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.
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.
The type of waste matter processed can affect the service life of a disposer. Depending on use, disposers can last between five and 25 years. Here are five indications that it might be time to replace a disposer.
Almost any kind of foodservice operation can use a commercial disposer to process food waste. By specifying disposers, operators can reduce garbage odors, which can attract insects and vermin to dumpsters, and these systems also can decrease the amount of overall waste, which will help lower hauling costs.