Technical Guides & Articles
Practical guidance for equipment selection, workflow, capacity, hygiene, utilities, FAT and project planning.
Technical Guides & Knowledge Base
Technical content is organized into 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 →Essential Reading for Kitchen Project Teams
Technical articles published by HSYL engineers to help buyers clarify equipment specifications before ordering.
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 →Have a Specific Technical Question?
Send your project requirement, menu or utility conditions. Our engineering team will review the parameters and suggest the matching equipment logic.