Start a Project ↗Coordinate coffee machines, cups, waste and service access before cabinet approval. Prepare equipment drawings, cutout locations and a clear supply schedule.
| Check | What the buyer needs to confirm |
|---|---|
| machine footprint | Use the installation envelope of the selected machine, including feet, drip trays and required connections. |
| working weight | Obtain the operating weight with water, beans and other consumables; shipping weight alone is not the support load. |
| service clearance | Draw the machine removal path and the access required for filters, hoses and service panels. |
| worktop cutout | Locate openings from the equipment template and a fixed cabinet datum; do not scale holes from a perspective image. |
Compare coffee & beverage counters → · Prepare a fixture schedule →
List each machine and its published installation information. Review counter openings, water, drainage, power, cleaning and removal access with the parties supplying and installing the equipment. Include cups, waste, condiments and staff working space in the same review.
Compare layouts through a typical service sequence: collect a cup, prepare a drink, add condiments and dispose of waste. Check that replenishment and machine service remain practical during operation.
| Decision | Record | Evidence to retain |
|---|---|---|
| Select the arrangement | Straight beverage run / Coffee island / Combined beverage and waste station | Chosen configuration and reasons |
| Measure the working space | machine footprint / working weight | Measured plan and equipment or package information |
| Define the supplied items | Fixture count, options, equipment and accessories | A common scope for the quotation |
| Approve the execution | Finish, drawing revision, packing and responsibility | Approval and handoff record |
Cutting a worktop from an unapproved equipment sketch. Keep the selected reference, actual dimensions and the configuration evidence together so a visual preference does not replace a working specification.
Give each supplier the same reference list, quantities, construction, finish and destination. Ask for differences and exclusions to be marked against that schedule.
Release the agreed revision after the responsible parties have reviewed the site inputs, equipment interfaces, materials and order scope. Record the effect of later changes before continuing.
The supplied dimension catalog does not define this specialist fixture. Set its size from the equipment layout and approved shop drawing.
Keep series togetherSingle-sided, double-sided and end units have different depths. Use a complete listed W × D × H combination.
Separate levels and accessoriesShelf layers, hook rows, lightboxes and base cabinets are separate configuration features.
Coordinate equipment separatelyConfirm service openings, loads and connection details for the selected assembly.
Begin with the equipment manufacturer’s drawing rather than a photograph. Machine feet, reservoirs, hoses and service doors can extend beyond the apparent footprint. Map filling, dispensing, cup collection and waste removal as separate actions before positioning the cabinet modules.
| Parameter | Value or requirement | Buyer check |
|---|---|---|
| machine footprint | Record the project requirement | Check against the selected configuration |
| working weight | Record the project requirement | Check against the selected configuration |
| service clearance | Record the project requirement | Check against the selected configuration |
| worktop cutout | Record the project requirement | Check against the selected configuration |
Measure coffee & beverage counters: equipment interfaces, the four checks to record and the measurement record to prepare before ordering.
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Choose coffee & beverage counters: equipment interfaces, the four checks to record and the configuration comparison to prepare before ordering.
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Plan coffee & beverage counters: equipment interfaces, the four checks to record and the merchandise capacity worksheet to prepare before ordering.
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Select coffee & beverage counters: equipment interfaces, the four checks to record and the material and finish schedule to prepare before ordering.
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Plan coffee & beverage counters: equipment interfaces, the four checks to record and the access and replenishment check to prepare before ordering.
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Check coffee & beverage counters: equipment interfaces, the four checks to record and the equipment interface schedule to prepare before ordering.
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Prepare coffee & beverage counters: equipment interfaces, the four checks to record and the quotation request to prepare before ordering.
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Review coffee & beverage counters: equipment interfaces, the four checks to record and the drawing approval record to prepare before ordering.
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Inspect coffee & beverage counters: equipment interfaces, the four checks to record and the inspection checklist to prepare before ordering.
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Plan coffee & beverage counters: equipment interfaces, the four checks to record and the packing and receiving schedule to prepare before ordering.
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Plan coffee & beverage counters: equipment interfaces, the four checks to record and the maintenance and spare-parts record to prepare before ordering.
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Standardize coffee & beverage counters: equipment interfaces, the four checks to record and the store allocation and revision register to prepare before ordering.
Explore →Share the cabinet type, dimensions, merchandise and quantity. We will review display, storage and combination requirements for your quotation.
Start with a fixture reference, a floor plan or a description of the store you want to create.
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