Rod Collins is a marketing consultant who represents lines of specialized
equipment, including a new line of commercial kitchen waste dehydrators.
Ensure that equipment is sized correctly. “It is common to find dish rooms where the warewashing equipment is undersized. This can happen either with the wrong model for a particular application or in the wrong sizing of tanks within a machine. Requirements vary: it's like asking ‘how big of a bucket do you need to wash your car?’ Is your car lightly soiled? Heavily soiled? Covered with salt and dirt? You will need bigger tanks if the job is consistently bigger.” Pay attention to ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.