What We Handle on Site
Our delivery and positioning service covers the safe movement of catering equipment from our workshop or supplier point right into your kitchen, scullery or service area. That includes fryers, toasters, mixers, microwaves, chafing dishes, prep units and selected used equipment that must be handled with care. In Pretoria, Centurion, Midrand, Kempton Park, Boksburg and Randburg, we plan routes and arrival times around access limits, security gates, lift sizes and municipal loading rules so the offload goes smoothly.
We work with equipment that can weigh anything from 15 kg for a countertop microwave to 180 kg plus for double fryers, mixer stands or larger heated units. Items are kept upright where required, strapped correctly and moved with trolleys, pallet jacks or lifting aids suited to the site. If your floor is tiled, sealed concrete or epoxy, we take care to avoid scuffing and cracks. On busy sites with tight passgeways, we also confirm turning space before the truck arrives.
- Careful offloading from the vehicle
- Placement in the exact position agreed on site
- Protection against knocks, scratches and floor damage
- Basic checks for access, level floors and clearances
- Removal of packaging where agreed in advance
How the Delivery Runs From Quote to Placement
Once you send through your equipment list and site address, we confirm the item sizes, weight and handling needs before pricing the job. Nadia and the quotes team check whether the delivery needs a single lift, a tail lift truck, extra hands or a return visit for installation after final kitchen prep. If needed, we ask for photos of the entrance, door widths, steps, service yard and any overhead obstacles. That saves time on the day and avoids surprises.
On delivery day, our team arrives with the correct gear and matches the offload method to the site. For ground floor kitchens this may be a straightforward trolley move. For basement or upper floor areas, we plan for ramps, lift access or hand carry sections where safe. We do not leave equipment in a random drop zone and hope for the best, it gets placed where the chef, installer or contractor needs it. If the site is still under build, we coordinate with the foreman so the equipment is not brought in too early or stored where dust and paint can damage it.
- Order confirmation and site access review
- Load planning for weight, size and route
- Delivery and safe offloading
- Positioning in the nominated kitchen bay
- Final walk through and sign off
Site Checks Before We Lift a Single Box
Good positioning starts before the truck leaves Silverton. We check the access route, clear floor space, doorway widths and the final position of each unit. For example, a countertop toaster or microwave may only need 600 mm to 900 mm of clear counter space, but a floor-standing fryer or mixer base often needs more than 1 000 mm width once handles, baskets and side clearances are included. Heat-producing equipment should also be kept away from curtain walls, wooden cabinets and splash zones. If the site is near the coast or in a high-humidity area, we factor in corrosion risk and advise on placement away from constant steam or direct wash-down areas.
Where gas, water, drainage or power points already exist, we align the equipment to those positions so there is no strain on hoses, cables or hoses. That matters when load-shedding means a kitchen is often switching between power and backup plans. A fryer that sits 300 mm off line from the extraction hood or a mixer placed too far from its socket creates long term problems, not just a neatness issue. Our job is to avoid that from day one.
Turnaround Times and Pricing Approach
Turnaround depends on distance, equipment weight, access conditions and whether the job is a simple drop-off or a full positioning service with on-site placement in a working kitchen. In Pretoria and surrounding Gauteng areas, straightforward deliveries are often handled within 1 to 3 working days after confirmation, while larger or more complex jobs may need a booked slot with the contractor or fit-out team. Used equipment collections and rescheduled offloads can take a little longer if workshop prep is needed first.
Pricing is based on the actual work required, not a flat number that ignores reality. We look at vehicle size, number of handlers, stair or lift access, distance between parking and final position, and whether the job needs after-hours timing to avoid service disruption. If the site has a long walk from the parking bay, or the kitchen is upstairs, the quote changes accordingly. This keeps things fair and avoids hidden extras later. Quotes are issued in Rand and can include delivery only or delivery plus positioning, depending on what you need.
What Happens After Positioning
Once the item is in place, we do a final check with your team or contractor. This includes confirming the orientation of the equipment, checking that doors, lids and trays open correctly and making sure there is enough working room around the unit. For heavier items, we verify that the floor is level and that the equipment is stable before anyone starts using it. If positioning is part of an installation or handover package, Sibusiso and Kagiso can coordinate the next step so there is no waiting around for a second team.
We also give simple handling guidance. That may include waiting periods before first heat-up, keeping vents clear, and making sure staff do not drag the unit after it has been placed. A little care on the first day saves a lot of callouts later, especially where kitchens run long hours and get cleaned every evening. If you need after delivery adjustments, we can return once the final counters, isolators or plumbing points are ready.
- Orientation and position confirmation
- Basic stability and clearance check
- Staff handover on safe handling
- Return visit planning if the kitchen is not yet fully ready
When to Plan a Delivery Visit
For new kitchens, it is best to book delivery and positioning once the floor finish, wall cladding and service points are complete. If the kitchen is still dusty or full of trades, the chance of damage goes up fast. For replacement equipment, we can often move old units out and bring new ones in the same visit, provided the route is clear and the timing is confirmed. In busy restaurants, school kitchens, canteens and takeaway shops, early morning or off peak delivery is often the safest option.
Routine maintenance on delivery handling equipment matters too. Our own trolleys, straps and moving gear are checked regularly, and for repeat clients we recommend reviewing access and placement every 6 to 12 months, especially after a remodel or equipment swap. If you have added prep tables, changed the counter line or moved a gas point, the original delivery path may no longer be suitable. A quick site recheck avoids damage to equipment and the building.
Key facts
| Service area | Pretoria, Centurion, Midrand, Kempton Park, Boksburg and Randburg |
|---|---|
| Typical equipment weight handled | 15 kg to 180 kg plus |
| Access needs | Doors, lifts, ramps, stairs and parking distance checked before booking |
| Placement options | Countertop, floor-standing, bay alignment and service-point matching |
| Delivery timing | Usually 1 to 3 working days for straightforward Gauteng jobs |
| Quote basis | Vehicle, labour, access difficulty, distance and after-hours requirements |
