Catering Equipment
Checklist
Ensuring Efficiency from the Very Beginning
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Work with your space When kitting out a commercial kitchen, it’s vital you choose the right equipment to meet the demands of your venue. Making efficient use of space and getting the right equipment in the beginning saves you time and money in the long run. Working with your head chef is essential to make sure you’ve thought of every item you need to cook your menu efficiently. Safety and workflow should be the most important factors in any commercial kitchen.
How can Nisbets help?
With over 40 years’ experience in the industry, we’ve got everything you need to get your business off the ground. Choose from over 8,000 products from top brands, with the help of our expert team who are on hand to support you and ensure you get the best out of your venue. You can feel safe in the knowledge that we offer:
3 Competitive Funding Options* 3 Order before 12pm for same day dispatch* 3 30 day money back guarantee* 3 Low price guarantee* 3 A backed New Zealand standard warranty of 12 months* *
or more information on terms & conditions, F please check our website.
Nisbets complete checklist Energy Saving
Food Safety
Kitchen Regulations
Work Smarter, Save Time
Equipment Checklist
Spread the Cost
How to reduce your energy costs and increase your profits.
How to run a safe and efficient kitchen in accordance with legislation.
Make sure you have everything you need to get started.
How We Can Help
Protect your business and customers by complying with guidelines.
When time is of the essence, let your time-saving tools help you out.
Can leasing help reduce the financial strain of starting a new business?
Enjoy a smooth start with our award winning service to help you get the best from your business.
Energy Saving Running a commercial kitchen doesn’t come cheap. Make informed decisions with your long-term costs in mind. It can be tempting to cut costs on appliances when kitting out your kitchen. But will this end up costing you more later in energy bills? It’s estimated that kitchens use two and a half times more energy than any other commercial space, so invest wisely. And if you’re refurbishing, you might find that with energy efficient equipment you can increase your profits without increasing your sales.
Induction vs Gas
Gas has been the loyal companion of chefs for a long time now. But is this the most efficient way of cooking? Induction hobs offer an energy efficient alternative to gas hobs, and are also up to 50% more efficient than traditional electric hobs. But beyond energy savings, there are plenty of other perks of switching to induction.
Induction Hob Benefits: 3 Keep your kitchen cooler and reduce ventilation costs 3 Energy is only used when the pan is in contact with the hob 3 More precise temperature control 3 Safer as the hob itself does not get hot 3 Easy to clean glass hob CE208-A
If an induction hob seems too expensive, the best way to work out if the cost is worth it is to look at what you would be saving on energy bills each month. How long will it take before you redeem your initial outlay through the savings made on energy bills? We can help you to work this out so you can make an informed decision.
Refrigeration Legislation
Ecodesign of Energy-Consuming Products Refrigeration is often one of the largest energy users in a commercial kitchen, so choosing an energy-efficient model can help reduce running costs. In New Zealand, eligible refrigeration products display an Energy Rating Label, making it easy to compare energy efficiency and energy consumption at a glance. Appliances are rated using a star system, with more stars indicating greater energy efficiency. While higher-rated models generally use less energy, the best choice will depend on your specific operational needs. Our team can help you find the right balance of performance, capacity, and efficiency for your business. DL895-A
Energy Saving Combi Ovens
As one of the most modern and versatile kitchen appliances, can a Combi Oven really save you time, space and money in your kitchen?
What is a Combi Oven? A fairly new appliance on the catering scene, the Combination Oven has three functions: convection, steam and combination cooking. Convection mode uses dry heat that is circulated, steam mode injects water to poach food and keep it moist, and combination mode uses both steam and dry heat. Combination mode helps you to maintain exact levels of humidity, so you can keep your food at optimum moisture levels. Some Combi Ovens can even clean themselves or run complex multi-stage cooking programmes, which can be uploaded via USB stick. We stock the biggest brands in the industry including the market-leading TurboFan and ConvoTherm.
