Sanitation & Safety Equipment

Spec Check: Ventilation Systems

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.

Spec Check: Food Shields

Food shields serve two purposes: to protect food from airborne contaminants and display food attractively so it sells faster.

Spec Check: Disposers

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.

Spec Check: Air Curtains

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.

Spec Check: Pulpers

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.

Product Knowledge Guide: Sinks

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.

Product Knowledge Guide: Ventilation Systems

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.

Product Knowledge Guide: Warewashers

A warewasher can clean almost any item, but specific items, like plastic trays, are better suited for some units than others.

Spec Check: Pot and Pan Washers

Pot and pan washers may not be necessary for every foodservice operation, but for specific applications these units can save significant labor.

Spec Check: Undercounter Warewashers

Undercounter warewashers are typically one of the most expensive equipment pieces in a commercial kitchen and usually one of the most abused. Though compact and geared for smaller operations, these units can be complicated. Because these warewashers incorporate a number of variables, including electricity, water and chemicals, specifying the appropriate unit is key to ensuring dishware is properly cleaned and sanitized. 

Tips for Specifying Foodservice Equipment for Healthcare Operations

Looking to distinguish their operations from the competition, many healthcare facilities continue to create foodservice environments that can serve as a difference maker in the eyes of the public. As such, many healthcare operators continue to incorporate sophisticated serveries, patient-focused room-service programs and, in some cases, high-end restaurants that can compete with local eateries.

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