Issue link: https://www.e-digitaleditions.com/i/751848
November/December 2016 33 DISPOSERS • FOOD WASTE DISPOSING SYSTEMS • FOOD WASTE COLLECTING SYSTEMS Contact Salvajor today to learn more. salvajor.com • (800) SALVAJOR All Salvajor Collector systems include exclusive HydroLogic controls with water and energy saving technology. In 1944, Salvajor began producing the fi rst pre-fl ushing, scrapping, and food waste collecting system. Called the "Salvajor Senior", our Collector was quickly accepted and soon found its way into restaurant, hotel, hospital, factory, and university kitchens all over the country. S a l v a j o r C o l l e c t o r S y s t e m s are the perfect solution for scrapping and pre-rinsing trays and dishware while collecting food waste solids for composting. The recirculated plume of water increases the speed of scrap- ping while using only a fraction of the water consumed by other methods. Salvajor, Collector experts for over 70 years! and food waste collecting system. Called the "Salvajor Senior", and university kitchens all over the country. S a l v a j o r C o l l e c t o r S y s t e m s are the perfect solution for scrapping and pre-rinsing trays and dishware S y s t e m s WHEN YOU DO SOMETHING FOR OVER 70 YEARS, YOU GET REALLY GOOD AT IT. 70 years! VISIT US AT BOOTH #2430 confi gurations. -Run all non-gravity type utilities down a wall or fi xture mounted utility cases. This includes electrical, gas, water, vent lines, and low voltage wiring for POS systems. -Stick with 120 or 208/220 volt ser- vices for equipment where possible. Typically, 460 volt equipment is special order and diffi cult to return or restock. -Stay clear of built-in equipment that locks the installation into a specifi c make and model. Any change after the fact will likely not fi t. -Avoid custom stainless fabrication when standard buy-out or catalog prod- ucts (that can be returned or restocked) can easily get the job done. -Delay ordering particularly unusual equipment as long as possible. Returns are costly and painful. -Anything imported or highly-custom that may have been requested by a pre- vious chef should be reviewed with the owner before released for shipping. -Use self-contained air-cooled refriger- ation with the exception of walk-in cool- ers and freezers, which are less likely candidates for changes. Plan for extra utilities—water, 120 and 208-volt convenience receptacles, drain- age, etc.—even where you think they may not be needed. If the local utility asks for a gas or electric load letter, add an extra 10-15 percent to anticipated needs. -Consider outdoor cooking and dining early in the process. This is often forgot- ten until the last minute, particularly if there is no chef involved at the begin- ning stage. It's much easier to add a gas grill or gas heat lamps if you already have gas and power to the outside area. A drain and hot and cold water connec- tion will accommodate a DOH mandated hand sink. If possible, delay equipment installa- tion until the chef is on board and has signed off on the plans. If this is not pos- sible and you must deliver the equipment to meet a schedule, ensure that delivered equipment remains crated and/or in its original packaging. Encourage the owner to leave the packaging on the equipment as long as possible. This protects the equipment and makes it easier to return without a nasty restocking charge. If all else fails, suggest that the owner consider a delayed opening if a chef that comes on board after installation wants to make changes, or even better, fi nd a chef who can commit to mak- ing the existing design work. On that subject, spending the time helping the chef understand the history and rea- soning behind the layout and equip- ment choices can go a long way toward gaining their acceptance. For example, equipment may have been placed in an unusual position because of structural conditions that a new chef wouldn't know. Sharing this history and avoiding an argumentative approach can go a long way toward defusing a showdown during the fi rst meeting with a chef who comes on board late in a project.