Sustainability is a popular concept in foodservice, especially now that consumers seem to be more aware of how food and drink packaging affects the environment. Specifically, the paper and plastic waste produced by retail outlets is often targeted by customers as well as environmental groups. One reason is because a large amount of plastic is ending...
For years, the three-compartment sink has been the primary option for quick-serve restaurants for cleaning large cooking equipment, such as pots and pans. But today, with advancements in technology, it just might be a better idea — in terms of saving water, labor and chemicals — to let an automated commercial dishwasher take over the heavy cleaning...
Unlike some other pieces of foodservice equipment, the cost of owning a commercial dishwasher goes beyond simply the price of the machine itself. How the machine consumes water, energy and chemicals can all have a profound effect on the cost of ownership over the lifespan of the machine. Having a dish machine that...
