One of the most frustrating things to deal with as a foodservice operator is an equipment failure. When your grill won’t fire up you can’t cook, if the walk-in isn’t cooling you lose inventory, and when the dishmachine goes down you’re forced to revert to manual washing – or serving food on disposables. This adds cost and labor hours to busy operations.
Taking good care of your commercial...
K-12 kitchens focused on semi-scratch and scratch cooking can gain several advantages, including greater control over ingredients and the ability to provide menu items with more fresh fruits and vegetables. But with these advantages comes the need to pay increased attention to food safety.
Whether you’re installing your first commercial dishwasher, or updating one that’s at the end of its service life, there are many benefits to investing in a new dishmachine for your K-12 foodservice operation. New dishmachines use less water, energy and chemicals than older models, and using a commercial dishwasher instead of a three-compartment sink can cut water use by almost 70% and labor time...
