Hotel Kitchen Equipment Package
Complete hotel kitchen scope — banquet, à la carte, bakery, cold kitchen, wash-up and stores, delivered as one project.
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Service
Equipment Installation & Commissioning
Equipment that arrives on a pallet is not a kitchen. Our installation teams set out, level, connect, test and commission every item, then walk your team through operation and daily cleaning before we leave the site.
How it works
The process
Each stage produces something you can review before the next one begins — which is what keeps surprises off the site.
Pre-delivery site check
We confirm the floor is finished and level, the utility points are terminated in the right positions and the access route will take the largest module.
Delivery and setting out
Items are delivered in sequence, positioned to the GA drawing and levelled on adjustable feet against the actual floor.
Connection
Gas, water, drainage and electrical connections made and isolation verified, working with your licensed contractors where the scope requires it.
Commissioning
Every unit is run and checked — burner performance, refrigeration pull-down, extraction airflow, drainage falls, door and gasket seating.
Handover and training
A session with your team on operation, set points, daily cleaning and what to check before calling for service.
Snag closure
A joint snag list is raised at handover and closed out to your sign-off.
Scope
What is included
- Pre-delivery site readiness check
- Delivery sequencing and site placement
- Levelling, alignment and joining of counter runs
- Utility connection and isolation verification
- Commissioning of every supplied unit
- Operator training session
- Joint snag list and close-out
- Handover documentation and manuals
Why it matters
What you get out of it
One team, one accountability
Because we make and install, there is no argument about whether a problem is a manufacturing issue or an installation issue.
Commissioned, not just connected
Refrigeration pull-down and burner performance are verified on site, so faults are found before service starts, not during it.
A team that knows the kitchen
Training at handover reduces the number of avoidable service calls in the first six months substantially.
Related
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What this service typically specifies, supplies or supports.
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High-capacity solid-door upright for busy production kitchens, with digital control and copper-condenser cooling.
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Enquiry
Talk to us about Installation
Describe the site and the brief. If you have drawings, send them on WhatsApp after submitting and we will review them.
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