For years, the three-compartment sink has been the primary option for quick-serve restaurants for cleaning large cooking equipment, such as pots and pans. But today, with advancements in technology, it just might be a better idea — in terms of saving water, labor and chemicals — to let an automated commercial dishwasher take over the heavy cleaning...
Unlike some other pieces of foodservice equipment, the cost of owning a commercial dishwasher goes beyond simply the price of the machine itself. How the machine consumes water, energy and chemicals can all have a profound effect on the cost of ownership over the lifespan of the machine. Having a dish machine that...
Foodservice operations in K-12 schools have evolved significantly over the last several years due to changing nutrition requirements, staffing cuts, environmental concerns, and more. One issue that continues to be debated by cafeteria managers and others is whether to use reusable or disposable ware.
