The Association has revealed that several of its members have complained that projects they have worked on are having cheaper equipment substituted after the specifications have been set, in order to save money and maintain margins.
According to CESA, substituting cheaper kit will mean it could be less efficient, have less capacity and potentially a shorter life span than the originally specified equipment.
Simon Frost, chair of CESA, said: “If the equipment is chosen because it’s right for the job, then that should be the end of the matter. Operators who end up with substituted, substandard equipment will not thank the project managers.
“Then there’s the simple matter of fairness. In many cases, the manufacturers and suppliers of the equipment that was originally specified work long hours with customers, consultants and installers to help get the project realised - only to see their sale disappear and hard work come to nothing.”
Frost also warns that substituting cheaper equipment undermines the trust on which the supply chain works.
He said: “In recent years there has been a powerful move towards cooperation between manufacturers, distributors, installers, designers and consultants.
“That cooperation has been a huge benefit to the whole industry – including the customers. This trend towards substituting cheaper equipment is undermining all that good work, because it is destroying the trust that has been built up between the various elements of the supply chain.”
CESA represents over 170 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.