Installation Requirements

Equipment Installation

When planning a new kitchen, a considerable amount of time is spent on equipment selection to ensure it supports the menu items and fits within the budget. Proper equipment installation occurs when foodservice equipment is installed according to the manufacturer’s guidelines as outlined in the equipment installation manual. This includes making all final connections, starting up the equipment and testing it to ensure each item performs to design specifications. In the past the majority of all service calls, within the first year, were due to improper equipment installation. How can this situation be improved?

CFESA Installation Training Program

Two Day Instruction (16 hours)
Open to all foodservice personnel
Classroom style, hands-on training
Course Completion Test—Certificate of Completion (obtained with a passing test score)
Skills for Level One Installation

CFESA Installation Training Class Elements

Basic Electrical Code Requirements
Basic Gas Code Requirements
National Fire Protection Code Requirements
Jobsite Safety Instruction
Proper Skills Training
Health and Sanitation Requirements
Proper Performance Check Procedures
Pre-installation Survey
Customer Service and Politics
Special Installation Requirements
Required Permits
Materials For Installations

CFESA Certified Installer Requirements

CFESA Certified Installers will have successfully completed the CFESA Installation Training Program, achieved their Course Completion Certificate, and must be a Master Certified Technician. Technicians who have successful completed the course will be awarded the CFESA Certified Installer Status and patch.

Choose A CFESA Certified Installer

When you choose a CFESA Certified Installer you get certified, factory trained, insured technicians who work with OEM factory authorized parts.

Benefits:

Insures proper performance of equipment through correct installation
Guarantees the integrity of the equipment warranty
Improves the efficiency of the equipment’s start-up time
Improves communication between manufacturer, dealer, service agent, sales rep & customer
Reduces service calls from customers dramatically
Improves the life cycle of the equipment
Provides follow-up maintenance through preventative maintenance programs
The CFESA Certified Master Technicians are among the most knowledgeable techs in the industry
Manufacturers show the credibility of our program when they provide advanced training for CFESA Certified Technicians
Restaurant owners and foodservice managers alike recognize the value of a highly educated technician when they request a CFESA Certified Technician to perform their maintenance and repairs

Installation Levels

CFESA has developed three levels of equipment installation. The installation levels are as follows:

Level I - This is the installation or replacement of the same or similar existing pieces of foodservice equipment in an existing foodservice establishment.

Level II - This is the installation of new equipment for entire kitchens during remodel or construction phase, to include receiving, warehousing, consolidation of equipment and delivery for each phase of installation, assembly, set in place, leveled, caulked and trimmed as needed, with final connections made, started up and tested.

Level III - Includes all of Level I and Level II and may include complex refrigeration systems, and/or on-site equipment fabrication assembly. Companies listed as Level III should be contacted to verify the specific services they can provide.

Performance by Design

A CFESA Certified Installer’s goal is to ensure that the customer is happy with their equipment purchase and receives a kitchen fully optimized for peak performance. When we achieve this, all parties involved with the purchase benefit.

In working with customers we aim to provide three very basic principles:

Professional customer service
Knowledge and implementation of proper equipment installation as well as follow-up services
Overall satisfaction of a job well done