Although many food items now come precut, and the use of processing machines that quickly cut and slice vegetables, cheese and other ingredients is more commonplace, one would be hard-pressed to find a commercial kitchen that does not contain some form of cutlery.
The number of frozen beverage dispensers an operation requires depends on the number of drinks it will need to produce per hour. This typically ranges from 30 to 200, although most units can produce between 80 and 120 frozen beverages per hour.
Local health codes mandate the size of commercial kitchen prep sinks a foodservice operation require. This includes the number and size of bowls, water levels, backsplash heights and drain board sizes...
Thermometers are required in commercial foodservice operations to track temperatures over a period of time in accordance with HACCP guidelines. The main goal is to cook, hold and serve food at safe and proper temperatures.
Today’s meal delivery carts, which are commonly used for hospital room service programs, are more complicated and advanced than traditional tray carts used in the past. This is because there have been advanced technologies, including carts with refrigeration and heating components inside.
The 15” wide unit makes up to 273 pounds of ice every 24 hours. The unit is suitable for use in restaurants, offices and healthcare facilities. The four touch-free dispensing options include ice, water, ice and water combined, and a pitcher setting.
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