Most chefs seem to have strong opinions about using gas or electric appliances.
The local utility rates used to be a big factor in choosing the type electric or gas equipment. Another is the large capital investment in a Hood. The Restaurant Warehouse prefers gas equipment, but we understand that some restaurant start-ups don’t have the luxury of gas equipment.
Many successful restaurants have gotten away with using electrical convection ovens, electric griddles, and a panini grill. Some have even gotten away with a electric deep fryers. You definitely should check with your local county health department before you invest in a electric deep fryer or finance restaurant equipment. I know you want to serve up fries, but think about all the successful sandwich places Subway and Jimmy Johns don’t serve up fries. Yes, I know you want to be indie and different them. So here’s my question for you…
What’s on the menu?
You got to have sandwiches, sandwiches and more sandwiches made with a sandwich prep table. How about we get creative kettles soups and salads. There is a lot of profits in Soup. Does your family have a secret family chili recipe? No, well here’s your chance. Wink wink! Make a specials half a sandwich and a bowl of soup.
A hearty breakfast egg muffin with cheese sandwich or tortillas with cheese, eggs, and little of yesterday left over chili and a good strong cup of coffee would be a nice change to the over priced fare at Starbucks.
With electrical equipment, you have a lot more components that make up the inner workings of the appliance. From a service standpoint, electrical equipment is generally more expensive to repair than gas equipment. Electrical problems can also be harder to diagnose, due to the more prevalent use of solid-state controls that contain integrated circuits.
Yes, gas powered equipment is quicker, easier to maintain, and gas appliances give off a more even heat. Blah, blah, blah tell me something I don’t already know Einstein.
But, you do not need all that gas powered restaurant equipment that for a sandwich shop. Seriously, let your menu dictate your equipment needs.