Professional kitchen equipment - bathrooms washing

In the conditions of professional cuisine, where the scale of cooking is significantly different from the domestic ones, special equipment must be installed that ensures the harmonious work of the personnel. In this article we will talk about such an item as washing baths. They are designed to wash a large number of dishes and meet all the requirements of sanitization. Also, washing bathrooms are designed for sanitary and hygienic standards. There are special GOSTs that govern the parameters of this equipment.

Bathroom washers are used in the kitchens of public catering establishments (restaurants, cafes, canteens and so on) for washing dishes of all kinds, including large containers. They are also used for defrosting frozen poultry or fish, vegetables and other food products.

Bathrooms washable are three- and two-section. They are made of stainless steel (food). The edges and corners must be bent so that personnel are not injured during work by carelessness. Bathroom sides are made with the calculation for the side of the mixer. Some models have a hole under it at the center. For example, a bath washing 2-sectional involves the insertion of two mixers. But some install one faucet in two sections. Bath washing 3-section is equipped on the same principle. In order to avoid splashing from the water on the wall, a wall board is made, which fits snugly against its surface. By itself, the frame of this equipment is made of galvanized metal. The legs can be adjusted in height. Therefore, the unevenness of the floor does not matter. The kit usually includes a drain siphon, as well as a shelf-grid for storing kitchen utensils and detergents. In addition, the washing bathrooms are equipped with a food waste shredder. This mechanism operates as follows: the debris that has been crushed in the device goes into the sewer system together with water. This significantly saves staff time.

Bathroom washing can be seamless, with a working surface, and also classified by the number of sections. The tightness of the joints and the strength of the structure are determined by the technology and the quality of manufacturing of this equipment. If desired, the dimensions, number of sections and location of the sink may vary.

Depending on the technology of production of the bowl (washing capacity), the baths are divided into the following types:

1. Welded.
2. All-welded wash basins.

The latter differ from welded seams, which excludes leakage. Also the most important advantage is that such washrooms do not have corners. And it is very convenient for the staff. In addition, this type of equipment fully complies with sanitary and hygienic standards. Whole-washed wash bathrooms are cleared more quickly from the residual cooking phenomena.

In addition to the equipment described in this article, kitchens are equipped with dishwashers with a washing cycle of up to one minute.