Controlling Latent and Sensible Heat from the Dishroom

When it comes to kitchen operations, temperatures are a key ingredient.  Refrigerators should be set at 40 degrees or below and freezers at 0 degrees or below. Hot food should be served at 140 degrees or warmer and cold food served at 40 degrees or colder. But what about the temperature of the kitchen itself? We know that temperature in...

When K-12 Schools Should Consider a New Commercial Dishwasher

Purchasing a new commercial dishwasher is a big decision for any operation, but in K-12 schools where budgets are tight the stakes are even higher. A major capital expenditure is one that may only be considered when every other avenue has been explored. “In my experience I’ve found schools take good care of their machines. Keeping...

From start to finish, every step in the process of dishwashing is critical to maintain food safety and efficient operation. Proper dishroom operation is a combination of an effective machine and effective practices. Here are some “critical control points” from the experts to make your dishroom run more efficiently.

Dish Machine Operator

All dishroom staff should be fully trained in both...