Sanitation and Safety

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

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Consultant Q&A: Kevin Cromwell, owner, Cromwell Consulting, Stoughton, Mass.

Consultant Q&A with Phil Maurizzi, president of ABC Fire & Safety, Inc., Beloit, Wis.

Assess water quality to determine what type of filtration an operation needs. Filter life varies from location to location based on use and an operation’s water quality.

Fire-suppression equipment for use in commercial foodservice operations is classified as UL 300, which ensures it meets the necessary guidelines and standards. These systems utilize wet chemicals and ventilation control to extinguish flames.

With waste handling systems, service agents are mainly called to take care of garbage disposers used in conjunction with drains. When it comes to these systems, the most important thing is to have equipment properly sized to the facility, which will ensure the longest service life.

Flight-type, also called rackless, warewashers have a setup akin to a car wash. These units are best-suited for large, high-volume operations, such as cafeterias, banquet and catering halls, or prisons. Due to the big footprint, these systems require a great deal of space.