5 Common Catering Equipment Mistakes & How to Avoid Them

Who Should Read This?

• New catering business owners setting up their first commercial kitchen
• Restaurant and café managers looking to improve their kitchen’s efficiency
• Chefs aiming to get the most out of their equipment

Why You Should Read This

• To avoid costly equipment mistakes that lead to downtime or food safety issues
• To make informed purchasing and maintenance decisions
• To extend the life of your kitchen appliances and maximise return on investment

What You’ll Learn

• Five of the most common catering equipment errors made in UK kitchens
• Practical ways to avoid or fix these issues
• Recommended equipment that supports smoother service and better efficiency

Introduction

Setting up or managing a commercial kitchen is no easy task. Between choosing the right layout, managing inventory, and keeping up with hygiene standards, it’s easy to overlook the most crucial components — your equipment.

Every appliance in your kitchen plays a critical role in your daily operations. This blog explores five of the most common mistakes catering professionals make with their equipment—and more importantly, how to avoid them.

1. Choosing the Wrong Oven for Your Menu Need

Many commercial kitchens invest in ovens that either lack capacity or don’t suit the style of cooking required. For instance, using a standard oven when you need quick, even cooking can slow down service dramatically.

Solution: Choose an oven that offers both speed and consistency. The Bartscher Commercial Convection Oven is ideal for high-throughput kitchens that need even heat distribution. It’s compact and powerful — perfect for baking, roasting, or reheating without compromising on speed or quality.

2. Poor Refrigerator Layout & Capacity Planning

Underestimating your refrigeration needs can lead to overcrowded shelves, poor air circulation, and inconsistent food temperatures, which puts your food safety and quality at risk.

Solution: Invest in a refrigerator with ample storage for your service volume. A large two-door commercial refrigerator offers generous space and adjustable shelving — ideal for busy kitchens managing fresh stock turnover. Always allow space around units for ventilation and plan refrigeration zones according to food type.

3. Ignoring Dishwasher Efficiency & Hygiene Standards

Using a domestic dishwasher or failing to maintain your commercial one properly is a fast track to hygiene issues and service bottlenecks.

Solution: A dedicated commercial dishwashing unit helps maintain hygiene standards, reduce washing time, and ensure spotless results with every cycle. Look for models with built-in dosing systems and fast turnaround times.

4. Underestimating Fryer Capacity or Safety Features

Overloading fryers or using models not suited to your daily volume can lead to inconsistent results, safety hazards, and frustrated chefs.

Solution: Opt for a high-capacity fryer, preferably one with twin tanks. Twin tanks let you separate flavours or menu items, and built-in drain taps make daily cleaning safer and faster. Ideal for chip shops, gastropubs, and event caterers alike.

5. Skipping Preventative Maintenance

One of the biggest long-term mistakes is treating kitchen equipment as “fit and forget.” Even high-end appliances need regular care to prevent sudden breakdowns, especially during peak periods.
Solution: Implement a monthly maintenance checklist for all key equipment. Clean filters, check seals, descale dishwashers, and inspect electrical connections. Preventative maintenance saves time and money while keeping your kitchen compliant with UK food safety standards.

Final Thoughts

Choosing the right catering equipment is only half the battle. Using appliances wisely and maintaining them is what sets efficient kitchens apart. By avoiding these common pitfalls, new and growing catering businesses can streamline operations and ensure they stay ahead of competition.