Service Agent Q&A with Tim Lochel, service manager, Elmer Schultz Services Inc., Philadelphia
Sanitation and Safety Guides
Local health codes govern the number of kitchen sinks, which in turn impact the amount of faucets a foodservice operation requires. The number of faucets necessary also depends on the size of a kitchen. A typical quick-service operation will have seven faucets, including two prerinse types and three hand sinks. Faucets are specified separate from sinks.
Faucets are an obvious necessity in commercial kitchens, and foodservice operators can choose from a variety of types, including units designed for handwashing, prerinsing of dishes and various cleaning jobs.
Because warewashers have a number of components, the likelihood of breakdowns and failures is increased. By properly caring for these units with regular cleaning and routine maintenance, operators can expect them to have as much as a 10-year service life.
Service Agent Q&A with George Loredo, service manager, PROTEX Restaurant Services Inc., Corpus Christi, Texas
Consultant Q&A with Timothy A. Barker, founder of Table & Bar Consulting Group, Memphis, Tenn.
Featured Products
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Watts Hydro-Safe QT Filtration Systems
Dormont
Hydro-Safe QT systems provide filtration solutions for a range of applications, including ice machines, combi ovens, steamers, and cold beverage and brewing equipment. Hydro-Safe QT systems for ice machines and steam-related equipment employ both traditional phosphate anti-scale processes and Watts’ OneFlow technology, which reduces the formation of scale using no salt or electricity. Hydro-Safe systems configurations include single- and multi-stage housings, with flow rates from 1.5 GPM to 6 GPM — and capacities from 15,000 gallons to 66,000 gallons.
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VDU30 Undercounter Dishwasher
Veetsan Star
The VDU30 Undercounter Dishwasher is suitable for use in bars and small restaurants. This sanitizing dishwasher cleans up to 30 racks per hour in 180-degree F water. The unit requires a cold water line hookup.