Why Choose a Combi Oven? 3 More precise cooking
3 Reduce size reduction & waste 3 Consistent dishes 3 Avoid cross-contamination of flavours 3 Cook and hold dishes 3 Save money on wages with an oven that can complete multiple tasks with less manpower
HU887
3 Save space with one multi-functional machine
Things to Consider When Buying Kitchen Appliances
How much will you be using it? If you’re using it all day, you need something heavy duty.
Sizing – it’s vital to check it’s going to fit into your kitchen, whilst also being big enough for the job. Is gas or electric right for you? Eg. A gas hob or an induction hob. Or maybe even both? oes your building have enough loading for electric? Do you have enough plug sockets? D Would gas be more appropriate? I s your appliance hardwired or plug in? Or does it need a mains water connection? Does it need drainage or water softening? or high-powered or hardwired appliances do you need an electrician to advise you before purchasing? F (e.g a site survey). You may need extraction, especially if installing gas appliances or combi ovens.
Food Safety Safety and hygiene are everything in the catering industry. To be successful you need to follow the guidelines and maintain high standards at all times. Food safety guidelines are in place to protect your business and your customers. You need to have the correct equipment to keep food at the appropriate temperature, avoid cross-contamination and to keep your kitchen clean at all times.
Allergies
Protecting customers from potential allergens is a legal requirement in New Zealand. Effective allergen management helps protect your customers and your business, as even trace amounts of an allergen can cause a serious reaction in sensitive individuals. Clear labelling, careful food handling, and staff training are essential to creating a safe dining experience.
Most common allergens
Wheat
Crustaceans
Eggs
Fish
Peanuts
Milk
Nuts
Celery
Mustard
Lupin
Molluscs
Sesame
Sulphur Dioxide
Soya
So how can you prevent accidents happening?
Be clear about what allergens your foods contain. Clearly label your menu and make sure you know your ingredients and where they were produced. Or you can signpost in the restaurant where this information can be found. As allergies in New Zealand are on the rise, it’s now not only beneficial to your customers to have allergen free dishes but it can also help boost business. If someone in a group of diners has a severe allergy it’ll often be their choice where the group eats. Word of mouth and good advertising of your attention to detail when it comes to tackling allergies gets your restaurant a lot of positive recognition.
Tips for Safe Handling of Allergens 3 Store foods correctly - think about colour-coded containers, shelving and labels 3 Clean thoroughly – have the correct cleaning equipment to make sure residue is cleaned after prepping allergens 3
Train staff on hygiene and handling potential allergens
3 Check where your ingredients came from – were they produced in a place where allergens are handled? 3
Be careful with waste management of allergens
GJ058
Food Safety Colour Coded Equipment
When it comes to avoiding cross-contamination in the kitchen, colour coded equipment is of vital importance. Colour coded items, such as chopping boards, knives, utensils and cleaning equipment, can be found in an array of businesses, from catering to healthcare. They are designed to help eliminate the cross contamination of bacteria across different food types or areas and help achieve HACCP compliance. Using specific colours for certain food types; such as meats and vegetables, or areas; such as toilets and bars, can greatly increase cleanliness by stopping the spread of bacteria. This is crucial for commercial kitchens, healthcare environments, schools and more.
C886, C853 & FX121
FY990 J242
From tongs, to knives and chopping boards, we have a whole range of useful colour coded items to make sure your kitchen operates safely. Although colour coded utensils aren’t a legal requirement, it’s an initiative practised widely in New Zealand. Colour coded chopping boards, tongs and knives mean that when it comes to prep you can easily identify the correct utensils, so you’ll never mix raw meat and cooked meats, or dairy and veg.
DL912, DL913 & GK689
L952, FY214
Colour coded cleaning equipment helps you avoid spreading bacteria from one area to another. For example, you should never use the same mop in the toilet as the prep area.
Having signs in your kitchen encourages staff to adhere to the procedures you use, while coloured labels can help keep different food types separate when in storage.
Kitchen Regulations As a business you have a responsibility to ensure your waste is dealt with in compliance with the law. This means in an environmentally friendly and hygienic manner.
