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.

Consultant’s Take: Oil-Filtration Systems

Oil is the most expensive food product in the kitchen. The customers buy products cooked in oil, and at the end of the oil life, operators recycle or throw away the used shortening. Filtering plays an important role in getting the most from an operation’s fryer oil.

THE Quarterly Product Knowledge Guide: Power Sinks

Also called agitating sinks, power sinks tackle food soil with hot, soapy water and agitation to clean pots and pans, eliminating about 90 percent of the hand scrubbing typically needed. It’s important to note that these units do not serve as garbage disposals, so staff need to pre-scrape items prior to placing the wares in the wash tank.

Three Signs It’s Time to Replace a Power Sink

Structural leaks: Leaks from the stainless structure and not from drain fittings signify a sink will need replacing. If the leak comes from a drain fitting, it is most likely a seal leak that can be repaired by a plumber. If leaking is from the stainless structure, including the corners, bottom of the bowl or where the sink bowls meets drain boards, replace the sink.

THE Quarterly Product Knowledge Guide: Waste Collection Systems

When determining what type of waste collection system suits their businesses, foodservice operators can choose from a variety of options in terms of size and function. These systems can be as small as an under-sink garbage disposer or a big remote pulping system that includes a built-in grinder to send trash through pipes with water to create a sludge for disposal.