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.
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 → 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 → 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 → Equipment SelectionCentral Kitchen Equipment List by Process Zone
An equipment list is the output of production planning, not the starting point. The project team should first map each menu item from receipt to dispatch.
Read guide → Central Kitchen PlanningHow To Plan A Central Kitchen
Direct Answer: Before a central kitchen layout is drawn, the project team should approve 12 evidence-backed inputs covering service demand, operating calendar, ...
Read guide → Central Kitchen PlanningCentral Kitchen Planning: How to Design Capacity, Workflow, Zoning and Equipment
A central kitchen is not simply a larger version of a restaurant kitchen. It is a production system that must coordinate meal demand, raw-material flow, cooking...
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.