Tips

Practical guides for choosing, using and maintaining professional kitchen equipment – based on Haktek’s experience since 1997.

How to choose a cold room? Walls, refrigeration unit, door and after-sales service

How to choose a cold room: relocatable modular rooms, wall thickness and materials, monoblock or split units, separate refrigeration systems, doors, shelving, remote monitoring and after-sales service.

How to choose a glass washer?

How to choose a glass washer: door opening height and rack size, water softener or reverse osmosis, soft start, beer glasses and cloudy glasses.

How to choose a commercial dishwasher? From glass washing to pot washing

How to choose a commercial dishwasher: glass washers and reverse osmosis, undercounter or hood-type machines, utensil and granule pot washers, ventilation and wash arms.

How to choose a blast chiller? Blast chilling and blast freezing

How to choose a blast chiller, or blast chilling and freezing cabinet: quantity in kilos, whether blast chilling is enough, automatic or manual defrost, and a simple or programmable control panel.

How to choose a cooking line? 600, 700 or 900 series

The difference between 600, 700 and 900 series cooking lines and how to put a line together to suit your needs: ranges, grills, fryers, line bases, refrigerated counters and monoblocks.

How to plan a professional kitchen? Start with your needs, not the equipment

Planning a professional kitchen starts with the menu and workload, not the equipment. Five steps: needs, workflow, technical requirements, equipment sized to the workload and a partner who helps after the purchase.

How to choose a maintenance partner for kitchen equipment?

Choosing a maintenance partner is as important as choosing the equipment. What to check: authorisations for electrical, gas and refrigeration work, team size, spare parts and what the hourly rate includes.

How to choose a stick blender by pot size?

Choosing a stick blender starts with the pot: the quantity of food determines the blender's size class and the pot depth determines the shaft length. A guide for 1–300 l pots with a table and model examples.

How to choose a combi oven? Start with your menu, not the price tag

Choosing a combi oven starts with your menu and workload, not the price. A guide to size, boiler or direct steam, total cost of ownership, water filters, marine galleys, plus Giorik SteamBox and Convotherm examples.