From can openers and microwaves to warewashers and ovens - every item needs to earn its place in a commercial kitchen

Any piece of equipment that pub and bar operators buy needs to earn its keep, so it's vital that each purchase, no matter how big or small, is carefully considered. Decisions should not simply be based on current available space and budget; operators need to look forward and try to think about any possible future needs too.

No kitchen would be complete without a warewasher, whether it's a simple undercounter glasswasher, a rack and flight system or a pot washer. These machines not only ensure that service runs smoothly, but that dishes, glassware and cutlery are hygienically clean too.

Historically, warewashers have been one of the biggest consumers of energy and water in commercial kitchens, but advancements in technology now mean that they can offer significant savings in these areas.

"There are many different types of warewashing machines and systems on the market, so identifying the right machine for the job is the first step of a successful wash up operation," says Bob Wood, director of DC Warewashing & Icemaking Systems.

Reputation counts - Regardless of size or duty, sturdy manufacture is a must and therefore you should choose a well-known brand - anything else won't perform or last. Choose a leading brand with an established reputation for good quality, durability and reliability.

Bob Wood gives this top tip:

"Look at the latest technological developments incorporated into newer models to see if and how these enhancements could benefit your catering operation. Conversely, focus on essentials and avoid the temptation to buy a feature-rich machine if your operators will rarely use the additional features".

Read full article in Bar & Pub Magazine 7th November 2016 issue ...