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.Explore our complete engineering guidelines and turnkey procurement specifications for Commercial Kitchen Ventilation.
Latest Selection Guides
600 vs 700 vs 900 Series Cooking Lines: Depth and Duty
The number in a cooking-line series is a depth, not a model year and not a marketing tier. 600 mm is the countertop depth for compact bench equipment, 700.
Read guide → Equipment SelectionCombi Oven Modes: Steam, Convection and Combination
A combi oven normally offers steam, convection and a combination of the two. Choose the mode from the result the food needs: moist cooking, dry surface.
Read guide → Equipment SelectionCommercial Pasta Cooker Selection: Baskets, Gas Type, Layout
Selecting a commercial pasta cooker comes down to four decisions in order: how many orders overlap at your peak (that sets cylinder and basket count).
Read guide → Equipment SelectionGas vs Electric Commercial Fryer: Recovery and Cost
Choosing between a gas and an electric commercial fryer is a three-step decision: confirm which energy source your site can actually deliver, compare.
Read guide → Equipment SelectionCommercial Griddle Plate: Thickness, Steel vs Chrome, Flat vs Grooved
A commercial griddle is decided at the plate, not at the casing. Three plate variables, in this order, determine whether the machine matches your menu.
Read guide → Equipment SelectionCombi Oven vs Steamer Cabinet: Which Fits Your Menu
Both machines put steam into a cabinet, so they are often quoted against each other. They are built for different duties.
Read guide → Equipment SelectionCommercial Steamer Cabinet Selection Guide
This guide works through those three decisions using the model data of HSYL's four steamer ranges — the HSC Intelligent Steamer Cabinet Range , the HSO.
Read guide → Equipment SelectionCommercial Deep Fryer Selection: Size the Frying Duty, Not Just Oil Capacity
A fryer can hold a large volume of oil and still miss the service duty. The decisive question is not “How many litres?” It is whether the complete station.
Read guide → Equipment SelectionCommercial Food Preparation Machine Capacity: Test Ingredient, Cut and Changeover
A preparation machine’s catalogue rate usually describes a test condition. Production capacity is the acceptable output released during a real shift after.
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.