The cooking line, or range line, is the heart of a restaurant or large kitchen: this is where food is fried, boiled, grilled and deep-fried. A good line is not just a row of appliances but a well-thought-out tool, put together around your menu and workload. In this guide we explain the difference between the 600, 700 and 900 series and the decisions you need to make when putting a line together.
In short: how to choose a cooking line
- Choose the series according to the workload – 600 for light, 700 for medium and 900 for heavy use.
- Choose the energy source – gas, electric or induction; this also affects ventilation and connection capacity.
- Put the equipment together according to the menu – ranges, grills, fryers, pasta cookers and work surfaces.
- Decide what goes under the line – open frame, shelf, neutral cabinets, oven or refrigerated counter.
- Choose the construction – a modular line of individual appliances or a single monoblock.
What is the difference between the 600, 700 and 900 series?
The series number indicates the approximate depth of the appliances in millimetres. Greater depth also brings a larger work surface, bigger burners and heating elements, and therefore more power and output. The exact depth depends on the manufacturer – for example, Bertos Macro 700 appliances are 714 mm deep and Premium S700 appliances 730 mm deep.
| Series | Depth | Suitable for |
|---|---|---|
| 600 | approx. 600 mm | low-volume kitchens, cafés, bars, food trucks – a so-called snack line |
| 700 | approx. 700 mm | medium-output restaurants, hotels and cafés |
| 900 | approx. 900 mm | high-volume restaurants, large kitchens, canteens, production kitchens and ship’s galleys |
600 series – a snack line for lighter loads
600 series appliances are compact and generally have lower electrical or gas power. They suit kitchens where food is prepared in smaller quantities and places with little space – for example a café, bar, small takeaway kitchen or food truck. Lower power also means a lower connection capacity requirement. See, for example, the 600 series and Bertos Plus 600 appliances.
700 series – the golden mean
In a kitchen with medium output, 700 series appliances are often enough. They are powerful enough for everyday restaurant work but take up less space and energy than the 900 series. See the 700 series, Bertos Macro 700 and Premium S700 appliances.
900 series – for high-volume kitchens
For a high-volume kitchen, 900 series appliances are the right choice: larger pans and pots fit on the range, the burners and heating elements are more powerful, and the appliance can withstand continuous full load. See the 900 series, Bertos Maxima 900 and Premium S900 appliances.
The appliances in one line are generally chosen from the same series, because then their depth, height and work-surface profile match and the line forms a continuous, hygienic work surface.
The line is put together according to your needs
A cooking line is not an off-the-shelf product – it is designed while mapping out the kitchen. You need to think through the menu, quantities, number of staff and workflow, and use these to decide which appliances go into the line and in what order. Below are the main questions you need answers to.
Gas, electric or induction?
Gas appliances provide fast, easily adjustable heat and are suitable if the building has a gas connection. Electric appliances do not need gas and are easier to install. Induction is the most energy-efficient and fastest option, keeps the kitchen cooler and the surface is easy to clean. You can also combine different energy sources in one line – for example an electric fryer next to a gas range. Bear in mind that the total power of the electric appliances must fit within the building’s connection capacity, and for gas appliances ventilation and safety controls are important.
Which range?
- Number of cooking zones – 1, 2, 4, 6 or even 8 burners or hotplates.
- Gas range – open flame, fast response, suitable for pan work and woks; also available with high-power burners.
- Electric range with round or square cast-iron hotplates – simple and durable; a square plate holds more cookware.
- Ceramic glass range – smooth surface, quick to clean.
- Induction range – fastest heating, precise control and lowest energy consumption; requires induction-compatible cookware.
- Solid top range – the entire surface is heated and pans can be moved freely between hotter and cooler areas.
- With or without an oven – a gas or electric oven can be placed under the range.
Which grill?
- Fry-top – a smooth plate for eggs, fish, vegetables and pancakes, a ribbed plate for meat with grill marks. With an 800 mm wide plate you can also choose half smooth and half ribbed.
- Width – usually 400 or 800 mm, depending on quantities and menu.
- Chrome-plated plate – radiates less heat into the kitchen and is easier to clean.
- Lava stone grill – gives a genuine grilled flavour and grill marks; often gas-heated.
- Water bath grill – a water bath under the grill grid reduces smoke and makes cleaning easier.
- Induction grill – a fast and energy-efficient fry-top that heats only the plate.
