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What you can expect from us
Expert installation. Reliable support. Equipment that’s ready to perform from day one.
Clear communication
You will receive timely updates on scheduling, delivery windows, and any access requirements, so you always know what’s happening throughout each stage.
Professional team
Our trained installation team will arrive prepared, punctual, and fully briefed on your set-up. Safety, cleanliness, and minimal disruption are always our top priorities.
Installation & set-up
We’ll install your equipment to manufacturer standards, complete comprehensive checks, and ensure everything is optimised for your operational needs.
Training & handover
Before we leave, we’ll walk you and your team through the basics, safety considerations, and best practices so that you can get the most out of your equipment.
Ongoing support
We are committed to providing ongoing support through dedicated account management, and access to our expert team whenever needed.
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Your laundry equipment installation checklist
Ensure a smooth installation day by following the below steps prior to our team arriving.
Services
To help prepare your premises, this section outlines key considerations for essential services and utilities, such as drainage, ducting, water, gas, electricity, and inlets.
What is included in JLA Total Care
Total Care allows you to enjoy new equipment with the peace of mind of breakdown cover. You benefit from 24/7 support throughout the year, including bank holidays, all for a simple monthly fee.
Installation of your JLA Total Care equipment is included in your deal when connecting to services provided within 1.5 meters of the install location. In certain circumstances JLA can connect to services further than this, however these costs normally fall out of the agreed deal and will need to be paid upfront.
Our installation experts will carry out a full scope and provide confirmation of this.
Drainage
A soil vent pipe (min. 100mm diameter) should be situated in the ‘wet’ side of the laundry.
Ducting
The portion of external wall to receive the dryer ducts and air inlet panels should be in the ‘dry’ side of the laundry.
Three-phase electricity supply
Ideally the laundry will have a three-phase electric supply, but we can work around this with a single phase supply. The ratings vary according to machine size and heater capacity. As a rule of thumb each washer and ironer will be three phases, generally around 32 amps per phase. Dryers will be single phase 13 amp if gas heated or three phase if electric heated.
Water supply
Hot and cold water supplies which supply up to 24 litres per minute at 1.5 bar minimum are required under normal circumstances. These will vary according to the numbers and types of washers in use.
Gas supply
Gas should be sized according to the types of machines employed and the distance, route configuration and other draws from the source point. A manual or electronic shut off valve must be provided in an accessible location.
Duct and air inlet panel sizes
The size of your duct and air inlet panels will increase in proportion to the size and number of the dryers in your laundry.
Dryer outlet
The dryer outlet to atmosphere (even for gas dryers) is completely harmless, albeit unpleasant and musty in odour. The duct can be vented out at any point, high or low, where the odour is least likely to cause offence, i.e. at least 2m away from open windows and the air inlet panel.
Air inlet requirements
The requirements for air inlets used in dryers and boilers are as different as their respective exhausts. The dryer draws air out of the room to operate the linen drying process.
As a result, a substantially sized panel is required to allow the correct amount of ‘make-up’ air to be drawn back into the room, equally replacing that which is exhausted out of the room.
It is important to note that a dryer will use the same amount of air whether it is heated by gas, electric or steam. Therefore, electric dryers also require make-up air.
Location
This section provides guidance on selecting the most suitable location for installing laundry equipment within your premises. The checklist covers key considerations including ground-floor accessibility, external wall ducting, visual impact, and ease of access to the machines.
Ground floor level
Ideally, the laundry should be situated on the ground floor to facilitate easy machine access and to alleviate structural borne vibration which may damage the building.
If this is not possible, please ensure that our installation team are aware of the location of the installation prior to arrival.
You can contact us on 0808 258 6022.
External wall and ducting
The chosen site should consist of at least one external wall to receive dryer exhaust ducts and air inlet panels without the need for expensive and troublesome fan assisted systems.
Aesthetic considerations
We will always consider the aesthetic impact when installing duct outlets and consult you on this. For example, we typically install these away from main entrances.
Machine access
Consideration should be given to machine access, bearing in mind that machines may need to be swapped or upgraded long after the completion of the building.
Avoiding basement laundries
Where possible, basement laundries should be avoided. These can present challenges with machine access as well as the installation of foul drains, dryer exhausts and make up air.
If you have already agreed to install equipment in the basement of your premises, please ensure that you have discussed your installation requirements with a member of our team.
You can contact us on 0808 258 6022
Floor quality
This section provides guidance on selecting the most suitable location for installing laundry equipment within your premises. The checklist covers key considerations including ground-floor accessibility, external wall ducting, visual impact, and ease of access to the machines.
Concrete floor slabs
Where possible the laundry floor should be a solid concrete ground floor slab – even if the rest of the ground floor is suspended beams.
