Issue link: https://www.e-digitaleditions.com/i/850474
July/August 2017 27 Cleans 43% Faster. Uses 58% Less Water * ! www.encoreplumbing.com/FEDA • Unique pulsing action creates a high pressure stream that powers off dried and baked on food in less time with less water. • Easy retrofit to most existing pre-rinses – or available as a complete unit • Available in 0.67gpm, 0.74gpm, 1.05gpm, 1.22gpm, 1.52gpm • NEW 2.5gpm high flow spray valve available for hose reel applications *Results provided by Fisher Nickel, Inc. Food Service Technology Center. © Copyright 2017, Component Hardware Group, Inc. C US NSF - 61/9 - U.P. Code ASME A112.18.1/CSA B125.1 From this. To this. Faster. © Copyright 2017, Component Hardware Group, Inc. C US NSF - 61/9 - U.P. Code ASME A112.18.1/CSA B125.1 continued on page 31 heath codes in most areas. -Recommend self-cleaning ice machines with antimicrobial bins. Add one of the new ionizer fi lter systems on the incoming water line. Water on kitchen fl oors is always hazardous, be it from condensation, splashing equipment (kettles-braising pan troughs, dish machines), or pipe/ equipment leaks. Water from condensa- tion creates ice on fl oors inside walk-in freezers that don't have proper door seals. This situation can be particularly dangerous because the water is often not visible on a metal cooler fl oor. A good solution is to ensure that freez- er doors don't open directly into hot, moist areas of the kitchen, such as dish- wash and steam-cooking lines. If conden- sate remains an issue, offer customers the option of installing a non-slip vinyl seamless fl oor over the metal cooler fl oor. Flooring manufacturers (includ- ing Altro, ProtectAll, and Eco-Grip) have relationships with local installers that can provide a turnkey installation for new or existing coolers/ freezers, which all add up to safer kitchens and cus- tomer satisfaction. Cuts, Bruises and Burns Far too many pieces of custom and buyout equip- ment have knife-sharp burrs or edges under counter tops or joints that can easily slice into fi ngers or arms during the cleaning process, even when wearing a decent pair of utility gloves. When installing new equip- ment, check under turned-down edges and around trim for sharp metal before accepting. For equipment already owned by a customer, a simple hand grinder can remove the most dangerous edges and imperfections. Although less serious than slips and falls, the sharp corner of a table or handle of a drain value that cuts into a leg still hurts. Many work tables are available with curved or beveled corners for a nominal additional cost. Kitchens never seem to have enough storage space, so items get stacked as high as possible on shelving in coolers and storerooms. Unfortunately, a heavy case of canned goods may be easily lifted to the top of a 7-foot high shelf by a 6-foot-6-inch person, but it can become a lethal weap- on when it falls on someone trying to access them. Some chains specifi cally prohibit any shelving higher than 72 inches (or even lower) for this reason. If a customer asks for shelving higher than 6 feet, send a note outlining the risk and be sure to keep a copy on fi le. If your customer needs to replace the Water from condensation creates ice on floors inside walk-in freezers that don't have proper door seals.