Illustrative editorial image; it does not represent a specific model or confirm stock.
Leave practical access for grease removal, floor cleaning, staff movement and maintenance around a commercial cooking line.
What it does and where it fits
Cooking equipment produces heat, splashes or grease depending on the task. Cleaning access and separation from adjacent preparation should be planned with the equipment line.
How it differs from related equipment
An equipment footprint omits safe working and cleaning space. Fryers, griddles and ranges have different spill, heat and service-access considerations.
What to confirm before choosing
Review manufacturer clearances, extraction, floor finish, grease collection and staff paths. Confirm cleaning procedures and site safety coordination for each proposed appliance.
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