Commercial Sinks Education
Saving water has become a big deal for restaurants as utility costs continue to rise. Learn how to save money by reducing water usage in your commercial kitchen.
Low-flow pre-rinse spray valves use less water than their conventional counterparts, but they are just as or more efficient at removing food scraps from dirty dishes.
A low-flow pre-rinse spray valve will only save you money if it is used and maintained properly. Learn how to get the most savnigs out of your low-flow pre-rinse spray valve.
Restaurant workers are required, by law, to frequently wash their hands to avoid spreading germs. Learn proper handwashing technique and how often food service workers are required to do so.
All health codes require there to be a manual warewashing station in every commercial food service establishment. It acts as either the sole means to wash dishes or as a backup in case the dishwasher is not working.