Cooking suites — the heartbeat of many a commercial kitchen — have been named as the most commonly replaced piece of catering equipment by chefs.
New research carried out by Electrolux Professional into the replacement habits of operators over the past 12 months revealed that cooking suites were more likely to be replaced than any other item.
Second on the list was light catering equipment and dynamic preparation, followed by refrigeration.
Fryers made it fifth on the list based on the views of more than 300 chefs, while dishwashers were named the fifth most commonly replaced item of equipment.
According to the report, titled ‘Out with the old, in with the new: A close analysis of the replacement market’, some 67% of chefs have replaced kitchen equipment over the last 12 months.
The paper also concluded that after-care and product performance feature high on chefs’ priority lists when choosing new catering equipment.
Electrolux said the insights coincide with the ongoing success of its Center of Excellence, which has seen a 40% increase in footfall over the last 12 months as more than 900 professionals have passed through its doors.
“At Electrolux, we are committed to aligning our range of products with the various needs of chefs and operators as trends change and technology advances,” said Stuart Flint, regional training and development manager for Electrolux Professional UK and Ireland.
“Our nationwide partner distribution network makes us the only manufacturer able to create bespoke and complete, high performance kitchens from one provider, and this in turn puts us in the perfect position to provide a tailored solution for every kitchen.”
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