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.
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.
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.
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.
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.
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.
Filtering fryer oil does more than help cook food — it helps ensure the flavor and quality of fried menu items. Fryer oil filtration systems standardize filtration schedules and remove contaminants.
Here are four cleaning and maintenance tips to help foodservice operators keep their warewashers running at peak efficiency.
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.
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.
Maintenance for ventilation systems depends upon the type and volume of cooking as well as local codes.
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.