Fryer, pasta cooker and other equipment
- Fryer – whether you need one, how large the tank should be (e.g. 7, 10, 15 or 20 litres), one or two tanks, and whether oil filtration is needed.
- Pasta cooker – requires a water and drain connection; the size depends on the number of portions.
- Bain-marie and food warmer – for keeping sauces and side dishes warm at the line.
- Bratt pan and boiling kettle – for preparing large quantities in a 900 series line.
- Steamer or combi oven – whether steaming is done in the line or in a separate combi oven.
- Sink – you may need a small sink or water tap somewhere in the line.
- Neutral work surfaces – where and how much work surface to leave for cookware and plates.
What goes under the line?
Countertop appliances (tops) can be placed:
- on an open frame or a frame with a shelf;
- on neutral base cabinets, with or without doors;
- on an oven;
- on a refrigerated or freezer counter with doors or drawers – ingredients are within reach directly under the line;
- as a bridge between two cabinets or as a wall-mounted cantilever, leaving the floor free for cleaning.
For a refrigerated counter, decide whether the refrigeration system is integrated into the unit (with its own condensing unit) or connected to a central refrigeration system. A central system takes heat and noise out of the kitchen, but requires pipework and planning already during construction. A refrigerated counter working under cooking equipment must be suitable for this and properly ventilated.
Modular line or monoblock?
A cooking line can be built from individual appliances joined together with connecting strips into a single row. This is a flexible and more affordable solution, and appliances can later be replaced one by one.
The other option is a monoblock – a single cooking block with no gaps between the appliances, where the work surface and front panel are monolithic. A monoblock is hygienic, easy to clean and looks like a kitchen made from one piece. It can be built against a wall or as an island in the middle of the kitchen, with chefs working from both sides. For example, the Bertos premium series and La Cucina by Bertos monoblock kitchens make this kind of solution possible.
Other details to consider
- Order of appliances – arrange the appliances according to the workflow so that the chef does not have to run from one end of the line to the other. The grill and fryer are often side by side, the range and pasta cooker close to sauces and side dishes.
- Safety – do not place a fryer next to a sink, pasta cooker or water bath, because water near hot oil is dangerous. It is sensible to leave a neutral work surface between an open flame and a fryer.
- Power – many appliances are available with standard or high-power burners or heating elements; more power means faster work at peak times.
- Controls – mechanical knobs are simple and reliable, while electronic controls allow precise temperatures and programmes.
- Ventilation – the extraction hood must cover the entire line and be sized according to the power of the appliances.
- Connections – electricity, gas, water and drainage must be in the right places before installation.
- Ease of cleaning – a pressed work surface with rounded edges and seamless joints make daily cleaning easier.
- Maintenance – choose appliances for which spare parts and maintenance are quickly available in Estonia, and whose components can be accessed through the front panel.
- The future – if possible, leave room to extend the line if the menu or quantities grow.
Frequently asked questions
What is the difference between 600, 700 and 900 cooking lines?
The number indicates the approximate depth of the appliances in millimetres. The 600 series is a compact, lower-power line for low-volume kitchens, the 700 series suits medium-output restaurants and the 900 series is for high-volume kitchens.
Can appliances from different series be combined in one line?
As a rule, the whole line is chosen from one series, because appliances from different series have different depths and heights and do not form a continuous work surface. In exceptional cases, the differences can be resolved with special bases.
Can a cooking line contain both gas and electric appliances?
Yes. For example, an electric fryer or induction range can sit next to a gas range. What matters is that the electrical connection capacity, gas connection and ventilation are planned for the entire line.
What is a monoblock?
A monoblock is a single cooking block with no gaps between the appliances, where the work surface and front panel are made in one piece. It is hygienic, easy to clean and suitable both against a wall and as an island in the middle of the kitchen.
Ask for a quote
Haktek Seadmed will help you map out your kitchen’s needs and put together a cooking line that suits your menu, workload and space – from a compact 600 series line to a 900 series monoblock. If the equipment is later purchased from us, the kitchen design is free of charge. Read also how to plan a professional kitchen.
Ask for a quote – we will help you choose the right cooking line and take care of installation and maintenance. All products come with a warranty of at least 2 years. Contact us.
Read also: How to plan a professional kitchen? · How to choose a combi oven? · How to choose a maintenance partner for kitchen equipment? · How to choose a blast chiller? · How to choose a dishwasher?
Author: Gert Laineste, Haktek Seadmed. Haktek has been selling, installing and maintaining professional kitchen equipment since 1997.
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