A common perception has existed in which operators feel that gas commercial kitchen equipment costs more to maintain and repair than electric equipment. This is an outdated premise that is no longer valid due to a variety of technical changes in the manufacturing of equipment. Pricing of parts, technical labor, equipment engineering and a real world look at gas equipment maintenance requirements confirm this premise.
The PDF link below will discuss gas versus electric maintenance costs of commercial kitchen equipment. It will address the common misconception that gas equipment costs more than electric equipment to maintain. The findings being presented are derived from expert sources, including the industry’s top trainers of technicians who service gas and electric equipment nationwide.
Findings are also derived from real world personal experience supplying equipment to over 100,000 customers in restaurant equipment business throughout all 50 states and 110 countries internationally.