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.

Product Knowledge Guide: Fire Suppression

Fire-suppression equipment for use in commercial foodservice operations is classified as UL 300, which ensures it meets the necessary guidelines and standards. These systems utilize wet chemicals and ventilation control to extinguish flames.

Product Knowledge Guide: 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.

What to Consider When Purchasing a Faucet

Faucets are an obvious necessity in commercial kitchens, and foodservice operators can choose from a variety of types, including units designed for handwashing, prerinsing of dishes and various cleaning jobs.

Faucets: Features and Capabilities

Local health codes govern the number of kitchen sinks, which in turn impact the amount of faucets a foodservice operation requires. The number of faucets necessary also depends on the size of a kitchen. A typical quick-service operation will have seven faucets, including two prerinse types and three hand sinks. Faucets are specified separate from sinks.

Cleaning and Maintenance Tips for Rack Warewashers

Because warewashers have a number of components, the likelihood of breakdowns and failures is increased. By properly caring for these units with regular cleaning and routine maintenance, operators can expect them to have as much as a 10-year service life.

Rack Warewasher Q&A

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

Product Knowledge Guide: Rack Warewashers

Rack warewashers, commonly referred to as rack conveyors, are often used in full-service restaurants and higher-volume applications, such as universities and healthcare foodservice. This is because the average production rate for these continuous-motion machines is between 100 and 300 racks an hour. While undercounter and door-type machines also use racks, this reference typically is limited to the conveyor-type units.