Restaurant equipment installation in Ottawa

• Cooking equipment: ranges, ovens, combi ovens, fryers, grills, broilers, salamanders and pizza ovens.
• Refrigeration: walk-in coolers and freezers, reach-ins, prep tables, merchandisers and ice machines.
• Dishwashing: door-type, conveyor, undercounter and flight-type machines, including chemical lines and connection to the plumbing rough-ins.
• Ventilation hoods: Type I and Type II hood placement and mechanical installation.
• Prep equipment: mixers, slicers, food processors, prep tables, sinks and sneeze guards.
• Beverage equipment: coffee and espresso machines, soda dispensers, draft systems, and ice and water lines.
• Holding and service: steam tables, heat lamps, holding cabinets, soup wells and plate warmers.

1. Site walk-through and measurements. We confirm the equipment list, footprint, utility availability (gas line size, electrical capacity, water and drain locations) and ventilation requirements. Gaps such as an undersized gas line, a missing receptacle or a water line on the wrong wall get caught before delivery day.
2. Equipment supply coordination. We work from your equipment list, whether it is already ordered, still being sourced, or you want quotes, and we give you lead-time estimates. See restaurant equipment sales.
3. Delivery and placement. Coordinated delivery to your site, uncrating, inspection on receipt, mechanical placement, levelling and anchoring where required. Damage on arrival is documented and claimed before the install proceeds.
4. Mechanical installation. Setting equipment, plugging into existing receptacles, gas hookups on Ontario installs by our TSSA-certified technicians, water and drain connections, and controls programming.
5. Separate trade work. New gas lines or changes to gas piping, new electrical circuits, refrigerant line work and duct changes are done by the trades licensed for them. We list those items after the walk-through so they can be scheduled ahead of install day.
6. Commissioning and training. We fire each piece of equipment, calibrate controls and verify temperatures and pressures against the manufacturer’s spec, then brief your team on operation, daily cleaning and basic troubleshooting. Everything is documented for your insurer and any inspection.

Installs are quoted per project after the site walk-through and a final equipment list. Most kitchen installs are quoted as labour plus materials, separately from equipment supply and any separate trade work. The final invoice itemizes our labour, materials and any equipment we supplied.

• The equipment list with brands and model numbers, and spec sheets if you have them
• A floor plan or sketch showing where each piece goes
• What the space has now: the gas supply, electrical voltage and phase, and water and drain locations
• Your target opening or reopening date, and any trades already booked

For gas equipment in Gatineau and elsewhere in Quebec, gas service is confirmed when you book. If anyone smells gas on site, leave the space and call the gas utility (Enbridge Gas in Ontario, Gazifère in the Outaouais) or 911 from outside.

• Restaurants (new builds)
• Restaurant renovations
• Café and coffee shop builds
• Bakery installs
• Hotel kitchens
• Catering and commissary kitchens
• Cafeteria and food court tenants
• School and university kitchens
• Long-term care kitchens
• Retirement residence kitchens
• Banquet hall builds
• Bar and pub builds
• Pop-up and ghost kitchens
• Mobile food units
• Convenience-store food service

We install in Kanata, Stittsville, Barrhaven, Nepean, Westboro, the ByWard Market and downtown Ottawa, Vanier, Gloucester and Orléans; in Aylmer, Hull, Gatineau and Chelsea; and in Carleton Place, Rockland, Embrun and Casselman. Projects more than 30 km from downtown Ottawa may include travel charges. Once the kitchen is running, our restaurant equipment repair service covers the same equipment.