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Long-form guides and field notes from kitchen operators we work with. Written for the people who actually run the line — engineering, menu economics and the practical mistakes worth avoiding.
Hourly service math, menu mix effects and infrastructure deltas. Field-tested formulas for choosing between a 4-pie and 6-pie oven.
From flame control to hood size, kWh and gas pricing to line flexibility — the real differences between the two fuels.
Industrial kitchen series (60, 70, 90 cm depth) — which fits which kitchen? Line planning, GN compatibility and decision matrix.
Fuel capacity × coefficient method, plenum differences by equipment type, make-up air and TS EN 16282 reference. The fundamentals of hood engineering.
Square-meter calculation for a restaurant kitchen by cover count and menu type, equipment planning matrix and common mistakes.
Cool-zone design, filter routine, temperature control and contamination signals — field-tested protocols that double oil life.
Taking handover of a new kitchen — the 24-item acceptance checklist covering temperature, flame, water, electrical, gas and documentation.
Tell us the scale, the flow and the target capacity — and we'll come back with a tailored proposal in 48 hours.
