Air curtains, also called air doors, tend to be part of a building's HVAC package. Building operators integrate these systems with the facility's existing HVAC equipment in addition to the structural, architectural and electrical designs.
Pulpers consolidate waste and these units can reduce the mass of garbage foodservice operators contend with by 80 percent to 95 percent. It is important to note that these units reduce the volume or mass of the waste, not the actual poundage.
Local health codes govern the size of kitchen (scullery) sinks, including the number and size of the bowls, water levels, backsplash heights and drain board sizes.
Ventilation systems are among the most important design features of any kitchen. The performance of these systems directly impacts the working environment of the kitchen space and has a substantial impact on the operational cost of the kitchen.
Pot and pan washers may not be necessary for every foodservice operation, but for specific applications these units can save significant labor.
Undercounter warewashers are typically one of the most expensive equipment pieces in a commercial kitchen and usually one of the most abused. Though compact and geared for smaller operations, these units can be complicated. Because these warewashers incorporate a number of variables, including electricity, water and chemicals, specifying the appropriate unit is key to ensuring dishware is properly cleaned and sanitized.
Looking to distinguish their operations from the competition, many healthcare facilities continue to create foodservice environments that can serve as a difference maker in the eyes of the public. As such, many healthcare operators continue to incorporate sophisticated serveries, patient-focused room-service programs and, in some cases, high-end restaurants that can compete with local eateries.
Disposers provide an efficient and sanitary way to get rid of food waste. Foodservice operators should weigh a number of considerations when specifying these systems.