Description
Equipment schedule, utility and listing checklist, and an RFQ for cafes, cafeterias and commercial kitchens.
Who it’s for
Owners and operators equipping or upgrading a commercial kitchen, cafe or breakroom food area.
What it helps you avoid
- Equipment without the required food-equipment listing
- Utilities that don't match the equipment
- Hood and fire suppression left out
- Missing hand sinks
What’s inside
- Who this package is for
- What it helps you avoid
- Product specification table
- Standards & listings quick reference
- Take-off & sizing worksheet
- Supplier quote comparison
- Paste-ready RFQ scope language
- Install & commissioning checklist
- Maintenance schedule
- Common mistakes to avoid
Product classes covered
- Cooking equipment
- Refrigeration
- Work tables
- Sinks
- Dishwashing
- Hood
- Small wares
Standards referenced
- Food equipment: NSF/ANSI 2
- Commercial refrigeration: NSF/ANSI 7
- Food code: FDA Food Code as locally adopted
- Kitchen ventilation: NFPA 96
- Energy (optional): ENERGY STAR commercial food service
Format: PDF download, available right after checkout. It’s a planning and purchasing aid, not engineering or a code review. Confirm requirements with your local code, the authority having jurisdiction and the manufacturer.
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