Capacity & Sizing Guides
How to calculate the right capacity for your kitchen—GN pan formats, dishwasher racks per hour, holding cabinet volume, refrigeration litres and blast chiller pull-down. Move from "roughly this size" to a defensible specification.
Latest Sizing Guides
Steamer Cabinet Capacity: Pans per 100 Meals
Plan steamer cabinet capacity with a pans-per-100-meals method: portion weight, pan yield and batches per service, matched to real HSC and HSO model data.
Read guide → Capacity & SizingBlast Chiller Sizing: Calculate the Concurrent Food Load
Size a commercial blast chiller from overlapping hot-food batches, pan geometry, loading time and the required cooling profile, then verify the selected model w...
Read guide → Capacity & SizingCommercial Refrigerator Sizing: Use Inventory and Access, Not Volume Alone
Size commercial reach-in and worktop refrigeration from peak chilled inventory, container fit, door openings, replenishment, ambient duty and recovery verificat...
Read guide → Capacity & SizingCanteen Serving Line Capacity: Design for the Service Wave
Plan canteen serving-line capacity from arrival waves, station cycle times, parallel service positions, replenishment and tray return, then verify the design wi...
Read guide → Capacity & SizingGN Pan Size Guide: Specify the Complete EN 631 Interface
Use the EN 631 Gastronorm system to coordinate pan footprint, depth, flange, lid, rack, appliance, holding, transport and cleaning compatibility.
Read guide → Capacity & SizingHow to Calculate Commercial Dishwasher Capacity
Direct Answer: Calculate commercial dishwasher capacity from the busiest return period, not from daily covers or catalogue speed alone. Convert peak meals into ...
Read guide →Not Sure What Capacity You Need?
Send your meal volume, menu type and service window. We will return the capacity calculation, equipment sizing and technical data required before quotation.