For years, the three-compartment sink has been the primary option for quick-serve restaurants for cleaning large cooking equipment, such as pots and pans. But today, with advancements in technology, it just might be a better idea — in terms of saving water, labor and chemicals — to let an automated commercial dishwasher take over the heavy cleaning...
For years, the three-compartment sink has been the primary option for quick-serve restaurants for cleaning large cooking equipment, such as pots and pans. But today, with advancements in technology, it just might be a better idea — in terms of saving water, labor and chemicals — to let an automated commercial dishwasher take over the heavy cleaning...
For years, the three-compartment sink has been the primary option for quick-serve restaurants for cleaning large cooking equipment, such as pots and pans. But today, with advancements in technology, it just might be a better idea — in terms of saving water, labor and chemicals — to let an automated commercial dishwasher take over the heavy cleaning...
