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Article: Sinks. (Sanitation & Safety Equipment).(food service industry)(Brief Article)(Statistical Data Included)(Buyers Guide)
- Article from:
- Foodservice Equipment & Supplies
- Article date:
- September 1, 2002
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Copyright informationCOPYRIGHT 2002 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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* Types: There are many types of sinks that meet specific facility needs. Sinks are classified by function and include hand sinks, prep sinks, scullery sinks, mop sinks, pot sinks, bar sinks, C-store sinks and corner sinks. They are either manufactured to be NSF-rated or not. NSF-rated sinks are required to be manufactured with radiused seams, coved corners and integrally welded drainboards for most effective sanitation. Non-NSF units typically have unground welds and detachable drainboards.
* Capacities/Footprints: Local health codes govern the size of kitchen (scullery) sinks pertaining to number and size of bowls, water-level depth, backsplash height and drainboard ...
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Article: RESTAURANT INSPECTIONS.(Neighbors Northwest)
The Post-Standard (Syracuse, NY);
February 26, 2004 ;
700+ words
......cooler not clean. Cold water not provided at hand sink, turned off due to leaking pipe. Drain on hand sink clogged. Floor under and behind cooking...poor repair. Hot water cannot be used in hand sink, pipe leaks when running. Racks in walk-...
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