When shopping for new equipment, there are many things foodservice operators need to consider from cost and benefits, to performance and durability. But after the purchase goes through, there are other logistical details you will need to take into account to ensure a smooth installation.
With proper planning, you can prevent the type of unforeseen problems that can delay a restaurant from opening on time and blow through your equipment budget. Here are five high-level tips you should keep in mind to avoid installation-related headaches.
1. Confirm Door and Hallway Dimensions
Have you established the most feasible and efficient route from the loading dock or entrance of your operation to the kitchen space? Make sure to confirm all door openings and hallways are large enough for your equipment to pass through.
2. Determine if You Need Lift Equipment
Are you going to need a hand truck, pallet jack or more advanced lift machine to move your new equipment safely into its new home? Verify load bearing requirements for lifting and transporting your recent purchase are in line with the size and weight of your equipment for a successful and safe installation.
3. Verify Utility Connections
How close does your equipment need to be to your water or electric lines? It may seem like common sense, but make sure to check the location of your utility connections and evaluate if you need to make any adjustments to accommodate your new equipment. The key is to avoid having to call a contractor to come out and redo the plumbing or rewire a circuit at the last minute.
4. Double-Check Floor Drains
The proximity of your floor drains to your new equipment must also be considered to minimize trips, slips and spills, and to maintain a safe kitchen workspace. To achieve this, your equipment needs to be properly installed in a location that directs the flow of water into the floor drain and does not require excessive drainage tubing that can impede foot traffic.
5. Check Spec Sheet for Clearance Requirements and Any Special Instructions
Some equipment comes with very specific instructions and requirements that detail how far away your equipment should be from walls and other units. For example, a certain amount of space is necessary to keep compressors from overheating. Not following these instructions can void a warranty and cost you more money down the road.
RANDELL TO THE RESCUE!
You can also purchase equipment from a knowledgeable foodservice manufacturer who understands these common installation problems and can prepare its products to address these issues before they arise. Here are three ways Randell makes installation easy.
1. Move Your Equipment into Place Immediately with Pre-Installed Casters
Randell products come with factory installed casters, which can save you time (and potentially, your equipment). This design eliminates the need to tilt the unit or find a pallet jack to install casters after delivery, saving you valuable time and minimizing possible damage to your equipment. Randell units also come standard with full-length leg rails that can be remounted to avoid common kitchen obstacles, such as floor drains, without jeopardizing structural integrity.
2. Plug and Play Right Away with Pre-Wired Configurations
Electrical wiring is another installation cost that Randell can help you control. Our units can be pre-wired (UL listed) at the factory to a load center for single-point connection. This eliminates the variable expense of field connections.
3. Forget Clearance Requirements with Front-Breathing Design
Because Randell designs equipment that is front-breathing, with these units you don’t need to worry whether your equipment is spaced the correct distance away from walls and other units. Clearances for proper ventilation are designed within these units and do not require additional spacing beyond the footprint.
Installing commercial foodservice equipment can be a challenge for anyone, but with the proper planning combined with equipment designed for this very process, you can avoid some of the most common, unintended installation surprises.
Dave Rademacher
Product Specialist-Refrigeration
(601) 371-6029
[email protected]
