Measure the footprint, service points and workflow around commercial kitchen storage equipment before installation.
Draw the complete workflow
Show where the task begins and ends, then place commercial kitchen storage 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 Keep fast-moving stock near its point of use and preserve clear routes for replenishment and cleaning. 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 Confirm floor loading, wet-area exposure, wall fixing and castor suitability with the supplier and site team. Measure the route from delivery entrance to final position, including turns, lifts and thresholds.
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