Technical and economic advice on equipment selection
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Analysis of technical needs

Checking the technical requirements of the project

Accurately determining the technical requirements of the project based on the menu and production schedule, including capacity, temperature control accuracy, operation speed, energy efficiency, food contact material (such as stainless steel), and other technical parameters affecting equipment selection.

Determining required technical specifications

Developing a comprehensive and detailed technical specification sheet for each required equipment (from stoves and boilers to sinks and packaging lines) based on project standards and hygiene requirements.

Analysis of operating conditions

Investigate specific operating conditions affecting equipment selection, such as continuous operating pressure, type of raw material (fatty, acidic, etc.), ambient humidity and temperature conditions, and intensive production schedule.

Evaluation of existing brands

Study of domestic and foreign brands
Identifying and introducing reputable domestic and foreign brands active in the field of industrial kitchen equipment and chain restaurants.
Comparative analysis of technical specifications
Systematic comparison of technical specifications of different brands in terms of energy efficiency, water consumption, control accuracy, capabilities, safety features, ease of cleaning and disinfection.
Quality and reliability assessment
Review the brands' technical history, build quality, reliability, shelf life, and opinions of other users in the food industry.

Economic analysis

Life cycle costing
Calculate and compare the life cycle cost of different brands, including initial purchase cost, installation cost, operating cost (energy and water), periodic repair and maintenance cost, and potential cost of failure.
Repair and maintenance cost analysis
Estimating the costs of periodic repairs and maintenance of different brands and examining the availability, price, and supply time of spare parts in Iran.
Check warranty and service conditions
A detailed study of warranty conditions, after-sales service, technical support, and the availability of service personnel in the region.

Formulation of the final solution

Prioritizing options
Developing a multi-criteria decision-making matrix and prioritizing selected brands based on a combination of technical, economic, and after-sales service criteria.
Supply and purchase program
Developing an implementation plan for equipment procurement, including scheduling, purchasing method (tender, inquiry, etc.), and the process of contracting with selected suppliers.
Support and service program
Designing a support system and periodic technical services for selected equipment in order to maintain their optimal performance over time.

final output

Delivery of "Industrial Kitchen Equipment Brand Selection Report" including introduction of top options, technical and economic comparative analysis, and supply execution plan.