Equipment Replacements
Smart Replacements
Cost Effective Solutions Tailored to You
During our audits or maintenance visits, if we identify that a piece of equipment is beyond repair or no longer cost effective to maintain, we’ll guide you through the next steps with transparency and care.
Our priority is to recommend the most suitable and budget conscious replacement options based on your specific operational needs, site requirements and location.
Thanks to our long standing partnerships with a wide range of trusted equipment suppliers, both established industry leaders and innovative new brands, we’re able to offer you high quality solutions at highly competitive prices.
Whether you’re upgrading a single appliance or replacing multiple units, you can count on us to deliver the right equipment, at the right price, with minimal disruption to your kitchen operations.
We deliver when you need it most
All manufacturers
National installation and disposal network
Same day dispatch and speedy delivery on selected lines
Objective approach, data led replacement planning
All manufacturers
National installation and disposal network
Same day dispatch and speedy delivery on selected lines
Objective approach, data led replacement planning
FAQs
Some answers to questions you may have. Check our FAQ section or if you need further information.
Commercial kitchens are legally required to have commercial extractor fans that collect fumes, carbon monoxide gases and grease from the air. Commercial kitchen extractors are usually installed in the form of extractor hoods. Advance Catering will ensure that your commercial kitchen ventilation is optimal for removing impurities to the level required by the Health and Safety Executive and local planning authorities.
There are specific regulations that you are legally required to adhere to when you run a commercial kitchen. These ensure that the kitchen runs in an environmentally friendly, hygienic manner. Your Advance Catering project manager will discuss these with you when planning your kitchen, but broadly they cover the following areas:
- The correct disposal of fats, oils and grease
- Waste disposal and recycling
- Blast chilling – the specific temperatures required to stop bacteria multiplying to unsafe levels
- WRAS (Water Regulations Advisory Scheme) approval for any kitchen equipment connected to a mains water supply
- Food heating – the requirements for keeping food hot during preparation and before serving
- Gas safety – ensuring that your gas appliances are CE marked and approved by a notified body
When planning the size of your commercial kitchen you will need to provision for space between equipment, in front of equipment (including allowing for opening doors), staff to walk around the space freely and the ergonomics of the kitchen for efficient service. There is no strict rule for what size or shape your kitchen should be. Our experts will be happy to plan the layout to meet your requirements.
A commercial kitchen is designed for the production of a vast amount of food, both at speed and to health and safety regulation standards. Commercial kitchens are laid out to ensure that work can be completed as quickly and efficiently as possible, to avoid order backlogs. There are specific requirements for cleanliness and safe food handling, which your Advance Catering project manager will discuss with you during the initial consultation stage. We will plan your commercial kitchen for optimal layout and to meet all regulations.
