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.
Sanitation and Safety Guides
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.
Generally speaking, thermometers require little to no service.
Maintenance for ventilation systems depends upon the type and volume of cooking as well as local codes. The menu, volume and type of unit also will impact how often ventilation systems should be cleaned and how frequent maintenance will be necessary.
Featured Products
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Watts Hydro-Safe QT Filtration Systems
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.
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VDU30 Undercounter Dishwasher
Veetsan Star
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.
