Choosing capacity for catering equipment
Compare the job, batch size and available space before narrowing down an equipment model.
Basterfield EngineeringUpdated
Describe the job before choosing a size
Tell the supplier what the equipment will handle, how much is needed in a typical batch and when the busiest period occurs. A daily total alone does not describe how much must be handled at one time.
- The material or product being handled and its typical batch quantity.
- The number of batches and the time available between them.
- Any existing trays, containers or other equipment that must fit.
Check capacity and dimensions together
A stated litre capacity describes a volume; it does not by itself establish the usable loading arrangement or output for a particular task. Compare the published dimensions and ask the supplier to confirm the proposed load.
Also record the space available, access to the equipment and the services required by the selected model. Do not infer those requirements from a larger or smaller model in the same range.
Match the accessories to the selected model
Accessories can change with capacity. For example, E48960 trivet and canning racks are offered for the 10 L/20 L models and separately for the 30 L/40 L/50 L models. Specify the accessory that matches the selected configuration.
For pressure equipment, confirm suitability and operating requirements with the supplier and follow the manufacturer's instructions. This selection checklist does not provide a canning process or establish food-processing safety.
Compare a short list
Request a quotation for the exact model and compatible accessories, and state any assumptions about the batch size or installation. An alternative can be useful, provided it is labelled separately from the preferred specification.