If you are faced with the task of equipping a store, you should start with the development of the project. Make a 3d model of the premises with retail areas, after which it will become clear how engineering communications should be laid. To a greater extent, their linkage to the choice of equipment is relevant for grocery stores.
It is necessary
refrigeration equipment, heating equipment, weighing equipment, cash register equipment, racks, showcases, equipment for utility rooms
Instructions
Step 1
Divide the trading floor into departments in your mind. If we are talking about a medium-sized grocery store, which involves not only the sale of goods in their original packaging, but also meat, fish (frozen and chilled), as well as products packaged in the store, additional exits to utility rooms should be provided. Ancillary equipment is mainly limited to sinks, cutting or filling tables, storage racks, and weighing and refrigeration equipment.
Step 2
Zone the sales area depending on the utilities laid. Follow the Trading Rules and try not to break them. Otherwise, you may not get permission to trade in unpackaged goods. In particular, when zoning a store and choosing equipment for it, keep in mind the rule of flow and compliance with the commodity neighborhood. The first, for example, is the rule that dirty pallets and pallets with chilled goods should not be together. The second - the prohibition of packaged and unpackaged products to be in close proximity to each other.
Step 3
Choose refrigeration equipment depending on the range you intend to sell in the store. For meat, at least three different-temperature refrigerated showcases are needed: low-temperature - for the sale of frozen meat; medium temperature - for chilled; chilled semi-finished products can be kept in the gastronomic display case. All refrigerated display cases must be temperature-controllable, well-illuminated, and easily accessible from the seller's side.
Step 4
Consider installing a grill. Today, grilled chickens are in constant demand. When choosing heating equipment for a store - and a grill belongs precisely to this type of equipment - give preference to one with high performance, but economical in terms of electricity.
Step 5
Explore weighing equipment options. If in your store the goods are sold by sellers (i.e. not self-service), remember that in addition to the scales in the departments, you need to provide for checkweighing scales located in the sales area. When needs arise, buyers should have free access to them.
Step 6
Buy cash register equipment. Large modern stores are usually equipped with automation lines that provide terminals for cashiers. In stores operating on the principle of service through a seller, you can limit yourself to cash registers. Remember that they, like the balance, must be registered with a higher authority.
Step 7
Calculate the required number of racks for displaying goods that do not need low temperatures. The racks should not be very high - it will be difficult for the buyer to see the goods located on the top shelf, and for the seller - it will be difficult to get these goods. Remember that when setting up a store, you need to think about three things: ergonomics; beautiful layout of the product, which guarantees its safety; comfort for those who buy and sell.
