The three-compartment sink is a staple of foodservice kitchens. It’s perfect for doing a quick wash up, not to mention most health departments require them in the kitchen. But for operations that rely solely on the three-compartment sink for cleaning all their ware items, kitchen staff spend hours over hot, steamy water, scrubbing at baked-on foods and struggling to keep up with the demand of a...
One of the most important tasks of any commercial dishwasher is sanitization. But there are some common misconceptions about just what sanitization is and how it works. Can you separate the myths from the facts?
For smaller restaurants and foodservice establishments, it can be a big step to decide to install a commercial dishwasher to take the place of the three-compartment sink. But choosing to install a dishmachine is just the first step. Next you have to look at the different options available and choose the type that works best for your operation and your budget.
