Measure the footprint, service points and workflow around supermarket equipment before installation.
Draw the complete workflow
Show where the task begins and ends, then place supermarket 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 Preserve accessible aisles, replenishment access and sightlines. Position chilled displays so staff can clean and restock them safely. 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 For refrigerated units, verify power, ventilation, heat rejection and service clearances using the exact model documentation. Measure the route from delivery entrance to final position, including turns, lifts and thresholds.
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