With municipal and contract hauling costs increasing by as much as 5 percent to 7 percent nationwide, and even as much as 11 percent in some cities, larger foodservice operations continue to look for ways to lower waste disposal costs. This has been good news for the pulper segment, since this equipment can reduce foodservice-related waste by between 80 percent and 95 percent on average and offers a relatively quick return on investment.
Garbage disposals make life easier in many commercial kitchens. They can make cleaning pots, pans and dishes easier and prevent drain clogs.
Kitchen ventilation systems remove cooking heat and effluent from commercial cooking applications. This engineered system consists of exhaust hoods, exhaust fans, make-up air units, grease removal apparatuses, pollution control systems and fire suppression systems.
Commercial disposers provide a convenient way to deal with food waste while improving sanitation in the kitchen and around outside trash containers. These units help reduce dumpster garbage odors, which can attract insects and vermin and compromise sanitation efforts. Disposers also help lower garbage hauling costs by decreasing the amount of overall waste a foodservice operator dumps.
Air curtains, also called air doors, tend to be part of a building's HVAC package. Building operators integrate these systems with the facility's existing HVAC equipment in addition to the structural, architectural and electrical designs.
Pulpers consolidate waste and these units can reduce the mass of garbage foodservice operators contend with by 80 percent to 95 percent. It is important to note that these units reduce the volume or mass of the waste, not the actual poundage.
Local health codes govern the size of kitchen (scullery) sinks, including the number and size of the bowls, water levels, backsplash heights and drain board sizes.
Ventilation systems are among the most important design features of any kitchen. The performance of these systems directly impacts the working environment of the kitchen space and has a substantial impact on the operational cost of the kitchen.
Pot and pan washers may not be necessary for every foodservice operation, but for specific applications these units can save significant labor.