Sanitation and Safety

Browse below to find articles on dishwashers, disposers, oil filtration, ventilation and more.


Key safety components of almost any commercial kitchen, ventilation equipment includes hoods, fire systems, pollution control units, grease extraction devices, controls, exhaust and makeup air systems.

Generally speaking, thermometers require little to no service.

Hand sinks should be readily accessible and very visible. Local health codes govern the specific number of hand sinks necessary in the back-of-house.

Foodservice operators can choose from a variety of options for temperature control and monitoring in commercial kitchens. These include thermometers, wireless monitoring systems and handheld devices. The application will dictate the best monitoring method.

Thermometers are required in commercial foodservice operations to track 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.

Kitchen ventilation systems are used in commercial cooking applications to remove cooking heat and effluent. Professionally sized and installed, components include stainless-steel exhaust hoods, exhaust fans, makeup air units, grease removal apparatuses, fire-suppression systems and controls.