Measure the footprint, service points and workflow around commercial refrigeration equipment before installation.
Draw the complete workflow
Show where the task begins and ends, then place commercial refrigeration 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 Draw doors fully open on the floor plan and keep aisles usable. Separate raw and ready-to-serve storage according to your food-safety procedures. 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 Verify ventilation clearances, electrical supply, ambient operating conditions and door access against the exact model specification. Measure the route from delivery entrance to final position, including turns, lifts and thresholds.
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