Wallin Foodservice Resources

For those of us who usually try to keep ourselves out of hot water, it’s starting to sound like a good idea after last week’s big chill! Frigid weather notwithstanding, having hot enough water in our kitchens has become more important than ever to protect our staff and patrons from dangerous pathogens.   Commercial water heaters top out at an average of 130°F to prevent scalding, which is a good thing, but ware washing is another story. According to NSF, water temperatures of 180°F are needed to effectively clean and destroy bacteria and harmful microorganisms that can end up on dirty dishes, utensils, and other kitchen wares. Many high temperature dishwashers don’t have the power to bridge that critical 50+ degree gap. Does yours? If it doesn’t, a booster water heater might be the most cost-effective way to ensure your wares are fully sanitized by your ware washing process. Hatco dishwasher water heater boosters connect with any dishwasher (low or high temp) to provide the 180°F...

Remember once upon a time, when the biggest villains in the kitchen and dining room were E. coli and norovirus? And those were the good old days from today’s perspective.  Now that our roster of dangers has grown as quickly and dramatically as it has , cleaning, disinfecting, and sanitizing have become a central part of our foodservice operations, serving the dual purpose of safety and visual reassurance to those we serve. The distinction between cleaning, disinfecting, and sanitizing can be confusing, however, which can lead to safety gaps. The Centers for Disease Control and Prevention provides the following clear and helpful explanation of the differences on cdc.gov: Cleaning removes germs , dirt, and impurities from surfaces or objects. Cleaning works by using soap (or detergent) and water to physically remove germs from surfaces. This process does not necessarily kill germs, but by removing them, it lowers their numbers and the risk of spreading infection.   Sani...