The law states that:
3 Food waste and rubbish must be removed from areas where food is present as quickly as possible
3 Food waste must go in containers which can be closed, unless you can satisfy your local authority that other containers are appropriate 3 Waste containers must be of a suitable construction and kept clean at all times
3 You must have suitable facilities for storage and disposal of all waste away from pests 3 All waste must be disposed of in a hygienic and environmentally friendly way (contact your local authority to find out rules in your area)
3 Waste must not be a source of contamination, either by touching food prep areas or attracting pests
Correct Disposal of Fats, Oils & Grease
Waste Disposal Options
Failure to comply with the law can result in a fine or imprisonment.
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Grease traps stop grease from the sink clogging pipes or travelling into sewers
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Waste oil must be collected from an Environmental Agency licensed waste carrier
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Keep waste transfer notes for two years in case of inspection
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Enzyme dosing systems (Greasepak) can be used to break down grease in the drainage system
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lways scrape food A off plates into a bin before washing them, to keep food out of the drain
Venue size and the amount of covers you are expecting will determine what kind of waste disposal your restaurant requires.
Smaller Bins
For hygiene reasons hands free bins are essential, and you can choose from pedal bins, swing bins and sack trolleys.
Wheelie Bins
For larger quantities of rubbish choose from traditional wheelie bins for indoor and outdoor use (up to 1100 litre capacity) or bigger waste trolleys for transporting rubbish.
Recycling Bins
Keep recycling simple with colour coded lids and labels for bins. Available in a range of sizes from 60 to 121 litres, and with Slim Jim designs to fit kitchens with limited space.
Waste Compactors
To save space and time spent taking rubbish bags to outdoor bins, waste compactors can be highly beneficial for busy venues, with an average compaction ratio of 85%.
Bin Stores CN956
Keep your bins looking smart, in an area that will keep pests out with bin stores. Available in wood or plastic and in single or double sizes, these can help avoid the problem of having a messy exterior where rubbish is kept.
Kitchen Regulations Blast Chilling
Food safety legislation states that food needs to be reduced from 70°C to 3°C within no more than 90 minutes when cooling, or from 70°C to -18°C within no more than 240 minutes when freezing. So how can you make sure you achieve this? To stop bacteria multiplying to unsafe levels, fast cooling is essential. Food must be in the ‘danger zone’ between 5°C and 63°C for as little time as possible. Blast chillers cool food rapidly, not only reducing the time that bacteria can grow, but also helping to maintain flavour and texture of the food better than slow cooling. Cooling is perfect for setting delicate desserts, and even fondant mash can be brought back from frozen to the same texture as when it was first cooked. Some blast chillers can also cook food, meaning that the whole process, from cooking to chilling, can be done in one unit, saving space and time.
CP829-A
Keeping Food Hot
If you need to keep food hot we have a variety of products to suit the amount of covers you expect to serve. For large-scale events or canteens, Banqueting Trolleys can be used to keep food in Gastronorm pans ready to serve. With castor wheels these are easy to transport for convenience. Hot Cupboards are a static option for storing plates to keep them warm or storing plated meals. These can double up as a work bench for prep work and make good use of space. Heated Trolleys are similar but have the added bonus of being transportable. Once your food is ready to be served and plated up, heat lamps help to keep dishes piping hot until front of house can get them to the table. These are an essential piece of equipment for restaurants. For our full range of heated servery and display appliances, check out our website.
