Sanitation & Safety Equipment
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.
Ventilation systems situated over cook lines remove cooking heat, effluent and odors. This engineered system includes several components, but exhaust hoods are typically placed over the cook line and in the dishwashing area. The size and shape vary depending on the equipment underneath. Consider federal and local codes when specifying this equipment.
From water filtration to ground faults, foodservice operators should plan for systems and components that impact equipment performance.
Ask foodservice operators what they fear could go wrong in their kitchen and fire will make the list ten times out of ten. Fortunately, operators can take several steps to limit the chance of a kitchen fire and its devastating effects.
Situated over cook lines, ventilation systems remove cooking heat, effluent and odors.
Type I ventilation systems are grease rated for positioning over grease-producing appliances, including ranges, griddles, fryers and charbroilers. Type II or B units, also called vapor hoods, are designated to handle heat and steam over dishwashers and some oven types.
Pizza restaurant dish rooms, like those in other foodservice segments, continue to shrink in size. These cramped spaces can be difficult environments for staff to work in as well as inefficient when ergonomics are an issue.
Thanks to oil-filtration systems, the days of kneeling in front of a fryer with a filter cone and a stock pot, anticipating the flow of boiling-hot oil, are over.
Oil is the most expensive food product in the kitchen. The customers buy products cooked in oil, and at the end of the oil life, operators recycle or throw away the used shortening. Filtering plays an important role in getting the most from an operation’s fryer oil.
Service agent John Schwindt, general manager and vice president of operations at Hawkins Commercial Appliance Service Co., Englewood, Colo., shares a few tips on maintenance considerations for oil-filtration systems.
Also called agitating sinks, power sinks tackle food soil with hot, soapy water and agitation to clean pots and pans, eliminating about 90 percent of the hand scrubbing typically needed. It’s important to note that these units do not serve as garbage disposals, so staff need to pre-scrape items prior to placing the wares in the wash tank.
Structural leaks: Leaks from the stainless structure and not from drain fittings signify a sink will need replacing. If the leak comes from a drain fitting, it is most likely a seal leak that can be repaired by a plumber. If leaking is from the stainless structure, including the corners, bottom of the bowl or where the sink bowls meets drain boards, replace the sink.
When used properly, sinks wash dirt and other contaminants from food before preparation.