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.Explore our complete engineering guidelines and turnkey procurement specifications for Commercial Dishwasher Cost Guide | Total Ownership and ROI.
Latest Sizing Guides
Steamer Cabinet Capacity: Pans per 100 Meals
This method works for any cabinet steamer. The model data used to land the calculation comes from HSYL's two cabinet ranges — the HSC Intelligent Steamer.
Read guide → Capacity & SizingBlast Chiller Sizing: Calculate the Concurrent Food Load
Required blast-chiller capacity is the maximum mass and geometry of hot food cooling at the same time—not the kitchen's daily production.
Read guide → Capacity & SizingCommercial Refrigerator Sizing: Use Inventory and Access, Not Volume Alone
A refrigerator's advertised volume describes an enclosure. It does not tell a chef how many prepared pans fit, how quickly the correct ingredient can be.
Read guide → Capacity & SizingCanteen Serving Line Capacity: Design for the Service Wave
At 11:55, a canteen may look adequately equipped. At 12:05, the entrance fills, one popular main dish slows the line, a replacement pan has not arrived.
Read guide → Capacity & SizingGN Pan Size Guide: Specify the Complete EN 631 Interface
Gastronorm is a modular catering-container system standardized through EN 631. EN 631-1 addresses dimensions of containers, including flanged and.
Read guide → Capacity & SizingHow to Calculate Commercial Dishwasher Capacity
Daily meal volume is not the design load. A restaurant may serve throughout the evening, while a school, hospital or factory canteen may receive most.
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.