Pre-Delivery and Installation Checklist

Here at Chef’s Toys we want to make sure that you have a great experience with your new commercial kitchen equipment and we know that includes getting the equipment delivered and installed. You did all your research to make sure that the piece of equipment that you purchased is the right one for your application so you want to make sure that everything get setup and working properly.

We put together this checklist to help you make sure that your delivery and installation goes as smoothly and quickly as possible so that you can get back to running your business.

  1. Know Your Delivery
    Being informed with the details of your delivery will allow you to avoid complications right from the get go. Know the time and day your equipment is to be delivered so you’re able to prepare in advance and plan your day accordingly to the delivery. Also, know the type of delivery and who will be doing the delivery, whether it is one of Chefs’ Toys delivery specialists, or a third-party delivery service. Communication is key, so it is up to you to inform our sales team and delivery experts ahead of time on the type of delivery you would like and expect; if it is just a drop off delivery, or a full installation. Make sure you communicate any time restrictions. What time will someone be on site? Also share any exceptions such as days or times of the day that you do not accept deliveries like during lunch hours for example.
  2. Know Your Equipment
    Review the specifications of your new commercial kitchen equipment to make sure that you understand not only where the equipment is going to fit in your kitchen but also how the equipment is going to get there.

    • Here are a few things to review before your scheduled delivery:
      • Building Access
        Make sure that there will be someone on site at the time of delivery who can let the delivery agents into the building. It is important to walk the delivery route in advance. Are there any sharp corners that need to be covered up? Are there any steps or stairs? How many? Will the equipment need to go through doorways or over counters or through a window?
      • Measure your Hallways and Doorways
        Although we try to make the installation process as worry-free as possible, our Chefs’ Toys professionals are not permitted and licensed to remove doors, doorways, and anything of the sort, so if you believe that those structures will be in the way, remove it ahead of the delivery. Make sure the path the equipment will take is completely clear because damage to any property will be your responsibility.
      • Do you need a Lift-Gate or do you have a Dock?
        Make sure to communicate with your Chef’s Toys Customer Service Representative or with your third party delivery agent about whether they will need to make delivery with a truck that has a lift-gate or if your building has a dock.
      • Will the Equipment Fit your Service Elevator’s Volume and Weight Capacity?
        If you are not on the first floor you the equipment will have to be brought up through your service elevator so make sure the path is clear and that the elevator can handle your equipment. The elevator needs to be large enough for the equipment, the doors need to be wide enough, and the elevator has to be able to support the weight of the equipment.
        If the equipment needs to be brought up a flight of stairs it is important to share if the steps are straight or if they turn on the way up. And once you get to the top will the equipment be able to fit through doors or around corners etc.
      • Does the Space meet Requirements?
        Pay close attention to any clearance requirements that your equipment has. For example, ice machines, refrigerators, and commercial freezers often need clearance near their intake vents to ensure that the equipment can get enough fresh air to operate properly.
        If the equipment is being installed on a table our countertop you need to make sure that it will support the weight of the unit. Hoods or other mounted equipment requires that the wall or ceiling be properly load bearing. For free-standing equipment it is important that the floor be level, not just for obvious equipment like fryers but even for refrigerators and freezers. Even floors can cause equipment to tilt or roll, doors to not close properly, or even keep the equipment from functioning properly. This is extremely important if the equipment you are ordering requires casters. Legs can typically be leveled on site but casters cannot.
      • Where is the Drain?
        You may not always realize that your equipment needs someplace to drain so make sure to review this with your Chef’s Toys team member and if your equipment needs a place to drain make sure there is proper plumbing available where you are installing it.
    • One of the most overlooked but important details of your equipment is its utility requirements. These specifications will be the deciding factor of whether or not your equipment will work or not:
      • Electrical
        Knowing the compatibility of your equipment to your building is essential for a successful installation. With the electrical utility, learn the equipment’s requirements and whether or not your building or power source can support that. This refers to the voltage, phase, and AMP requirements. Details that seem obvious, but are often not acknowledged are the location of the power outlet to know if the wires are long enough to reach and the type of power and if it is compatible with your new equipment. Pay attention to the NEMA plug in advance to ensure you have the proper plug configuration. Some equipment offers multiple NEMA configurations. Some may require the item be hard wired by a licensed technician.
