Food-Service-Manual-for-Health-Care-Institutions

• Approximate sink height of 34 to 36 inches to the top of the rolled rim for convenience
• Rear or side overflows for each compartment
• Garbage disposer in one compartment or on adjacent drain board for sinks used in
preparation or ware-washing area (the drain-board location is more desirable for potand-pan
sinks to avoid loss of one compartment for waste disposal)
• Tubular legs with adjustable bullet feet
• Rack or under-shelf if space permits
The number and location of hand sinks depend on the size and shape of the kitchen and
the number of employees. The sinks should be conveniently located near entrances to production
and service areas and within work centers to help prevent employees from using sinks in
the preparation and ware-washing areas for washing their hands. The sink size should be small
enough to discourage use for cleaning small food service equipment. Foot- or knee-operated
controls are recommended and may be required by local health codes. Newer models that automatically
dispense soap for hand washing and a system for drying are available. Newer standards
from the Centers for Disease Control and Prevention and the Joint Commission on the
Accreditation of Healthcare Organizations should be considered when requesting hand-washing
sinks.
Waste-Handling Equipment
All food service operations need an efficient method for disposing of waste materials for economic
and sanitary purposes. The equipment available to simplify cleanup tasks includes
mechanical waste disposers, pulper-extractors, and trash compactors. The type or types selected
depend on the volume of waste materials generated and local codes and ordinances. For example,
mechanical waste disposers that grind and flush solid waste through drain lines into the
sewage system are prohibited in some communities. The number of disposer units needed and
their placement should be considered carefully before they are purchased. Operations that produce
large quantities of food in an extensive amount of space may need disposers in several work
areas such as preparation, salad, cooking, and ware washing. Small facilities can get by with one
located in ware washing and another in some other production area.
Mechanical Disposers
Heavy-duty disposers range in size from 1 ⁄2 to 5 horsepower or more; the size selected should
be based on the intended use. A 11 ⁄2- to 3-horsepower unit is recommended for the dish-washing
center; smaller units may be acceptable in other areas where the load is smaller. However,
horsepower is not the only factor to consider when purchasing a new unit. Because disposers
can jam, one that has a reversible rotor turntable that can be operated by a manual switch is
recommended to increase the life and efficiency of the grinding elements. Easy-access cutter
blocks and replaceable cutter blocks also are desirable features.
Disposers can be table mounted with cones or installed in sinks or trough arrangements as
in dish-washing areas. Sink installation is the least desirable option, particularly when sink space
is at a minimum. Resilient mountings between the disposer and the cone are needed to prevent
vibration and reduce noise. In all disposers, an adequate water supply is necessary to flush waste.
Some models feature a dual-directional water inlet for this purpose. Accessory components that
may be desirable include a silver-saver splash guard and an overhead prerinse spray.
Pulper-Extractors
A pulper-extractor is designed to reduce the volume of solid waste and trim handling costs if
the volume of meals exceeds 1,500 per day. The cost varies and can be expensive. A pulper can
be freestanding or installed under the counter. Food scraps and disposable materials, excluding
glass and metal, are pulped by rotating discs and shearing blades in a wet-processing unit. A
mechanical steel screw that extracts the water picks up the pulp slurry. Waste material is forced
Facility Design and Equipment Selection
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