The path to Kevin Shaw opening Coastal Mist Fine Chocolate and Desserts took many turns over the course of his career. From working in restaurants at age 13 and holding an apprenticeship in Salzburg, Austria in his 20s, Shaw found himself in the corporate world as a district general manager for a large foodservice and facilities management company and working at a pastry school along the way. Add...
Commercial dishwashers are great for high-capacity foodservice operations. They can wash hundreds of dishes per hour, even thousands with a flight type dishmachine. Of course, washing all these dishes takes a lotof water, anywhere from 18 gallons an hour for small machines, to 55 gallons per hour for larger machines.
In every foodservice operation, staff have to deal with tough food soil. From cheese and eggs left on plates to sugary sauces baked onto prep ware, a lot of residue does not simply slide off into the trash can. That means someone has to manually scrape and scrub dishes before they can even be washed.
