For many smaller to medium-sized foodservice operations, a three-compartment sink is the go-to solution for dishwashing. It seems cheap and easy to fill up a sink with water and have employees wash dishes, especially when compared to the initial cost of buying a commercial dishwasher. But for three different operations in Troy and Tipp City, Ohio, making the decision to upgrade to a commercial...
By their very nature, kitchens are hot. With all the cooking that goes on, staff members constantly moving around, and equipment putting out heat, kitchens are an intensely hot place to work in. But there’s another hot back-of-house location that’s all too frequently overlooked — the dishroom. With its constant combination of steam and hot water, the dishroom can be an uncomfortable and...
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...
