You are the manager of a large food service facility that has some very old, malfunctioning equipment. In developing your capital budget, you need to make some decisions about replacing some of the equipment. You decide to prioritize your needs and pick three pieces of equipment to replace this year. You decide you will budget for a convection oven with a range top, a convection steamer, and a tilting fry pan. How will you go about getting information and prices for each of these pieces of equipment?