You've ordered new commercial kitchen equipment, and it's now on its way to your shop. Have you done all of your research as an equipment buyer to ensure that the installation goes as easily as possible and that the equipment works correctly from the start?
If you believe you have everything in order, review the following list of "must-do" duties to guarantee that there are no surprises when it comes time to install your new equipment.
1-) Establish the amount of time required for installation and decide with our team ahead of time on the date and time of day that will work best for you and Sinco. Guarantee that somebody is accessible and suitably prepared to acknowledge the equipment.
2-) Is there simple access to access to the building in which the new piece of gear is to be installed? Is the entrance door/delivery entryway huge sufficient to accommodate the hardware that's being delivered? Will individuals need to either rise or descend a stairway in arrange to get the equipment into the building? Is there a loading/unloading dock accessible to assist with handling? These are all issues and questions that have to be replied to and are directly related to building get to.
3-) In the event that the hardware that is to be installed has got to be put on an elevator in order to reach its last installation point, at that point you wish to create beyond any doubt that the lift has adequate capacity to handle the equipment.
4-) You should make beyond any doubt that the corridors are wide enough, with a minimum number of curves and bends that seem possibly block the movement of the item.
5-) Make sure that the voltage and phase of the equipment being delivered match that of the food service establishment.
6-) Make sure that gas requirements of the equipment being delivered match that of the gas that is available at the facility
7-) Many items of equipment (such as steamers, steam-jacketed kettles, combi-ovens, coffee urns, dish washers, and the like) require water to function. A critical component of any good installation of various pieces of equipment is to guarantee that there is a water source nearby, ideally at the location of equipment installation.
8-) If the new piece of equipment will be put beneath a hood, ensure that the hood's depth is enough for the new piece of equipment (a minimum of 12" from the front edge of the cooking equipment to the front edge of the hood).
9-) Finally, ensure that all construction debris and packing materials are disposed of properly.
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