Poor foodservice equipment installation can affect food quality, safety, and can cost you thousands of dollars in repairs. In addition, if a new piece of equipment is malfunctioning due to improper installation, chances are the manufacturer will void your warranty. Make sure you are aware of the importance of monitoring the installation of your foodservice equipment.
Tony Hershey, Install Manager at Clark Service Group suggests that proper installation of foodservice equipment starts before you even purchase the unit. We stress that purchasing the right piece of equipment for the right job is key. Clark Service Group frequently encounters customers who have bought the equipment they want, while ignoring gas, voltage, and water connection requirements.
Failing to assess connection requirements forces you to return the piece of equipment; adding an unwanted layer of work and costs to an already expensive and somewhat stressful process. Paying attention to these minor, yet necessary details will get your installation process ‘ahead of the game.’
Even though proper installation is ultimately in the hands of the installer, there are actions a foodservice operator can take to prevent improper installation.
1. Select a CFESA (Commercial Food Equipment Service Association) certified company to install your unit.
· This ensures that your installation technician is certified and knowledgeable about the job they are completing.
2. Conduct a site inspection.
· This step prevents road blocks by identifying any potential problems.
· Consider the size of the equipment and how it will enter the building. Are the door and hallway dimensions large enough? Does the installation site have proper surface and drain requirements? Have you checked the manufactures specifications sheet, etc. ?
3. After the initial site visit, the technician should calibrate and assess the equipment for damage that may have occurred during shipment. This overview of the equipment supports food quality, safety, and also ensures the unit is energy efficient.
*Most equipment is not damaged during shipment, but instead damaged during installation. Making sure that you have the proper equipment to usher your unit into its new home is key to preventing damages.
4. Consider what should be done with the old piece of equipment. Some companies like Clark Service Group will remove the old piece of equipment for you. However, not all companies offer that service, so be sure to prep your old equipment for removal.
5. After the equipment has been installed, be sure to complete the manufacturer’s warranty card. Also, have the technician check the equipment for proper functioning and have them perform a demonstration on equipment use and care.
For a complete guide on foodservice equipment installation, please see the WebstaurantStore.com’s checklist.
Tony Hershey, Install Manager at Clark Service Group suggests that proper installation of foodservice equipment starts before you even purchase the unit. We stress that purchasing the right piece of equipment for the right job is key. Clark Service Group frequently encounters customers who have bought the equipment they want, while ignoring gas, voltage, and water connection requirements.
Failing to assess connection requirements forces you to return the piece of equipment; adding an unwanted layer of work and costs to an already expensive and somewhat stressful process. Paying attention to these minor, yet necessary details will get your installation process ‘ahead of the game.’
Even though proper installation is ultimately in the hands of the installer, there are actions a foodservice operator can take to prevent improper installation.
1. Select a CFESA (Commercial Food Equipment Service Association) certified company to install your unit.
· This ensures that your installation technician is certified and knowledgeable about the job they are completing.
2. Conduct a site inspection.
· This step prevents road blocks by identifying any potential problems.
· Consider the size of the equipment and how it will enter the building. Are the door and hallway dimensions large enough? Does the installation site have proper surface and drain requirements? Have you checked the manufactures specifications sheet, etc. ?
3. After the initial site visit, the technician should calibrate and assess the equipment for damage that may have occurred during shipment. This overview of the equipment supports food quality, safety, and also ensures the unit is energy efficient.
*Most equipment is not damaged during shipment, but instead damaged during installation. Making sure that you have the proper equipment to usher your unit into its new home is key to preventing damages.
4. Consider what should be done with the old piece of equipment. Some companies like Clark Service Group will remove the old piece of equipment for you. However, not all companies offer that service, so be sure to prep your old equipment for removal.
5. After the equipment has been installed, be sure to complete the manufacturer’s warranty card. Also, have the technician check the equipment for proper functioning and have them perform a demonstration on equipment use and care.
For a complete guide on foodservice equipment installation, please see the WebstaurantStore.com’s checklist.
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