      • Gas
        What the building offers dictates if your new equipment is installed or not. Check that the product that you purchased requires the same type of gas (Natural Gas, Propane, etc.) that is available and provided. Make sure the gas pressure is ample and capable for the equipment because this determines the power of the oven or burner. Installing equipment that is over the BTU capacity of your commercial kitchen may impair your equipment. Another specification that you may need to consider is the elevation and the effect it may have on the gas pressure, so calibration of the equipment may be necessary.
      • Water
        With utilities, proximity is key and preferred for a successful installation for an equipment, therefore making sure the water is close by or accessible is extremely important. If the water source is not near, are you prepared with the correct type of pipes to connect to the source, such as if the equipment requires copper or PVC pipes. Verify the water pressure is ample and capable for the equipment so it can perform to its fullest potential, and whether or not the equipment requires heated or drinkable water. Know in advance if you are connecting to cold or hot water. With water, drainage is important, so know whether the equipment has the appropriate drainage.
    • A good rule of thumb is to make sure that Electrical, Water, gas and drain lines are within 6 feet of the equipment being installed. If anything is further away let your installer know before they arrive and provide detailed pictures of the install area if possible. For best results, have any gas or electrical work completed in advance before your equipment arrives. Communication is certainly the key when it comes to making sure your equipment will install properly in your space so make sure to review all these factors with a member of the Chef’s Toys team early so that we can make sure we avoid any problems. We are here to help so please take advantage of that resource.
  3. Check the Spec Sheet
    Although most commercial kitchen equipment installation processes have been streamlined depending on the category types, sometimes there are particular products that may need special specifications and requirements. Combi ovens or steamers may require particular drain types be pre-installed for example. Equipment may require a flat mounting surface. Know your hood and hood depth requirements. There may be certain air flow requirements for your hood (CFM’s). Checking the Spec Sheet of the equipment that you purchased for mention of specific instructions ensures for a safer kitchen because the equipment has been installed correctly.
  4. Know Your Local Regulations
    It is always good to know your local foodservice rules and codes. For instance, is a hood or ventilation system required? Must some of the equipment have certain certifications required? A little homework on your part in advance will prevent frustrations resulting from non-compliance.
  5. Warranty Registration
    Ensure that you will get the most out of your equipment and the service that comes along with it by filling out the warranty card or going online to the product’s company’s website.
  6. Check Your Rebate
    If you purchased your equipment with a rebate, understand what that rebate is for. Knowing the particular rebate is important because of the strict guidelines that a particular rebate may have. For the full rebate information, visit your city’s website, or fishnick.com because different cities will have different rebates for certain types of equipment. When a product is purchased with a rebate, the location that the equipment is delivered and installed must correspond with the address on the rebate form that was completed.
  7. Operating the Equipment
    Understanding the equipment and actually being able to operate the equipment are two different things. You can read the equipment’s owner’s manual for information on your purchase. If you believe you still do not know or are not familiar with the equipment to the extent that you would feel comfortable operating it, don’t be afraid to contact one of our Chefs’ Toys sales professionals who would be happy to help, or contact the manufacturer’s representative to set up an appointment for a tutorial lesson. If you want a quick idea, you may find a video on your product on ChefsToys.com.
  8. Packaging
    Collect and dispose of the packaging material properly. Especially make sure the packing material has been removed from vents, burners, and small crevices of the equipment before turning on and using.
  9. Construction Sites
    Often times equipment is delivered to a construction site. It is important to know that warranty does not cover construction damage. Unpacked equipment can be subject to things like drywall dust (not good for condensers) or might get used as a table or a ladder because equipment might get left in an area where people are working, for example. Consider timing your delivery when most construction is complete before taking delivery of new equipment.
  10. Teach
    At Chef’s Toys we believe that education is a valuable part of prolonging the life of your equipment so we encourage you to pass on all the knowledge you’ve gained about your new equipment to the staff members who will be using it regularly. Proper use and maintenance of the equipment is vital to keeping your staff safe, your customers happy, and your equipment operating properly for years to come.
  11. Enjoy!
    We at Chefs’ Toys hope that you feel great with your new purchase, have fun, and make delicious and amazing creations!

For a downloadable PDF checklist, please click here.