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Frequently Asked Questions

  • Every commercial kitchen needs hand-washing stations, dishwashing equipment, an ice machine, a refrigerator, and a freezer. Of course, many businesses will require more than that, but these items are a basic place to start.

  • First, you need to determine your precise space specifications as well as your business’s unique demands. In smaller establishments, you can make the most of the kitchen by utilizing all the vertical space and investing in easy-to-move equipment. Remember you will need plenty of space for the employees to move around, too.

  • Buying used restaurant equipment is generally not advised, as you cannot guarantee its quality, reliability, or longevity. Fortunately, you can curb costs by buying brand-new, high-quality equipment with positive efficiency ratings. These can save you a bundle on each energy bill, which will make all the difference at the end of the year.

  • As a reputable business, you should always prioritize sanitation. High-grade stainless steel tends to be the most sanitary kitchen material out there due to its easy-to-clean and antibacterial properties. You also want to prioritize ease and convenience for your culinary team, which will speed up production. For instance, look for equipment with gaskets you can put on and take off, which will speed up side duties. You also may want to look for refrigeration equipment with digital displays so you can be 100% confident in your regular settings.