In every foodservice operation, staff have to deal with tough food soil. From cheese and eggs left on plates to sugary sauces baked onto prep ware, a lot of residue does not simply slide off into the trash can. That means someone has to manually scrape and scrub dishes before they can even be washed.
Training is a critical part of making your food service operation run smoothly. From line cooks to the dishroom, understanding proper procedures and how equipment works is a key part of an efficient, productive kitchen.
Today’s commercial dishwashers can do so much more than comparable dishmachines did even just a decade ago. Keeping them up and running and operating at peak performance ensures your foodservice operation realizes all the benefits of these machines have to offer, and protects you against costly downtime.
