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.
While bartenders dazzle guests with colorful cocktails and showy preparations, behind the bar are often overlooked workhorses quietly contributing to the operation’s success. As their compressors purr night and day, these back bar coolers efficiently keep wine, beer and other items chilled at their optimum temperatures, while providing enough storage for service to run smoothly. And they often have to look good doing it, as some models also function as a way to merchandise bar product, adding to a bar’s overall ambiance.