Kitchen Regulations Ventilation
It’s the law for commercial kitchens to provide effective ventilation in every enclosed workplace. Cooking creates a significant amount of heat and fumes. These need to be regulated in order to keep staff and customers in a safe environment. Effective ventilation systems should:
3 Remove cooking fumes at the source 3 Remove excess hot air and bring in cool air 3 Make sure that there are no uncomfortable draughts
3 Stop carbon monoxide accumulating 3 Be easy to clean to avoid build up of fat residue (a potential fire hazard)
3 Not vibrate or make excess noise
CU624-A
Gas Safety
Any gas appliances used in a commercial kitchen must comply with New Zealand safety regulations and be properly maintained. Installation, servicing, and repairs must be carried out by a suitably licensed gasfitter. Always verify that technicians hold the appropriate New Zealand qualifications before work begins. Gas appliances should be regularly inspected and maintained to ensure safe operation. Commercial kitchens may also require a gas interlock system that shuts off the gas supply if the ventilation system fails. Ventilation and extraction systems should be routinely inspected, cleaned, and maintained to minimise safety and fire risks.cleaned to prevent grease build up, which can impact performance and create fire and safety risks.
Kitchen Regulations Kitchen Layout
A well designed kitchen equates to efficiency. And an efficient kitchen has the potential to produce better results and earn you more profit. Typically the flow of a commercial kitchen should follow this order: 1. Goods Delivery – Make sure there is a clear entry for all deliveries without compromising the flow of the kitchen and that drivers have access to your property.
5. Food Service – Ready to go? You’ll need a heated area to keep food warm whilst waiting for service, and make sure there is enough space for cold foods too. You don’t want to serve a warm salad.
2. Goods Storage – Try to keep this as close as possible to the delivery area to allow you to put away goods quickly. Don’t compromise on storage space as this is vital to the success of your kitchen.
6. Warewashing – Your dirty plates need to come into the kitchen without disrupting the flow of dishes being taken out. Dirty plates should be out of the view of the customer and able to be quickly cleaned to avoid a backlog.
3. Food Prep – This should be between your storage and cooking area. You need to make sure that there are clear spaces for different types of prep, such as raw meats, allergens and veg.
7. Waste/Recycling – You need enough bins to cope with the waste you produce, and a clear path to the outdoor bins without disrupting prep or service areas in the kitchen.
4. Cooking – This is where your cookline is and should easily flow between prep and the pass. You want to make sure the traffic of staff going through this area is limited to avoid any health and safety mishaps. Steam Oven Grease Trap
Combi Oven
Meat
Waste Pipe
Poultry
Grease Trap
Fish
Cooking Equipment
Cold Stores
Prep Area Vegetables
Undercounter Refrigeration
Cooking Area Service Counter
Janitorial Stores
Beverage
Goods Delivery
Waiter Traffic Storage Area
(also out to bins & recycling area) Service Door
Wash Area Dish Washing Dish Washer
Grease Trap
Crockery Stores Pot Wash
Dry Stores
Work Smarter, Save Time Ask us about our full range
Not enough hours in the day?
When time is of the essence, let your kitchen help you out with these time-saving tools.
Need an extra pair of hands? From high-speed cooking machines and washers to speedy slicers and dicers, Nisbets has a wide selection of appliances to save you time and money.
DR825-A
CH423-A
Short staffed?
Commercial ovens can save time and money. One of the most useful and versatile appliances in the modern professional kitchen.
JA371-A
DA957-A
Equipment Checklist Combi Oven
What grid size do I need?
What is the footprint of the oven?
What are my options for stacking ovens?
Induction
What are the benefits to my kitchen of using induction? How many induction units do I need? Is my current cookware compatible?
Refrigeration
Which energy label is best for me? How much capacity do I need?
Do I need a cabinet or counter refrigerator?
Freezer
Where am I going to put my freezer?
Blast Chiller
Does it fit with the food safety regulations?
How much capacity do I need?
What size do I need for the amount of food my kitchen cooks?
Hot Cupboards
Will it keep my dishes at the required temperature? What size will I need for my restaurant purpose?
Can I use hot cupboards for extra storage in my kitchen?
Dishwasher
Is the dishwasher WRAS approved?
Is this suitable for the number of covers? Do I need a glasswasher too?
Ventilation
What kind of ventilation do I need?
Oil Management
Am I correctly disposing of oil, grease and fat?
Does it need to be on all day?
Where do I need to put grease traps and oil storage to help my kitchen effectively?
