Measuring for commercial equipment: a site checklist

Measuring for commercial equipment takes about ten minutes and prevents the costliest mistake in equipment buying: a unit that fits the room but not the doorway. Measure three things, then write them down. First, the unit's overall size. Second, the route it travels from the truck to its final spot. Third, the space and services around that spot.

Get the overall dimensions, not just the working ones

A spec sheet lists overall dimensions and working dimensions. They are not the same, and your floor plan has to accept the overall ones.

Take our 117" x 30" preparation table with 4" backsplash. Its working surface is 117" x 28.5" at a 34" working height. Its overall size is 117" x 30" x 38", because the backsplash adds 4 inches. A 24" x 24" x 14" single-compartment sink works the same way: the compartment is 24" x 24", but the sink stands 27.5" x 27.5" and 35" high.

For every unit you are considering, record:

• Overall width, depth and maximum height, including the backsplash and any upper structure.
• Working height and working surface dimensions.
• The swing direction and projection of doors and drawers.
• Anything that sticks out past the frame: drainboards, handles, casters.

Measure the delivery route, not just the room

This is the step buyers skip most often. Equipment does not appear in position. It travels from the truck, through the building, to its final spot. At the narrowest point of each of these, measure:

• Building entrances, loading docks and service corridors.
• Every door on the path, for clear width and clear height.
• Corridor widths and every turn. A 90° turn needs both corridor widths plus room to swing the unit around.
• Elevators: the door opening and the interior size.
• The floor along the route: thresholds, ramps, steps and finishes that limit casters.

Here is why the margin matters. The 117" table above is 30" deep. A door with a 32" clear opening is only 2 inches wider than that, which leaves almost no room for hands, legs or a trolley. Long units are also the hardest to turn, so check the length available around each corner as well as the width.

Rule of thumb: if a clear opening is within an inch or two of the unit's width, stop and verify before you order. That margin disappears quickly on delivery day.

Measure the final position and the clearances around it

Where the unit will live, measure:

• The opening itself: width, depth, and height to the ceiling or the lowest obstruction.
• Working clearance: standing room in front, plus pass-behind room if two people share the space.
• The swing of neighbouring doors and drawers, and the walkways beside them. A unit that blocks an aisle whenever its door opens gets resented every day.
• The distance to the nearest wall corner and to fixed items such as columns, pipes and conduit.

In food-preparation areas, confirm required clearances with your food-safety authority. In Quebec, that is MAPAQ.

Locate water, drain and power

For anything that uses water, drainage or electricity, record where each service sits:

• Water supply lines and shut-offs.
• The drain position and the condition of the floor around it.
• Outlets, their ratings, and which trade controls them.

A sink whose drain misses the floor drain, or a unit whose cord cannot reach the outlet, is an installation delay you can see coming from the measurements alone. Check positions on site rather than from an old drawing. A plan from a previous renovation may not match what is behind the wall today.

Document everything before you order

Numbers age badly. Photos do not. Before you order, capture:

• Photos of the whole delivery path, from outside to the final position: every door, turn and elevator.
• Two photos of the final position from different angles, plus the walls and floor around it.
• A simple sketch with the dimensions marked, or the architect's drawing if you have one.
• The model numbers and overall dimensions of the units you are considering, written beside the room measurements.

Send the full set to your supplier with your order request. A supplier who can see the route can flag a tight door before it becomes a delivery-day problem, and the same file settles any later question about what was agreed.

The measure-up checklist

• Overall dimensions of each unit (width x depth x maximum height) recorded.
• Delivery route measured at its narrowest points.
• Door clear openings measured, width and height.
• Final position and working clearances measured.
• Water, drain and power located.
• Photos of the full route and the final position taken.
• Sketch or drawing with dimensions saved in the project file.

Quick answers

What is the most common measuring mistake?

Measuring the room but not the route. The unit fits its final position perfectly and still cannot get there.

How much clearance should I leave around equipment?

Enough for people to work comfortably and to pass behind safely. The exact figure depends on your layout and local requirements. For food-preparation areas, confirm it with MAPAQ before you finalize the plan.

Should I measure before or after choosing equipment?

Before. Your measurements decide which units are candidates at all. If the room refuses to fit the catalogue, read standard vs. custom stainless-steel equipment to see what your options are.

Next step

Send your measurements, photos and sketch with your project details, and we will confirm what fits before anything is built. Before delivery day, re-check the route with our equipment delivery and installation checklist.