Advertisement

sanitation & safety equipment

  • Restaurant Technologies Adds Nissen to Marketing Team

    A veteran of the quick-serve and casual dining segments, Aric Nissen joined Restaurant Technologies as chief marketing officer for Minnesota based provider of frying oil management solutions.

  • BMACP Series Buffets

    Advance Tabco

    Refrigerated Everyday Buffets keep cold food and drinks at safe temperatures. Buffets include ¼-inch-thick thermoplastic polymer double-sided food shields and side panels. Heavy-duty swivel casters provide mobility, and an adapter accommodates 12-inch-by-20-inch food pans. Buffets feature a black matte vinyl clad finish.

    Advancetabco.com

  • Ambient Smart Order Pick-Up Cabinets

    Carter-Hoffmann

  • Taco Bell Announces New Hiring Plan, Starbucks Shares its Recovery Plan and 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.

  • TriMark Taps Finance Veteran for CFO Role

    TriMark USA named Chad Brooks CFO for the Massachusetts-based foodservice equipment and supplies dealer.

  • Steps for Successful Sanitation

    Restaurants may have cleaning and sanitation procedures and training in place, but to be effective, operators need to properly enforce these steps. Inspection reports made public by the Center for Science in the Public Interest as well as word of mouth via social media serve as big incentives to making sure staff follow the necessary steps to the letter.

  • Best Practices for Restroom Sanitation

    According to a Harris Poll survey, 94% of consumers said they would avoid an establishment in the future if they found the restroom to be dirty. Incorporating a comprehensive program supports brand reputation while also helping organizations maintain productivity.

  • Purchasing and Maintaining Disposers

    Disposers in commercial foodservice operations can help reduce trash-hauling costs by decreasing waste, eliminating food waste odors and decreasing labor by minimizing trips to the dumpster.

  • Purchasing and Maintaining Faucets

    The faucet category for commercial foodservice includes traditional types and prerinse units, with subcategories that encompass pot fillers, glass fillers, utility sprays and hose reels. The application will impact the type of faucet necessary. For example, hand-washing requires a lower rate of water flow, while filling pots or prewashing dishes requires a higher flow rate.

  • Purchasing and Maintaining Warewashers

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

  • Grease Lock Disposable Filter Pads

    Restaurant Technologies

    Restaurant Technologies Grease LockGrease Lock disposable grease filter pads simplify hood maintenance and help increase fire safety in commercial kitchens. The pads, which replace traditional baffles, capture up to 98 percent of airborne kitchen grease before it enters an exhaust system. Grease Lock products are available in standard industry sizes.

  • QUASAR Bottle Fillers

    OASIS International

    OASIS QUASAR Water Bottle fillerQUASAR bottle fillers harness the germ-killing capabilities of UVC light in an energy-efficient, ecological LED. According to the maker, the filters achieve 99.99 percent reduction of common waterborne pathogens, including Legionella, Giardia, Listeria, Cryptosporidium, Shigella and E. coli, among others. The UVC LEDs provide sterilizing UV light with a small footprint, low energy consumption and no dangerous chemicals.

  • Warewasher Care and Maintenance

    Here are four cleaning and maintenance tips to help foodservice operators keep their warewashersrunning at peak efficiency.

  • Commercial Warewasher Purchasing Considerations

    The quantity and type of food, along with the type of items being washed represent key factors to weigh when specifying a warewasher for any foodservice operation.

  • An Overview of Warewashers for Pizza Restaurants

    Pizza restaurant dish rooms, like those in other foodservice segments, continue to shrink in size. These cramped spaces can be difficult environments for staff to work in as well as inefficient when ergonomics are an issue.

  • A Guide to Flight-Type Warewashers

    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.

  • Rack Warewasher Q&A

    Consultant Q&A with Timothy A. Barker, founder of Table & Bar Consulting Group, Memphis, Tenn.

Advertisement