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.
Dishwasher Sanitizing Temperature: Rinse and Ware Checks
A commercial dishwasher does not have one universal sanitizing temperature. Identify the machine's sanitizing method, the point being measured and the.
Read guide → Equipment SelectionHigh-Temp vs Low-Temp (Chemical Sanitizing) Commercial Dishwashers
Every commercial dishwasher sanitizes one of two ways: with heat, or with chemicals. A high-temperature machine finishes the cycle with a hot final rinse.
Read guide → Equipment SelectionHood vs Undercounter vs Conveyor Dishwasher: Type by Volume
Commercial dishwashers come in three forms, and the form follows how many dishes move through in an hour.
Read guide → Equipment Selection600 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 → Capacity & SizingSteamer 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 →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.