Service Agent Q&A with Tim Lochel, service manager, Elmer Schultz Services Inc., Philadelphia
Sanitation and Safety Guides
Local health codes govern the number of kitchen sinks, which in turn impact the amount of faucets a foodservice operation requires. The number of faucets necessary also depends on the size of a kitchen. A typical quick-service operation will have seven faucets, including two prerinse types and three hand sinks. Faucets are specified separate from sinks.
Because warewashers have a number of components, the likelihood of breakdowns and failures is increased. By properly caring for these units with regular cleaning and routine maintenance, operators can expect them to have as much as a 10-year service life.
Service Agent Q&A with George Loredo, service manager, PROTEX Restaurant Services Inc., Corpus Christi, Texas