Resolve in the new year to better care for your foodservice equipment. Our schedule points to the top maintenance tips for the most common types of equipment.
Today’s pre-rinse units clean dishes with minimal water wasted. Think through the sink’s layout, how employees will use the pre-rinse unit as well as styles and component materials when making a selection.
Ventless hoods allow minis and other combis to be installed far away from the heavy-duty, grease-sucking Type I hoods and extensive ductwork seen in commercial kitchens.