Kitchen operations without pre-rinse units may spend more time scrubbing dishes by hand, risk clogging up dishmachines with food debris and wind up with still dirty dishes. Despite how essential they’ve become in the back-of-house, they are notorious water hogs. Because they use water pressure to remove food waste from dishes prior to dishwashing, which results in overspray, the units account for nearly one-third of the water used in an average commercial kitchen, according to the Environmental Protection Agency. That amounts to about 53 billion gal. of water each year to rinse dishes with pre-rinse spray valves.
The mini combi oven category eables food-service beyond the standard restaurant kitchen. These small, countertop units are proliferating in convenience stores, supermarkets, ghost kitchens, catering operations, coffee shops, bars, food trucks, corporate dining rooms, college food courts, nursing homes, stadiums, conference centers—anywhere there’s a call for steamed, roasted or baked foods, even in small quantities.