{"id":20018,"date":"2026-11-03T17:16:07","date_gmt":"2026-11-03T17:16:07","guid":{"rendered":"https:\/\/www.haktekseadmed.ee\/tips\/"},"modified":"2026-11-03T17:16:07","modified_gmt":"2026-11-03T17:16:07","slug":"tips","status":"publish","type":"page","link":"https:\/\/www.haktekseadmed.ee\/en\/tips\/","title":{"rendered":"Tips"},"content":{"rendered":"

Practical guides for choosing, using and maintaining professional kitchen equipment \u2013 based on Haktek’s experience since 1997.<\/p>\n

\"How<\/div>

How to choose a cold room? Walls, refrigeration unit, door and after-sales service<\/h2>

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.<\/p>Read more →<\/span><\/div><\/a><\/article>

\"How<\/div>

How to choose a glass washer?<\/h2>

How to choose a glass washer: door opening height and rack size, water softener or reverse osmosis, soft start, beer glasses and cloudy glasses.<\/p>Read more →<\/span><\/div><\/a><\/article>

\"How<\/div>

How to choose a commercial dishwasher? From glass washing to pot washing<\/h2>

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.<\/p>Read more →<\/span><\/div><\/a><\/article>

\"How<\/div>

How to choose a blast chiller? Blast chilling and blast freezing<\/h2>

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.<\/p>Read more →<\/span><\/div><\/a><\/article>

\"How<\/div>

How to choose a cooking line? 600, 700 or 900 series<\/h2>

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.<\/p>Read more →<\/span><\/div><\/a><\/article>

\"How<\/div>

How to plan a professional kitchen? Start with your needs, not the equipment<\/h2>

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.<\/p>Read more →<\/span><\/div><\/a><\/article>

\"How<\/div>

How to choose a maintenance partner for kitchen equipment?<\/h2>

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.<\/p>Read more →<\/span><\/div><\/a><\/article>

\"How<\/div>

How to choose a stick blender by pot size?<\/h2>

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\u2013300 l pots with a table and model examples.<\/p>Read more →<\/span><\/div><\/a><\/article>

\"How<\/div>

How to choose a combi oven? Start with your menu, not the price tag<\/h2>

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.<\/p>Read more →<\/span><\/div><\/a><\/article><\/div>