Will It Fit?
Will It Fit? A Buyer’s Guide to Getting Commercial Catering Equipment Through the Door.
Buying commercial catering equipment is the easy part. Getting it into the kitchen is where things can go wrong. A unit that looks perfect on paper can become a very expensive problem if it won’t pass through a doorway, clear a ceiling, or fit into the space it was bought for. This guide covers what to measure, what to check and what to think about before you place an order — by equipment type.
Start Here — The Universal Checks
Before you look at any specific equipment, measure these first.
Your narrowest point is what matters. That might be the delivery entrance, a corridor, a fire door, a stairwell or a service lift. Measure the width and height at every pinch point between the delivery vehicle and the final position of the equipment. Do not assume — go and measure.
Standard commercial kitchen doorways vary considerably, particularly in older buildings, pubs, schools and listed properties. A corridor might be wide enough but have a turn that makes it impassable for a long unit. A service lift might take the weight but not the height.
Write the measurements down and have them in front of you when you are choosing equipment, not after.
Refusing delivery or returning equipment because it does not fit is rarely straightforward. Restocking charges are standard practice across the commercial catering equipment industry — not something we choose to levy, but a charge that manufacturers and suppliers insist upon, and one that can reach up to 25% of the purchase price. A little preparation upfront avoids that situation entirely.
Refrigeration — Fridges, Freezers and Back Bar Chillers
The obvious check is width. Most undercounter units sit between 600mm and 1500mm wide, and upright cabinets can be wider still. However, width through the door is only part of it.
Refrigeration units need ventilation clearance — space around the condenser to dissipate heat. A unit pushed hard against a wall or built into a tight alcove without adequate airflow will work harder, run hotter and fail sooner. Check the manufacturer’s clearance requirements before you decide on a position.
Upright refrigeration can also present a height problem in older kitchens with low ceilings or beams. Measure floor to ceiling at the intended position, not just in the middle of the room.
If the unit is going under a counter, check the total height including any plinth against the counter clearance above. Manufacturers will specify this — check it before ordering. Most refrigeration ranges include low height models designed specifically for under-counter installation, so if standard height is a problem it is worth checking whether a lower profile version of the same unit is available before ruling it out entirely.
Combi Ovens — The Door Swing Problem
Combi ovens have a specific issue that catches people out — the door. Most combi oven doors open fully and swing out into the kitchen. If there is a wall, a run of equipment or a high-traffic walkway directly in front, that door is going to cause problems every single service. Check the door swing clearance on any model you are considering before you commit to a position.
Beyond the door swing, combi ovens need adequate overhead clearance for steam extraction. The extraction canopy or ventilation system above the oven needs to be positioned and sized correctly for the oven’s output — this needs planning before installation, not after.
Ice Machines — It’s Not Just the Box
An ice machine is compact. The installation is not. Before an ice machine can work it needs a cold water inlet, a drain, adequate ventilation and a suitable ambient temperature in the room. Ice machines in hot kitchens or poorly ventilated spaces will struggle to produce at rated capacity and will wear out faster.
It is also worth noting that many commercial ice machines are two-part units — an ice maker head that sits on top of a separate storage bin. The combined height of both units can be considerable, so measure the total stacked height against your available ceiling clearance before ordering. The unit itself might pass through every door with ease, but if there is no water supply nearby, no drain at the right level or no way to ventilate the space adequately, the installation becomes a significant job. Check all of this before you order.
Cooking Ranges and Suites
Heavy cooking equipment presents a different set of problems. Width and height through the door are the starting point, but weight is the consideration that people most often overlook. Large cooking equipment can be extremely heavy. If you have any doubt about whether your floor can take the load — particularly in older buildings — take advice before the equipment arrives.
Extraction is the other major factor. A range or suite needs a correctly sized extraction canopy above it, with sufficient capacity for the cooking load. The canopy needs to be in place before the range is commissioned — running heavy cooking equipment without adequate extraction is a safety issue, not just a practical one.
Dishwashers and Glasswashers
Undercounter dishwashers and glasswashers are generally manageable in terms of access. Most are 600mm wide and pass through a standard door without difficulty. Installation is where it gets more involved. You need a water inlet and a drain at the correct height — check the specification of your chosen machine for the exact requirements.
Pass-through dishwashers are larger and need more careful access planning. They produce steam during operation — the level varies by machine type and model, so check the manufacturer’s guidance on ventilation before installation. Hood clearances at the inlet and outlet add to the overall footprint, but the bigger consideration is tabling. A pass-through needs in-feed and out-feed tables on either side — the dirty end and the clean end. Measure the full run including both tables before committing. In a small kitchen, that total length is often the deciding factor between a pass-through and an undercounter machine.
A Note on Delivery
Most commercial equipment arrives on a pallet. The pallet itself adds height and width to the unit during delivery, and not all delivery vehicles carry equipment suitable for every surface. If access involves steps, gravel, a narrow gate or a ramp, flag it with the supplier before delivery day. It is much easier to plan for it in advance than to deal with it on the doorstep.
Deliveries typically take place during business hours and some couriers will call ahead to confirm someone is available to receive the goods. However, pinpointing an exact arrival time is rarely possible — commercial deliveries cover significant distances and are subject to the usual variables of traffic and routing. Make sure someone is available for the full delivery window and that access is clear and ready. A failed delivery costs everyone time and can delay your installation further.
The Simple Rule
Measure twice, order once. The dimensions on a product page are the unit dimensions — they do not account for packaging, pallet, door swing, ventilation clearance or installation requirements. Take nothing for granted and check everything before you commit.
If you are unsure about any of this before buying from us, call 01379 641223 and we will talk it through with you before anything is ordered.