Using timber
Where possible, we recommend alternative flooring to timber flooring. If this can not be avoided, please ensure you have discussed this with a member of our team prior to installation day.
You can contact us on 0808 258 6022
Under-floor heating
Under-floor heating must be omitted from the area that is to receive the washing machines.
When to consult a structural engineer
Where plain cement concrete (PCC) floors or block and beam floors are unavoidably present, your appointed structural engineer must be consulted. In most cases a concrete plinth will need to be cast on top of the structural floor (not the screed) to receive holding down bolts.
Fixing and mounting
This section highlights the importance of securing a stable base for your equipment. We also explain how weight and momentum are distributed within commercial washing machines to help customers understand how to anchor a base.
Anchoring a base
Most commercial washing machines need anchoring to a firm floor or base. This is generally done by drilling four holes per washer and fixing down with 150mm long M16 Rawl bolts, through bolts or Chem-fix bolts.
Weight and machine forces
Although washers can be heavy, it is the revolving momentum of the drum that can cause structural issues if unmanaged. At JLA, we take care to use sufficient bolts that prevent machines pulling themselves loose. This prevents the structure vibrating and retains the integrity of your premise.
Your catering equipment installation checklist
For a smooth installation, please follow the below steps prior to our team arriving
Services
To help prepare your kitchen, this section outlines key considerations for essential services and utilities, such as waste pipes, ducting, water and gas/electrical supplies.
What is included in JLA Total Care?
Installation of your Total Care equipment is included in the deal when connecting to services provided within 1.5 meters of install location. JLA can in certain circumstances run services further, but costs normally fall out of the agreed Total Care deal and will need to be paid upfront. Confirmation of this will be provided once a full scope has been carried out by our installation experts.
Waste pipes
A waste pipe of at least 50mm diameter should be situated in the wash up area of the kitchen. If a combi oven is to be installed, please check if there is waste pipework in that area.
Electrical
Ideally the kitchen will have a three-phase electric supply, typically a commercial kitchen could need 100 amp 3 phase supply. We can work around this with a single-phase supply, but this can limit the size and specification of the equipment.
Water supply
Hot and cold water supplies which supply up to 24 litres per minute at 1.5 bar minimum are required under normal circumstances. Obviously, these will vary according to the number and type of equipment in use.
Gas supply
Gas should be sized according to the types of machines employed and the distance, route configuration and other draws from the source point. A gas interlock system with an electronic shut off valve must be provided in an accessible location.
Location
This section provides guidance on selecting the most suitable location for installing catering equipment within your premises. The checklist covers key considerations including ground-floor accessibility, external wall ducting, visual impact, and separation of equipment.
Location
Ideally the kitchen should be situated on the ground floor to facilitate easy machine access and goods in.
Planning permission
If the premises has never had a commercial kitchen, consideration should be given to planning permission as this will take time.
Machine access
Consideration should be given to machine access, bearing in mind that machines may need to be swapped or upgraded long after the completion of the building.
Basement kitchens
Basement kitchens should be avoided. These present problems with machine access and generally make the installation of foul drains, extract ductwork and make up air very difficult and expensive.
Please note: If a basement kitchen is unavoidable, LPG should never be used.
Work area separation
When planning a commercial kitchen, it is best to keep work areas separated wherever possible. For example – wash up, preparation, cooking/ service & food storage.
Wall mounted equipment
If there is any equipment being wall mounted – such as salamander grills, a solid wall is required due to the weight of these items.
Ventilation
This section details ventilation requirements for your commercial kitchen, including canopies, fresh air ducting, extract ducting and interlocks.
Canopy
Canopies are required on some catering equipment to remove products of combustion, smells and create a suitable working environment. On a new build the canopy must comply with DW172. This ensures the canopy is sized correctly for the equipment under it. Our installation team will advise on specific canopy requirements during the site survey.
Fresh air ducting
Make up fresh air is essential for a commercial kitchen to replenish extracted air, ensure correct combustion on gas equipment and create a comfortable working environment.
Extract ducting
Careful considering must be given for the extract ductwork route especially the termination due to noise and odours, which could cause a nuisance to neighbouring properties. Bare in mind the more appliances under a canopy the larger the extract ducting. This is likely to require planning consent from local authorities.
Interlocks
A gas interlock system with an electronic shut off valve must be provided in an accessible location on all new kitchens. This may not be a requirement if you are replacing a single type “A” appliance, our installation team will advise on this during the site survey.
We are excited to get your new JLA equipment up and running
"If you have any questions before your installation date, our team is here to help – just get in touch and we’ll make sure you’re fully prepared."
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