Hot side installs are where most projects break down.
Coordination gaps, delayed deliveries, and unclear responsibilities can quickly impact timelines and budgets. AIM coordinates cooking equipment installs with defined processes and experienced teams, coast to coast.
Joe Carter
Leading Our Hot Side Expansion
Director, Category Management. Nearly 20 years in commercial foodservice with deep experience in cooking equipment, design build projects, and project coordination.
The Problem
Why hot side installations go wrong...
Cooking equipment installs sit at the intersection of permitting, utility hookups, ventilation coordination, and startup testing. When one link breaks, the whole project slips. Here is where it usually happens.
Coordination Gaps
Dealers, GCs, and operators lose visibility between delivery and startup.
Scope Ambiguity
Who handles gas, who handles electric, who handles the final connection. The answer is unclear until it is too late.
Permit Delays
Every region has its own code. Pulling permits reactively costs days or weeks.
Unverified Installers
A hot side install done wrong means equipment damage, failed inspections, and reopens.
Transfer The Risk.
AIM takes complete ownership of install scope and communicates job site conditions up and down the channel, every day. One team, one point of contact, from the site survey through startup. 30 plus years. Thousands of completed projects. A vetted national installation network that knows who performs and who does the work the way it needs to be done.
On Target Installations.
Hot Side Capabilities
Cooking equipment installs, every category.
If it runs hot, we install it.
Ranges
Ovens
Conveyor
Fryers
Steamers
Chef Line
Our work
Duke Energy Cookline Installation
Cookline installation at Duke Energy Center for Levy Restaurants.
Fort Campbell Army Base Serving Line Installation
Serving line installation for more efficient foodservice operations at Fort Campbell Army Base.
Grasslands Club Beverage & Cooking Installation
Commercial kitchen, bar, and foodservice equipment installations at Grasslands Club in Gallatin, TN.
The AIM Solution
Hot side installations without the risk or delays.
Our cooking equipment installs run on a defined process. Dealers keep their margins. Operators open on time. Manufacturers get a turnkey partner.
1
Defined Install Process
From site survey and permitting through startup and walk through, every phase is documented, tracked, and owned by a project coordinator.
2
Channel Coordination
We communicate directly with dealers, general contractors, manufacturers, and operators. Comprehensive communication means no one is left in the dark.
3
Reduced Project Risk
Vetted installers, proprietary project management software, and NetSuite ERP keep every project on time and on budget.
4
National Coverage
Consistent execution across all 50 states for small scale, geographically dispersed chain accounts. One team, one standard.
The Process That Works
Three steps. Zero surprises.
Every hot side project runs the same way, whether it is a single range or a full cook line.
1
Project Assessment
Site survey if needed. Site details validated. A clean, scoped quote built by a team that has installed cooking equipment thousands of times before.
2
Equipment Installation
All permitting handled upfront. AIM meets equipment on site, coordinates with the manufacturer, GC, and dealer, and keeps every stakeholder informed daily.
3
Project Completion
Everything started up and guaranteed in full working order. Hood adjustments, cooking line startup, and final sign off before the crew leaves the site.
What to expect
Timeline at a glance.
A typical hot side install moves through four phases. Actual timing varies by region, scope, and permit requirements.
Week 1
Assessment
Site survey, scope validation, and a detailed quote returned fast.
Week 2-3
Permitting
All regional permits pulled and confirmed before equipment ships.
Install Day
On Site
AIM meets the equipment, handles setup, and coordinates every stakeholder.
Day of Startup
Completion
Startup, calibration, and sign off. Everything in full working order.
Hot Side FAQS
What types of cooking equipment does AIM install?
Ranges, fryers, ovens (convection, combi, deck, rack), steamers, conveyor ovens, chef lines, and most other hot side equipment. AIM does not install ventilation hoods directly. For ventilation, we refer dealers and operators to a specialist.
How does AIM coordinate with dealers, GCs, and manufacturers?
A single AIM project coordinator is assigned to every install and owns the communication channel. Job site conditions get reported daily, up and down the channel, so every stakeholder has the same picture of where the project stands.
Is AIM brand specific?
No. AIM installs across any manufacturer and has no brand preferences. Our single focus is the install itself, which lets our teams take complete ownership of scope regardless of what equipment shows up on site.
What geography does AIM cover?
AIM serves clients across the United States. Our vetted installation network handles small scale, geographically dispersed projects across all 50 states, which is exactly the profile of most chain account hot side work.
How fast can AIM quote a project?
Quick turnaround is a core part of the value we deliver. For most standard hot side installs, quotes come back in a matter of days. For projects that require a site survey, we schedule it immediately and move the project forward from there.
What makes hot side installs different from refrigeration or warewashing?
Hot side work involves gas connections, utility coordination, ventilation pairing, and specific startup protocols that vary by manufacturer. It demands a different skill set from the installer and a different project management cadence. Joe Carter leads our hot side expansion specifically to address that.
Contact Us
Location
3442 Millennium Court
Columbus, OH 43219