Equipment Installation

OK, you’ve ordered a new piece of kitchen equipment and it’s ready for delivery to your site.

As the equipment buyer, you’ve done all your homework to make sure the installation will go as smoothly as possible, and that the equipment will work properly from the get-go. You have, haven’t you?

To make sure, look at the following “must-do” tasks and avoid any installation surprises:

Early Delivery: If the equipment must be delivered to the restaurant for third-party installation, make sure someone will be on hand and prepared to receive it. You’ll also have to be sure there is a secure and safe staging area, and always check for any obvious signs of damage.

Installation Timing: Determine how much time to allow for installation and select the day of the week and time that will work best for you. Poorly timed and organized deliveries can create a nightmare you don’t need to have, such as having your food vendor and the equipment delivery crew competing for parking or dock space, to say nothing of interior access. Do as much advance preparation as you can to help avoid installation issues.

Building Access: Is there easy access to the location where the equipment is to be installed? Measure all doorways to make sure they can accommodate the equipment. Are there stairways to be negotiated, and do you have a sufficient crew on hand to provide any additional “muscle” when the equipment arrives?

Dock/Truck Lift-Gate Requirements: Many pieces of restaurant equipment are heavy enough to require a dock or truck lift-gate to be unloaded from a delivery vehicle. Make sure this critical component is available and make alternative plans if they are not. Discuss the issue with your equipment supplier and delivery company, just to be safe.

Service Elevator Capacity (volume + weight): If the equipment must be placed on an elevator to reach its final destination, make sure the elevator has sufficient capacity by measuring its inside volume and the size of the door opening. Compare those measurements with those of the equipment, and make sure the elevator has sufficient weight capacity to carry the equipment safely. Never exceed an elevator’s posted weight limit.

Door and Hallway Dimensions: Another pre-delivery “must” is measuring all doors and hallways the equipment must pass through. Take a moment for a preliminary “walk through” of the equipment’s intended path to identify any potential turns or changes in floor levels that might impede delivery.

Old Equipment: Your new equipment cannot be installed unless the equipment it is replacing has been removed. But just to be safe, it’s smart to place the old equipment off to one side in case the new equipment arrives in damaged condition or with missing parts. That way, the old equipment can be reinstalled temporarily until the problem is resolved.

Utilities: Believe it or not, the wrong utility is the No. 1 cause of improperly operating restaurant equipment. When installing new equipment, be sure you’re aware of the following:

• Electrical Equipment – Be sure the voltage and phase of the new equipment match that of the location, along with the AMP requirements of the equipment corresponding to the building’s service. Always check that the wiring and plug of the new equipment is long enough and compatible with the electrical outlet if a plug is being used.

• Gas Equipment — Be certain the gas requirements of the equipment matches that available at the facility. Does the equipment require natural gas or propane, and is the gas pressure sufficient? These factors and others – including elevation above sea level – can have a significant bearing on the equipment’s functionality, and the entire subject should be addressed when the equipment is ordered.

Water Availability: Many pieces of equipment require water for their basic operation, including steamers, steam-jacketed kettles, combination ovens, coffee urns, dish washing machines and the like. Your advance planning should include making sure there is a water source near where the equipment will be installed.

Water Pressure, Quantity, Temperature and Quality: It’s important to be sure that there is sufficient water pressure and quality to meet the demands of certain types of equipment. For example, water pressure and temperature are critical factors for maximum efficiency of washing equipment, and a water softener may be required if the facility is served by “hard” water.

Hood Depth: If your new equipment is to be installed under a hood, make sure there is adequate room to accommodate it. In most cases, there must be 12 inches from the front-edge of the cooking equipment to the front edge of the hood, but it’s best to check local codes to be sure.

CFM Requirements: When new or additional pieces of equipment are added to an existing hood system there must be sufficient air flow (CFMs) through the hood for the proper operation of all pieces of equipment. Failure to prove sufficient CFMs will often lead to significant operational problems.

Mounting Surface: Most equipment needs to be installed on a level surface to work properly. This is normally not an issue when equipment is installed on a table. However, if the equipment is to be installed on the floor, care must be taken to make sure it is level. Adjustable feet or legs are often the best solution to this potential issue.

Drain Requirements: Similar to the above issue, many pieces of equipment require a free-flowing drain to perform properly. A steamer or combi-oven, for example, must be installed with easy access to a floor drain, and pre-planning will help determine if any drainage pipes should be PVC or copper.

Manufacturer’s Specification Sheet: Check this document for any special installation requirements. In case the sheet is misplaced or unavailable upon delivery, copies are usually available through the manufacturer’s website.

Warranty Card: Fill out and return all warranty-related materials immediately. Your dealer can often help you, but a warranty is a major component of the asset you have just purchased and should always be treated as such.

Demonstration and Start-Up: Once installation is complete and you’re property trained on its use and care, arrange for a through demonstration for all staff members who will be using the equipment. Your manufacturer’s representative can be of great assistance in this important final step.

Packing Materials: As a final step, ensure that all packing materials and construction debris are properly disposed of, and that any construction damage is repaired.