Foodservice Equipment & Supplies

FEB 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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50 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2018 you're following all local codes from the outset because equipment that's not installed to code from the beginning can mean costly redos after the inspection. For anyone considering purchasing a major piece of equipment, follow the advice of experts and ask the following: ● Are the doors wide enough to fit the equipment? Incorrectly measured doors mean equipment won't fit into a space. This requires additional time to call in the on-site maintenance crew to remove and/or widen the doorway. ● Are there stairs in the path to the final installation area? Stairs can mean dismantling of larger equip- ment, which adds additional instal- lation time and charges. ● Is there a clear and unobstructed path to the installation area? Installers can all relate horror stories of literally having to lift equipment over counters to get it into areas with passageways that are too tight. ● Does the equipment use the cor- rect type of gas or electrical volt- age for your operation? "I've seen people order LP [liquid propane] gas when they require natural gas, or vice versa," says Stoutner. "And a lot of times, I've seen people order the wrong voltage." ● Are the gas line and the electri- cal supply sufficient? Ensure the gas and electrical can handle both the new equipment as well as any existing equipment which will be on the same line. ● Are the water pipes in and out of the equipment sufficient to handle the water flow and temperature? Howard notes that he frequently sees operations that use the wrong type of pipe, such as standard PVC pipes for equipment that puts out high-temperature water, and the pipe eventually melts or leaks. ● Is the placement of the equip- ment going to interfere with existing drains or outlets? "A lot of times, people install equipment over the top of a drain, which is going to allow steam to rise up into the unit and cause electrical issues," Howard notes. ● Is there sufficient space between equipment? If placed too closely together, heat emanating from one appliance can damage control panels or other sensitive electronic parts of the equipment next to it. This often occurs with combi ovens and their highly sophisticated elec- tronic control systems. ● Will there be sufficient clearance around the equipment for future service calls? "Installing equipment one inch next to each other makes it unserviceable for everybody," says Howard. ● Is there sufficient venting around the sides and top of the equip- ment? "When you're talking about hot-side equipment that is going under hood systems, there's an awful lot more than just installing or swapping out a piece of equip- ment," says Stoutner. "There are implications with your hood system and fire suppression system being proper when it's completed." ● Can you block out enough time for the installation? All too fre- quently, operators schedule installa- tions for times in between meal pe- riods. In theory, that sounds doable, but if there's any sort of delay or problem, suddenly that impacts din- ner service and, ultimately, the bot- tom line for that day. "Sometimes you get a call from a customer who says, 'I need four ranges installed,' " laughs Toukatly. "Well, that's not a terrible job — until he says you have 90 minutes to do it. Then that becomes a bad job." Finding Success For most operators, purchasing new equipment means having someone else install it. And one of the best ways to find an installer is through the manu- facturer. On high-end equipment, the manufacturer may even send out a company installer to ensure proper installation. More often, though, the factory will recommend a qualified installer from its authorized service network. "The main upside to using the authorized service agency," says Stoutner, "is if you hire them to install [the equipment] and they complete the installation, not only are you covered with the manufacturer's warranty, but you're also covered with the authorized service agency's installation warranty as well." In addition, the authorized service company can take care of the warranty and registration paperwork, assuring the operation of coverage should repairs become necessary later. Dealers can also help identify experienced installers. "Hopefully, you've got some sort of relationship with the dealer that you're buying the equipment from," says Toukatly. "They normally have a relationship with the companies that do installation, and they're not going to put up with some- body who messes up your installation. So, the cream rises to the top." The Commercial Food Equipment Service Association (CFESA) offers yet another source for finding an installer. Under its Member Directory tab at www.cfesa.com, its Certified Service Companies are listed by state. Through classes and testing, the association certifies technicians on the most current industry practices. FE&S Verify the correct electrical voltage and gas supply exist to ensure equipment performs to its capacity. Installers report that incorrect or inade- quate electrical voltage is a common problem.

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