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Food Preparation and Storage Equipment

The equipment in your kitchen should meet industry and regulatory standards. The following are some standard NSF requirements for food prep and storage equipment.
Food contact and food-splash surfaces must be easy to reach, easy to clean, nontoxic, nonabsorbent, corrosion resistant, non-reactive to food or cleaning and should not leave a color, odor or taste to food.
Should be rounded with tightly sealed edges and corners
Should be designed with solid and liquid waste traps that are easy to remove.
Consider replacing items if:
They're worn out
They no longer meet local health codes
They are no longer time or cost effective
They make it more difficult to adhere to your operation's HACCP plan