Ⅰ. Demand communication and solution design
1. Preliminary consultation
Customer connection: Understand customer needs (equipment type, quantity, usage scenarios, etc.) through telephone, online consultation or on-site visit.
Demand confirmation: Fill in the "Customer Demand Form" to clarify the functional division of the kitchen (such as hot kitchen area, cold kitchen area), equipment power requirements (110/220V/380V/voltage requirements), and special needs (such as energy-saving and environmental protection certification).
2. On-site survey (kitchen customization is optional, and the process needs to be negotiated with customer service)
Site measurement: Engineers measure the kitchen space size, smoke exhaust/drainage/circuit layout on site to evaluate the feasibility of installation.
Solution optimization: Combined with customer budget and operating habits, provide customized layout suggestions (such as mixed configuration of induction cookers).
3. Solution design and quotation
3D renderings: Provide kitchen equipment, layout diagrams and traffic line planning to ensure compliance with food safety regulations.
C4D product customization diagram: Provide customized product diagrams of product specifications and dimensions.
Detailed quotation sheet: List the equipment model, unit price, total price and additional costs (transportation, installation, taxes).
Ⅱ. Contract signing and production scheduling
1. Confirmation of contract terms
Service scope: clarify equipment list, delivery time, warranty period (usually 1-3 years), payment method (30% advance payment + 70% final payment).
Risk terms: delayed delivery penalty (0.1% per day), division of responsibilities for installation problems.
2. Production and quality inspection
Order scheduling: Start production according to contract requirements, core components (such as induction cooker coils, stainless steel plates) are adopted, such as order production, templates are determined and cannot be changed.
Factory quality inspection: pass 72-hour load test, leakage detection, high temperature resistance test (800℃ resistance to sudden cold and heat).
Ⅲ. Logistics distribution and installation and commissioning
1. Logistics distribution
Packing standard: shockproof wooden box + foam fixation, precision equipment or large kitchen equipment (such as dishwashers, special customization) are transported separately.
Delivery tracking: provide logistics order number and estimated arrival time, remote areas (such as Tibet and Xinjiang) coordinate special line logistics in advance (domestic SF Express and Debang).
2. Professional installation (optional for kitchen customization, not available for separate equipment)
Installation team: Certified electricians and equipment engineers provide on-site service, carrying professional tools (such as laser level).
Debugging process:
Functional test: Power on each device for trial operation, check heating efficiency and smoke exhaust effect.
3. Safety acceptance: Ensure that grounding protection and leakage switch are working properly, and sign the "Installation Acceptance Form".
IV. Training and delivery
1. Operation training
Basic training: equipment power on and off, temperature control adjustment, daily cleaning (such as decontamination of induction cooker panel).
Safety training: emergency handling of faults (such as overheating alarm reset), demonstration of fire extinguisher use.
2. Document delivery
Data package: provide equipment manual, warranty card, after-sales service contact information.
V. After-sales service and long-term maintenance
1. Service during the warranty period
The equipment warranty period is 1 year, and the warranty period is 3 years
Quick response: On-site troubleshooting within 24 hours (such as heating module damage).
Accessories replacement: non-human damage accessories (such as temperature control sensors) are provided free of charge.
VI. Weizhi Kitchen Equipment Service Process:
Customer consultation → Demand analysis → Solution design → Contract signing → Production quality inspection → Logistics installation → Training delivery → After-sales maintenance
Special value-added service options
Kitchen renovation consultation: Provide HACCP food safety system compliance recommendations and solutions.
Equipment leasing: Provide flexible leasing solutions for short-term needs (such as exhibition catering).