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.
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.
FE&S: Describe a typical cleaning schedule for flight-type ware washer.
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.
Service Agent Q&A with George Loredo, service manager, PROTEX Restaurant Services Inc., Corpus Christi, Texas
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.
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.
Consultant Q&A with Timothy A. Barker, founder of Table & Bar Consulting Group, Memphis, Tenn.
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.
Not following manufacturers’ recommendations when selecting a disposer can result in an inadequate system that will not meet the operation’s waste needs. Because most operations become more dependent on these systems than anticipated, it is better to go bigger in terms of horsepower to ensure the waste amount can be accommodated.
Commercial disposers provide an efficient and convenient method of eliminating food waste and are beneficial to kitchen sanitation. These units not only help reduce garbage and dumpster odors, which can attract insects and vermin, but also lower trash hauling costs since the amount of overall waste being dumped is decreased.