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Whether cooking in a fully equipped, fully staffed kitchen or catering a remote on-site or off-site event, most professional chefs prefer the dependability, convenience and quality of restaurant-style equipment.
Gas dishwashers raise the temperature of water exiting the tap at 110°-120°F to the higher 160°F required for the wash cycle. By keeping tap water at the lower, safer temperature, the risk of burns to employees and customers is minimized, and energy use and operating costs are reduced. For the final sanitizing rinse, food service operators can choose either a warewashing machine or booster water heater that sanitizes with high-temperature (180°F) water.
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