Buying guides
The questions buyers ask before they order, answered with the numbers this site actually publishes. Every model table here is generated from the same catalogue the product pages are built from.
Gastronorm pan sizes: the chart, the depths, and what actually fits
EN 631 gastronorm dimensions in millimetres, litres per depth, which pan fits a chafing dish, oven, blast chiller or refrigerated counter — plus the model codes we stock.
Sizing a commercial meat grinder: kg/h is not what you think
How to turn your daily kilos into the right grinder class, why catalogue throughput is optimistic, and which of our TK / TM / TW / AL / TF model codes fits a butchery, restaurant or central kitchen.
Import conformity for kitchen equipment: SABER, ECAS, SONCAP, PVoC and NAFEZA
Which certificate your shipment needs in Saudi Arabia, the UAE, Nigeria, Kenya and Egypt, who issues it, what a Chinese supplier can prepare, and what only the importer can do.
Voltage and frequency by country for commercial kitchen equipment
Supply voltage, frequency and plug type for 11 import markets, why 60 Hz is not a plug problem but a compressor problem, and what we build for each country.
Commercial refrigeration sizing: cabinet, worktable, walk-in or cold room
How to choose commercial refrigeration by temperature class, refrigerant, door count and ambient rating — with the model codes, litres and wattage from our export catalogue.
Buying commercial kitchen equipment from Yiwu: how to do it without risk
A practical guide to sourcing commercial kitchen and food-processing equipment from a Yiwu market supplier: minimum order of one unit, mixed containers, third-party inspection, shipping terms and how to verify the seller.
Soft serve, hard ice cream, gelato or slush: which machine a shop actually needs
The four frozen dessert machines compared — what each one makes, the litres-per-hour figures our catalogue publishes, worked cups-per-day maths, and what else you must buy with them.
Nothing here is written to rank. Where a figure comes from our catalogue we say so; where a rule of thumb is ours rather than a standard, we call it ours. If a guide ever contradicts a product page, the product page is right — tell us and we will fix it.