Sanitation & Safety Equipment

Browse our articles on sanitation and safety equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace, energy efficiency and much more.

Warewashers: An Overview

Although warewashing tends to get overlooked because it does not generate revenue in foodservice operations, the dishwashing area typically features some of the foodservice operation’s most expensive equipment. The type of unit that best suits a foodservice operation depends on the kitchen, restaurant’s volume and the items the unit will wash.

Purchasing a Commercial Kitchen Ventilation System

When purchasing a ventilation system, the foodservice operation’s menu and subsequent equipment lineup represent important considerations. If the menu will feature mainly grilled items on charbroilers, grease will be a factor. Also take into consideration odiferous foods.

Ventilation Equipment: An Overview

Ventilation systems situated over cook lines remove cooking heat, effluent and odors. This engineered system includes several components, but exhaust hoods are typically placed over the cook line and in the dishwashing area. The size and shape vary depending on the equipment underneath. Consider federal and local codes when specifying this equipment.

Don't forget the Add-Ons

From water filtration to ground faults, foodservice operators should plan for systems and components that impact equipment performance.

THE Quarterly Product Knowledge Guide: Ventilation Systems

Situated over cook lines, ventilation systems remove cooking heat, effluent and odors.

Type I ventilation systems are grease rated for positioning over grease-producing appliances, including ranges, griddles, fryers and charbroilers. Type II or B units, also called vapor hoods, are designated to handle heat and steam over dishwashers and some oven types.