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.
Hood 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 → Capacity & SizingSteamer Cabinet Capacity: Pans per 100 Meals
Plan steamer cabinet capacity with a pans-per-100-meals method: portion weight, pan yield and batches per service, matched to real HSC and HSO 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 → Equipment SelectionCommercial Steamer Cabinet Selection Guide
Select a commercial steamer cabinet by pan format, gas vs electric site utilities and compartment capacity — with real HSC, HSO and HDUS/HSUS model data.
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.