Measure the footprint, service points and workflow around commercial coffee equipment before installation.
Draw the complete workflow
Show where the task begins and ends, then place commercial coffee equipment in that sequence. Include staff, carts and adjacent open doors. The goal is a layout that supports daily work, not simply one that fits on paper.
Measure the equipment and surrounding clearances
Measure the selected model, its doors, removable parts and the room needed for cleaning. Include Place grinder, machine, knock box, milk fridge and rinse area in the order baristas use them. Keep the queue and customer hand-off clear. Request the manufacturer’s installation clearances instead of relying on a generic drawing.
Check delivery access and utility points
Mark power, water, drain, gas or exhaust only as applicable to the model. Check Check counter depth, water filtration, drain position, electrical load and the space needed to refill milk and cups. Measure the route from delivery entrance to final position, including turns, lifts and thresholds.
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