Equipment Checklist Fly Zapper
Where is the best place in my kitchen to put the zapper? What size do I need?
Do I need a door cover too?
Chopping Boards
Which colours do I need for my menu?
Knives
Do I have knives to cover for food allergies?
Utensils & Cookware
Have I got enough for the amount of covers?
Do I have knives for different food types?
Do I have utensils for food allergies?
Thermometers
Do I have the right one for my kitchen?
Gastronorm Pans
Do they fit my combi oven and blast chiller?
What is the maximum temperature I need?
Have I got the right size lids for my pans? How many do I need to hold my food?
Consumables
Do I have the right food labels for my menu?
Blue Roll
Have I got this kitchen essential?
Bins
How much waste is my kitchen creating?
Do I have the correct size foil / cling film to cover food?
Can I have bins for recycling?
Which type do I put food waste in?
Equipment Checklist Equipment that’s Built to Last
There’s no point buying poor quality equipment that’s not fit for purpose. In a commercial kitchen you need commercial grade appliances. Domestic appliances can’t cope with the demand of high volume venues and won’t have a commercial warranty, costing you more in the long run to replace.
Parts & Labour
CT012-A
Buying well established brands can give you confidence in your purchases, as well as a good warranty. The standard warranty on our products is 1 year (parts & labour). In many cases we offer longer warranties; this is indicated against our products online and in our catalogues.
Think Ahead
When planning your kitchen don’t forget to consider any future plans you have for your venue. Are you going to expand? Will your menu change drastically next season? As your menu evolves is your kitchen flexible enough to cope? You don’t want to spend more money buying extra equipment when you could avoid this by thinking ahead from the start.
Parts & Labour
CU488-A
Purchasing items with a good warranty gives you more security, knowing that if your appliance prematurely breaks, it won’t cost the earth to fix or replace. Even if your appliance is out of warranty, our nationwide network of engineers are at hand to inspect any commercial catering equipment.
You can phone 0800 222 700 to discuss your requirements and arrange for a quotation. Once one of our team has established the fault we can assign a fully qualified engineer to quickly rectify the problem. For more information about our warranties visit https://www.nisbets.co.nz/warrantiesandrepairs
On-site parts & labour
UA001-A
Equipment Checklist Daily Maintenance Checklist
To ensure your kitchen runs smoothly it’s vital you get your equipment serviced regularly. This way your kitchen runs safely and will continue operating at optimum efficiency. Well maintained equipment minimises running costs and prevents costs from downtime. And regular servicing maximises the life expectancy of equipment. Although you should get equipment serviced on a regular basis, it’s also beneficial to complete a daily maintenance check on equipment.
Door Seals (Gaskets)
In refrigerators, dishwashers and ovens, check that all door seals (gaskets) are intact, clean and fit properly. If they are dirty, make sure they are cleaned gently so that doors close. If seals are found to be split or damaged, make sure they are replaced straight away.
Filters
In items such as warewashers, check that filters are clean, properly in place and well fitted. This helps the dishwasher operate more efficiently by preventing clogs, and also prevents the build-up of food particles that encourage bacteria growth. The dishwasher filter should be removed, solid food scraped off and rinsed under warm water to dislodge small particles.
Thermostats
Make sure that thermostats on all equipment are working accurately and that the temperature of the equipment is correct to ensure that food is not over or under cooked.
Ventilation
Kitchen ventilation is required to create a safe and comfortable working environment. Catering and cooking can produce significant quantities of fumes and vapours as well as large amounts of heat. Check that all vents on your equipment are unobstructed and free of a build-up of fat residues.
Gas Flame
Make sure that the flame from cooking ranges is blue. A yellow flame indicates incomplete burning and the release of unhealthy gases into the kitchen.
Alerts & Warnings
Never ignore warnings displayed by equipment. Failure to act on the warnings displayed will result in damage or breakdown of the equipment and could be a health and safety risk.
