Catering

Combi ovens are sized by the number of trays or grid levels, so match that to your peak production rather than your average. An oven that clears your busiest service with headroom prevents cooking becoming the bottleneck. Consider your menu too, since steaming, roasting and regeneration in the same unit affect how much capacity you genuinely need.

Check door seals, hinges and stainless surfaces for wear, confirm heating and steam functions reach temperature, and test controls and safety devices. On gas equipment, inspect burners and flame safety systems closely. Ask for the equipment to be demonstrated under power, because heating and control faults rarely show when the machine is cold.

Mobile equipment such as banqueting trolleys and some cooking units is designed for relocation, while fixed heavy equipment needs proper disconnection and reconnection by qualified engineers. Gas and three phase equipment in particular must be reconnected safely and certified. Factor installation into your plan rather than assuming a simple plug in move.

Holding and regeneration equipment must maintain food above safe temperature thresholds throughout service and transport, verified with temperature monitoring. When buying used, confirm the cabinets and trolleys hold their set temperatures reliably. In regulated settings, check the equipment supports the temperature records your food safety system requires.

Each listing links directly to its verified seller, so questions about capacity, condition and power requirements go straight to the source. You then arrange viewing, agree price and settle delivery between yourselves without an intermediary. Financing on qualifying listings is available where spreading the cost of a kitchen fit out helps.