5 Myths about Commercial Kitchen Installation

5 Myths about Commercial Kitchen Installation

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5 Myths about Commercial Kitchen Installation

Many myths are surrounding commercial kitchen installation. A new one comes up almost every week.  Here is a list of the top 5 Myths about Commercial Kitchen Installation we hear frequently.

Myth #1:  We Can Beat Your Price.

Gas vs Electric Commercial Kitchen Equipment Costs

This is one of the most common myths around.  It is not limited to just Commercial Kitchen Installation either.  It comes up when talking about installation, repair, maintenance, and parts.

You should look at Total Cost of Ownership not just a line item price.  Yes, another vendor may be able to offer you a lower price on specific items.

What is the real cost, however?  Consider, for example; a Factory Certified Technician will charge more per hour for a service call than a non-certified technician will.  So, the actual cost may be lower, even for a higher hourly rate.

However, a factory-trained technician has considerably more training than a standard technician, so the knowledge of what to look for and what to repair is exponentially greater.  Additionally, although the hourly price may be higher, the reliability and speed of knowing what to fix are crucial to getting you up and running again quickly.

Myth #2: We are as good as Factory Certified Technicians.


Not only is our Company Certified, but all our Technicians have CFESA certification also.  CFESA is the Commercial Food Equipment Service Association. CFESA is the association that sets the standard for the food service industry including equipment and repair companies and manufacturers.

You can verify our standing by looking it up here.

As certified -technicians our level of training is more extensive than non-certified technicians.  Plus, the technicians had to pass the tests to verify their knowledge of the material.

A non-certified technician may have extensive experience, but how do you verify their skill-set? And, how do you verify it before they cost you time and money by being slow, or ruining your equipment?

We are CFESA certified to Installation Level 3. Additionally, we currently hold certifications for ALL qualifications offered.  This includes certifications for Electric, Electronic, Gas, Refrigeration, and Steam.  We have extensive knowledge in the installation and repair from design through custom fabrication.

Myth #3: We are the Leading Commercial Kitchen Installation Company in Texas.

On what are they basing that qualification?  Can they prove it?  I doubt it.  Are they number one by volume?  Are they number one by Dollar amount?

We want to earn your business by providing reliable, quality service promptly. Does that make us the leading Commercial Kitchen Installation and Repair Company in Dallas Texas?  Maybe!  However, we will let our work and customers speak for us.

Myth #4: Bigger is Always Better.

There is only so much room in a commercial kitchen.  Commercial Kitchen Layout and Design is paramount to a fully functional kitchen. Will choosing larger equipment with higher BTU’s will work better. Not Always!

A higher BTU rating needs to be considered along with transfer efficiency to determine if bigger is better. A smaller BTU rating coupled with higher transfer efficiency will cook faster than a larger BTU rating that has a lower transfer efficiency.

The product that cooks the product with the lowest wattage or BTU’s will be the most cost-effective equipment to choose.

Myth #5: Electric is Greener than Gas.

The biggest myth surrounding going green is that it will always save you money.  It is true that energy rated equipment is more cost effective than non-rated equipment.

We have all heard Electric is Greener than Gas”! Is it true?

The energy star rated equipment will lose its efficiency if you run your equipment longer and harder than you would have otherwise.  If your equipment is smaller to gain the energy savings but, must run longer to perform the same task, you might not save any energy at all.

To compare Gas to Electric, you must weigh the costs of the energy multiplied by the time it takes to prepare the food using both methods. Only then can you compare the actual costs against one another. So, Electric is not always Greener than Gas.

Myths Anyone?

  • Do you have any Myths you want to bust? Please let us know, and we will keep you informed of our results.
  • Want to see results of the Myths we dispelled here? Schedule a demo or appointment with a sales rep to begin.
  • Need help selecting the right Food Service Hot Side Equipment for your Operation? Just Ask Us!