Sanitation & Safety Equipment

Browse our articles on sanitation and safety equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace, energy efficiency and much more.

Service Q&A: Bob Gilpatrick, director of service, Hagar Restaurant Service, Tulsa, Okla.

FE&S: Do thermometers require service or maintenance?

BG: Thermometers are replacement items since they have no moving parts, and even the electronic types are reasonably priced. For this reason, there is typically no service needed for these tools.

Product Knowledge Guide: Air Curtains

Foodservice operators typically use air curtains, or air doors, in a variety of door openings to control temperatures, repel insects and mitigate odors and smoke. These are most often installed above dock doors, in walk-in cooler doors and at drive-up windows.

What to Consider When Specifying Air Curtains

The Energy Policy and Conservation Act (EPCA) (Section 312) compliance code mandates air infiltration reduction methods, such as strip curtains, spring-hinged swinging vinyl doors or other options, for all walk-in coolers manufactured after Jan. 1, 2009.

Service Q&A: Dan Cone, owner, Dan Cone Group, Moline, Ill.

FE&S: How common is it for air curtains to need servicing?

DC: We don’t see a lot of these since this is a simple device meant to help stop insects from flying into the kitchen or keep temperatures consistent. Air curtains basically draw in air from inside of a door and blow it straight down.

Product Knowledge Guide: Hand Sinks

Health codes for hand washing sinks in commercial foodservice operations have evolved over time and so too have the actual sinks. Years ago there were limited types available, but today manufacturers offer dozens to choose from that meet the necessary requirements.

Servicing and Maintaining Hand Sinks

In the last decade, most local codes began requiring hand sinks in commercial kitchens to mitigate the spread of bacteria and incidences of foodborne illness. These are important tools for foodservice operations to be proactive in preventing the spread of pathogens and bacteria.

Consultant Q&A: Trish Jass, senior equipment specialist, Robert Rippe & Associates, Minnetonka, Minn.

FE&S: What are the requirements in terms of hand sink placement in foodservice operations?

TJ: Operators should have a hand sink in every work station. A general guideline is that these should be located no more than 20 feet from each work area, although requirements are subject to local codes.

Product Knowledge Guide: Thermometers

Thermometers play an integral role in commercial kitchens’ food safety plans. These instruments help monitor temperatures in ovens, grills, fryers, refrigerators, freezers, beverages, milk frothing and food as well as air temperature.

Specifying considerations for Thermometers

Thermometers are required in commercial foodservice operations for tracking temperatures over a period of time in accordance with HACCP guidelines. The main goal is to cook, hold and serve food at safe and proper temperatures.

Service Q&A: Undercounter Warewashers

Q&A with Chuck Knuth, business development manager, General Parts Group, Bloomington, Minn.

Specifying considerations for Undercounter Warewashers

Undercounter warewashers can include a variety of features, including built-in electric booster heaters, top-mounted slide-out controls, larger door openings, double-wall construction, fully automatic wash and rinse cycles, touch-panel control systems with digital displays and diagnostics, and extended and shortened wash cycles, to name a few. Wash requirements will vary, depending on the operation’s cleaning needs, volume and space.

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