Sanitation and Safety

Maintenance for ventilation systems depends upon the type and volume of cooking as well as local codes. The menu, volume and type of unit also will impact how often ventilation systems should be cleaned and how frequent maintenance will be necessary.

Ventilation systems situated over cook lines remove cooking heat, effluent and odors. This engineered system includes several components, but exhaust hoods are typically placed over the cook line and in the dishwashing area. The size and shape vary depending on the equipment underneath. Consider federal and local codes when specifying this equipment.

Ventilation system design depends on how the foodservice operation utilizes the kitchen space and arranges the equipment. When looking at location, consider the balance of air and the placement of vents, and ensure that not too much air will blow on prepared food.

Commercial disposers provide an efficient and convenient method of eliminating food waste and are beneficial to kitchen sanitation. These units not only help reduce garbage and dumpster odors, which can attract insects and vermin, but also lower trash hauling costs since the amount of overall waste being dumped is decreased.

Although warewashing tends to get overlooked because it does not generate revenue in foodservice operations, the dishwashing area typically features some of the foodservice operation’s most expensive equipment. The type of unit that best suits a foodservice operation depends on the kitchen, restaurant’s volume and the items the unit will wash.

According to a Harris Poll survey, 94% of consumers said they would avoid an establishment in the future if they found the restroom to be dirty. Incorporating a comprehensive program supports brand reputation while also helping organizations maintain productivity.