Large warewashing systems like flight-type units are popular in high-volume environments, like schools, hospitals and hotel catering services. Keeping these warewashing machines up and running is essential to the success of these operations:
Sanitation and Safety Guides
Ventilation systems located over commercial foodservice operations’ cooklines and in dishwashing areas remove both cooking heat and effluent from the back of house.
Ventilation systems have an average lifespan of 15 to 20 years with proper maintenance and cleaning. Failure to remove heavy grease buildup means the ventilation system will not operate effectively and its service life can be significantly shortened.
It’s important to note that foodservice operators mainly use prep sinks for cleaning foods and slicing fruits and vegetables. These are not designated for hand washing.
Ventilation systems are custom-designed based on operation, menu, equipment and volume, but federal and local codes should be followed when specifying this equipment. In addition, operators also need to consider energy efficiency and aesthetics when purchasing.
Prep sinks require fairly basic cleaning and maintenance. Frequent sink scrubbing and sanitizing will help prevent rust and corrosion. Use only mild soap and water or nonabrasive cleansers to clean stainless-steel sinks since abrasive cleansers will scratch and dull surfaces. Operators shouldn’t use steel wool to clean stainless steel. After cleaning, thoroughly rinse and wipe the sink dry.
