Commercial Kitchen Technical Resources
Practical guidance for equipment selection, workflow, capacity, hygiene, utilities, FAT and project planning.
Find Guides by Your Decision Stage
Technical content is organized into eight topic hubs—each focused on a specific decision stage, from capacity planning to FAT compliance. Choose a topic to explore the related guides.
Central Kitchen Planning
Meal demand, menu analysis, zone layout and equipment list—guides for teams planning a new central kitchen.
Explore topic →Topic HubEquipment Selection
How to match equipment models to your actual duty cycle, menu type and utility conditions.
Explore topic →Topic HubCapacity & Sizing
Calculate the right capacity—GN pan formats, dishwasher racks/hour, holding cabinet volume and refrigeration litres.
Explore topic →Topic HubWorkflow Design
Layout principles to prevent cross-contamination between raw, cooked, clean, dirty and waste flows.
Explore topic →Topic HubUtilities & Ventilation
Electrical, gas, water, drainage and exhaust—engineering interfaces that decide equipment performance.
Explore topic →Topic HubHygiene & HACCP
Hygiene zoning, clean/dirty separation and sterilization specification for audit-ready kitchens.
Explore topic →Topic HubMaterials & Fabrication
Stainless steel grade, sheet thickness, welding finish and custom fabrication specifications.
Explore topic →Topic HubFAT & Compliance
Factory Acceptance Testing, documentation packages and target-market certification requirements.
Explore topic →Recently Published Guides
Start with the most-read technical guides across all topics.
HACCP Zoning in Commercial Kitchens: Clean/Dirty Separation Rules That Pass Audit
Commercial kitchen HACCP zoning guide. Structure clean, dirty, and transition zones with pass-through dishwashers, air pressure, and 3-comp sinks.
Read guide → Utilities & VentilationCommercial Kitchen Hood Sizing & CFM Calculation Guide: Cookline Thermal Duty, Baffle Filters &a
Commercial kitchen hood sizing guide. Calculate CFM by cookline thermal duty, select UL 1046 baffle filters, and balance supply make-up air.
Read guide → Capacity & SizingFlight-Type vs. Rack Conveyor Commercial Dishwasher Sizing Guide: Dish Load Math, Steam vs. Electric
Compare flight-type dishwashers vs rack conveyor machines. Calculate peak dish loads, steam vs electric kW draw, water consumption, and 5-year TCO.
Read guide → Utilities & Ventilation3-Compartment Commercial Sink Sizing & Grease Trap Flow Rate Guide: Bowl Dimensions, GPM Surge &
Calculate 3-compartment sink bowl sizing for sheet pans and PDI-G101 grease trap flow rates (GPM and lb capacity) using 75% liquid surge math.
Read guide → Equipment SelectionCommercial Undercounter vs. Worktop vs. Salad Prep Table Refrigerator: Airflow, Cooling & Sizing
Commercial undercounter refrigerator guide. Compare worktops vs GN salad prep tables, NSF/ANSI 7 airflow, 60mm cyclopentane foam, and R290 TCO.
Read guide → Equipment SelectionCommercial Meat Grinder Plate Size Chart & Hub Standards
Commercial meat grinder hub guide (#12 to #52 vs Unger systems). Review plate orifice hole charts (3mm-35mm), motor kW draw, and 5-year TCO.
Read guide → Equipment SelectionCommercial Meat Slicer Buying Guide: Blade Size (10" vs. 12" vs. 14") & Gravity v
Commercial meat slicer sizing guide (250mm-350mm). Compare gravity vs vertical feed, gear vs belt drive, NSF/ANSI 8 sanitation, and 5-year TCO.
Read guide → Capacity & SizingSteam-Jacketed Kettle Sizing Guide: Direct Steam vs. Self-Contained Electric & Gas (100L–600L)
Commercial steam kettle sizing (100L-600L). Compare direct steam vs electric/gas models, ASME pressure vessel limits, 316L liners, and 5-year TCO.
Read guide → Equipment SelectionCommercial Vegetable Washing Machine Guide: Air-Bubble vs. Vortex Hydro-Flow & Aqueous Ozone San
Compare air-bubble, vortex, and brush vegetable washing machines. Review aqueous ozone log-reduction, water recirculation filters, and 5-year TCO.
Read guide →Downloads for Procurement & Engineering Teams.
Catalogs, technical files and project templates are separated from editorial articles so current revisions can be controlled.
Plan Equipment Around Your Meal Service
Choose your operating context to explore equipment requirements and prepare your project enquiry.
Hospital Kitchen Equipment
Connect cooking, patient tray assembly, ward delivery and wash-up.
Review Hospital Planning →Airline Catering Equipment
Plan ground-kitchen equipment around departure waves and supply requirements.
Review Flight Kitchen Planning →Factory Canteen Equipment
Size cooking, serving and tray return around the busiest shift window.
Review Canteen Planning →Plan Your Kitchen with an Engineering Team
Send your menu, meal volume, floor plan and utility conditions. We will identify the equipment logic, layout questions and technical data required before quotation.