Three basic techniques can help achieve air purification: containing contaminants, inserting products in the air to clean it, and killing impurities.
Sanitation and Safety Guides
Handwashing sinks help staff comply with HACCP guidelines in foodservice kitchens and help prevent the spread of foodborne illnesses. Sinks designated for food preparation should not be used for handwashing or warewashing.
Restaurant operators have a number of available options to make indoor dining safer for customers and employees.
Every kitchen has one, at least, and every kitchen needs to maintain them. Here are a few tips for keeping a ventilation system in good working order.
Ideally, operators should have a handwashing sink in every workstation. A general guideline is to have one hand sink within 20 feet of each work area, although requirements are subject to local codes.
Undercounter warewashers can last between 5 and 10 years with proper maintenance.
Featured Products
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Watts Hydro-Safe QT Filtration Systems
Dormont
Hydro-Safe QT systems provide filtration solutions for a range of applications, including ice machines, combi ovens, steamers, and cold beverage and brewing equipment. Hydro-Safe QT systems for ice machines and steam-related equipment employ both traditional phosphate anti-scale processes and Watts’ OneFlow technology, which reduces the formation of scale using no salt or electricity. Hydro-Safe systems configurations include single- and multi-stage housings, with flow rates from 1.5 GPM to 6 GPM — and capacities from 15,000 gallons to 66,000 gallons.
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VDU30 Undercounter Dishwasher
Veetsan Star
The VDU30 Undercounter Dishwasher is suitable for use in bars and small restaurants. This sanitizing dishwasher cleans up to 30 racks per hour in 180-degree F water. The unit requires a cold water line hookup.
