Large operations with big bills for garbage hauling may turn to pulpers to cut costs. These units can turn a garbage bag full of table scraps and disposables into a slurry with a fraction of the volume. Here are tips to keep this equipment running well.
Three basic techniques can help achieve air purification: containing contaminants, inserting products in the air to clean it, and killing impurities.
All air cleaners require periodic cleaning and filter replacement to function properly. Follow manufacturers’ recommendations on maintenance and replacement.
Restaurant operators have a number of available options to make indoor dining safer for customers and employees.
When seeking air purification technology, foodservice operators can choose from several options.
Ideally, operators should have a handwashing sink in every workstation. A general guideline is to have one hand sink within 20 feet of each work area, although requirements are subject to local codes.
Dormont
Hydro-Safe QT systems provide filtration solutions for a range of applications, including ice machines, combi ovens, steamers, and cold beverage and brewing equipment. Hydro-Safe QT systems for ice machines and steam-related equipment employ both traditional phosphate anti-scale processes and Watts’ OneFlow technology, which reduces the formation of scale using no salt or electricity. Hydro-Safe systems configurations include single- and multi-stage housings, with flow rates from 1.5 GPM to 6 GPM — and capacities from 15,000 gallons to 66,000 gallons.
The VDU30 Undercounter Dishwasher is suitable for use in bars and small restaurants. This sanitizing dishwasher cleans up to 30 racks per hour in 180-degree F water. The unit requires a cold water line hookup.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
