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 You are the manager of a large foodservice facility that has some old, malfunctioning equipment. In developing your capital budget for the next fiscal year, you are planning to update and replace a convection oven, a, a walk-in refrigeration unit, and a tilting fry pan. As a manager, what are two important aspects you need to consider as you develop your budget and prepare for this purchase? How would you go about getting information and prices for each of these pieces of equipment? 

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