Kitchen handover: 24 items to check at acceptance

Handover is the critical moment

The most critical moment of a new kitchen installation is handover. The acceptance protocol signed here lays the foundation for warranty, liability and service for the next 5-10 years.

What we see in the field: most operators say "looks like everything works" and sign. Three months later — a fryer thermostat fault, hood plenum leak, gas-line pressure loss — and because it was "accepted", the dispute begins.

Here's the 24-item acceptance checklist we use in the field. Each item should be marked done / not done / note and attached to the protocol.

A. Visual and general (4 items)

1. Visible damage check No **scratch, dent or deformation** on stainless surfaces. Glass surfaces (pizza oven door) crack-free, door gaskets intact.

2. Label and serial number Each unit's **nameplate** legible, CE label present, serial matches handover doc.

3. Accessory completeness Baskets (fryer), trays (oven), GN pans (bain-marie), spare keys, manuals — match packing list.

4. Alignment and level All equipment **plumb on a spirit level**. Line equipment flush, no more than 2 mm height delta between units.

B. Electrical (5 items)

5. Ground continuity Each unit's **ground line** tested with a meter. **< 0.1 Ω** continuous resistance required. Otherwise shock risk.

6. Phase balance On 3-phase equipment, panel-side current per phase should be close. Imbalance → balance the load — long-term, burns motors.

7. Breaker groups Verify each unit on its **own breaker group** at the panel. Labels legible.

8. Grounded socket test For standalone plug-in equipment, grounded socket test (live/neutral/ground correct).

9. Emergency stop test The **emergency stop button** on the main panel — pressing should cut all cooking equipment (ventilation and lighting may stay).

C. Gas (4 items)

10. Leak test The full gas line checked with **soap-bubble test**. No bubbles at any joint. Performed by professional, **documented in writing**.

11. Pressure test Verify regulator outlet pressure (natural gas 20 mbar, LPG 30 mbar) with a manometer.

12. Fire damper Hood-interlock gas shutoff tested — fire detection or manual trigger cuts gas.

13. Gas detector If installed, **calibrated test gas** triggers the alarm. Response under 30 seconds.

D. Water and drainage (3 items)

14. Water in and out Ice machine, dishwasher, steamer — **no leaks**, correct supply pressure (typically 2-4 bar).

15. Drain flow Kitchen floor drain, dishwash drain, hood drain — test by pouring water; check **flow rate and back-up**.

16. Hot water temperature Dishwash hot water (typically 60-65°C); for sanitising rinses requiring 82°C+, verify **boiler heating capacity**.

E. Cooking equipment performance (5 items)

17. Temperature accuracy Each cooking unit (oven, fryer, plate) thermostat verified with **IR thermometer**. Within ±5°C.

18. Flame quality Gas equipment flame should be **blue-white**, not yellow-tipped or wavy. Yellow flame → air mix wrong → carbon buildup + efficiency loss.

19. Warm-up time Manufacturer's stated **warm-up time** tested. Pizza oven typically reaches 450°C in 30-40 min, plate 250°C in 15-20 min.

20. Fan and motor noise Hood fan, convection oven fan, fridge compressor — no **abnormal sound, vibration or smell**.

21. Cooling performance With doors closed, check **interior temperature after 2 hours**. Fridge < 4°C, freezer < -18°C.

F. Documentation (3 items)

22. CE certificate and Declaration of Conformity **CE Declaration of Conformity** delivered for each unit. Asked at annual inspections.

23. Warranty card and service network Manufacturer warranty (typically 2 years), authorised service list, **emergency service phone** in writing.

24. User manual (local language) Local-language manual (Ministry of Industry mandate), maintenance guide, parts catalog. Missing → **warranty loss** ground.

Don't sign until all 24 items are marked done. For any missing item, note on the protocol with a committed completion date and responsible party.

Practical protocol format

The acceptance protocol should include:

• Date and time
• Item-by-item checklist
• For missing items, completion date and owner
• Operator and installer signatures
• Kitchen photos (each unit + panel + full line)
• Test reports (gas leak, electrical ground, pressure)

Conclusion

Handover takes 2-3 hours. Our recommendation: with the installer's technicians present, have your own chef and electrical/plumbing lead present too. Walk through all 24 items.

This discipline runs the next years' warranty, service and insurance smoothly. On Caccia Pro installations this checklist is standard procedure — ask and we'll share the protocol format.