Sanitation and Safety

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

Here are four cleaning and maintenance tips to help foodservice operators keep their warewashers running at peak efficiency.

The amount of glassware an operation uses comes into play when specifying these units.

The quantity and type of food, along with the type of items being washed represent key factors to weigh when specifying a warewasher for any foodservice operation.

Undercounter glass washers can save both space and time while completing a specific task. This equipment becomes essential for operations utilizing large quantities of glasses and mugs. With an undercounter location, the units provide convenient access to clean glassware and save staff time running into the kitchen. This equipment specifically cleans glasses without causing damage, such as cracks and chips.

Maintenance for ventilation systems depends upon the type and volume of cooking as well as local codes.