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.
GN 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 → Utilities & VentilationCommercial Kitchen Ventilation Design Basics
A cooking line does not emit one generic “kitchen load.” Each appliance produces a different combination of sensible heat, moisture, grease aerosol.
Read guide → Compliance StandardsCommercial Kitchen Equipment FAT Checklist
Read guide → Equipment SelectionCanteen Kitchen Equipment List by Menu and Service Wave
A daily meal total hides the condition that actually sizes a canteen: the busiest release window.
Read guide → Compliance StandardsStainless Steel Verification for Commercial Kitchens
Read guide → Compliance StandardsFood-Contact Materials Compliance for Kitchen Equipment
Read guide → Materials & Fabrication304 vs 316 Stainless Steel for Commercial Kitchens
The wrong question is “Which grade is best?” The useful question is “What will this exact surface contact, at what temperature, for how long, and how will.
Read guide → Workflow DesignCommercial Kitchen Workflow Design: Prevent Cross-Traffic
A commercial kitchen workflow design should begin with operations, not equipment blocks. List each menu family and follow it from receiving to storage.
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 →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.