Commercial disposers provide an efficient and convenient method of eliminating food waste and are beneficial to kitchen sanitation. These units not only help reduce garbage and dumpster odors, which can attract insects and vermin, but also lower trash hauling costs since the amount of overall waste being dumped is decreased.
Sanitation and Safety Guides
The faucet category for commercial foodservice includes traditional types and prerinse units, with subcategories that encompass pot fillers, glass fillers, utility sprays and hose reels. The application will impact the type of faucet necessary. For example, hand-washing requires a lower rate of water flow, while filling pots or prewashing dishes requires a higher flow rate.
According to a Harris Poll survey, 94% of consumers said they would avoid an establishment in the future if they found the restroom to be dirty. Incorporating a comprehensive program supports brand reputation while also helping organizations maintain productivity.
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.
Disposers in commercial foodservice operations can help reduce trash-hauling costs by decreasing waste, eliminating food waste odors and decreasing labor by minimizing trips to the dumpster.
The amount of glassware an operation uses comes into play when specifying these units.