Understand the cooking task
Before discussing equipment, document how cooking currently works. Record the number of meals, cooking schedule, typical menus, pot sizes, available space and the people who operate and maintain equipment. Involve cooks and the staff responsible for procurement and facilities.
Compare the whole arrangement
Ask suppliers to explain the proposed stove-and-fuel combination, its intended use, installation requirements and relevant performance evidence. Consider fuel availability, delivery, storage, maintenance, spare parts and user training alongside the purchase price. General marketing statements do not establish suitability for a particular kitchen.
Questions to put in writing
- What equipment and services are included in the proposal?
- What fuel and operating conditions does the equipment require?
- What testing information and relevant approvals can the supplier provide?
- Who handles installation, training, maintenance and repairs?
- What are the delivery arrangements, warranty terms and recurring costs?
- How will the institution assess whether its needs are being met?
Make a considered decision
Use qualified technical advice for installation and operation. Follow the manufacturer’s instructions and the applicable requirements for your premises. Record the basis for the selection and the responsibilities of each party. This checklist supports preparation; it is not an engineering design, product endorsement or certification.
Share the learning
Institutions can contribute practical questions and documented experiences to TABICA’s knowledge-sharing work. Contact the Secretariat about proposed exchanges or confirmed learning opportunities.