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From start to finish, every step in the process of dishwashing is critical to maintain food safety and efficient operation.

A Q&A with Chef Luciano Delsignore

It’s important to keep all food prep equipment clean, but especially food slicers. Why?

Carolyn Bilger: Obviously, food safety is important in any kitchen. The slicer’s always one of the first places the health inspector goes to when they come into a kitchen. And, about 80 percent of the listeria cases typically reported can be traced back to a slicer that’s not been cleaned properly.

A Q&A with Edward Nunn, business development manager, Hatco Corporation

A Q&A with Anthony Ziglear, Regional Account Manager, Curtron Products

Q&A with Markus Glueck, executive vice president, RATIONAL North America

Today’s technology is rapidly evolving, bringing tools to the foodservice industry that raise the bar when it comes to not only repair issues, but also service overall.

Q&A with Travis Hartley, national sales manager/executive chef, F.W.E.

Room service has become the gold standard for many hospitals, and heated serving carts, in particular, has made a big impact on its success. Ensure your serving carts are working at their top performance with these check points.

With some restaurants, speed of service can be especially challenging due to lack of back of house space.

In the restaurant industry today, there is no doubt that smaller spaces are trending. Higher rents per square foot, a shrinking labor pool and increasing operating costs have all contributed to this movement.

A Q&A with Carolyn Bilger, Senior Marketing Manager, Hobart Food Machines

Is there a benefit in sourcing your kitchen equipment from the same manufacturer?

Carolyn Bilger: We certainly think so. If you need to schedule preventative maintenance or a repair and you’ve got to call multiple people, that takes a lot of time. Or, if you’re in a deli and you have some slicers in front-of-the-house and some in back-of-the-house and they all operate and tear down the same way, your employees don’t have to learn how to clean multiple kinds of equipment.

When it comes down to ordering parts for foodservice equipment, there is no disputing the benefit of manufacturer-trained customer service staff. This minimizes downtime, saving money in the long run and time and aggravation in doing the job right.

Unlike some other pieces of foodservice equipment, the cost of owning a commercial dishwasher goes beyond simply the price of the machine itself. How the machine consumes water, energy and chemicals can all have a profound effect on the cost of ownership over the lifespan of the machine. Having a dish machine that effectively balances these elements is essential to optimal performance and cost savings for your operation.

For years, the three-compartment sink has been the primary option for quick-serve restaurants for cleaning large cooking equipment, such as pots and pans. But today, with advancements in technology, it just might be a better idea — in terms of saving water, labor and chemicals — to let an automated commercial dishwasher take over the heavy cleaning work. That’s exactly what the Arby’s chain of restaurants is doing.

A Q&A with Gyner Ozgul, vice president of operations, Smart Care Equipment Solutions

If you’re working in foodservice, you’re also in the dishwashing business. Dishes, silverware, glassware and everything else essential for food prep must be sparkling clean and sanitized. So, once you’re in the market for a new dishwashing system, it’s important to know about different types of machines available.

A Q&A with Brent Henschel, marketing manager, Server Products

Any purchase of kitchen equipment represents a major expenditure for an operation. So, most operators don’t think about replacing a piece of equipment until it’s on its proverbial “last legs.” But with the technological advances in some equipment categories — commercial dishwashers, to name one — it may be a good idea to replace a machine before the absolute end of its useful life.

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