{"id":20023,"date":"2026-10-16T09:04:56","date_gmt":"2026-10-16T09:04:56","guid":{"rendered":"https:\/\/www.haktekseadmed.ee\/how-to-choose-a-cooking-line\/"},"modified":"2026-10-16T09:04:56","modified_gmt":"2026-10-16T09:04:56","slug":"how-to-choose-a-cooking-line","status":"publish","type":"post","link":"https:\/\/www.haktekseadmed.ee\/en\/how-to-choose-a-cooking-line\/","title":{"rendered":"How to choose a cooking line? 600, 700 or 900 series"},"content":{"rendered":"

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.<\/strong><\/p>\n

In short: how to choose a cooking line<\/h2>\n
    \n
  1. Choose the series according to the workload<\/strong> \u2013 600 for light, 700 for medium and 900 for heavy use.<\/li>\n
  2. Choose the energy source<\/strong> \u2013 gas, electric or induction; this also affects ventilation and connection capacity.<\/li>\n
  3. Put the equipment together according to the menu<\/strong> \u2013 ranges, grills, fryers, pasta cookers and work surfaces.<\/li>\n
  4. Decide what goes under the line<\/strong> \u2013 open frame, shelf, neutral cabinets, oven or refrigerated counter.<\/li>\n
  5. Choose the construction<\/strong> \u2013 a modular line of individual appliances or a single monoblock.<\/li>\n<\/ol>\n

    What is the difference between the 600, 700 and 900 series?<\/h2>\n

    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 \u2013 for example, Bertos Macro 700 appliances are 714 mm deep and Premium S700 appliances 730 mm deep.<\/p>\n\n\n\n\n\n\n\n
    Series<\/th>\nDepth<\/th>\nSuitable for<\/th>\n<\/tr>\n<\/thead>\n
    600<\/strong><\/td>\napprox. 600 mm<\/td>\nlow-volume kitchens, caf\u00e9s, bars, food trucks \u2013 a so-called snack line<\/td>\n<\/tr>\n
    700<\/strong><\/td>\napprox. 700 mm<\/td>\nmedium-output restaurants, hotels and caf\u00e9s<\/td>\n<\/tr>\n
    900<\/strong><\/td>\napprox. 900 mm<\/td>\nhigh-volume restaurants, large kitchens, canteens, production kitchens and ship’s galleys<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    600 series \u2013 a snack line for lighter loads<\/h3>\n

    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 \u2013 for example a caf\u00e9, bar, small takeaway kitchen or food truck. Lower power also means a lower connection capacity requirement. See, for example, the 600 series<\/a> and Bertos Plus 600<\/a> appliances.<\/p>\n

    700 series \u2013 the golden mean<\/h3>\n

    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<\/a>, Bertos Macro 700<\/a> and Premium S700<\/a> appliances.<\/p>\n

    900 series \u2013 for high-volume kitchens<\/h3>\n

    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<\/a>, Bertos Maxima 900<\/a> and Premium S900<\/a> appliances.<\/p>\n

    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.<\/p>\n

    The line is put together according to your needs<\/h2>\n

    A cooking line is not an off-the-shelf product \u2013 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.<\/p>\n

    Gas, electric or induction?<\/h3>\n

    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 \u2013 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.<\/p>\n

    Which range?<\/h3>\n