We meet bad installations for a living. The range with its flex connector kinked flat against the wall. The combi plumbed straight to raw county water, scaling itself to death from day one. The walk-in condensing unit boxed in with zero clearance, running hot since the day it was set. Every one of them became a service call that a correct installation would have prevented — which is exactly why we install equipment the way we wish everyone did.
What a professional install actually includes
- Uncrating, setting, leveling. Unsexy and decisive: an unlevel fryer pools oil to one side of the tank; an unlevel deck oven bakes lopsided pies forever.
- Gas connection done as licensed work — correct connector and quick-disconnect, regulator verified against the data plate, and a proper leak test. Manifold pressure that's wrong at startup stays wrong every day after.
- Electrical coordination. We verify the circuit matches the spec sheet before the machine arrives — voltage, phase, breaker size — because discovering a 208V/240V mismatch on delivery day costs you a week.
- Water lines with treatment where the machine demands it. Combis, steamers, ice machines and espresso equipment in Palm Beach County should never drink untreated water. Filtration isn't an accessory here; it's half the machine's lifespan.
- Drains and air gaps plumbed to code, so your first health inspection doesn't open with a cross-connection finding.
- Ventilation and clearances — hood capture, combustible clearances, and fire-suppression coordination for hot-line equipment; condenser breathing room for cold-side gear.
- Startup, calibration and burn-in. We run the machine, calibrate it against real instruments, and walk your crew through operation before we leave. Day one should perform like day 500.
The warranty angle nobody mentions at purchase
Read a manufacturer's warranty denial letter sometime: "improper installation" is their favorite phrase in the language. A documented, professional installation protects the factory warranty you just paid for — and if a warranty dispute ever comes, our startup documentation is your evidence.
Replacement installs and change-outs
Most installs aren't new builds — they're a dead unit going out and its successor coming in, ideally between Sunday close and Tuesday lunch. We handle disconnection and haul-away coordination of the old unit, adapt the utilities where the new footprint differs, and sequence the swap so the kitchen loses the minimum number of service hours. If the replacement decision itself is still open, our repair-first honesty applies: we'll tell you if the old unit has real life left.
New openings and remodels
For build-outs in West Palm Beach, Jupiter, Wellington and everywhere between, we slot into your GC's schedule, coordinate with the hood and fire-suppression trades, and handle equipment setting through final calibration ahead of inspection. What owners get from us that they don't get from freight-and-set: every machine started, calibrated and documented by the same company that will service it for the next decade — and a maintenance plan that starts on opening day, not after the first failure.