Sanitation and Safety

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


Service Agent Q&A with Tim Lochel, service manager, Elmer Schultz Services Inc., Philadelphia

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.

Faucets are an obvious necessity in commercial kitchens, and foodservice operators can choose from a variety of types, including units designed for handwashing, prerinsing of dishes and various cleaning jobs.

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 

Consultant Q&A with Timothy A. Barker, founder of Table & Bar Consulting Group, Memphis, Tenn.