Consultant Q&A with Phil Maurizzi, president of ABC Fire & Safety, Inc., Beloit, Wis.
Sanitation and Safety Guides
Service Agent Q&A with Tim Lochel, service manager, Elmer Schultz Services Inc., Philadelphia
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.
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.
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.
Service Agent Q&A with George Loredo, service manager, PROTEX Restaurant Services Inc., Corpus Christi, Texas
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.
