt that some catering equipment will be useable for many years, and if you are on a tight budget it is sensible to buy these items second hand. Prep tables are one example of this. Anything without moving parts and not showing signs of rust or missing parts should be acceptable. The real problems arise when you are buying second hand electrical appliances.

Expired Warranties

One of the major pitfalls in buying second hand appliances is that you have no warranty with them. Either the warranties have expired, or details of them have been lost. Without a warranty, if a problem develops you are on your own. This can be extremely frustrating, as the likelihood of faults occurring increases the older the item is. You could find yourself spending more on repairs and replacement parts than you would have done on a new appliance. It is an issue that many restaurant start ups face and it is a gamble you need to consider carefully. Buying brand new items may appear to be an expense too far, but remember that these items hold their value well. If your restaurant did fail, you will be able to recoup more of the cost of newer items than a second or third hand ones.

Think Carefully You should think carefully before buying second hand appliances for your kitchen. By all means, save money on items that can’t break down. Even smaller electrical items, which would not break the bank to replace if they broke, can be a good saving if bought second hand. But larger items, such as ovens and refrigeration units might be an investment worth making. Having the peace of mind that comes with a reputable manufacturer warranty is priceless. Sometimes there is damage to second hand equipment that may not be immediately apparent. Do you know that it has not been dropped, or had multiple previous repairs and problems? You should consider all these pitfalls before making a decision.

The primary function of any catering refrigeration unit is to keep temperatures constantly low in order to slow down the rate at which mould and bacteria proliferate, and thereby increase the length of time that food is edible. Getting this right can mean the difference between a business thriving or going under, due food spoilage. So just what is the optimum temperature at which to store your food items, to best prolong their shelf life?

Perfect Temperature

The ideal temperature at which to prolong the life of fresh food is widely agreed to be 3°C. Between 0°C and 4°C is acceptable, but ensure temperatures don’t fall above or below this point. However, some foodstuffs can be damaged if they are stored at these lower temperatures. Lettuce is a good example of this. Because of the high water content of lettuce, they are fragile and freeze easily. The best way to ensure your refrigerator is working at the optimum temperature is to use a good quality fridge thermometer, and check it regularly.

Fridge Exceptions

Refrigeration at 3°C is not the key to all fresh food longevity. Cucumber is a perfect example of a foodstuff that cannot be stored at a normal fridge temperature, if you want to optimise its shelf life. The perfect temperature to keep a cucumber is at 12-13°C, so to keep yours from going mushy, store it wrapped in a tea towel or cloth. Tomatoes should not be refrigerated at all, as they will deteriorate quickly. Onions and garlic should not be refrigerated, because they need plenty of air circulating around them. Keep onions in their mesh bag. Potatoes will have their flavour impaired by refrigeration. Store in the pantry in low light. Bread and coffee should also be left out of the fridge.

Special Storage Needs

Keeping foods fresher longer is not always a question of temperature. Lettuce will last longer if it is kept moist, whereas mushrooms will quickly go slimy if they are in a moist environment. Store mushrooms in the refrigerator, but wrap them in a paper towel to keep them dry. Lettuce is best stored in a plastic bag, with air holes in order to keep it fresher for longer.

Remember, the best temperature to keep a majority of food fresh and safe for the longest time is 3°C. If your food is spoiling after less than three day in the fridge, check the temperature with a thermometer. Don’t take risks with food safety. Salmonella and Listeria can be fatal.