install of new Avantco 48" griddle

[Gary Warren Jr]

When doing an install I would think leveling the griddle would be a part of that install but when the floor is so out of level that it makes it impossible, do you tell the customer it is on them to get the base level, or do you try to take that job on? This is in a very old building and not sure if I want to be responsible for putting the refrigerated base on top of ceramic tile and then leveling the griddle. Any insight would be helpful.

[SandShark]

I’m assuming the refrigerated base is on casters? If so, change them out for adjustable legs. The griddle legs aren’t adjustable.

[Snapperhead]

I would put something under the grill legs

Swapping out chef base wheels for legs would be my last idea ... those are a MF to move even with wheels !

Anything except wood

Old plastic cutting board , tile ....

[2sac]

I would put something under the grill legs

Anything except wood

Old plastic cutting board , tile ....

Matchbooks?

[Snapperhead]

Matchbooks?

those are for setting the points gap on distributors ....

[SandShark]

I would put something under the grill legs

Swapping out chef base wheels for legs would be my last idea ... those are a MF to move even with wheels !

Anything except wood

Old plastic cutting board , tile ....

There is plenty of equipment in kitchens that aren’t on casters. Putting pieces of plastic cutting boards and tile under equipment for shims is for amateurs.

[Snapperhead]

If the chef base works good without puddling of water inside , then you are good to go with just leveling the grill alone

If the chef base puddles .... pffft man Im not sure what to tell you

Legs would do it , but I hope they never have to move it on that ceramic floor

I just installed this exact same setup last week and its not easy to roll by yourself

I also did a 96" Delfield setup with Vulcan grill and you talk about heavy , holy crap , even on wheels it took everything I had to move it around

[Matttttty803]

When doing an install I would think leveling the griddle would be a part of that install but when the floor is so out of level that it makes it impossible, do you tell the customer it is on them to get the base level, or do you try to take that job on? This is in a very old building and not sure if I want to be responsible for putting the refrigerated base on top of ceramic tile and then leveling the griddle. Any insight would be helpful.

dude I wouldn't do that job too. too much zeal