Requesting Foodservice Equipment Quotes: Part 1- Power and Physical Dimensions Checklist

By Paul Schick and Roseann Hoeye, Nutrition Advisory Specialists, Intalere

Foodservice professionals are many times challenged with making sure to include all the important details when making a request either to purchase or lease any piece of foodservice equipment.

While distributors and manufactures are great at delivering and building equipment, they may not be so skilled at reading minds, so a few more important details are necessary than just “I need a quote for an oven, dishwasher, slicer, combo oven, etc.”

To make sure you get exactly what you need, we’ve put together a checklist of some of the things that the manufacturer/distributor needs (at a minimum) so that you get exactly what you want, and you don’t have any unexpected surprises upon delivery.

First, if you’re replacing an exact piece of equipment, make sure to provide all the specifications of the current model. More than just the brand name, you need to provide the manufacturer name, model and serial numbers. There may be differing features or types, but those basics will ensure you’re on the correct path.

If you want the same type of equipment, but a different manufacturer, you still need to provide the model and serial number so the vendor can match them to a comparable product. Model numbers change over time, but with this information, similar equipment can be found.

When requesting quotes for a new piece of equipment that’s not a replacement, let’s look at some of the common attributes around power requirements and physical dimensions that are sometimes not initially considered:

Power – Electric or Gas

  • For electric power, you need to state volts, amps and phase. For example, 110v/20amp/single phase is a spec. This can all be found on the spec plate on the equipment. If the equipment is old and the spec plate is worn, an electrician can assess this information from the existing plug, electrical panel or any existing specification documentation.
    • Confirm you have enough power in the breaker box or that additional power can be pulled for your project.
    • If the equipment is gas, you need to specify natural gas or LP(liquefied petroleum), as these are two different gases.

Physical Dimensions

  • Provide the length, width and height of the equipment. Determine final height including castors.
    • For storage equipment, confirm width and depth of product being stored, for example, plate and dome lowerators and dish racks.
    • For slicers, specify the size of the blade and if it needs to be manual or automatic slicing.
    • Confirm where sizes are fixed or adjustable.
    • Be sure to specify if you need a specific height between shelves in an oven or storage unit.
    • For ranges, specify the number of burners needed in what size space.
    • Also consider whether equipment will be required to sit under a vent.

Staff and vendor representatives can hopefully help you in developing these specs and uncovering any others you may need. Ultimately, the point is to provide as much detail and information as possible up front so the end result is exactly what you need.

Next week, in part two of this post, we will review important specs in the areas of special features, technology and logistics.

We Can Help. Intalere provides resources that can assist in every aspect of your healthcare foodservice operations, as well as general supply chain and many other areas of your healthcare facility. Reach out to see how we can help. Contact Customer Service at 877-711-5600 or or your Intalere representative.

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