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.
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 →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.