Unit Conversion for Cooking Equipment Features
When managing or purchasing commercial kitchen equipment, accurate unit conversion plays a crucial role. Whether you're comparing European and U.S. specifications, calculating batch volume, or converting temperature and power ratings, understanding cooking equipment conversion ensures that your selection fits real operational needs. This guide provides essential conversion charts and step-by-step examples for equipment buyers and kitchen owners.
For equipment specification and selection strategies, see our related guide: Choose Commercial Kitchen Equipment: Match Functions & Specs.
1. Capacity Conversion Chart
Different manufacturers list capacity in liters, quarts, or gallons. The chart below helps you quickly translate between these common units and understand how they relate to meal production.
| Unit | Liters (L) | Quarts (qt) | Gallons (US gal) | Approx. Portions (Soup Servings) |
|---|---|---|---|---|
| 5 L | 5 | 5.28 qt | 1.32 gal | 10–12 |
| 10 L | 10 | 10.57 qt | 2.64 gal | 20–25 |
| 20 L | 20 | 21.13 qt | 5.28 gal | 40–50 |
| 50 L | 50 | 52.83 qt | 13.2 gal | 100–120 |
| 100 L | 100 | 105.67 qt | 26.4 gal | 200–250 |
Tip: When calculating required kettle or braising pan size, multiply your average portion volume (in L) by the number of servings per meal. Always reserve 10–15% free space for boiling or stirring.
2. Temperature Conversion Chart
Temperature settings vary across regions and cooking systems. For example, combi ovens and fryers often list both °C and °F. This chart helps ensure your recipes and appliance settings remain consistent.
| Celsius (°C) | Fahrenheit (°F) | Common Application |
|---|---|---|
| 60°C | 140°F | Food holding / warming |
| 90°C | 194°F | Slow cooking / sous vide |
| 120°C | 248°F | Steaming / poaching |
| 180°C | 356°F | Roasting / baking |
| 220°C | 428°F | Broiling / grilling |
| 250°C | 482°F | High-heat searing |
Formula: °F = (°C × 9/5) + 32
Maintaining accurate temperature conversions is vital for consistent food quality and safety, especially in HACCP-controlled commercial environments.
3. Power Conversion Chart
Power conversion allows you to compare the energy capacity of equipment across metric and imperial units. It’s especially useful when evaluating commercial cooking equipment imported from different regions.
| Power (kW) | BTU/hr | Typical Appliance Type |
|---|---|---|
| 1 kW | 3,412 BTU/hr | Small countertop oven |
| 5 kW | 17,060 BTU/hr | Standard range burner |
| 10 kW | 34,120 BTU/hr | Medium tilting skillet |
| 20 kW | 68,240 BTU/hr | High-capacity steam kettle |
| 30 kW | 102,360 BTU/hr | Industrial combi-oven |
Formula: 1 kW = 3,412 BTU/hr
When reviewing specifications, check voltage compatibility (208V, 240V, or 400V). Using incorrect power standards can cause inefficiency or damage.
4. Weight Conversion Chart
Equipment shipping documents and load capacities often list weight in kilograms (kg) or pounds (lb). Use the chart below to interpret these units easily.
| Kilograms (kg) | Pounds (lb) | Example Equipment |
|---|---|---|
| 25 kg | 55.1 lb | Countertop fryer |
| 50 kg | 110.2 lb | Medium convection oven |
| 100 kg | 220.5 lb | Single-deck oven |
| 200 kg | 441 lb | Double-deck pizza oven |
| 400 kg | 882 lb | Industrial kettle or combi-oven |
Formula: 1 kg = 2.205 lb
5. Dimension Conversion Chart
Appliance dimensions affect kitchen layout design. Many floor plans mix metric and imperial units. Use the chart below for accurate layout planning.
| Millimeters (mm) | Inches (in) | Common Usage |
|---|---|---|
| 300 mm | 11.8 in | Countertop depth |
| 600 mm | 23.6 in | Half-size equipment width |
| 900 mm | 35.4 in | Standard equipment height |
| 1200 mm | 47.2 in | Full-size oven width |
| 1800 mm | 70.9 in | Large prep table length |
Formula: 1 inch = 25.4 mm
6. Practical Conversion Example: Choosing the Right Steam Kettle
Suppose a kitchen prepares 400 soup portions daily, each serving 250 ml. The total daily volume equals 100 liters. According to the capacity chart, a 100 L kettle equals approximately 26.4 gallons. To handle production with buffer, a 120 L (≈31.7 gal) kettle would be the optimal choice.
Matching the equipment size to production volume ensures energy efficiency, consistency, and long-term reliability.
7. Integrating Conversion Data in Procurement
Before purchasing, use conversion charts to validate whether each appliance’s volume, weight, or energy rating aligns with your foodservice demands. This ensures all units—ovens, kettles, fryers, and griddles—operate within efficient parameters. For detailed guidance on aligning technical specs with operational goals, visit our related article Choose Commercial Kitchen Equipment: Match Functions & Specs.
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