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.
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 →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.