United Trimen Business Development Specialist, Tom Plant, shares his top picks for kitchen equipment that streamlines day-to-day operations.
With 20 years of hospitality experience in both front-of-house and sales, Tom has seen plenty of industry trends come and go. So, when asked for his standout equipment selections, he emphasized the importance of considering a customer’s menu, individual needs, and budget. “I prioritize equipment with innovative technology, and those that help reduce the amount of labour you need on the line to put out more food. The right equipment can help resources stretch further and take pressure off your staff during busy times.”
Check out Tom’s take on industry trends and kitchen investments that aim to improve the performance of your operation.
Cook Smarter, Not Harder
When sharing his top equipment picks, Tom highlighted the value of appliances that can be used without running the entire kitchen. “The Alto-Shaam Vector is ventless with multiple compartments and is essentially like a deep fryer or an air fryer on steroids. So you could do nachos, wings, steak strips, and chicken wings all at one time in different chambers without any flavour transfer.” This design is a game-changer for limited or late-night menus, or when you can only have one person on the line after a certain time. He added, “Ventless equipment is a big part of our future because you don’t have to worry about HVAC hoods and fire suppression.”
Keep Your Cool
“Refrigeration is very important. It’s not the place to try and save money.” Tom stressed the importance of purchasing high-quality, ideally ENERGY STAR certified, commercial refrigeration to protect food inventory and maximize energy savings. “In cheaper models, the cooling technology may not be as effective, or it can be prone to having warm spots. I know it’s expensive to purchase a top-of-the-line freezer or refrigerator, but you’ve got to protect your investment, which is your food.”
Multi-functional Mastery… That Lasts
“I really hate seeing a residential microwave in a commercial kitchen. Customers go to the grocery store and pick up a microwave for 200 bucks, burn it out in 3 months and go get another one.” Tom spoke to the value of investing in a reliable commercial microwave instead of burning out residential models over and over. “An alternative is investing in Combi oven technology, which uses a combination of convection and steam to cook faster and more evenly than your average microwave.”
Frequent Fryer
Tom often recommends a high-efficiency fryer, such as a self-filtering fryer that extends oil life, ensuring that equipment helps the business grow in the long run. Before making a firm recommendation, Tom asks questions to understand a customer’s needs: “What are you going to cook most of the time? Are you looking for a tube-burner and open pot? Electric, gas, natural gas? How much oil capacity? Self-filtering? How much production are you looking to get out of this? Do you want a pressure fryer for deep-fried chicken? Do you just want a standard open pot?” The function of the product is important, but so is its intended use.
It’s All About Finding the Right Fit
At United Trimen, our product specialists get to know our customers’ needs, educate them on product technology, and recommend what will actually help their business grow — instead of just trying to make a quick sale. If you’re looking to upgrade your equipment, streamline service with more efficient tech (and savings!), or planning a new business and not sure where to start, our team of specialists is ready to support you.
Écrivez-nous à l’adresse sales@unitedtrimen.com ou appelez-nous au 800 461-0000.
