Sanitation and Safety

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.

Ventilation system design depends on how the foodservice operation utilizes the kitchen space and arranges the equipment. When looking at location, consider the balance of air and the placement of vents, and ensure that not too much air will blow on prepared food.

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.

Although warewashing tends to get overlooked because it does not generate revenue in foodservice operations, the dishwashing area typically features some of the foodservice operation’s most expensive equipment. The type of unit that best suits a foodservice operation depends on the kitchen, restaurant’s volume and the items the unit will wash.

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.

Ventilation systems situated over cook lines remove cooking heat, effluent and odors. This engineered system includes several components, but exhaust hoods are typically placed over the cook line and in the dishwashing area. The size and shape vary depending on the equipment underneath. Consider federal and local codes when specifying this equipment.