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.
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.
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.
As an affordable cleaning option, foodservice operators often use undercounter warewashers as front-of-house glass washers in bars or in high-end coffee shops. Operators can choose between low- and high-temperature units.
Water quality varies dramatically from region to region. Depending on the locale, it may contain some type of chemical, such as chlorine or chloramine, as well as calcium, magnesium, organics, sediment, dirt and/or rust particles.
Ventilation systems remove cooking heat, effluent and odors in commercial foodservice operations. Custom by nature, foodservice design consultants often size this equipment based on the appliances that will reside beneath the hood.
Foodservice operations with kitchen waste water containing fat, oil and grease may likely require grease traps. This is because national plumbing codes don’t allow the dumping of fat, oil or grease, called FOG, in local water systems.
With municipal and contract hauling costs increasing by as much as 5 percent to 7 percent nationwide, and even as much as 11 percent in some cities, larger foodservice operations continue to look for ways to lower waste disposal costs. This has been good news for the pulper segment, since this equipment can reduce foodservice-related waste by between 80 percent and 95 percent on average and offers a relatively quick return on investment.
Garbage disposals make life easier in many commercial kitchens. They can make cleaning pots, pans and dishes easier and prevent drain clogs.