The FDA Food Code requires that every commercial kitchen needs adequate hand washing and utensil washing facilities available. Based on these codes, you can structure your kitchen’s setup to meet these criteria to ensure that you have adequate tools to maintain a safe and sanitary environment for your employees and your guests! Here are a few tips in regards to your kitchen’s dishwashers and sinks.
As a food and beverage professional, you know just how vital a clean commercial kitchen is. That’s why knowing how to clean kitchen sinks is an essential part of any kitchen staff’s training. Sure, while cleaning a kitchen sink doesn’t seem like rocket science. Extra precautions need to be taken when you work in an industry that prepares and serves food to the general public.
The number of compartments, purpose, gauges, stainless steel types, and more are important considerations when lookin for a commercial sink--all of which are discussed in this blog to simplify your search.
Commercial kitchen sinks are an integral part to any restaurant. Not only are they necessary for handwashing and dishwashing, but they’re also required by law to follow code guidelines and meet certain criteria. Crucial for food safety, the proper commercial sinks are a critical component to keeping your employees sanitary and your dishware clean! Knowing the codes for kitchen sinks can help ensure that your restaurant has exactly the right type of sink for your kitchen setup.
Sinks are a requirement in any foodservice establishment. From washing dishes to sanitizing hands, they cover a multitude of uses aimed at making the restaurant a safe place to work and eat. Designers are tasked with purchasing sinks that are pragmatic and that mesh with the interior of the kitchen, and the selection to choose from is wide and varied. In fact, small differences in the design of a sink can make a huge difference in the scheme of your kitchen. When it comes to square utility sinks and NSF-rated sinks, the differences can be stark.