Equipment Selection Guides
How to move from a model number to the right specification. These guides walk you through matching equipment to your actual duty cycle, menu type, capacity need and utility conditions—so the unit you order fits your kitchen the day it arrives.
Latest Selection Guides
Glasswasher vs Dishwasher: Why Bars and Hotels Need Both
Glasswasher vs dishwasher — basket size, wash temperature and cycle differ more than you think, with HDW-40 and HDW-80 model data and a bars vs hotels scene gui...
Read guide → Equipment SelectionHigh-Temp vs Low-Temp (Chemical Sanitizing) Commercial Dishwashers
High-temp dishwashers sanitize with an 82 C rinse, low-temp with chemical sanitizer — compare the methods, the energy and chemical costs, and where the HDW line...
Read guide → Equipment SelectionHood vs Undercounter vs Conveyor Dishwasher: Type by Volume
Choose a hood-type, undercounter or conveyor dishwasher by racks per hour — 30 to 260+ — with a covers-to-racks sizing formula and real HDW model data.
Read guide → Equipment Selection600 vs 700 vs 900 Series Cooking Lines: Depth and Duty
Compare 600, 700 and 900 series cooking lines by depth and duty — countertop, standard floor and heavy floor — to match the line to menu volume and kitchen size...
Read guide → Equipment SelectionCombi Oven Modes: Steam, Convection and Combination
Compare steam, convection and combination modes. Check model-specific controls, plan a menu trial and match combi oven batch capacity to your kitchen.
Read guide → Equipment SelectionCommercial Pasta Cooker Selection: Baskets, Gas Type, Layout
Select a commercial pasta cooker by order overlap and basket count, verify the gas source code and pressure, and drop it into a 600-series counter line — real m...
Read guide → Equipment SelectionGas vs Electric Commercial Fryer: Recovery and Cost
Compare gas and electric commercial fryers by recovery power per liter of oil, honest tariff-based cost math and site utility gates — with real 23L and 28L data...
Read guide → Equipment SelectionCommercial Griddle Plate: Thickness, Steel vs Chrome, Flat vs Grooved
Choose a commercial griddle plate by thickness, steel vs chrome finish and flat vs grooved surface — with real HG gas and electric griddle model data.
Read guide → Equipment SelectionCombi Oven vs Steamer Cabinet: Which Fits Your Menu
Combi oven vs steamer cabinet compared by menu boundary: pure-steam batch cooking vs a multi-mode engine, with real HSYL model data and a four-step test.
Read guide →Not Sure Which Model Fits Your Kitchen?
Send your menu, meal volume, floor plan and utility conditions. We will identify the equipment logic, model configuration and technical data required before quotation.