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.
Salad Table Fridge: Static vs Fan Cooling Selection
Choose a salad table fridge by cooling method — static vs fan — and the spec details that matter: pan depth, casters, deck and compressor, with ECUR and XSDUF d...
Read guide → Hygiene & HACCPRefrigerator Temperature Zones and Food Storage Map
Map food to refrigerator zones — 2 to 8 C chill, 10 to 0 C freeze, the 5 to 60 C danger zone, and a raw-over-cooked storage order, with EDTR and EDTF models.
Read guide → Workflow DesignUndercounter and Workbench Refrigeration Layout
Place undercounter and workbench refrigeration where prep happens — A2R/A2F cabinet sizes, cold-near-prep logic and the workbench that is bench and fridge at on...
Read guide → Equipment SelectionWorkbench Refrigerator: Direct Cooling vs Fan Cooling
Direct cooling vs fan cooling workbench refrigerators — 520 L direct versus 445 L fan on the same frame, the energy and temperature trade, with real QDUR and EC...
Read guide → Equipment SelectionSteam-Heated vs Electric Dishwasher: Utility Cost
Steam-heated or electric-heated dishwasher — 10 kW plus 70 kg/h steam versus 45 kW electric on the same HDW260, and the site checklist that picks one.
Read guide → Utilities & VentilationRack Conveyor Dishwasher Site Planning: Space and Utilities
Plan a rack conveyor dishwasher site — linear footprint, power, steam, water and drain — with real HDW220 to HDW8000L dimensions and the steam vs electric split...
Read guide → Equipment SelectionGlasswasher vs Dishwasher: Why Bars and Hotels Need Both
Glasswasher vs dishwasher — basket size, wash temperature and cycle differ more than you think, with HDW-40 and HDW-80 model data and a bars vs hotels scene gui...
Read guide → Hygiene & HACCPDishwasher Sanitizing Temperature: Rinse Requirements for HACCP
The sanitizing rinse temperature a commercial dishwasher must hit for HACCP, how to monitor it and why it drifts — wash, rinse and surface targets explained.
Read guide → Equipment SelectionHigh-Temp vs Low-Temp (Chemical Sanitizing) Commercial Dishwashers
High-temp dishwashers sanitize with an 82 C rinse, low-temp with chemical sanitizer — compare the methods, the energy and chemical costs, and where the HDW line...
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.