TESTING NEW EQUIPMENT
- Any new equipment launched in the market has to be first tested for its performance and efficiency. To do this, the company which launches its new product in the market has to show the clients the worthiness of the new product.
- Whenever new equipment is used for the first time, it must run for at least 4-6 hours. The testing of each equipment would depend on various factors such as-
- Type of equipment– various types of kitchen equipment are introduced in the kitchen throughout the operations. This is done to replace the old worn out equipment or to introduce new ones to improve the quality and efficiency. One needs to plan for the induction of the new equipment and is normally done once a year, at the time of capital budgeting. The intake of the new equipment should be done keeping in mind the existing electrical loads, drainage systems, water inlets etc.
- Testing the equipment- The new equipment should be tested for its performance by organizing the demonstrations with the company which is launching the new product. The equipment should be put for trial runs for at least 24 hours. This ensures that the equipment operates efficiently as per its design specifications and provides the desired output.
The qualified technicians from the company should be called for installation. It is all the more important if the equipment is imported.
- To check if it can be installed within the parameters of the present facilities- Many a time it has been found that the inlet or the outlet pipe is too short to be connected to the water municipal connection or electrical plug top does not conform to the country’s standards. Minor adjustments need to be made to the facilities or to the equipment.
- To check the operational manual of the product- The equipment is also tested to verify the operating instructions of the machinery. This time is utilized to train end- users, such as chefs, so that the equipment is not mishandled.
