Warewashing and Scrapping
For years, ultraviolet light has been integrated into foodservice equipment. Now its getting a second look as a tool for fighting COVID-19.
Take care of a flight-type dishmachine by avoiding these everyday mistakes.
Consultants point to the equipment options available when it comes to processing food waste in the face of divergent regulations.
It’s always important—and required—to provide hand-washing stations for your employees, but through a pandemic, even more so.
Today’s pre-rinse units clean dishes with minimal water wasted. Think through the sink’s layout, how employees will use the pre-rinse unit as well as styles and component materials when making a selection.
Generations Tower at ProMedica Toledo Hospital illustrates some best practices when designing a scrapping station.
Manufacturers share the latest technologies in rack-conveyor warewashers; plus a few points to consider when selecting a model.
Consider horsepower, construction and special features when selecting a food waste disposer
Speedier service, labor issues, and streamlined operations prompt innovations