Catering Equipment Installation

Describe the outcome required as well as the immediate issue. The starting information should identify the location, people affected and any change in use, so the assessment addresses the current requirement rather than simply repeating the previous arrangement.

The instruction covers equipment positioning, relevant connections, supports and associated property work. It defines removal, commissioning and operating information. Refrigeration, gas, electrical and ventilation interfaces need the appropriate specialist scope rather than being left to the delivery team.

Selection should consider cleaning access, staff movement and maintenance as well as cooking capacity. Retained services need assessment against the new load. Gas work must be carried out by a suitably qualified Gas Safe registered engineer; the required category of competence matters.

The proposal identifies the responsibilities that remain with the site or property team and the work included in our instruction. Connected repairs and specialist activities receive their own clear scope, so each person understands what they must arrange and what records they will receive.

Provide the equipment schedule, menu or production brief, service drawings and operating hours. Identify the kitchen manager and facilities contacts. Agree shutdowns, delivery routes and the sequence for restoring essential food-service functions.

We assess the equipment and service requirements, then coordinate installation and the relevant trades. The work ends with the agreed checks and commissioning. Handover identifies operating instructions, maintenance requirements and any remaining restrictions.

For several sites, we agree consistent reporting and escalation while retaining local contacts and operating requirements. Each action stays connected to its building or service area, with a named route for decisions that affect the wider operation.

Equipment duty, connection changes, access, extraction and building work affect cost. Include delivery, removal and reinstatement in the proposal. The programme must allow commissioning before the kitchen relies on the equipment.

Tell us about operating hours, critical periods and the activities that must continue. The programme and price should reflect those constraints, including any phased delivery, additional access arrangements and reporting needed by the operational team.

Offices need work coordinated with staff and visitors. Retail needs trading and deliveries considered. Hospitality brings guest areas and food operations into the brief, while education needs access planned around teaching. Our complete service and project offering supports all sectors, with the arrangements based on each site's actual activity.

We cover Northumberland, Tyne and Wear, County Durham and Tees Valley, including Berwick-upon-Tweed, Alnwick, Morpeth, Hexham, Newcastle, Gateshead, Sunderland, Durham, Darlington, Hartlepool, Stockton-on-Tees and Middlesbrough. View all locations.

For a multi-site requirement, provide the local contact and working restrictions for each address. A common service brief still needs the differences between premises recorded.

Read how often kitchen extraction should be cleaned and setting maintenance frequencies. Official guidance provides the relevant context for this service. Browse the Knowledge Centre.