Commercial Dishwashers: High-Temp, Low-Temp and Chemical Sanitizing Explained
Dish machines sanitize with heat or chemicals and use water very differently. Here is how undercounter, door-type and conveyor machines compare.
Category: Commercial Kitchens
Practical guides to commercial kitchen layout, cooking equipment, refrigeration and dish rooms — written for the owner who has a lease signed and needs to fit the line into the room.
Read Post → Commercial Dishwashers: High-Temp, Low-Temp and Chemical Sanitizing Explained
Walk-In Coolers and Reach-Ins: Sizing, Placement and Energy
Choosing between a walk-in and reach-ins depends on volume, menu and delivery pattern. Here is how to size cold storage and where to put it.