Site & Equipment Setup

1. Initial Site Handover and Heavy Equipment Sequencing
Category: New Franchisee Onboarding | Audience: Franchise Owners | Authority: Corporate (Read-Only)

Overview
Transforming an empty commercial shell space into a high-capacity baking facility requires strict engineering sequencing. Your general contractor must verify utility connection tolerances before mechanical equipment installation begins to protect equipment warranties and ensure recipe consistency.

Heavy Infrastructure Utility Tolerances
Three-Phase Power Connection: The rear kitchen wall grid must be wired for three-phase 208V power to sustain continuous dual convection oven loads during rolling shifts.
Reverse Osmosis Intercept: Install the corporate-mandated triple-stage reverse osmosis filtration system directly behind the main mixing station. Unfiltered local tap water alters dough leavening properties.
Walk-In Compressor Calibration: The cooling technician must test the deep-freeze storage compressor for a stable baseline of -10°F (-23°C) before your first raw bulk inventory shipment drops.

Assembly Placement Rules
Prep Table Elevation: Mount stainless steel rolling layout tables at exactly 36 inches high to minimize physical fatigue during high-volume dough rolling shifts.
Lighting Visual Accent: Position display counter downlights directly above front-facing glass cabinets using high-CRI 3000K warm LED bulbs to maximize product visual appeal.