Guide to Food Safety-Friendly Equipment

It’s not the kind of observance that calls for parades or decorations. But National Food Safety Month is a good reminder to check that the foodservice equipment you have, and the way you’re using and maintaining it, will keep your customers—and the food you serve them—safe.

Foodservice Equipment Reports is joining the party by sharing a roundup of our favorite stories on foodservice equipment related to food safety, as well as best practices for making sure they’re used and maintained properly.

How to Spec

Dry Hot Wells
Hot wells keep foods at safe serving temperatures. Dry units designed specifically to operate without water provide constant, even heat—in addition to saving water, energy and labor.

Blast Chillers
While food safety is one of the most important reasons to install a blast chiller, the benefits extend well beyond safe cooling to better food quality, higher yield and lower food and labor costs.

Food Shields
These kitchen essentials have gone from bulky and institutional to airy and adjustable. Learn about the different types of food shields, mounting options and equipment add-ons.

Mobile Hot Holding Cabinets
Understand the different levels of mobility along with construction, heating systems, humidity options and other features.

Temperature Monitoring Systems
Kitchen monitors, both products and systems, guard against a host of mishaps that can cost you money and potentially your business.

Heat Lamps and Heat Strips
It’s important to serve hot foods hot and cold foods cold, not only for food safety reasons but also to ensure satisfied customers; these equipment pieces play an important role in a cafeteria, buffet line, quick-service or full-service restaurant.

Catering Equipment
Planning and the right equipment make transporting, holding, cooking and serving food in remote locations safe and easy.

Ice Machine Mistakes to Avoid

Keep It Safe

How to Clean Your Blast Chiller

How to Keep Ice Machines Clean

Anatomy of a Well-Designed Cold Storage

For more information and articles, search “food safety” on our website.

In addition, throughout the month of September, the National Restaurant Association and the Centers for Disease Control and Prevention, as well as other organizations, are providing tips, resources and information that restaurants can share with their employees to explain and reinforce best practices.

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Signs may soon ask employees to wash, dry and scan their hands. In two seconds, PathSpot uses light florescence spectroscopy, an imaging technique borrowed from healthcare, to detect contaminants that spread illnesses. It also collects data to tell you how well, often and effectively your team’s hand-washing practices are. PathSpot /

Product Roundup: High-Tech Sanitation

These high-tech sanitation devices aim to offer added defense against viruses and other contaminants.

Today’s carts for foodservice meet the needs of operators during the pandemic and beyond.

1 Product, 4 Ways: Carts

Today’s carts for foodservice meet the needs of operators during the pandemic and beyond.

Knowing your menu and capacity will help you select the best bowl size for your three-compartment sink. What you’re cooking dictates what types of wares you’ll wash, and you’ll need a bowl size large enough to completely submerge them. Courtesy of Advance Tabco.

How To Specify a Three-Compartment Sink

Study materials, construction and bowl sizes when specifying an off-the-shelf three-compartment sink.