It’s one thing to scrape off leftover food from a plate that’s been used in serving, but pots and pans with baked-on food take time and more than a little elbow grease to get completely clean.
You need new commercial kitchen equipment – for cooking, baking, food prep, holding, refrigeration or warewashing. Perhaps for a restaurant you’re opening. Or you want to upgrade to new, more efficient, higher performing models to help improve your customers’ dining experience.
High Temp vs. Low Temp Commercial Dishmachine Comparison
There’s no doubt about it: If you’re working in foodservice, then you are also in the dishwashing business. Dishes, silverware, glassware and everything else essential for food prep must be sparkling clean and sanitized. So, once you’re in the market for a new dishwashing system, it’s imperative to research the different types of models...
