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Planning a restaurant kitchen: zones, workflows and regulationsWork zones, short routes, hygiene and technical requirements, and how kitchen planning works.Read more
Taking measurements: how to prepare your enquiryChecklist for walls, connections and access route, plus the documents needed for an accurate quote.Read more
Gastronorm sizes explainedGN sizes, depths and what they mean for base units and work tables.Read more
The right working height in a professional kitchenA rule of thumb, guide values by body height and which height suits which task.Read more
Planning counters and bars: dimensions, construction and detailsTypical heights, depths and aisle widths, and what matters for connections and design.Read more
Fitting out a food truck: hygiene and technical requirementsHand basins, water, weight, fixings and how a fit-out works.Read more
Stainless steel work tables: what to look for when buyingMaterial, reinforcement, upstand, base frame and the details that determine durability.Read more
V2A or V4A? Choosing the right stainless steelWhich stainless steel suits your kitchen: differences, applications and how to recognise good quality.Read more
Stainless steel finishes explained: 2B, ground, brushed, polishedWhat the EN 10088-2 codes mean and which finish suits which use.Read more
Stainless steel wall cladding in the kitchen: when it pays offStainless steel or tiles, where cladding proves its worth and what matters during installation.Read more
Cleaning and caring for stainless steelDaily cleaning, common mistakes and what helps against which stains.Read more
Rust on stainless steel: causes and what really helpsExtraneous rust, chloride, the wrong cleaners: how to identify the cause and remove stains.Read more
Extractor hoods in commercial kitchens: which regulations apply?Which rules apply to extraction, filters and cleaning in commercial kitchens.Read more
Hygiene standards H1, H2 and H3: what applies to stainless steel furniture and kitchensHygiene designs under DIN 18865-9 compared, plus Regulation (EC) No 852/2004, LMHV and HACCP.Read more
Planning an Ocakbaşı in a restaurant: space, extraction and permitsWhat an open charcoal grill in the dining room needs in terms of space, extraction, fire safety and permits.Read more
Stainless steel furniture made to measure or in standard sizes: when is each worthwhile?When catalogue furniture is enough and when made-to-measure pays off in a restaurant kitchen.Read more
Planning sink units and wash-up areas: bowls, workflows, connectionsDirty and clean side, suitable bowls and connections settled in advance: how to plan the wash-up area.Read more
Sizing an extractor hood: size, overhang, designWhich hood suits the cooking line, how much overhang is needed and what is required for fabrication.Read more
Grease separators and floor drains in the restaurant kitchenWhen a grease separator is mandatory, how it is operated and what drains mean for the furniture.Read more
Fitting out a bar or café: stainless steel behind the counterStations, ice well, glass sink, knock box: what belongs on the working side of a bar or café.Read more
Stainless steel for butchers, bakeries and food productionMaterial, hygienic design and typical furniture for businesses that produce food.Read moreHave a question that is not answered here? Write to us and we will be happy to help.
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