Maintenance example: Clean the Cooker Hood Your cooker hood can be a magnet for dirt and grime, so steam cleaning is the best for regular maintenance
Polish the exterior with a microfibre cloth to restore the shiny finish
Remove all filters, soak overnight if possible, and scrub with non-abrasive brushes
For more info on cleaning, visit: www.nisbets.co.nz
Replace paper filters if required
Spread the Cost
Need help funding your equipment?
Affording the equipment you need can be difficult when you’re just starting out. But have you considered leasing? Avoid the high set up costs of opening a café or restaurant with our comprehensive leasing service, helping you to spread the cost of essential catering supplies over a period of up to 3 years. Leasing your equipment leaves you with essential capital to invest into your business, from adverts to expert staff, helping your business excel in the catering industry. With our fixed term contracts you can feel safe in the knowledge that whatever happens to interest rates, your payments will remain the same (subject to T&C’s). And because a lease spreads the cost of financing equipment, it enables you to buy the right machine for the job, instead of perhaps buying the machine you think you can afford.
In 3 easy steps:
1. Apply for funding
2. Choose to lease your equipment over 1, 2 or 3 years 3. Get your Equipment!
Spread the cost
Tax deductible payments
Doesn't tie up capital
Easy to budget
Get the machine you need
Speak to our helpful team on 0800 222 700 or get an instant quote with our lease calculator here www.nisbets.co.nz/finance
How can we help? Free Next Working Day Delivery
We now offer same day dispatch on many items when ordered before 12pm across New Zealand. Unless advertised as having an extended lead time you can order your items to be dispatched the next day. Delivery times are between 09:00 to 17:00 (weekdays only). For parcels exceeding 30kg in weight, our carriers will require assistance when delivering to your premises.
4 Free next working day dispatch for orders
$180 and over (ex. GST), for orders to Northland, Auckland and the Lower North Island
Order before 5pm Mon-Fri for next 4
working day dispatch country-wide
Order by 5pm Friday for Monday delivery, orders 4 placed after 5pm and anytime over the weekend will be delivered Tuesday country-wide
Please check our delivery terms and conditions at nisbets.co.nz/delivery
Belfast •
How can we help? Key Accounts
Looking for extra support as you begin your new business? Or need help with a kitchen refurbishment? Our Key Accounts team are here to support you. Our experienced Key Accounts team has sales representatives across the coast. We build and cement our relationships, specialising in specific market sectors, meaning you have expert advice on hand whenever you need it. Our field sales are on hand to meet face to face, or virtually. Our office team are there to give you a familiar point of contact so we can account manage your requirements. Key Accounts offer a solution based approach, bringing new products to the table including new trends and market insight. We are also constantly looking at ways to reduce cost, time and how we can be a partner in sustainability. The team also support in large projects and new openings, and can organise consolidation of orders on a select day, checking off goods and removing packaging once we have discussed the size of the opportunity.
30 Day Money Back Guarantee & FREE Returns If you are not 100% happy with your purchase, return it for FREE within 30 days*
Exchange Service If an item is not what you expected, may be too big or too small, we will happily arrange an exchange.
Call Centre Our award-winning customer service team are located in Highbrook and are happy to help with any queries you may have. *Terms Apply: Goods must be returned unused and in their original packaging within 30 days of receipt, we will refund or credit the full purchase price, excluding handling and freight charges. All returns are at the customers own cost and some products, with extended lead times, sourced directly from our suppliers plus large or bulky items, may be subject to a restocking fee
Key Accounts Support Benefits 3 Site Visits 3 Support on New Openings & Large Projects 3 Product Sourcing 3 Account Management & Office support
Call us on: 0800 222 700
ALL THE BIGGEST BRANDS
At Nisbets we offer the best quality and largest range of commercial equipment from the biggest brands in hospitality. From top kitchen equipment brands such as TurboFan, Robot Coupe, Waring, Polar and Vogue, to cleaning supplies from Jantex, you’ll find all the leading catering brands on our website.
www.nisbets.co.nz/brandindex
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